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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.
Jonathan Cano, assistant brewmaster at Crux Fermentation Project in Bend, Oregon. Photo: Courtesy Crux Fermentation Project.
Many of us take our malt for granted. As long as the Certificate of Analysis (COA) confirms that it’s within spec, why give it a second thought? Yet not all malt is the same, even from the same brand—there are differences in barley varieties, annual weather changes, and different malting techniques, among other differences that are not always obvious. Variances in malt can affect brewing and fermentation. From lauter times to flavor issues, malt matters.
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