Just noticed this is now available to homebrewers. It is mentioned in MALT by John Mallett on pg 172...cheers, all http://www.williamsbrewing.com/50-LBS-GW-FULL-PINT-Actual-Cost-Shipping-Item-P3980.aspx
yeah, I thought the same thing when I first read it...but I think they are talking without butter : )
For those of you who don't have John Mallett's book... "Full Pint is a relatively new barley variety, bred by Pat Hayes at Oregon State. A spring two-row, semi-dwarf barley with good resistance to disease that performs best in the Pacific Northwest, Full Pint was developed specifically with the craft brewing market in mind. Craft brewers express an interest in barley with both great flavor and solid brewhouse performance, suitable for use in all-malt brewing. Initially, Full Pint did not make the AMBA Recommended Variety list as it didn't appear to have many advantages in agronmics over existing cultivars, but interest from small brewers has given it some exposure in the market. Tim Mathews of Oskar Blues has brewed with it and likes what he has seen thus far. Full Pint is used in a few of their beers including the collaberation beer they did as part of Beer Camp across America with Sierra Nevada. Although the protein levels are relatively high, he feels that the malt has both good flavor and it imparts a great body to the beer."
