We ran some experiments on our 2-ton pilot system to kick the year off, and that means you've got new malt varieties to experiment with in your brewhouses and distilleries! These unique and limited availability varietals are first come, first serve while supplies last.
This new hybrid rye variety is gaining in popularity with both brewers and distillers up and down the Eastern seaboard, and for good reason— it delivers a strong earthy sweetness that compliments an array of modern hops or a full-bodied whiskey. Brasetto yields notes of hearth-baked bread, pizza dough, and pretzels. The spice character is more muted than our Carolina Rye with a richer, sweeter finish. Rye Pale Ale, anyone?
This 6-row variety caught our eye at a Virginia Tech field day back in 2019. Hirondella is a 6-row variety with super plump kernels and extract levels that are identical to our 2-row varieties, crazy right? The finished malt delivers notes of honeysuckle and vanilla with just a touch of grassiness in the finish. Great for a Czech-style Lager or German Helles, which will allow the soft, doughy malt profile to shine.
Soft White Wheat
Every once in a while we step outside the Southeast to explore a new variety. This Michigan-grown soft white winter wheat is prized for its baking prowess across the Great Lakes region....always a good starting point for malting! The finished product starts off with a similar bready, biscuity sweetness that mirrors our Appalachian Wheat. The big difference comes in the finish, with pear and melon notes that meet a mix of black tea and oaky tannins like a dry white wine. Bring on the mixed fermentation and farmhouse projects!