A richer kind of sweet Clearspring Barley Malt Syrup is made the traditional way – by sprouting organic grains to unlock a whole host of natural enzymes. These break down the starches, proteins, and fats in the grain to create a thick, dark syrup with a deep malty flavour and mellow sweetness. Unlike modern syrups made with lab-produced enzymes, this method brings out a fuller flavour and may be gentler on digestion too. It’s about half as sweet as refined sugar, so it adds subtle warmth without overpowering your food. Try it in baking, stir it into hot drinks, or use it as a sticky binder for muesli bars and popcorn clusters. It’s proper malting, the way it’s meant to be.