Brewing With Rye Malt

Happy #RyeJanuary, everyone! 

Rye Malt

Many Riverbend customers are brewing with our Rye malt— Carolina Rye and Munich Rye— so we asked our Customer Success Representative, Tina Hoffert, to school us on best utilization of this grain in the brewing process. Tina is a graduate of AB Tech Asheville and she was brewing professionally before joining the Riverbend team.

Below, she runs us through Rye 101 with recommendations to combat issues with high-viscosity, and some of her favorite rye beer styles. 

Rye 101 

Rye (Secale cereale) is a cereal that has been cultivated and grown since ancient times that belongs to the grass family, Gramineae. It is a part of the Triticaea tribe, which also includes wheat and barley. Modern rye varieties are said to have originated from its ancestor Secale montanum. This is a wild rye species found in Mediterranean and Middle Eastern regions along the Black and Caspian Sea. The exact origin of rye is unknown, but some speculate that rye and oats originated as weeds in wheat and barley crops and were later cultivated by farmers. 

The majority of rye crops are sown in the fall and harvested in the spring, nicknaming it “winter rye” since it will grow over the winter months. Rye can grow in areas that are too harsh for other winter crops and can survive low temperatures of -31℉, droughts, and nutrient deficiencies. Rye is more resistant to pests and diseases, with the exception of ergot where it is more susceptible. Since rye can grow where other crops fail, it is used as a pioneer crop to improve soils that are considered wasteland or sterile. Rye can also compete well against other unwanted species, so it is used for crop rotation after a harvest to improve overall soil health. 

The structure of the rye kernel is made up of three parts- the bran, endosperm, and germ. The endosperm composes the majority of the kernel and contains the starch and protein granules used in the brewing and distilling process. Although rye has 𝛃-glucans present which are commonly attributed to gummy mashes, the characteristic high-viscosity of rye is also attributed to the large amounts of arabinoxylans found in the cereal. The arabinoxylans are water-extractable, and will combine with water to create highly viscous solutions. Unlike barley, rye does not have a husk for use in the lautering process and is usually thinner and smaller than other grains. In comparison to barley, rye has higher concentrations of enzymes (primarily 𝛂-amylase) and can be added to grist bills to increase fermentable extract. 

Troubleshooting

Rye malt is known to be problematic in the brewhouse. This is due to its beta-glucan and arabinoxylans content causing the mash to become “gummy” or “sticky” along with its lack of husk for lautering. Here are a few suggestions for managing this grain in the brewhouse… 

  1. Extend the germination times to increase enzyme content during the malting process
  2. Adding a beta-glucan rest between 100-120℉ in the mash
  3. Increasing the liquor-to-grist ratio in the brew
  4. Add rice hulls to improve lautering
  5. Fine tune your mill gap to compensate for the smaller grain size. The most common mill gap range for commercial brewing lies between 0.35-0.65mm, depending on mill type and size. Brewers may need to adjust to a smaller mill gap than normal to compensate for the smaller rye grains. 
  6. Keep the rye content in the grist bill to 20 percent or less, so that there is enough barley husks to help lauter the rye

Producers love rye malt for its pleasant flavor and aroma characteristics that are commonly spicey, nutty, and earthy. It is often described as having a peppery or clove-like sensory character and astringency to the mouthfeel. Rye malt can also add tanginess to the product, which works very well in farmhouse ales like Sahti or wild fermented beverages such as Kvass. Depending on how the rye is malted and the percentage used in the grist, rye can give color ranging between light straw to dark brown. It can also add a fuller body and good head retention to beers. Over the years we’ve enjoyed many a rye IPA and pale ale, Roggenbier, stouts, porters and farmhouse ales— all with made with Riverbend rye malt.

Let’s dive into these beer styles: 

Roggenbier 

Roggenbier originated in Bavaria and was popular during the medieval period until the Reinheitsgebot law declared that rye was to only be used for baking bread due to crop failures. This style consists of a grist bill of greater than 50 percent malted rye. It’s darker in color, has strong grain sensory characteristics, with a full-body mouthfeel and rich flavor. Roggenbier is similar to Dunkelweizen in how it is brewed and fermented, but substitutes the wheat for rye. 

Rye Pale Ale & Rye IPA

Rye is also commonly used in IPA and Pale Ale beer styles. Rye malt is generally used between 5-30 percent of the grain bill to give beers its characteristic spice and peppery flavors. It creates beers that are light straw to dark brown in color, with good foam and full-bodied mouthfeel. Rya can be found in Belgian-style pale ales such as Tripel.

Farmhouse Ales & Table Beers

Rye malt is a common addition to farmhouse ales and traditional table beers. Styles can include rye saison, Sahti (seen below), mixed-culture beers, and raw beers (beers that have not been boiled). Less common styles include Setomaa koduõlu and Karelian-Baltic taari. The use of rye in these beers are variable and often depends on traditions, brewing region, and desired outcome of the beer.

