By Dave Thomas The kiln operator of a large western malthouse noticed that friability was always lower from Kiln #3 of the six steam-heated kilns in the malthouse. She told this to the malt chemist in the lab, who replied “That’s weird! It’s the same barley, growing area, and crop year malted in exactly the…
10 Questions with 2020 Sole of Malt Award Recipient, Ryan Hamilton
by Ryan Hamilton, Michigan Barley / MSU Extension How did you become involved in craft malt? I answered a mysteriously vague post on CraigsList that was seeking someone to help out in a food-grade processing facility serving the local craft brewing industry. I was offered the position and split my time between…
Crushing it: Maximize Malt Performance with Grist Analysis
By Aaron MacLeod, Hartwick College Center for Craft Food & Beverage Achieving a proper crush in the brewer’s mill is critical to maximizing the performance of malt in the brewery. In cases where the mill is not adjusted correctly for a particular malt, a brewer can experience either poor mash efficiency or long runoff time…
2nd Annual Malt Cup Category Winners, Best of Show Announced at 2020 Craft Malt Conference
On February 7th, 2020 the winners of the 2020 Malt Cup were announced at the Craft Malt Conference. This is the second year the Craft Maltsters Guild held the competition which is open to American maltsters. In 2020, there were two categories (up from one the previous year) – Light Munich and Pale Malt. Quality…
Perfect Plain Brewing Co. Announces Classic Lager Series Using Custom Malt from Riverbend Malt House
By Reed Odeneal, Co-Founder & Brewing Operations Director Our relationship with Brent and Brian at Riverbend Malt House began before our doors opened when I lived in Asheville where I first heard the phrase “craft malt”. It’s a term that didn’t even exist a decade ago, and for good reason: Before the ratification of the…
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