Malts of triticale, a man-made wheat-rye hybrid, entered the US and Australian craft malt markets for beer and spirit production in recent years. It is an alternative malt with potentially greater long-term sustainability than traditional malts. Published research into brewing with triticale malt is limited, with most reports using only experimental breeding lines and few comparing triticale malt with wheat and rye malts. We used laboratory-scale methods to compare the malt and beer brewing qualities of commercially produced triticale, barley, wheat, and rye malts. Four pale malts of each type were obtained with malts sourced from the US, Germany, Australia, and New Zealand. We measured starch gelatinisation temperature, total nitrogen, diastatic power, and alpha-amylase activity of each malt. We also produced worts from mashes of each malt and mashes of each non-barley malt blended at 30% and 50% with a control barley malt and measured extract, soluble nitrogen, FAN, β-glucan, colour, turbidity, pH, and viscosity of these worts. Analyses were performed in duplicate with worts produced by course grinding (0.7 mm) malts with a DFLU-type disc mill and using an infusion mash with an initial liquor to grist ratio of 3:1 containing 0.3 mM calcium chloride, an initial 60-minute rest at 65° C, and a 78° C mash out rest held for 20 minutes. The major findings highlighting the differences and similarities between these malt types will be presented.