Malt

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.

Growers, breeders, maltsters, and brewers will need to adapt faster than they have in the past if they’re going to keep up with accelerating change.

A lack of shipping containers in Europe has made it impossible for many North American brewers to get malts they rely on for some of their most important beers. It’s unclear when the situation will improve.

It’s not standard equipment in every malthouse, but many maltsters large and small are using their own pilot breweries to test, demonstrate, and help customers get the best possible malt for their needs.

Independent brewers are prolific consumers of malt, increasingly nudging growers and maltsters into more characterful varieties. What’s lacking is wider adoption of programs that can evaluate and analyze that character—and then communicate it to drinkers.

Are you getting the best and most suitable malt you can from your supplier, to make the best possible beer for your customers? To make sure, here are some questions to consider asking.

As small breweries proliferate, the largest malt producers—known for consistency, quality, and scale—aim to innovate and stay nimble to serve the changing market.

Quality, price, and scalability remain drawbacks for small-batch local malt, but many small breweries argue that the benefits far outweigh the costs.

From online hops selection and virtual harvest to Craft Malt Week, producers and brewers are finding new ways to connect while travel is limited.