Kvass

Originating from Northern Europe, the name translates to “bread drink”. This beverage is generally made from stale rye bread, rye flour, and rye malt. It is generally considered to be a non-alcoholic, cereal-based beverage due to its low alcohol content of 2 percent v/v or less. Bread is soaked in water then later fermented with a mixed culture of yeast and lactic acid producing bacteria (LAB). There are many commercially available Kvass products with recipes that can include any combination of mint, raisins, juniper berries, and sugar. It is naturally carbonated and is said to have positive nutritional properties and helps digestive health. The end result should be low-alcohol, slightly sour and sweet, low carbonated drink with bready and rye flavor profiles. 

Sahti

This is a traditional farmhouse-style beer found in Finland which includes malted and unmalted rye in the recipe. The beer consists of around 10 percent rye in the grain bill, along with wheat or oats. The style is generally unhopped since it predates the use of hops as a preserving and bittering agent in beer. Traditionally, production was carried out in domestic saunas and wort was made through infusion mashing by adding heated water to the mash. In some cases, the addition of heated stones (similar to steinbier) are added to create kivisaht or “stone sahti”. The wort is generally not boiled and involves juniper branches to filter through. The branches would sit on a filter bed of rye straw in a trough-shaped vessel called a kuurna where wort was filtered then fermented with bakers yeast. The end result is a spiced, 7-8 percent v/v alcohol beer table beer. 

 

Want to add some spice to your next recipe? Our rye malt products are 25 percent off in celebration of #RyeJanuary! ORDER HERE and mention Rye January.  

Tell us about your (rye) beers #madewithRiverbend here. 

 

Sources:

Arendt, E.K. and Zannini, E. (2013) Cereal grains for the food and beverage industries. Woodhead Pub. Available at DOI: 10.1533/9780857098924.220

Boulton, C. (2013) Encyclopaedia of brewing. 1st edn. Chichester: Wiley-Blackwell.

Brewers Association (2024) Brewers Association 2024 Beer Style Guidelines. Available at: https://cdn.brewersassociation.org/wp-content/uploads/2024/12/12144941/2024_BA_Beer_Style_Guidelines.pdf (Accessed: 04Dec2025).

Brzozowski, L.J., Szuleta, E., Phillips, T.D., Van Sanford, D.A. and Clark, A.J. (2023) ‘Breeding cereal rye (Secale cereale) for quality traits’, Crop science, 63(4), pp. 1964–1987. Available at: https://doi.org/10.1002/csc2.21022.

Cadenas, R., Caballero, I., Nimubona, D. and Blanco, C.A. (2021) ‘Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer’, Foods, 10(8), p. 1726. Available at: https://doi.org/10.3390/foods10081726.

Ekberg, J., Gibson, B., Joensuu, J.J., Krogerus, K., Magalhães, F., Mikkelson, A., Seppänen-Laakso, T. and Wilpola, A. (2015) ‘Physicochemical characterization of sahti, an “ancient” beer style indigenous to Finland’, Journal of the Institute of Brewing, 121(4), pp. 464–473. Available at: https://doi.org/10.1002/jib.246.

Galanakis, C.M. (2020) Trends in non-alcoholic beverages /. 1st ed.

Rani, M., Singh, G., Siddiqi, R.A., Gill, B.S., Sogi, D.S. and Bhat, M.A. (2021) ‘Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals’, Frontiers in nutrition (Lausanne), 8, p. 694679. Available at: https://doi.org/10.3389/fnut.2021.694679.

Wood, P.J. (2010) ‘Oat and Rye β-Glucan: Properties and Function’, Cereal chemistry, 87(4), pp. 315–330. Available at: https://doi.org/10.1094/CCHEM-87-4-0315.

Weikert, J. (2022) Craft Beer and Brewing. Available at: https://www.beerandbrewing.com/demystify-rye (Accessed: 03Dec2025). 

9 Best Beers of 2025: Made With Riverbend Malt For Good Causes

Beers made with Riverbend malt for good causes in 2025

Every year, we take time to identify some of our favorite beers we tried and why they stood out to us. In 2025, breweries across the Southeast collaborated on fundraiser beers made with Riverbend malt for causes they cared about. We were inspired to see so many of these initiatives, and delighted to support at brew days and with malt donations. Thank y’all for inviting us to be a part of these awareness and fundraising efforts. 

Beers For Helene Relief

Hurricane relief is still ongoing across Western North Carolina. To do our part, we worked with our friends at Big Pillow Brewing, Whaley Farm Brewery, and Leveller Brewing on beers that raised needed funds for disaster recovery. 

We were happy to donate Czech-Style Pilsner and Double Kilned Munich malts for a collaboration by Big Pillow Brewing and Black Mountain Brewing when Big Pillow was able to re-open after Hurricane Helene with this Czech Amber was pouring on their first night. 

Whaley Farm Brewery was able to re-open with small batch beers on draft in June of this year. We were more than happy to send some malt to help restart their operation and are huge fans of Chris’s American Bitter recipe that was made with Riverbend Southern Select.

