It’s our goal to keep innovating our methods of malt production to support experimentation and exciting new developments in the world of craft brewing & distilling. Follow along to see the latest developments.
The art of creating good malt out of bad barley has not yet been discovered.
Robert Free, 1888 (UK Barley Breeder)
Craft Malt Conference - Summary
Wow! What an exciting few days for the craft malt community! Three solid days of…
Inside the Matrix....Beta Glucan and Arabinoxylan
𝛃-glucan is a glucose polymer that is found in the cell walls of the endosperm. 𝛃-glucan along with another non-starch carbohydrate called arabinoxylan (or pentosan) comprise more than…
https://riverbendmalt.com/wp-content/uploads/2019/05/Riverbend-Malt-for-Craft-Beer.png00Brent Manninghttps://riverbendmalt.com/wp-content/uploads/2019/05/Riverbend-Malt-for-Craft-Beer.pngBrent Manning2021-01-21 10:24:222021-01-21 10:24:22Using a CoA for Malting and Brewing – Pt. 2