Tag Archives: Specialty Malts

1,000 and Counting. . .

The Craft Spirits market hit a milestone in April 2016 with the opening of the one-thousandth distillery in the United States. The industry has come a long way since prohibition and, similar to the beer industry, is being driven by the demand for small, local, independently produced products. … [More]

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Do you really know your specialty malts?

Join Briess Division Manager – Brew West, David Richter, on Friday, May 6th from 1:55 PM to 2:55 PM at the Craft Brewers Conference for a discussion on the difference between Kilned and Roasted specialty malts.

In his presentation, “Kilned vs Roasted: Do You Really Know Your Specialty Malt?”,… [More]

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Mastering the Art of Handcrafting, Naturally

“Each malthouse is unique in its own way” Malting and Operations Manager of the Briess Waterloo Malthouse, Ron Mihalko begins. “You have to understand … [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 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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