“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]
Posted in Distilling, Ordering & Shipping, Technical & QC
Also tagged craft beer, ingredients, kentucky rye, local, local grains, Michigan Wheat, New York Barley, Toll malt, Toll processing, Wisconsin barley, Wisconsin malt
We are joining ACSA in moving the craft spirit business to the next level at the 4th annual Distillers Convention and Vendor Trade Show in Nashville, Feb. 16-17. We’re sampling whiskeys made with Briess specialty malts for enticing and unique flavor. Come visit Ryan O’Toole, Mike Scanzello, … [More]
You will see a renewed emphasis this year towards the distilling segment of Briess’ business, and it is being driven by the addition of Michael Scanzello, the new Director of Brewing and Distilling. Mike joined Briess in July 2015 and brings 20 years of experience in the brewing and malting … [More]
An excerpt from the NEW Briess Craft Distilling Resource Center Page.
One of the more common questions I receive from craft distillers is, what are the differences between your “Distillers” malt and your … [More]
The count down has begun for the American Distilling Institute’s annual conference, which is heading to sunny San Diego, a perfect spot for the ever growing event. California craft distilling … [More]