Leveller Brewing Co. Pearletta, a Saison made with an array of Riverbend malts including Honey Malt and Munich Rye, was released at a benefit for ReString Appalachia. This thoughtful group raised money to put quality instruments back in the hands of those who lost them in Hurricane Helene.

Beers For Soil Health

 

Props to our friends at Fullsteam Brewery, who became the world’s first Certified Regenified™ brewery this year! Their investment in soil health and conscious farming practices has been a part of their plow to pint ethos from their start. In 2025, Fullsteam crafted their Reset: ESB and Reset: Oktoberfest with our Certified Regenified Southern Select malt. The Reset series is a line of classic, true-to-style beers brewed with 100% North Carolina malt.

More Beers For Good 

We collaborated with Greenville, South Carolina’s new Wild Yarrow Brewing Co. on Spirit Moves crafted in support of the Michael Jackson Foundation for Brewing and Distilling. It’s a Hazy IPA made with Riverbend Southern Select, Hull & Oats, and Appalachian Wheat rich with notes of peach rings, raspberry, watermelon candy, and mango. 

The second annual Craft Malt Month inspired festbier collaborations with Printshop Beer Co. and Lookout Brewing. Printshop channeled the spirit of traditional German brewing with old-school production techniques! Fermented with the traditional 3470 German lager strain, naturally carbonated to retain more malt flavor, and then lagered to craft a smooth, clean brew, this festbier balances flavor and drinkability.⁠ Lookout’s expression of the season had hop additions that give it a refreshing, tropical twist. Proceeds from both beers were donated to the Craft Maltsters Guild.⁠

Veteran owned breweries from across the Southeast— Wild Heart Brewing, Scuffle Hill Brewing, Over The Horizon Brewing, Forgotten Road Ales, Seminar Brewing, and Surf City Brew Co. — created a Veteran’s Day collaboration double dry hopped hazy called ‘DDH-214’, a play on the term DD-214 that indicates a Veteran has departed from service. ⁠The grist on this collaboration was made with Riverbend Avalon Pilsner, Base Camp, Appalachian Wheat, Hull & Oats, and some Great Chit malt, and all proceeds will be donated to Fisher House Charleston.

What were your standout beers of 2025 that were made with Riverbend malt? Submit them here to be featured.

Riverbend Malt House and Asheville’s Coffee Library Partner On Pallet Coffee Program

Because most brewhouses are fueled by coffee and not nut rolls, we partnered up with Asheville’s Coffee Library to give our full pallet orders a boost! 

Meet Grain & Glory Coffee

Inspired by some of our favorite specialty malts, the first blend we created with the Coffee Library delivered a creamy, sweet cup with rich notes of bakers chocolate, dark fruit, and just a hint of smoke in the finish. The mouthfeel really shines on this one— it’s full and satisfying without being overpowering. 

Southern Hops Murrells Inlet liked this coffee blend so much that they incorporated the coffee into a seasonal-infused version of their flagship Goldilocks Golden Ale. This beer is brewed exclusively with Riverbend malts: Southern Select for the base malt, with Light Munich and a touch of Great Chit to provide the perfect clean blonde canvas for pumpkin spice, vanilla bean, and Grain & Glory coffee additions. “We see Goldilocks as the “Crust”,if you will, for this delicious fall inspired pumpkin ale, which married perfectly with Coffee Library’s Grain & Glory selection,” says the Southern Hops team. 

What’s Brewing: Mash In Blend

⁠

The initial idea for this blend was to start with something more robust and bold. Cold winter mornings will be here soon enough and I was looking for something with a bit more “campfire” character to get things going. Not necessarily smokey, but like the flavor and body you get from using that old moka pot on your grandpa’s Coleman stove. Walking the line between espresso and drip production methods.

We tasted through six different coffee varietals utilizing the traditional cupping process in the “red” room at Coffee Library in Asheville. This light setting is meant to remove any bias on roast color. As with beer, drinkers think very dark colors (incorrectly) correspond to stronger, bitter flavors. In addition to removing the color assessment component, we found that it helped narrow my focus by softening the other stimuli in the room.

The traditional coffee cupping process involves unfiltered grounds that form a crust on the top of the tasting vessel. This crust is punctured after steeping takes place, allowing the taster to experience the freshest aromas at high concentrations. The Narino roast from Columbia displayed some creamy, sweet notes with a touch of vanilla bean in the finish. A top contender by itself, but ultimately didn’t mesh well with the Cuban base. The Mexican roast profile surprised me with an assertive, oaky finish… which we knew my bourbon aficionados would appreciate. 

After the initial round we experimented with a few different blends of our favorites until we arrived at the perfect mix.⁠ These included a light roast from Guatemala that offered some excellent fruit and milk chocolate notes and some other interesting offerings from Indonesia.

