Briess respects the intellectual property — logos and trademarks — of others and offers this reference to help others return the favor.
Some Briess trademarks have been registered with the United States Patent and Trademark Office for decades.
Maltoferm® was first used by Rudolf Briess in 1894 when he launched a line of malted barley flours for bakeries.
In 1981, Maltoferm® was registered with the U.S. Patent and Trademark Office and introduced as pure malt extract for food manufacturers.
Please refer to this list or call us when in question about the ownership of a Briess trademark. To help us maintain the integrity of Briess registered trademarks, we remind you that in the United States these trademarks can only be used to identify Briess products and must include the registration ® symbol.
Ashburne® Mild Malt
Registered March 9, 1999; #2,230,137
Ashburne® Mild Malt and Bonlander® Munich Malt were developed in the late 1990s to satisfy American craft brewers who just couldn’t get enough specialty malts for all the styles they were brewing. Both are 2-Row, high temperature kilned malts and are excellent in more flavorful, traditional beer styles. So what’s behind the name? Ashburne® Mild Malt was developed for a brewery that had requested a malt with a specific flavor and color profile. Its name came from the name of the street where the brewery was located.
Bonlander® Munich Malt
Registered January 5, 1999; #2,215,999
Now that you know a little about Ashburne® Mild Malt, you’re probably wondering how this one got its name. It was named after a member of our technical staff who helped develop the malt. Her name was Ms. Bonlander and the rest, as they say, is now history.
Briess®
Trademark registered March 21, 2006; #3,071,063
Design registered March 28, 2006; #3,073,424
BriessBlend™
BriessBlend™ is a trademarked brand name not yet registered with the USPTO. BriessBlends™ are typically a blend of several Insta Grains® ingredients for inclusion in baked goods but can also be a blend of specialty grain ingredients produced by Briess and customer-supplied ingredients.
BriesSweet™ Syrups
BriesSweet™ is a trademarked brand name not yet registered with the USPTO. Syrups produced by Briess fall into this category and include white sorghum syrup, tapioca syrup, etc.
BriesSpecialty™ Malt Flours
BriesSpecialty™ is a trademarked brand name not yet registered with the USPTO. Specialty Malt Flours and Particles produced by Briess fall into this category and include diastatic and nondiastatic kilned and roasted malts that have been handcrafted by experienced maltsters at multiple Briess malting operations in Wisconsin.
Carapils® and Cara-Pils® Malt
Registered October 12, 1948; #502,782 and September 2, 2003; #2,758,101
Both wordmarks refer to the same unique, dextrine-style malt produced exclusively by Briess Malt & Ingredients Company in the United States. The main function of Carapils® Malt is increased foam production, improved head retention and enhanced mouthfeel. And while other dextrine-style malts are available, none perform as well as Carapils® Malt produced by Briess. Carapils® Malt owes its superior performance to a proprietary malting process not duplicated within the global malting industry. The word mark had been in use in the United States for several decades prior to its registration by the USPTO in 1953.
CBW® Brewers Grade Malt Extract
Registered May 17, 1994; #1,836.970
Short for “Concentrated Brewers Wort,” this registered trademark identifies the Briess line of brewers grade, pure malt extracts. CBW® Malt Extracts are unhopped and produced in a brewhouse, which is necessary to produce malt extracts with high quality brewing characteristics. Roger Briess introduced CBW® Malt Extracts to the young American Craft Brewing Industry in the 1970s. This provided a constant supply of high quality, pure malt extract to craft brewers, helping them open breweries with less capital versus opening all grain breweries. For decades, craft brewers have been winning medals for their extract beers. And, more and more, all-grain breweries are using malt extracts for increased efficiency, color adjustment and yeast propagation while preserving the “all malt” character of their beer.
Insta Grains® Reduced Cook Time Ingredients
Registered May 17, 1994; #1,836.970
Developed in the early 1990s, Insta Grains® Reduced Cook Time Ingredients are minimally processed to cook in about 10 minutes. They require no precook or soaking, and can be added directly to the dough, dry mix or brewing kettle. Because Insta Grains® Ingredients are minimally processed, they maintain the healthy, wholesome characteristic of raw, whole grain. Many are whole grain ingredients and available as flour, flakes and particles like grits and cracked. They are used in the brewing process and in the production of foods like baked goods, quick cook cereals, soups, etc.
Maltoferm® Food Grade Malt Extract
Registered March 31, 1981; #1,149,989
This brand dates back to the earliest days of the Briess family malting tradition, when second generation Rudolf Briess introduced it as a specialty malt flour for bakers. Ninety years later, third generation Roger Briess revived the brand as a functional, natural sweetener for baked goods. Since then, Maltoferm® pure, food-grade malt extracts have gained popularity for the wide range of natural flavor, color and function they deliver.
Victory® Malt
Registered February 1, 2000; #2,312,834
Victory® Malt is a unique specialty malt that was developed specifically for a brewer, at his request, in the 1990s. We describe the flavor of Victory® Malt as “toasty, biscuity, baking bread and nutty.” There are other biscuit-style malts available, but none like this one. It’s the “nutty” flavor that really sets it apart and delivers a unique flavor to baked goods, crackers, snack foods, etc.