Malt


Podcast Episode 150: Christian DeBenedetti of Wolves and People is Bringing Brewing Back to His Roots

On a hazelnut farm 45 minutes from Portland, Oregon, Wolves and People is taking its beer closer to the land, with yeast cultured on the farm, an estate barley program, farm-grown ingredients, and more.

Why Decoction Matters

Decoction is not an obsolete brewing technique. It’s one that can take you to other (richer) destinations… even a few you might not expect.

Video Tip: Using Dehusked Malts to Adjust Color and Get Smoother Flavor

Jonathan Moxey, head brewer of Rockwell Beer in St. Louis, explains how dehusked roast malts such as Carafa can be useful for adjusting color as well as building smoother flavor into black beers.

Podcast Episode 146: The Nuances and Complexities of Malt, with Richard Simpson of Simpson's Malt

The fifth-generation leader of this family-owned British malthouse discusses the ins and outs of barley, malting, heritage varieties like Golden Promise and Maris Otter, crop year challenges, crystallization and roasting, batch blending, and more.

Podcast Episode 141: Chris Harris of Black Frog Just Brews What He Likes to Drink

Chris Harris, founder and brewer at Black Frog Brewing in Holland, Ohio, embraces malty depth, seems impervious to the latest craft trends, and wants everyone to feel welcome.

Podcast Episode 139: Andy Farrell, Brewing Innovation Manager for Bell's Brewery, on the Delicate Design of Low-Cal IPAs

The longtime Bell’s brewer dives into the minutiae that make this evolving style of highly hopped, low-calorie beer so compelling, and discusses the particulars behind one of their biggest releases in recent history—Light Hearted Ale.

Malt Conditioning: Have Your Cake and Eat It, Too

The industrial trick of moistening malt just before milling can allow finer grinds—and thus greater efficiency—without stuck mashes. Here’s how to do it at home.

American Porter: An Undersung Classic Awaits Its Re-Revival

In this edition of Jeff Alworth's Style School, we look to the early days of American microbrewing, when attempts to recreate a neglected British style may not have been historically accurate—but they were something altogether new (and delicious).

Go Green: Brewing with Unkilned Malt

Stephen Mastroianni of Nova Scotia's unusual Horton Ridge Malt and Grain—a craft maltster and brewery—explains how green malt yields none of the typical malt flavors, opening up a whole new canvas on which to brew.

Editors' Picks: New Drinking Doodads, Base Malt, and Hand-Picked Historical Recipes

From bespoke historical beer recipes to a thing that turns your can into a cup, here are our Editors' Picks from Issue 37 (February–March 2020).