Over 1,100 craft distillers and allied trade attended the fourth annual American Craft Spirits Association Conference & Vendor Expo in Nashville on Feb. 15-17. This is the biggest conference turnout yet for the young ACSA, the craft distilling industry’s not-for-profit trade … [More]
We are now just one week away from American Distilling Institute’s annual conference, which is heading to Baltimore, MD. It seems like distilleries are popping up all over Maryland, which makes … [More]
“Local” is synonymously used with craft beer. When you think craft beer you think local and when you think drinking local . . . you get the picture. And you want to include local ingredients when you are brewing for your community. If you are making a Kentucky Bourbon, you would like to use … [More]
| Tagged craft beer, ingredients, kentucky rye, local, local grains, Michigan Wheat, Mike Scanzello, New York Barley, Toll malt, Toll processing, Wisconsin barley, Wisconsin malt
One year ago, we announced the second addition to our smoked malt portfolio — Mesquite Smoked Malt. Like Briess Cherry Wood Smoked Malt, Briess Mesquite Smoke Malt delivers pronounced smoke flavor and recommended maximum usage is 60%.
Mesquite Smoked Malt is characterized by upfront … [More]
| Tagged Apple Wood Smoked Malt, craft brewers, distillers, fruity, hardwoods, Mesquite Smoked Malt, Oktoberfests, Porter, Scottish Ales, Smoked Malt, Stout, sweet
We know our brewers and distillers are passionate about the ingredients that craft their beer and spirits. The flavor and character of the malt is sculpted into each beverage. This flavor is shaped by many factors from the dedicated growers to the art of the maltster. Each step of the growing … [More]