Do you know the four ingredients that you need to make beer? Walter, malt, yeast and (usually) hops! Without the grains that go into your brew, you cannot have beer. Traditionally, getting malt locally has been a challenge. Even on those NY State farms that are growing their own barley, the malting is done off-site, sometimes in far flung places. This week on Beer Sessions Radio™, host Jimmy Carbone is celebrating the rise of malting in New York! Joining him is an all-star panel of guests including Adamo Fillipetti from Rochester’s Pioneer Malting, Andrea Stanley of Valley Malt, Chris Balla, Beverage Director of Mile End Deli, and Chris Sheena of Gun Hill Brewing Co.
Pioneer is making its niche in the malting market by doing small batch processing, which enables smaller craft brewers to take advantage of making beer with local grains (as was evident during last month’s NYC Brewer’s Choice). Listen in for a lively discussion about how this building block of beer factors in to brewing processes and the grown of malting in NY State.
Listen to this week’s full episode here.