3 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.
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.
Founded in 2011, Laws Whiskey House in Denver has built its award-winning bourbons and ryes on Colorado-grown heirloom grains. Here, in the first of two articles—the next from the farmer’s perspective—founder Al Laws discusses how these crops shape the character of their “dirt-to-glass” spirits. As told to Ryan Pachmayer.