The Dingemans family has produced an extensive range of basic ingredients for the demanding Belgian and European brewer since 1875.

Today, as our ancestors did in the past, we benefit from Dingemans central geographical position of their malting house in the middle of the best barley-growing region, with France, Holland, England and Germany at their doorstep.

In their kiln they make Pilsen, Ale, Munich, Amber and Aroma malt. In their roasting facility they caramelize barley and also roast wheat.

The result is an outstanding line of brewers and specialty malts used not only in Pilsen type beers, but also in Trappist, Abbey and White beers.

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