Introducing Gambrinus Honey Malted Oats
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. Using Rahr Malted Oats and Gambrinus Honey Malt as product controls, the team at the Rahr Technical Center worked to home in on the […]
#BrewersLunch: Meet the Creators of the Salted Nut Roll
A truck rolls in with a fresh order straight from the BSG Warehouse. The team gathers around as the pallets are unloaded, and as the last pallet hits the ground, the hunt is on. Somewhere between the malt bags hides a hidden gem – the coveted Pearson’s Salted Nut Roll. How did the Salted Nut Roll become such a staple sweet in the brewing industry?
The Scottish Workhorse – Brewhouse Trials with Crisp Scottish Pale Ale Malt
There’s something special to be said for a malt that’s considered the workhorse of many a brewery, and useable in a respectable amount of beer styles. Crisp Scottish Pale Ale Malt is, as its name alludes, 100% Scottish, with a rich color and balanced sweet, malt flavor which is ideally suited to ale brewing. But, you don’t have to take our word for it- just ask Steve Finnie of Little Thistle Brewing Co., and Luc “Bim” Lafontaine of Godspeed Brewery.
Smoke on the Pot Still: Distilling with Crisp Scottish Malt at Corsair Distillery
In crafting the perfect Scotch Whiskey, the malt that goes into the recipe must be plain, peated, or highly diastatic. Between the two malting operations of Crisp in the traditional brewing town of Alloa and in the heart of Speyside, Crisp meets these requirements by creating the finest in distilling malts for Scotch Whiskey. Their lineup of distilling malts includes Crisp Scottish Distillers (High Diastatic Power) Malt, Crisp Scottish Premium Pot Still Malt, and Crisp Scottish Heavy 50 Peated Pot Still Malt.
Inside Dingemans- An Interview with Karl Dingemans
Meet Karl and Jan Dingemans, 5thgeneration owners of Dingemans Malt in Belgium. BSG got the chance to catch up with Karl and dig into growing up in a multi-generational malting family, views on the brewing industry, and some fun facts about Dingemans!
Inside Crisp- An Interview with Steve LePoidevin
Meet Steve LePoidevin, Sales Director for Crisp. His passion for malting was brought to light as BSG got the chance to chat with him about his role at Crisp, upcoming malts to the Crisp profile, industry trends and some of his takes on craftbrewing.
Announcing New Malts from Leopold Bros.
Brewers Supply Group (BSG) is proud to announce a partnership with Leopold Bros. to distribute a new line of small-batch, handmade malts. BSG is excited to make these high-quality malts available to brewers, distillers, and homebrewers.
In the Industry: Maltster Moment with Rahr Malting Co.’s Aaron Eernisse
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.
Crisp Customers Win Big at 2019 SIBA & GBBF
lot of award-winning brewers made Crisp malt part of their path to victory at this year’s Great British Beer Festival and Society of Independent Brewers National Independent Beer Awards.
Malt U 2019 Recap
On Friday, July 19th, BSG held its second annual Malt U, a two-day symposium dedicated to discussing and educating brewers on all things malt.
Rahr Technical Center Presents Results of Mill Setting Study
In April 2019, the Rahr Technical Center completed a study on mill settings for customers who purchase pre-milled malt from BSG. The study was first carried out in both lab and brewery settings, and ultimately in commercial brewery trials.
Historic Malt: RMI Analytics Heirloom & Terroir Symposium Recap
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.