4 articles in this category
No two barleys are identical, so the maltster must adjust. Root Shoot head maltster Mike Myers explains how different varieties, harvests, and the weather all affect the process of making quality malt for distillers and brewers.
A recognized carcinogen occurs in most domestic malted barley—but careful distillers can avoid it. Here’s what to know.
Recent barley reports and new recommended varieties offer distillers and brewers some welcome assurances and a glimpse of the future, including barleys better suited to nontraditional growing areas.
In the second of two articles looking at a farm-to-bottle relationship between distiller and farmer—in their own words—Jason Cody of Colorado Malting discusses the challenges and benefits of growing and malting characterful grains on a small scale. As told to Ryan Pachmayer.