Tag Archives: Germination

Kilned vs. Roasted – Same Color, Different Outcome

A few years ago I gave presentations at the CBC and AHA conventions, the basis of those lectures was around the Briess kilned Aromatic 20º L and Briess roasted Caramel 20º L malts to… [More]

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Brew crew from Central Waters tours Briess facilities

On Friday, May 19, we had the honor of hosting the staff of Central Waters Brewing Company (Amherst, WI). With the recent release of the Wisconsin Foodies partner episode of Briess and Central Waters, employees from Briess had the chance to take a field trip to Central Waters for the Premiere … [More]

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Behind the Barley – An Inside Look at Malthouse 6 – Part Two

(Continued from Part 1 – Inside Look at the Briess Manitowoc Operation – The Grain Elevator)

After the tour group had explored all the stories of the grain elevator and the cleaning and grading process, we … [More]

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Part III: The wonderful world of germination

It’s been awhile since the first two blogs about The Briess Malthouses, so here’s a refresher before looking at germination, the next step of the malting process.

Briess operates two very unique malthouses dedicated to producing specialty malts. We refer to them by the … [More]

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