Entries by Scott Hickman

Ninkasi Brewing + Still Fire Brewing – Duck Duck Dog

An easy-drinking American Pale Ale that each brewery crafted with ingredients grown in Georgia and Oregon.The Riverbend Georgia peach wood wheat malt in this Pale Ale recipe complements the complex character of the Strata hops (developed in Oregon in conjunction with Oregon State University’s hop breeding program), which include berry flavors, grapefruit character, and a hint of dankness.

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Mainstays Made With Riverbend Heritage Malt

Mainstay

The arc of our malt variety development begins with Heritage Malt, the aptly named OG variety to come out of what we fondly call Malthouse 1.0. It’s not a Pale or a Pilsner, nor is it a Vienna or Light Munich-style malt; rather a malt expression all its own. Heritage Malt represents the experimentation and troubleshooting that went into those early batches, and has been the most challenging product to replicate in our new,

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Duck Duck Dog Pale Ale Crafted For Georgia Bulldogs v. Oregon Ducks Game on September 3

 

On September 3, 2022 the Georgia Bulldogs will play the Oregon Ducks at the Mercedes-Benz Stadium in Atlanta. StillFire Brewing in Suwanee, Georgia and Ninkasi Brewing in Eugene, Oregon have collaborated on a beer for the occasion.

You guessed it— that beer is #madewithRiverbend malt! Meet Duck Duck Dog. It’s an easy-drinking American Pale Ale that each brewery crafted with ingredients grown in Georgia and Oregon. 

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Beer Sessions Radio: Malt With A Mission

Jimmy Carbone of Beer Sessions Radio has taken a major interest in craft malt over the past year. From university research to farmers and producers of craft beer and spirits made with craft malt all over the country, we’ve been loving his thorough coverage of what’s happening across the industry.

Earlier this month, Jimmy hosted Brent to chat about Craft Malt Week, relationships with farmers, our recent expansion,

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Riverbend Malt House Named One of Inc. 5000 Fastest Growing Private Companies in America

August 16, 2022— Today Inc. named Riverbend Malt House number 2804 on the list of the 5000 fastest growing private companies in America. This achievement comes on the heels of a major facility expansion, which increased Riverbend’s malting capacity by more than 50 percent. 

The annual Inc. 5000 list is one of the most prestigious rankings of the nation’s fastest-growing private companies, representing top tier independent small businesses in America.

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Riverbend 10: A Heritage Beer Story

When Riverbend Malt House first got started, many of our small batches were used in seasonal and one-off brewing projects. Craft brewers and distillers were still treading lightly when it came to using craft malt. But Todd Steven Boera of Fonta Flora Brewery was different; he was all in. 

Heritage

Todd reached out to us before he started Fonta Flora in Morganton with the long-term goal of sourcing all of the malt from local sources.

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Riverbend Malt House Announces Major Expansion

ASHEVILLE, NC– Riverbend Malt House announced that installation of its new 10 metric tonne Germination Kiln Vessel (GKV) was completed this week, with first malt production from the unit expected in coming weeks. This equipment complements a new 10 tonne steep tank which was installed earlier this year. Collectively, all of the new equipment in the Asheville-based malt house increases Riverbend’s overall craft malt production capacity by more than 50 percent. 

“Riverbend’s sales grew by more than 40 percent in 2021 and we don’t see that growth rate tapering in 2022,” noted Scott Hickman,

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Combining Efforts, Part 2: Mountain Horticultural Research Station

Read Part 1 of this 2022 harvest series here. 

After a multi-year hiatus driven by the pandemic and site flooding, I’m pleased to report that malting barley field days have returned to the Mountain Horticultural Research Station in Mills River, North Carolina.

This year, participants were treated to presentations from Dr. Angela Post, Dr. Kristin Hicks, and Dr. Ryan Heiniger. Dr. Hicks and Post covered the preliminary results of their five-year study on nitrogen management for malting barley quality and yield.

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Combining Efforts, Part 1: Eastern Virginia Agricultural Research and Extension Center

As the temperatures warm and the barley starts to dry down, I know it is time for a gathering in the fields. Annual field days offer the perfect opportunity for researchers to share their latest work with an audience of interested growers and maltsters. A few weeks ago, we met at the Eastern Virginia Agricultural Research and Extension Center in Warsaw, VA for just such an occasion: Virginia Small Grains Field Day I’m always impressed by the size and scope of the work conducted here— more than 200 acres devoted to a mix of malting barley and red winter wheat research.

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