Pale 2-Row / Pale Ale Malt a.k.a. 2-Row

The all-purpose American base malt.

What it tastes like

If you've ever had an American IPA, Pale 2-Row was the foundation. It's the dominant US base malt — slightly more kilned than Pilsner, with a fuller bread-and-cracker character, and enough enzymatic activity to convert big grain bills loaded with crystal and roasted malts. The vast majority of American craft IPA and pale ale is built on Pale 2-Row.

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Best in these styles

American IPA American pale ale amber ale imperial stout barleywine

Tasting Tip

Sierra Nevada Pale Ale is a Pale 2-Row showcase paired with Cascade hops. The 'malty backbone' people talk about — that's this grain.

For brewers — technical profile

Color (Lovibond)

1.8–2.5 °L

Color (EBC)

4.0–5.5

Max Use

100% of grain bill

Diastatic Power

High (~120°L) — converts itself plus a substantial specialty grain load

Where to source

Maltsters that produce or distribute this grain:

Briess Malt & Ingredients

USA · Chilton, Wisconsin

Rahr Malting

USA · Shakopee, Minnesota

Great Western Malting

USA · Vancouver, Washington

Skagit Valley Malting

USA · Burlington, Washington

Riverbend Malt House

USA · Asheville, North Carolina

History

American Pale 2-Row evolved out of UK pale malt traditions but pushed pale and modern. Two-row barley produces larger, plumper kernels with more starch and fewer husks per pound, which means cleaner flavor and higher extract than 6-row. Six-row was once dominant in the US; two-row took over completely in craft brewing during the 1990s-2000s.