What does it take to bring high-quality, dependable malt to your brewery? Last week we sat down with Aaron Eenisse, the Director of Operations for Malt Production at Rahr Malting Co. to discuss malting and what factors into each kernel.
“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.
