Originally Posted by unionrdr
It's an English style base malt that has to be mashed if using the grain. Said to have a rich flavor & is very forgiving. Used in anything from pale ales to IPA's,barleywines,porters,etc. Very popular.
Malt syrup doesn't need to be mashed!
Maris Otter is a type of grain, primarily used in British Ales. Has a malty flavor and can reduce the need for some specialty grains. For American Pale Ales and Belgian beers it is not appropriate; might make an excellent beer though.