By John Maier
Anticipating another truckload of pilsner malt from the Farmstead Malt House at the Rogue Barley Farm in Tygh Valley.
Eric the maltster bagged a batch (2000#) of micro malt last week. Also steeped a batch of floor malt and moved it to the floor.
Here’s some photos of Eric’s bagging “facility”.
This is what you do when you want to make Spirits from artisan crafted, made from scratch malt. Doesn’t sit around in a warehouse. Comes to us fresh as possible. If we want to smoke or roast it, we can do that here in Newport.
Categories: Farmstead Malting