Crystal and Cara Malts are so named for the caramelisation and crystallization of the sugars present in the barley kernel. Crisp take green malt from germination and apply heat while maintaining the moisture content so they are able to liquify the endosperm of the barley, transforming the starch into sugars. Heat is then applied and the caramelisation begins. In the case of Crystal Malts, when the endosperm cools, sugar crystals are formed. When you cut across the grain the glassy sheen of crystalized sugar can be seen. Each Crystal Malt imparts a clean, nutty, caramel-like sweetness to your beers. Extra Light Crystal gives a subtle caramel flavour.