With the release of a Rye Brown Ale called Seeded, Able became the first brewery in Minnesota to produce a beer with its own malt since the late 1960s.
The Colorado Malting Company added a 5-barrel brewhouse to its 300-acre family farm, making The Colorado Farm Brewery the first venture of its kind in the state.
While it once represented up to three-quarters of the beer drunk in London, Porter’s popularity took a big hit after WWII. Today, enterprising brewers with a passion for the style and its history are rescuing this dark ale from obscurity.
As part of a broader effort to use regional ingredients in their recipes, breweries across the US are working with nearby maltsters to source more local grain.
Chuckanut opened its second location, the South Nut, in the heart of the fertile Skagit Valley, within walking distance of some of the best grain—and grain research—in the country.
With the opening of Admiral Maltings, California craft breweries will have access to sustainably farmed, locally grown barley malted practically next door.
Hidden in Eastern Europe and forgotten for centuries, the fruity, slightly sweet, and full-bodied õlu, or beer, made by the Seto people is reminiscent of British Mild Ale, Kvass, a beverage made from fermented bread, and even root beer.
Teo Musso, one of the four original pioneers of Italy’s craft brewing movement, plans to debut Baladin Open Garden, a 786,000-square-foot beer park in the country’s Piedmont region, in June 2017.
A trip to Fargo, N.D., rekindles a love for malt-forward beers and inspires Wood Chipper Irish Red Ale, with an addition of roasted barley for a subtle color boost.
Every winter in a quiet waterfront town in Norway, more than 500 members of the community brew a strong, smoked beer according to tradition. For centuries, this endangered style has remained virtually unknown to outsiders.
Instead of using mass produced barley, wheat and rye malt, brewers around the country are beginning to look to heritage grains to add character and complexity to their beers—varieties packed with flavor and history.
White Labs to open East Coast location; Carlsberg stops production of Draught Burton Ale; individual beer sales now legal in Missouri; and New York seeks federally backed crop insurance.
In a nation that is known for, and takes great pride in, its tradition and terroir, a new wave of brewers is creating a culture of “bieroir” that embraces locally sourced ingredients.
Across the country, craft breweries have coffee specialists going far beyond mere coffee-beer collaborations. Taking notes from beer, coffee shops hope to increase conversation and connectivity between the parallel crafts, opening both to new customers and ideas.
Set foot inside Riverbend Malt House in Asheville, N.C., and it’s clear that the maltster has a similar role to the brewer’s. While employees who work at large malt houses may see grain move at the push of a button, at Riverbend much is still human-powered.
Brownish ales have a long history, but what we’re talking about is the classic Brown Ale born in Britain and transmogrified here. To me, Brown Ales have roasty, toasty brown bread tones that hang out over a medium malted beer with a restrained caramel sweetness.
The world produced over 134 million metric-tons of barley between 2011 and 2012. But up to 95 percent of the world’s barley is susceptible to a variety of a fungal disease called stem rust that was discovered in Uganda in 1999. Dubbed Ug99, it has spread across East Africa and up into the Middle East.
Located in North Hampton, N.H., Throwback strives to source as many of its ingredients from local farms as possible. That includes using locally grown hops, malt and adjuncts.
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