⁠The varietals below complemented each other to create a robust, multi-layered cup of java that will kick start your brew day!⁠ 

 

Mash in Blend 2025⁠

Cuban – Bakers chocolate, brownie crust, with a touch of pipe tobacco⁠

Mexican – Citrus zest, baking spices, with an oaky finish⁠

Sulawesi – Dark Chocolate, toasted hazelnuts, and molasses ⁠⁠

If you were wondering, Sulawesi is an Indonesian Island located to the west of Papua New Guinea and north of Australia. Read more here. (We had to look it up.)

⁠

Look for bags of this to go out on your next full pallet order. And please, please someone brew a coffee-infused Porter for us (mostly Brent) to enjoy this holiday season. 

Be sure to follow The Coffee Library at @coffeelibraryroastery and use their website coffeelibrary.com to create your own custom blend.

Hurricane Helene Reflections from Riverbend Malt House

One year ago, Hurricane Helene shook the communities of Western North Carolina with irrevocable damage. At Riverbend, we lost power in our facility and subsequently a great deal of malt product— but we were lucky. Our incredible team stayed safe from the storm, and showed up diligently to help us create a new normal. Once the lights were back on, we were able to donate this unusable malt to farmers for feed and compost. 

Hurricane Helene seemed to fall away from the 24-hour news cycle as quickly as it arrived. We think it’s important to note that for months afterwards, many of our customers worked tirelessly on repairing their facilities, rebuilding their income, and reconnecting with their teams. Everyone in the area felt the impact. To name just a few of the companies that have demonstrated this resilience, we tip our hats to Hillman Beer, who had significant damage at their Old Fort location; to Whaley Farm Brewery, who rebuilt their entire building in time to celebrate three years in business.

Many of our customers and partners— too many to name here without writing the world’s longest blog post— facilitated heroic relief efforts. The River Arts District Brewing Company offered hot meals and supplies to anyone in need for weeks; Oak & Grist Distilling Co. transformed into a potable water station to support their neighbors; Walnut Grove Farms and ASR Grain Company shipped truckload after truckload of supplies to Asheville and nearby areas. Cellarest Beer Project also offered supplies and meals to their neighbors, and now in gratitude for Blue Ridge Public Radio’s coverage and updates in Hurricane Helene’s aftermath will match 100% of station donations in their taproom throughout the month of September to help them recoup losses from federal funding cuts. 

 

Hurricane Helene Relief Beers 

Also in the wake of Hurricane Helene, we worked with many breweries to provide malt for beers to benefit our community. DSSOLVR’s Higher Calling project and North Carolina Brewers Guild’s Pouring for Neighbors provided the springboard to have those conversations. As the beers made their way to taprooms across the nation, we felt kinship with the broader community. 

Whether our customers crafted these relief beers, or simply just continued purchasing our malt— they made a tremendous difference in our ability to support our team and community over this past year. Again, we don’t have enough room to acknowledge everyone, but we’ll thank a few of them like Sierra Nevada, Lookout Brewing, and Riverside Rhapsody for their continued and consistent purchasing. 

 

Hurricane Helene Reflections from Riverbend Malt House

Visit Asheville

Asheville and the greater WNC area are heavily reliant upon tourism, which has seen expected decline since Hurricane Helene. Billy Strings blessed us with a two week residency in February, providing a huge economic boost to the small businesses throughout downtown. The music community also fanned out to support those that had lost their instruments in the flood through the work of Restring Appalachia. These efforts help preserve the old time music that has been passed down for generations throughout the region.

As spring opened up, businesses slowly began to see increased foot traffic and sales. Local leaders arranged for outdoor art markets in the reclaimed spaces throughout the River Arts District and the residences responded. The Explore Asheville group has also been hard at work engaging media far and wide to help us convey the message that we are open for business, and could use your support now more than ever. Big thanks to journalists like Joshua Bernstein and Jenn Rice for lending their influential voices to this narrative. 

Now, the majority of the Blue Ridge Parkway has reopened and craft breweries in Asheville are celebrating Oktoberfest all across town. With a long and vibrant leaf season ahead, predicted to peak late in October, now is the perfect time to plan your trip to the area. If you’re headed this way, please give us a shout. We love malt house visitors!

 

The Riverbend team after Hurricane Helene

Looking Ahead

No doubt the weeks ahead will bring tears for those we lost, but also continued hope for the future. Our community has rallied to support one another in so many powerful ways and has made great strides towards a recovery that we now know will take years to achieve. The people of Western NC are no strangers to carrying the weight of rebuilding on their backs. They responded after the Flood of 1916,  and more recently with Hurricane Ivan in 2004. The scars took years to heal, but the rebirth served to strengthen our commitment to the land and our neighbors. 

Hurricane Helene will be no different., We will rise again.

Please take a moment to learn about and support these organizations still working to rebuild WNC.

BeLoved Asheville

Samaritan’s Purse

North Carolina Craft Brewers Guild

Riverbend Malt House 2025 Harvest Report

2025 harvest report from Riverbend Malt House

The Riverbend Malt House 2025 harvest report is here!

