Craft Brewing | Riverbend Malt House

Let’s start with a clean slate and build a recipe based on flavor. We’ve learned that making a big shift to utilizing our malt in a time-honored flagship might not be the best move.

Why, you ask?

Because our freshly-kilned base malts and specialty products produce richer, bolder flavors that will alter the finished product.

We can provide guidance on recipe development and share examples of commercial releases that feature our products in the best way possible. Armed with that information, you can create something distinctive, maybe even your next flagship!

Here are a few basic recipes to help get the creative energy flowing…

Classic Saison

70% Riverbend Pilsner
15% Appalachian Wheat
15% Carolina Rye

This recipe can be fermented with either the Belgian or French saison strain and noble hops. The trio of Riverbend ingredients strike a nice balance between rustic spiciness and bready undertones that deliver a unique representation of this farmhouse style.

Special Bitter

60% Riverbend Pale Malt (6-row)
40% Riverbend Heritage Malt (6-row)

The recipe can be fermented with any of the British Ale yeast strains and East Kent Goldings hops. This recipe will give you a good feel for the “house character” of Riverbend malts. True to style in terms of color and body with the toasty, caramel notes of the Heritage Malt at the forefront.

Maibock

70% Southern Select
20% Riverbend Light Munich (10L)
10% Riverbend Dark Munich (30L)

This recipe can be fermented with your favorite German lager strain and Hallertau hops. All three malts are produced using 2-row barley, so you’ll see an increase in bready, biscuity character. The Dark Munich provides a hint of toast and spice to round out this refreshing, classic style.