Tag Archives: Kilned Malt

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 IV: Do you like yours kilned, roasted or both?

Thanks to the convergence of craft beer and modern drying equipment, American brewers now have more styles of malt at their disposal than any time in history. This installment on malting and Briess Malthouses offers a glimpse at … [More]

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Is it Crystal or Caramel Malt?

By Terry Foster and Bob Hansen
This article first appeared in the Nov 2013 issue of
Brew Your Own magazine.

… [More]

Posted in Product Info, Technical & QC Also tagged , , | | View Comments
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