Growers throughout the Southeast work with winter grains that are typically planted in mid-October and harvested in late May or early June. This schedule gives the crops time to establish a stand before entering the dormancy stage over the winter months. As temperatures warm in the spring, the plants begin their journey toward maturity. Under ideal conditions, sufficient rain will support growth this period and then give way to a warm dry spell in late May that supports the development of bright, plump grain kernels.

The 2024-25 growing season did not follow this script! We had above average snowfall levels across several states in January, giving way to an extended, cooler spring. Couple these events with a seemingly endless cadence of late afternoon thunderstorms in June— and we have the makings of a challenging 2025 harvest.

Despite these challenges, a majority of our growers were able to deliver high-quality samples that exceeded our expectations! Keep reading for more details. 

Avalon Leads The Pack

Now in its third year of production, Avalon barley has really hit its stride. Acreage increased dramatically with the expanded availability of certified seed after the 2024 harvest. As a result, we will be bringing in Avalon from farmers in four different states. This is exciting news, as this represents a big step forward for regionally-adapted varieties. 

Violetta barley will remain an important part of our variety mix after another successful harvest. From coastal Virginia (Bays Best Farm)  to central Kentucky (Walnut Grove Farms), this variety weathered a wide array of stressors, but emerged with strong yields and plump kernels. 

2025 Harvest Signals Small Changes Ahead

The 2-row Calypso barley variety has not fared well over the last two harvests, presenting a number of challenges in the malt house this spring. As a result, we have made the decision to phase it out of production. 

As part of this transition, we’re excited to announce an evolution for our beloved Cumberland Pilsner. As part of our commitment to brewing with the finest local ingredients, we are transitioning to Tennessee-grown Avalon barley from our partners at Teeter Farm & Seed Company in Clarksville.

This beautiful grain allows us to continue delivering the classic Cumberland Pilsner flavors you love— fresh bread crumb, melon, and sweet aromatics— which have been the calling cards of Calypso barley. Avalon barley enhances its character and quality, while the flavor up a notch or two. We’re thrilled to deepen our support for local agriculture, and can’t wait for you to taste this next chapter of a fan favorite.

Research & Development

2025 marks the first time we have harvested a dedicated variety for the distilling market, and we are eagerly awaiting the results of our early trial batches. These winter barleys will deliver a significant increase in enzymatic activity compared to our current 2-row options and are considered negative for glycosidic nitrile. If successful, these varieties will usher in a remarkable step forward towards achieving the goal of sourcing distiller’s malt from local farms throughout the South.

We are also continuing our partnership with Virginia Tech’s Small Grains program, providing feedback on the next generation of 2-row barley varieties for our region. As with Avalon, we’ll be running small test batches and providing results from our sensory panels to researchers to help them choose the most flavorful varieties for future release.

Stay tuned for more information on these trials!

Standing On Firm Ground

All of the behind-the-scenes testing and research is conducted with the goal of creating a stable, consistent source of locally-grown grain for our brewers and distillers. As the years roll by, our growers make subtle changes and invest in infrastructure that supports this goal. These investments have delivered a solid crop in the 2025 harvest that will sustain our operations for the next year.

Our customers, in turn, build beers and spirits that reflect the unique character of our region— the end result of a process we feel is extremely gratifying. We appreciate all the effort and support along the entire grain supply chain that is required to make this happen!

Enjoy the rest of your summer!

 

Cheers,

Brent

Understanding Distillers Malt, Part 1

Distillers malt trials at EOD Distillery

Photos courtesy EOD Distillery

Since the inception of Riverbend Malt House, we have been learning how to work with what grows in the South to produce not just high-quality beers, but also spirits. This exploration has plunged us into the often polarizing conversation about distillers malt. What is distillers malt? What’s the optimal enzymatic content for converting starch, and how does that vary across styles of spirits? 

The answers to these questions usually vary depending on who you ask.

Our deep dive started with 6-row Thoroughbred barley that was originally intended to feed cattle rather than fill mash tuns. Working with our farm partners and honing our craft helped elevate this humble ingredient into award-winning whiskey!

As the quest for a truly local Bourbon recipe intensifies, we find ourselves at yet another inflection point. Our current 2-row barley varieties offer a strong enzyme package and great flavor,but not quite what large-scale distillers require. For example, we can push diastatic power levels to the 170-180 range, distillers malt spec is >250. On the alpha amylase front, distillers usually look for >85, and we have landed in the 65-70 range.

Why the enormous appetite for enzymes in distillers malt, you ask? 

Well, they often use as little as 5% malt in their recipes, which puts a tremendous amount of pressure on the enzymes to convert a large amount of starch into fermentable sugar in a short amount of time. This is compounded by the intricate production schedules that can include dozens of active fermentations and processing in column stills that require constant “feeding”.

