Opportunity is missed by most people because it is dressed in overalls and looks like work.
Damn, I wish I’d come up with that little gem! I think it accurately conveys the approach we’ve taken over the past few months to expand our product line and fine-tune our process. We have spent countless hours researching, breaking things, and rebuilding them to perform better. The end result is a more efficient machine designed to meet the ever-increasing demand for craft malt across the southeast. We can’t thank you guys enough for the support, 2015 promises to be another amazing year!
Read on to learn about our new products…
Select Malt – This is big news! When we started malting back in 2011 we never expected to have an AMBA certified 2-row variety grown in NC. Favorable conditions during the 2013-2014 growing season allowed for the harvest of over 1,000 bushels of Endeavor barley. We’ve been working with this product over the past few months to develop our new Select Malt. Our goal was simple, create a rich, flavorful malt reminiscent of the classic English Pale Malts. The kilning regime was designed to develop more color (~2.75 Lovibond) and flavor than our traditional Pale Malt without compromising enzyme levels. If you were lucky enough to sample Oskar Blue’s Nib Sip Chub over the holidays, you know this malt delivers the goods!
Homebrew Kits - We’ve been eager to reconnect with the homebrew community for a long time. In an effort to do so, we’ve developed several kits that highlight our products and make them available in a convenient “turn key” package. Perfect for that weekend brew session. You can choose from the Rye Pale Ale, Homegrown Pale Ale, or the French Press Porter, which are all available at our new webstore.
We’ve teamed up with the guys from the Thirsty Orange Beer Extravaganza to celebrate the release of these kits. They’ve selected our Homegrown Pale Ale as the secret ingredient for their Iron Brewer Challenge that takes place in April. The best part? We get to help with judging!
Roaster – Another R&D project that we’ve been chipping away at! While purchasing a coffee roaster may seem like the easiest path to producing specialty malts, the cost of this equipment is astronomical! We explored a number of different options, but finally arrived at a design that includes a rotating drum with sufficient amounts of heat and ventilation. This unit can reach temperatures of 400+ degrees and produce between 50 and 100 pounds per batch. So far we’ve experimented with toasted oats and crystal wheat (epic fail!) Next up, an attempt at brown malt and maybe some chocolate rye! Stay tuned for more information and availability.