Technical Library

From small grain production to final products – and everything in between.

Riverbend Malt House is developing alongside the craft malt community, which means that education about everything from small grain production to final products – and everything in between— is critical. We’re committed to providing resources that help our craft brewing and artisanal distilling partners craft the highest quality beers and spirits.

This is your hub for grain research and sensory information, with best practices for marketing your ingredients to boot.

Reduce Diacetyl in Lagers With The Use Of ALCD

One of the most common off-flavors found in beer is the buttery, slick compound known as diacetyl. This vicinal diketone compound is created during primary fermentation when the yeast produces an intermediate product alpha-acetolactate from…

Brewing With Rye Malt

Riverbend customers love our Rye malt products Carolina Rye and Munich Rye! 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…

Malting 101

Curious about the malting process? Our Customer Success Representative Tina Hoffert comes to Riverbend with a professional brewing background, and she's here in this post to break down the malting process. Without further ado... Beer…

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