Air Dried Malt

Here’s how you can expand the distribution of your craft beer with data-driven selling stories.

From beer-baron bobbleheads to bespoke barrel-aged blends, here are a few recs from our editors.

When it comes to building your malt bill, go smarter, not harder. Here are some key insights from two award-winning brewers on purposeful malt choices that can elevate beers, not muddle them.

Founded in British Columbia’s Okanagan Valley in 1992, Gambrinus Malting produces Canada’s Finest Specialty Malt. Situated among the Monashee Mountains, Gambrinus sources barley, wheat, and rye to produce flavorful, consistent malt for award-winning brewers and distillers across North America. The man behind the malting operation is director of operations Ken Smith. “What I get to focus on here,” he says, “is making sure that everyone is safe, that the food product is safe, and that we’re not impacting the environment in a negative way.” Keep reading for more!

In centuries past, much of European brewing happened on the farm—and the choice of what to brew was as pragmatic as what to grow. With insights that could inform your next farmhouse ale, Lars Marius Garshol shares some truths about what those farmer-brewers planted, malted, and put into their beers.

Brewers already navigating fast-changing market conditions are now struggling just to track down ingredients. Sourcing malt, hops, and yeast locally can make all the difference in building a stable, transparent supply chain.

Rich in malt flavor yet light in strength and easy to drink, lower-ABV stouts, porters, and other dark beers represent a wide-open playground for brewers at any level.

From chomping on grains to hot steeps and running the grains through an espresso machine, Randy Mosher offers some simple tips and tricks to better evaluate your malt—and to improve your flavor imagination.

You voted, and we tallied. Here are your favorite breweries broken down in categories by beer barrels brewed.

Sometimes known as “kettle caramelization,” the Maillard richness of a boil reduction can add deeper malt flavor to any beer you brew—even if it’s not Scottish.

From our Love Handles files on the world’s great beer bars: The Rake in Alameda, California, is a celebration of malt.

Perhaps the oldest way of preparing grain for brewing, drying malt in the open air was traditional for lambics, white beers, and various rustic ales scattered around Europe, Africa, and beyond. Today, brewers and maltsters interested in history, terroir, and old-fashioned methods are taking their malt back out into the sun.

Between the farm and the brewery, much of beer’s flavor is born in the malthouse. Here we journey inside a traditional floor maltings—and inside a kernel of grain—to witness the daily toil and tools that turn a raw cereal into the soul of beer.