A simple question was posed: Can we make up for the lack of enzymes by adding a bit more malt to the recipe? This would allow the finished spirit to remain very much in the realm of the legally defined Bourbon, but also allow for 100% of the ingredients to be sourced locally.

We partnered with our friends at End of Days Distillery to test the limits of our Speakeasy Distillers Malt, comparing it to the well-known Metcalfe spring barley sourced from traditional barley-growing regions of the Pacific Northwest.

At EOD, we made three batches of Bourbon. Equal amounts of Speakeasy and Metcalfe were utilized in each to determine a performance baseline. The third batch used twice as much Speakeasy and less raw corn, with the hope that spirit yield and starting gravity would surpass, or at least equal, that of the Metcalfe batch. 

 

Recipes:

Batch #1

75% raw corn

13% raw rye

12% Metcalfe distillers malt

Batch #2

75% raw corn

13% raw rye

12% Riverbend Speakeasy

Batch #3

63% raw corn

13% raw rye

24% Riverbend Speakeasy

The Results

Batch #1 had a OG of 1.071 

Batch #2 had a OG of 1.076

Batch #3 had a OG of 1.073

The results were inconclusive, but were not supportive of the “more Speakeasy” approach. After talking with Harmonie Bettenhausen of the James B Beam Institute and Campbell Morrissy from pFriem Family Brewers, we learned that enzymes don’t scale linearly— especially in a high-adjunct environment. When you’re working with raw grains like corn and rye that don’t contribute enzymes, you’re depending entirely on your malt to do several things – 

Break down protein matrices around starch granules (proteolytic activity), break down structural carbohydrates like β-glucans (viscosity control), and convert liberated starch into fermentable sugars (amylase action). If a malt isn’t strong enough enzymatically, adding more of it can actually flood the mash with starch that never gets fully broken down— so you’re adding extract potential, but not the keys needed to unlock it. That’s what we likely saw in Batch 3:  more Speakeasy distillers malt = more starch available, but not more sugar in solution.

While not exactly the news we wanted, these experts proposed another route to achieve better conversion” a “pre malt” addition in which 10 to 20% of the total malt utilized is strategically placed to do some early enzymatic heavy lifting before the cook. Using the pre-malt at a low-temp rest helps to unlock the starches in the corn and rye when they’re added later, especially when no exogenous enzymes are used. By adding the pre-malt at around 125–135°F before adding corn to the cook (and raising the temp), they’re setting up to get better gelatinization and make the most of the malt’s enzyme package later in the mash/cook.

We’ll share results from our next round of trials in Part 2. Stay tuned for more information!

 

Got a question about Riverbend Speakeasy distillers malt? Give us a shout.

 

Craft Malt Converts: Bear Chase Brewing Company

We’re back, with another iteration of our Craft Malt Converts series. This one zooms in on our friends at Bear Chase Brewing in Virginia. Meet them and their beers made with Riverbend malt below.

From Farm to Foam in the Heart of Virginia

For Bear Chase Brewing Company, nestled in the rolling, wooded hills west of Loudoun, Virginia, the path to craft brewing started out as just a crazy idea hatched by five close friends in the middle of 2017. Initially, the intention was to turn their historic homestead property into a premier bed and breakfast lodge. That part of the equation came together quickly, but they knew the property had more potential. 

Today, the Bear Chase farm brewery and luxury bed and breakfast sit on 35 gorgeous acres. The brewery has a newly remodeled “Brew Barn” and a hops farm, and plans are underway to plant an orchard of fruit trees soon.

Why the switch to craft malt?

It all started with a chef’s love for local ingredients. We caught up with Bear Chase’s head brewer, Ken Wilson, to talk about sourcing, why Riverbend Malt rose to the top, and how this brewery is creating beers that are unmistakably tied to place.

“For me, it’s always been about location,” says Wilson. “I’ve spent most of my life in Virginia, and long before I brewed beer, I was a chef who believed in sourcing as close to home as possible. That mindset stuck.” While it was easy to find Virginia-grown tomatoes, corn, or Chesapeake seafood for his dishes, sourcing local beer ingredients proved much more challenging. Still, Ken was determined. First came yeast from Sterling-based Jasper Yeast Labs. Then, hops from Saint Moor Hop Yards in Monroe, who now grow exclusively for Bear Chase. Finally, he met Brent at a brewing convention. “It took some trial and error,” Wilson says, “but we landed on something that really works — both in terms of flavor and quality.”

Beer With Terroir

Bear Chase currently brews three flagship beers using Riverbend malt, each with its own story and its own standout grain bill. First is the Appalachian Trail Hefeweizen – featuring Riverbend wheat and barley, next is the Honey Badger Amber Lager – brewed with Riverbend’s Chesapeake Pilsner malt, and lastly the Meet Virginia Rye Pale Ale – built on a blend of Riverbend rye, barley, and caramel malts. “These malts don’t just give us flavor — they give us identity,” Wilson explains. “Each one helps us tell a story of place, of local farming, and of who we are as a brewery.”

