Acidulated Malt is a pale malt (color: roughly 3 to 6 EBC/1.7 to 2.8 SRM) that has been subjected to a lactic acid fermentation after kilning and a second finishing drying cycle. The lactic-acid bacteria reside naturally in the malt. The purpose of acidulated malt is to reduce the pH value of the mash. Proper mash pH (5.4 to 5.6) helps assure the enzymatic performance on which the brewer relies to break down gums, proteins, and starches. It also leads to proper wort pH, which affects yeast performance during fermentation and the final flavor profile of the resulting beer. Every 1% of acidulated malt (by weight) of the total grain bill reduces the mash-pH by 0.1 point. In highly alkaline mashes, acidulated malt can make up as much as 10% of the grain bill.

Because agave syrup dissolves quickly, it can be used as a sweetener for cold beverages Agave syrup, commonly though inaccurately known as agave nectar, is a sweetener commercially produced from several species of agave, including Agave tequilana (blue agave) and Agave salmiana. Blue-agave syrup contains 56% fructose as a sugar providing sweetening properties.

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Amber Malt is a traditional British malt made from winter or spring barley. Its principal function is to impart color and flavor to darker ales, especially to porters and stouts, as well as to old ales, mild ales, brown ales, and bitters, and to furnish these with some viscosity and a brownish head. Amber malt was a common type in the 1800s and widely used in porters, where it sometimes made up the bulk of the base malt.

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