Video Tip: Brewing with Unmalted Grains

Unmalted grains such as barley and wheat can add flavor and foam stability, among other benefits. Steven Anan of Archetype Brewing takes us beyond malt to look at brewing with alternative grains and other fermentables.

Steven Anan Oct 24, 2019

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About this course

Steven Anan, head brewer and co-owner of Archetype Brewing in Asheville, North Carolina, takes you through alternative grains—including oats, wheat, rye, and non-cereals. He provides an overview of the ingredients, where to get them, and how to use them to formulate a better beer.

In the full 40-minute video course, Anan covers:

  • Brewing with oats, rye, spelt, wheat, and various sugars
  • Their impact on flavor, mouthfeel and appearance
  • Recipe formulation, including percentages and purpose of each ingredient
  • Biological influence
  • Milling
  • Step mashes
  • Brewing methods
  • Differences of soft versus hard wheat
  • Flaked, raw, malted and torrefied grains
  • Use of candi sugar, honey, and molasses

And much more.

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