Excited to share the news of a bountiful harvest! Back in June we collected grain samples from around our region and patiently waited for the lab results. The early reports were strong, showing solid protein levels, strong germination, and little evidence of pre-harvest sprout.
After reviewing these data, we’ll be bringing in a majority of our grain from North Carolina….which is always the goal we strive for!
Aromas of sweet almond liquor, white bread crust, and earthy sweet corn lay the foundation for subtle notes of white grape and spiced pear. Sweet cornbread flavor with earthy and nutty almond character finishing slightly sweet in balance. Light, smooth, and crisp with a gentle refreshing bitterness.
Wow, the samples are starting to arrive and they look beautiful!
Each year we hold our collective breathe from late May to mid June, watching the weather and waiting for early reports on grain quality. These crucial weeks determine the next 15 months for us. If heavy rains fall and the crop suffers, we have a long road ahead. If the skies clear, we can match quality specs with just about anyone.
Clean, dry lager with a good hop presence.
Soft, Snappy, Floral, Crisp
Light, very clean honey/grainy sweetness with a touch of floral and very light pear notes from the use of Contessa hops.
» Read more about: Big Lick Brewing Company – Smith Mountain Lager »
Homebrewing was an integral part of our early development and we are excited to celebrate National Homebrew Day on May 7th!
I started homebrewing back in Wilmington with an old 5 gallon pot and igloo cooler. I cobbled together a gravity system with old chairs and end tables in the driveway for those early brews. I always tell people that I had “Dogfish Head Syndrome” when it came to recipe design.
We launched Riverbend in 2010 with the intent of building a more sustainable supply chain for craft beer and spirits production. The first page of our website included a declaration of support for our local farmers and the planet. We pledged to pay living wages to our farmers for their grain and have made good on those promises year after year.
In honor of Earth Day/Month,
We work hard to produce consistent, quality malt. As part of this process, we send every batch to a third party lab which provides us with a full Certificate of Analysis (CoA). A recent review of a discrepancy in color, prompted an interesting discussion between the two laboratories that we use, Montana State University Malt Quality Laboratory and Hartwick College Center for Craft Food and Beverage. Cheers to Hannah (MSU) and Aaron (Hartwick) for the their thoughts and edits on this post!
» Read more about: Using a CoA for Malting and Brewing – Pt. 3 »