Jim Eckert of California’s Eckert Malting & Brewing—the world’s first maltster to focus on rice—discusses how he got into malting rice and the unique challenges of his niche.
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As the climate changes, so does our malt. With the weather in barley-growing regions more prone to extremes than it once was, brewers are often facing lower efficiencies, higher finishing gravities, or stubborn lauters—unless they’re ready to adjust.
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Amid craft lager’s surge, smaller maltsters are sending up signals for an unlikely trend, producing small batches of unusual smoked malts made with a variety of woods. Brewers dig it, too—but will drinkers follow?
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Amid the enduring popularity of soft, pale, hazy IPAs, maltsters have worked to develop wheat malts specifically meant to fit the (grain) bill. Here are two examples, with insights from brewers who use them.
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When it comes to malt these days, brewers are spoiled for choice—and yet maltsters continue to try new things, working to release products that satisfy modern brewhouse demands … and, maybe, find a place in your next recipe.
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Developing a malt especially for your brewery takes some planning, but there are potential benefits—such as nailing a target flavor within your process, making beer from truly local grain … or just the fun of finding out what it tastes like.
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The farming practices are still new and not always clearly defined, but supporters of regenerative agriculture make the case that it could lead to better grains, better beer, and happier farmers.
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From the barley farmer’s rain forecast to adjusting your grain bill, here’s how malt develops its protein content and what that means for your beer.
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In IPAs, hops do the talking, but building the right platform gives them the best chance to have their say. Here, a few award-winning brewers share advice on creating that malt base—especially for the American and West Coast styles—plus, we look at a new base malt designed especially for IPA.
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Could floor-malted barley provide an edge for your beers? It has old-fashioned charm and its share of fans, even if its differences with pneumatic malt are relatively subtle. However, new research is beginning to explore what makes floor-malted barley different.