Tag: Simpsons Malt

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 […]

Despite what certain North American traditions would have you believe, the Irish do not drink green beer. Instead, they prefer their beer quite the opposite. Their style of choice is a dark and rich quality stout. In fact, the most famous Irish stout was used as a panacea of all matter of ailments and has […]

Earlier this month, members of the RahrBSG team and Richard Simpson, Vice Chairman of Simpsons Malt, traveled to Asheville, NC for Craft Beer & Brewing’s Brewery Workshop. Chad Hatlestad, RahrBSG’s Regional Sales Director for Mountain & South, joined Richard to present on malt handling and sourcing, while Allen Young, RahrBSG’s Southeast Sales Manager, helped lead a hands-on hop seminar. Thanks to the organizers, attendees, and host breweries!

It is with profound sadness that we need to pass on some news regarding the passing of our friend and business partner Peter Simpson. Peter always put his customers first and we will miss his infectious charm, high energy, and deep appreciation and passion for good malt. 
 

“It used to be that a brewery worth its chops had to have an IPA,” says RahrBSG Midwest Sales Director Chris German, “now it’s Pils.” 
The 2016 GABF would seem to support this, with record numbers of entries in the pale lager categories.

Our friends at Summit Brewing Co. invited us over on a brew day for a limited-release beer celebrating their 30th anniversary, using 100% Simpsons Maris Otter from RahrBSG. Thanks to head brewer Damian McConn and everyone at Summit for having us – can’t wait to have the finished product!
 

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 […]