Caravienne is a specialty caramel or crystal malt named after the Vienna lager, the beer style in which it is an indispensible part of the grain bill. See vienna lager. Made from two-row spring barley and kilned to a color value of roughly 40 to 60 European Brewery Convention color units (approximately 15 to 23° Lovibond), Caravienne imparts deep reddish color hues to beer. To produce Caravienne in the malting plant, sprouted green malt is gently drum dried with only moderate venting to contain the moisture. This steeping process denatures all enzymes. In the brewery, Caravienne, like all caramel malts, must be used with enzyme-rich base malts. The moist drying produces glassy, crystalline acrospires consisting of dextrin sugars that are unfermentable by yeast. These sugars provide the beer with extra body, contribute a gentle, slightly aromatic sweetness and maltiness, and make for a fuller flavored finished beer. Despite its Austrian-sounding name, Caravienne is also popular in other brewing cultures, especially in Belgium. It may comprise between 5% and 20% of the total grain bill in such beers as altbier, Belgian abbey-style beers, Belgian red ales, bockbiers, cream stouts, English bitters, Scottish ales, and even some American India pale ales. In these beers, Caravienne can play an analogous role to that of Munich malt or Carapils.

See also carapils (malt).