Bear Chase Brewing beer made with Riverbend craft malt

Partnering for the Long Haul

For Bear Chase, Riverbend Malt House is so much more than just a name on the sack— we’re a partner they’re proud to work with, and vice versa. “Brent is super responsive. Deliveries are quick and seamless. And most importantly, the quality is consistent,” says Wilson.

As Wilson and his team continue to expand their lineup of beers made with craft malt, and deepen its roots in Virginia soil, Riverbend is proud to be along for the ride. “We’ve come a long way from test batches. I’m excited to see where we go next.” 

Learn more about Bear Chase Brewery and their Virginia pride at Bear Chase Brew.

Made With Riverbend: Make Way For The Mighty Maibock!

Maibock lagers made with Riverbend malt

Maibock season has arrived, and in 2025 we’ve noticed an uptick in the number of Maibocks we’re seeing out there. This beer style is a brewer’s favorite, and often what we reach for in early spring when the evenings are still crisp. We’re ready for patio beers, but need something with a bit more heft than traditional Pilsners or Mexican Lagers. Thankfully, the Maibock is here to fill that gap in the “shoulder” season.

Also referred to as a Heller or Pale Bock, this style typically clocks in at an elevated ABV of at least 6%. Its color is burnished gold. Medium bodied with a thick, rocky head. Classic noble hop character, courtesy of Tettnang andor Hallertauer is present but not nearly as assertive as a Pilsner.

This history of Maibock dates back to the 1600’s in Einbeck, Germany. Legend has it that the royal court was dissatisfied with the quality of the beer being produced and requested something new and stronger. This request drove the development of the Maibock that soon began to symbolize the coming of spring across Germany and is often released at annual May Day celebrations.

It should be noted that true Pale Malt was not available in the 1600’s, so the actual color of these early examples can be, and is, debated. Pale Malt was not available until the 1700’s coinciding with the advent of coke fired kilns. These techniques were further refined in the 1800’s with the “classic” Pilsner malts not making an appearance until the 1840’s. This is notable because the vast majority of examples produced today rely on Pilsner malt as their base grain. In short, the Maibock of today may bear little resemblance to the original recipe… but we digress.

What makes a great Maibock?

Just like a great Festbier, balance is the key to the Maibock beer style. A complex, malty body must be balanced by sufficient carbonation and hop presence that serve as palette cleansers. Clean lager yeast allows for a layered malt backbone to shine. Notes of airy sugar cookies, honey, and bread crust blend seamlessly before giving way to a crisp, herbaceous finish.

Okay, now we’re thirsty! Here are some Maibocks made with Riverbend malt to track down this spring. 

 

Salt Face Mule Birdie – Asheville, NC

This lovely example of the Maibock style utilizes our Avalon Pilsner malt, which contributes a touch of ripe melon to the complex blend of sweet aromatics, rich biscuity flavors, and a smooth, clean finish.

Southern Hops Murrells Inlet Culture Shock Maibock – Florence, SC

This Maibock features Cumberland Pilsner and Southern Select for a softer, breadier base that is complemented by both our Light and Dark Munich malts. 

Timber Waters Brewing Oxbow Maibock Lager – Littleton, NC

Fresh melon character from our Avalon Pilsner malt leads the way in this Maibock, balanced by a healthy dose of Light Munich, Vienna, and Great Chit that provide plenty of sweet aromatics. Oxbow Maibock Lager is hopped with Hallertau and Tettnang hops, lagered for two months prior to packaging, and naturally carbonated. “We thought the name was fitting as an oxbow lake is a phenomenon that happens when a crescent-shaped lake is formed from a Riverbend,” says Les Atkins, the Director of Communications/Community Engagement at Timber Waters Brewing. 

Big Lick Brewing Thanks Easter Bunny! Bock! Bock! – Roanoake, VA

This small-batch Maibock arrived just in time for Easter, and now it’s only available while supplies last. It boasts toasty notes with a hint of spicy Saaz hops to give it a nice German flair. 

 

Have you recently brewed a Maibock with Riverbend malt? Submit it to our Made With Riverbend page so we can get it added to this blog post!

Changes coming for Riverbend malt shipping in 2025

Transparency is a cornerstone value at Riverbend Malt House, not just for our sourcing but also in our communication to our customers. As the market shifts, we want y’all to be the first to know about pending changes that will impact our shipping process and pricing. 

We ship Riverbend malt through a broad array of Less Than a Truckload (LTL) carriers to destinations throughout the Southeast every day. These LTL carriers are governed by the National Motor Freight Traffic Association (NMFTA), which establishes guidelines for different types of freight with a class system based on density and durability.

Beginning on July 19, 2025, the class of bagged malt will switch from Class 50 (dense and durable) to Class 65 (same as bottled beverages, less durable). As a result, shipping charges will likely increase. In fact, some carriers have already implemented this class change.

 

Here are the steps we’re taking to manage this issue….

