November 11, 2021
You love your hops, but whether you’re a brewer or craft beer aficionado, ask yourself this: When was the last time you thought about the malt in your beer?
Probably never, but it’s time to give malt the respect it deserves. With the number of craft maltsters increasing in this country — there are currently 67 members in the North American Craft Maltsters Guild — malt may finally be getting its day.
By Karen Asp on craftbeer.com
A local farm and malting company are teaming up to reduce greenhouse gasses in the production of the nation’s popular alcoholic beverage.
According to the Environmental Protection Agency, agriculture produces 10 percent of the U.S. greenhouse gas emissions. Farmers at Perry Farms and malt masters at Epiphany Craft Malt are working to bring that number down. They are altering their farming practices, sourcing locally and looking at ways to go carbon-neutral.
By Peta Sheerwood, WRAL meteorologist
“Indigo Agriculture, a company dedicated to harnessing nature to help farmers sustainably feed the planet, today announced additional multi-year commitments to purchase verified agricultural carbon credits through Indigo Carbon. Maple Leaf Foods and Epiphany Craft Malt will purchase verified agricultural carbon credits to further their sustainability objectives.”
By Allie Evarts at Indigo
January 20, 2021
Written as an introduction to the science of brewing and beer fermentation, this book provides an up-to-date overview of the science behind the various operations involved in the making of beer. Various subject-matter experts, [including Sebastian Wolfrum of Epiphany Craft Malt,] contribute their knowledge and unique perspectives on the most important topics in brewing, appealing to all readers wishing to expand their understanding of the chemical, microbiological and business aspects of brewery operation, with particular emphasis on the craft industry.
Edited by John D. Sheppard
December 15, 2020
“Local & collaborative | In the United States, farmers grow the majority of the nation’s malt-quality barley in the Northern Great Plains. However, as craft brewing continues to prosper across the Southeast, brewers are looking for ways to stand out with distinctive beers. For many, that means turning to local ingredients – and maltsters, farmers and researchers are stepping up to the challenge.”
Reported Brauwelt International
Craft beer is big business in North Carolina, creating a $2.6 billion impact on the economy in 2019. Many craft brewers prefer to buy barley for their malt from locally-sourced grain.
Reported by John Hart for Southeast FarmPress
Three people who know a lot about malting talk about base malt flavor development and the variables driving a lot of creativity in brewing.
Special Guests: Aaron MacLeod, Curtis Davenport, and Sebastian Wolfrum.
hosted by: John Bryce
Reported by Steve Frank & Arnold Meltzer for Mid-Atlantic Brew News
Reported by Elle Kehres for Chapleboro
Reported by Anne McDarris for Brewbound