By John Maier
UPDATE: See the story in the Oregonian.
Big news. Rogue sent out a press release about the Farmstead Malt House at the barley farm in Tygh Valley. I told you about this a while ago. Now it’s official.
Why such a big deal? Everybody knows that beer and whiskey – just like food – tastes better when you make it from scratch. We grow the malting barley in Tygh Valley, micro malt it and floor malt it on the farm, and then roast it and smoke it at the Brewery in Newport.
I know everybody from A to Z. Doc grows it. Eric malts it. Bruckner roasts it. I smoke it.
Now when I open a bag of Rogue DIY Micro or Floor malt, I know exactly where it came from and how it was made. Growing it. Knowing it. Origin.
Look for Rogue DIY Micro and Floor malt in future batches of Rogue Farms Good Chit Pilsner, Single Malt Ale, and Oregon Single Malt Whiskey. Taste the difference.
And what is this chit? When malting barley germinates it sends out tiny shoots (acrospires) and tiny roots, also known as chits.
Categories: Farmstead Malting