Results for: malted rye

Brewers know that the best way to find out how a new ingredient works is to put it to the test. Late last year RahrBSG introduced Gambrinus Mars Malt to the brewing world. The malt was developed essentially as a base malt or accent malt that can be used at a high percentage to produce […]

Experimentation is nothing new to New Riff Distilling of Newport, KY, who adeptly infuse whiskey tradition with innovation. When they reached out last month to let us know they were putting out a Kentucky Straight Rye Whiskey with Weyermann® Abbey Malt®, a biscuit malt typically used for brewing craft beers, we were more than intrigued. […]

Founded in British Columbia’s Okanagan Valley in 1992, Gambrinus Malting is Canada’s original artisanal malthouse. Situated among the Monashee Mountains, Gambrinus uses the finest barley, wheat, and rye to produce flavorful, consistent malt for award-winning brewers and distillers across North America.  The man behind the malting operation up in Spallumcheen, BC, is Director of Operations […]

Rye whiskey has deep roots in the United States, with a history that dates back to the colonial days. A combination of changing tastes and Prohibition almost killed it off, but it’s enjoying a bit of a renaissance as more new distillers and craft spirit enthusiasts rediscover its charms. Here’s a quick primer on different […]

Malt can constitute anywhere from approximately 10% to 100% of a whiskey mashbill. Its role can be simply a natural source of enzymes with which to convert starches, a source of extract in its own right, and a cornerstone of the sensory profile of the finished product, lending flavors of honey, biscuit, grain, earthiness, and […]

Rye IPA (RYEPA), Rye Porters, Rye Stouts, Rye Lagers are now commonplace on every craft-centric tap list and bottle-shop shelf.
 
 

Making whiskey out of rye ain’t for the “feint” of heart

Hello, Brewers! Las Vegas was a wonderful host for this year’s CBC, and we had a blast with everyone who visited the RahrBSG Booth for conversation, education, and all things fermentation. In addition to judging IPAs and Hazies in the World Beer Cup, RahrBSG Product Portfolio Manager Matt Johnson spent time pouring samples for brewers […]

GABF medal winners tell us how it feels to win with Weyermann®.

The first step in producing spirit from cereal grains is mashing. Style, equipment and tradition may influence the choice of process, but the raw materials themselves will be the biggest factor. The distiller must make the right decision based on the ingredients.

SafSpirit USW-6 is our top-selling distilling yeast for good reason: it’s ideal for fermenting all types of barrel-aged spirits produced from grain or malt washes, and it’s very easy to work with to boot. Formerly known as SafSpirit American Whiskey, USW-6 is a natural choice for bourbon, rye, corn, or wheated whiskeys. It also does […]

Since we first wrote about Cold IPAs a year ago they’ve become much more common on taplists, retail shelves, and in the beer blogosphere. This summer we’re coming in hot to revisit Cold IPA: what it is, what it isn’t, and what makes it go. What it is Cold IPA fuses classic West Coast IPA […]