Results for: crisp maris otter

On a recent trip across the pond to the UK, BSG CraftBrewing’s John Guzman – Southern US Sales Manager, Chris German – Midwest Sales Manager, Laura Hansen – Director of Supply Chain and I had the pleasure of visiting Crisp Malting Group at their Great Ryburgh malting facility, visiting the Maris Otter “Mother-field”, and taking in the sites of Cambridge while enjoying some stellar UK beers.  

Crisp Malt’s roots reach back all the way to 1850, when brothers Fred and George Smith bought a farm and got to work milling flour in Norfolk, England. The arrival of the railway in 1870 motivated the brothers to establish the Great Ryburgh Maltings, which in time became the largest floor maltings in the world. […]

Magic flows through Bottle Logic Brewery’s ‘Arcane Rituals’ barleywine, channeled by the deep, rich sweetness of Chevallier Heritage malt: “The crackling magic of Chevallier courses through this English-style barleywine,” described Lindsay Langton, Lord Commander at Bottle Logic Brewing. “A combination of bourbon, brandy, and VSOP cognac barrels cast a spirited spell over the brew and […]

The West Coast of the United States has brought us Starbucks, Yahoo, and Yacht Rock. It’s also given us the pass-first offense, The Price Is Right, and In-N-Out Burger.  But ask any red-blooded American brewer what the West Coast is known for, and you can bet your weekly allowance they’ll mention hops. Namely the “C” […]

Since we first wrote about Cold IPAs a year ago they’ve become much more common on taplists, retail shelves, and in the beer blogosphere. This summer we’re coming in hot to revisit Cold IPA: what it is, what it isn’t, and what makes it go. What it is Cold IPA fuses classic West Coast IPA […]

 
On November 12th, RMI Analytics held the RMI Analytics Heirloom & Terroir Barley and Malt Symposium in Nuremberg, Germany to explore the histories behind various “all-but-forgotten” malt varieties. The symposium dove into the real and imagined potential of these varieties, as well as their scientific challenges, sensory characteristics, success stories, and tips and tricks; all in the context of modern brew houses and malt. Over 100 attendees from assorted countries were there representing different areas of barley breeding, farming, malting, distribution, sales, and breweries. Speakers from these diverse areas of the industry covered those topics with in-depth presentations about heirloom and terroir barley varieties.

Good day, Friends and Fermentation Enthusiasts. This year’s Craft Brewers Conference in Las Vegas, Nevada, is bound to be unforgettable. To ensure the best damn booth experience a beer conference attendee ever encountered, Brewers Jake Thompson and Sean Tynan of the Rahr Technical Center have put together an absolute banger of a beer lineup for […]

“It used to be that a brewery worth its chops had to have an IPA,” says BSG Midwest Sales Director Chris German, “now it’s Pils.” 
The 2016 GABF would seem to support this, with record numbers of entries in the pale lager categories.

Many brewers love the flavors produced by a wild Brettanomyces bruxellensis yeast, but they often shy away from using it due to its unpredictability. Thankfully with SafBrew™ BR-8 from Fermentis you can now get all the distinctive flavors of Brett brux but with more control and reliability. Kabel Lefto, Lead Brewer at Lakes & Legends […]

Gambrinus Honey Malted Oats came about by combining the best of two great things: the flavor characteristics of Gambrinus Honey Malt and the ongoing popularity of New England-style and hazy IPAs.  It provides strong bready, grainy, and sweet notes but its darker color, sweetness, and ability to build body set it apart from other malted oats on the […]