5 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.
Root Shoot founder Todd Olander explains what they look for when selecting varieties and growing corn for craft distillers.
Root Shoot founder Todd Olander and head maltster Mike Myers discuss working with farmers and using their senses to get the best grains they can to make high-quality malts for distillers and brewers.
From whiskeys whose grains they can trace to specific Alberta fields to a wine program that feeds ports, brandies, and grappa, Bridgeland Distillery’s DIY flywheel is gaining momentum.
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.