Hops may generate most of the buzz when it comes to introducing exotic new varieties. But, in recent years, malt producers have also been quietly innovating around hearty new hybrid varietals and heirloom grains as brewers seek to impart unique flavors and character in their beers.
“Malts are developing a little bit slower than hops, but they really seem to be picking up steam right now,” says Ron Barchet, president and cofounder of Victory Brewing Co. (Downingtown, Pennsylvania). “They’re bringing back some older grains and trying new crosses, all in an effort to make a barley that’s better suited for malting for the craft brewer, as opposed to the macro brewer, who favors different qualities in a barley malt than we as craft brewers typically want.”
Victory is a member of the American Malting Barley Association, which works to encourage the production of high-quality malting barley within the United States. It also endorses new grain varieties that are agronomically viable and well suited for malting and brewing.