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southern MN | So, the extension just had small grain workshops throughout the state last week. Oats and wheat. But the local brewery (Schells) has been working for a decade on local sourcing barley. And one of the smart guys at the U likes working with this. So. The close workshop is all about malting barley.
Kind of neat learning about a different crop.
They said one of the reasons brewers moved to 2 row barley is the texture (thickness?) of the beer was different, and why some varieties were chosen over others. And other details one wouldn’t even think of.
It’s all about taste and texture after brewing.
In general test weight, fines, and such is a big thing. Protein is mentioned a lot, not too high but also not terrible low.
It seemed a laundry list of details.
From there what gets produced in a year will get blended with other barley to try to get the same qualities year in and year out.
I don’t know how the micro breweries look at things. Their whole batch depends on the starting product, so I bet those details really matter to them! | |
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$70 barley
