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Going beyond barley into ancient grains can be a way to form stronger connections with local farmers, promote sustainable agriculture, and produce more distinctive beers.
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In the battle against staling, understanding your malt’s free amino nitrogen content is a tactic worth deploying.
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Whether it’s the various costs involved, location, conveyance, or keeping peace with the neighbors, here are some key considerations when it’s time for your brewery to bulk up.
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Despite recent troubles with input costs and supply chain, the vibes coming from the malt market seem relatively calm and upbeat. Hey, let’s not jinx it.
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While malted corn isn’t always easy to work with, craft maltsters and brewers are figuring out how best to use what is essentially a new and flavorful ingredient. As interest grows, so will the options and the expertise.
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It’s long been known that malt contains precursor compounds that can be unlocked via fermentation for bright, tropical-fruit aromas. Researchers are beginning to quantify those contributions, and brewers are putting them to work in the brewhouse.
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There’s an exploratory movement among craft brewers to go beyond brewing with barley. The flavors coming out of this movement are delighting palates, helping to reduce environmental degradation, and promoting social justice.
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Could koji malt open new doors to flavor for creative brewers? Some researchers and a few breweries already are tinkering with the versatile molds responsible for sake, shōchū, and more.
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While not without its costs, a mash filter press can dramatically increase efficiencies and lower costs. It can also open the door to some unusual beers that would be challenging or impossible with a typical lauter tun.
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In pursuit of character and in support of farms, brewers are looking to unmalted grains, including unusual varieties and those grown close to home.