1) We are negotiating set rates with carriers ahead of this transition to reduce the impact on customer costs. 

2) We are phasing out carriers that have prematurely transitioned to the Class 65 designation.

3) We are having conversations and getting price quotes from multiple carriers to ensure we have achieved the best possible mix of expedient, cost-effective service for our customers.

While we don’t have concrete updates today, we’ll be sure to keep everyone updated as these changes take effect. You can visit the NMFTA website here for more information.

 

Please note we have always offered free shipping to our local customers! If you’re in Asheville, these shipping changes do not apply.

 

Accessorials are a pain in the A$$!

While we’re on the subject….let’s talk about accessorials! What are these, you ask? Quite simply these are upcharges associated with additional services that can impact your shipping costs. For example, if a driver offers to bring your pallet inside the brewery with a handtruck, this can result in an additional fee for “inside delivery” that was not originally included when your shipment was quoted or booked. 

Please note that we can no longer cover these unexpected costs and will be reaching out to you to send updated invoices that reflect these items. 

Going forward, we’ll be adding signage to pallets to help all involved avoid these fees. Please keep an eye out. 

 

Please feel free to reach out to your sales representative with questions. We’re here to help y’all navigate these changes. 

Mainstays Made with Riverbend Great Chit Malt

Riverbend Great Chit malt

 

Chit malt is barley that has started germinating but has not yet fully sprouted. It’s used in brewing to enhance enzymatic activity, which helps break down starches during mashing, making the malt more fermentable. This style of malt was originally developed to sidestep the Reinheitsgebot regulations in Germany.

At Riverbend, we use Southern-grown 2-row barley coupled with a brief germination stage and gentle kilning regime to create our chit malt. This highly under-modified malt can serve as a great substitute for raw grains and dextrin malts in your brew. When using our Great Chit malt, you can expect increased head retention and improved mouthfeel in everything from light lagers to hazy IPAs.

Exceptional craft brewers across the Southeast use Riverbend Great Chit as the ‘secret sauce’ in amplifying their recipes. Check out some of their mainstays—

 

SOUTH MAIN BREWING HAZY LAGER – WATKINSVILLE, GA

Hazy Lager is a delicious brew from South Main Brewing that defies categorization in the best ways. It combines the bold, hoppy flavors of an IPA with the clean, crisp finish of a lager. It’s lighter in alcohol than your typical IPA, but features the same soft palate as a hazy. Brewed with a variety of Riverbend malts, including Great Chit of course, and hopped with 100% Citra hops, Hazy Lager is perfect for those who enjoy hoppy beers with that refreshing lager finish.

 

MOUNTAIN LAYERS BREWING COMPANY PRE-PROHIBITION LAGER – BRYSON CITY, NC 

Mountain Layers Pre-Prohibition Lager offers rustic, grassy malt aromas with a savory hint of sweet corn, followed by a clean, crisp, and neutral palate complemented by a firm supporting bitterness. Brewed with 100% Riverbend malt, including Cumberland Corn, and, of course, Great Chit! It’s then hopped with Hallertau Mittelfrüh and Crystal hops for a well-rounded finish.

 

FIREFORGE CRAFTED BEER DAY ON THE LAKE – GREENVILLE, SC

Day on the Lake is an easy drinking German-style Pilsner from Fireforge Crafted Beer. Riverbend Chesapeake Pilsner, Vienna, and Great Chit malts provide this brew a sturdy malt backbone before a generous amount of noble Hallertau Mittelfrüh, Saaz, and Tradition hops are added, giving this refreshing brew flavors of fresh-baked bread and delicate herbal spices. The name says it all— the perfect beer for a relaxing day spent relaxing by or on the water!

 

GREAT RAFT BREWING SHOW PONY BOHEMIAN-STYLE PILSNER – SHREVEPORT, LA

Brewed in the German Kellerbier style, Show Pony is an unfiltered lager that delivers a smooth, refreshing experience with every sip. Riverbend Chesapeake Pilsner and Great Chit malts add a clean, biscuity flavor, while the Tettnanger hops contribute a delicate floral nose and peppery nuance that noble hops are known for. Show Pony is easy-drinking and sure to please.

 

WEATHERED GROUND BREWERY LITTLE GRAZER GRISSETTE – COOL RIDGE, WEST VIRGINIA

This Grissette, or Table Beer, is a light, wheat-forward brew made with 60-65% wheat. It’s full of Saison yeast character and a touch of hop bitterness. Riverbend Cumberland Pilsner and Great Chit malts are complemented by hop additions of East Kent Goldings and Tettnanger hops. With a light straw color and slight haze, it has a thick white head, a lemony aroma, and a dry, flavorful profile of bready grain, citrus, and spice. 

Weathered Ground’s head brewer Anthony Meador recently shared his love of Great Chit malt in the West Virginia craft beer focused publication Brilliant Stream: “We also have become a big fan of Riverbend’s Great Chit malt… It just really helps out everything we use it in.”