Malt

In pursuit of character and in support of farms, brewers are looking to unmalted grains, including unusual varieties and those grown close to home.

A poor harvest in North America last year is combining with hot weather and war in Europe to constrain supply and raise prices. However, there are reasons to be optimistic. Here’s what you need to know to stay on top of your malt supply.

Some brewers are turning to heritage barley varieties for malts that can add new character to their beers—and attract new fans.

The Heidelberg-based maltster is inviting brewers around the world to brew an altbier with Bestmalz ingredients and enter their competition.

Weather conditions in 2021 led to a challenging barley crop—the smallest in the US since 1934—leaving maltsters scrambling while prices climb. How significant was the decline? Here, we plot the past decade of U.S. barley harvests.

The enemies of fresh malt are many, and some have legs and multiply. The damage can be costly. Here are practical tips on keeping your grain high, dry, and free of critters.

A historically poor barley harvest is piling on to supply-chain and cost issues that independent brewers have been facing with raw materials. Here’s what you need to know before placing your next order.

It’s an immensely complex task, but sensory science and chemical analysis are bringing us closer to understanding the relationship between barley genetics and beer flavor.

Efficiency and the needs of industry have dominated North American barley growing, limiting what’s grown and where. However, independent brewers seeking locally grown options are spurring the development of new, distinctive varieties in unusual places.

Why do hop varieties get all the love? With the help of data from the American Malting Barley Association, here’s a glimpse at the varieties that make up the bulk of U.S.-grown malting barley and where those varieties are grown.