Briess is proud to introduce the sixth edition of our “Why I Brew with Briess” advertising campaign, featuring Matt Potts, Founder and CEO of Destihl Brewing in Normal, Illinois (video link below).

Matt’s brewing journey began in 1995 as a homebrewer, inspired by the flavor and character he found in Briess Victory^® Malt. From those early batches to the launch and growth of Destihl, his commitment to crafting bold, expressive beers has remained constant. 

Today, Destihl Brewing stands as one of the Midwest’s most innovative and award‑winning craft breweries, celebrated for standout beers like Tourbus^® Hazy IPA in the Deadhead Series, which has earned multiple Gold medals (2021 and 2025) at the Great American Beer Festival^® in one of the industry’s most competitive categories.

Briess is honored to work alongside Matt and his talented team, supporting their pursuit of remarkable, flavor‑driven beers. Their commitment to excellence exemplifies what this campaign is all about, highlighting brewers who trust Briess’ ingredients to bring their creative visions to life.

Matt has an amazing story of turning his passion into award-winning craft beers. Check out the video below.

As the craft brewing community makes its annual pilgrimage to CBC & BrewExpo America^®, Briess is gearing up for what promises to be an awesome conference! This year’s CBC, hosted in the vibrant and historic city of Philadelphia, is the perfect backdrop for a milestone moment in our journey: Briess’ 150th Anniversary.

Here’s what you can look forward to from Briess at CBC 2026 in Philadelphia.

Visit Briess at Booth #2414: Where Heritage Meets Innovation

Briess has been part of the craft brewing community from the very beginning, starting with the game-changing launch of 50-pound bags of specialty malt in the early 1980’s. That dedication to our customers has never wavered. This year, at Booth #2414, we invite attendees to explore that legacy firsthand.

Our team of maltsters, sensory experts, and technical specialists will be on hand throughout the event to discuss brewing challenges, recipe formulation, specialty malt applications, flavor development, and new product ideas. Whether you’re a long-time Briess customer or a first‑time visitor curious about integrating our malts into your lineup, we’re excited to connect.

And let’s be honest: we know the quickest way to talk malt is through a glass of beer…

Four Amazing Beers on Tap Every Day

We’re thrilled to feature four exceptional beers on tap every day, each crafted to highlight the specialty malts that elevate a beer’s body, aroma, and depth of flavor. These beers will showcase the versatility and expressiveness of specialty malts, ranging from rich and decadent to bright and balanced.  Here’s this year’s All-Star lineup:

Celebrating 150 Years of Briess: A Legacy Built on Quality, Service, and Innovation

Reaching 150 years as a fifth-generation, family‑owned business in the brewing industry is no small milestone. For Briess, it’s both a celebration and a testament to the importance brewers place on quality ingredients.

Since our earliest days malting barley in the Czech Republic in the late 1800s, our commitment has always been the same: give brewers the best possible tools to create unforgettable and consistent beers. Over time, we’ve continued to expand our expertise, invest in innovation, and deepen our relationship with craft brewers of all sizes, from local startups to national brands.

Being part of the larger brewing community is a privilege, and at this year’s CBC, we want to raise a glass to everyone who has made this milestone anniversary possible.

Briess + YCH After‑Party at Other Half Brewing!

Great conferences deserve great after‑parties, and this one might just set the standard.

Briess is excited to work once again with long-term partner YCH to host a special evening at Other Half Brewing’s Philadelphia location. The evening’s theme is “For the LOVE of Beer!” Here’s what you need to know:

• Tuesday evening, April 21, 6:00–10:00 PM
• Other Half Brewing, 1002 Canal St, Philadelphia, PA 19107
• Craft beer, connections, and amazing food representing each sponsor/region

Other Half has long been known for bold beers, creative brewing, and a deep respect for quality ingredients, making it the perfect venue for a celebration centered around malt, hops, and community.

Join Us for an Unforgettable Week in Philly

Who likes a good checklist? Here’s everything you need to remember:

Visit Briess Booth #2414
Four amazing beers on tap daily
Celebrating Briess’ 150^th Anniversary
Briess + YCH After‑Party, Tuesday 6:00-10:00 @ Other Half Brewing
Technical expertise  

We hope you’ll stop by, have a beer with us, and help celebrate the craftsmanship, creativity, and community that make craft brewing so awesome. See you in Philadelphia!

I always look forward to the Craft Brewer Conference every year. I’m looking forward to it even more this year as it’s in Philadelphia. Philadelphia is such a great beer city and, more importantly, it’s on the East Coast, which is in my territory! With that, I get to brew some collaboration beers to serve at the Briess Taproom in Booth #2414 on the Expo floor. What have I brewed up for the Briess booth this year? 

The first is a Baltic Porter made by my friends at Maine Beer Company called “Don’t Get the Pasta.” You’ll have to stop by the booth and ask me the story behind the name. But the beer itself features some of our roasted malts as well as our Heritage Gold as the base malt. We brewed a trial batch of this a few months ago, and it came out smooth and full-bodied, with notes of dark chocolate, toffee, and molasses. Personally, I think they need to bump this up to a small production run as part of their Black Barn series, but that’s my opinion.

I also had a chance to head up to Frederick, MD, and brew a small batch of Bock with the team at Brewer’s Alley. And when I say “team, it was really all the work of the brewer, Michael. I just supervised and made bad jokes all day. I’m glad that he tolerated me. Alleybock features our Brewers Malt and some of our Munich Malts, as well as a little bit of Midnight Wheat Malt for color. Frederick is a small city that has a lot to offer – history, dining, antiques, parks – it really punches above its weight class. Sites like Harpers Ferry, Gettysburg, Antietam, and the Appalachian Trail are all within a short drive. If you are in the area, definitely stop in and check out the city, and make sure to visit Brewers Alley for some delicious food and beer. And stop by its sister brewery, Monocacy Brewing, for some more great beer. 

Levante Brewing and 2SP Brewing also collaborated with Briess on a Bière de Mars with the name of “Two Moons”. If you are in the Philly area, this will also be released to the public through their normal distribution channels. Two Moons features a base of our Synergy Select Pilsen Malt, as well as some Munich, Vienna, and Wheat Malts. Make sure to come by the Briess booth and taste a Belgian-style beer made with Briess malts. I can’t thank Jason at 2SP and Moriah at Levante enough. They did all the work – I just provided the team with malted milk balls and some very good donuts. I highly recommend Donut House in Berwyn, PA. They were incredibly nice, and the donuts were delicious. They truly looked like pieces of art too.

My fourth collaboration was with Chilly Hollow Brewing Company in Berryville, VA. Chilly Hollow is a beautiful spot nestled in between the Blue Ridge Mountains and the Shenandoah River. It’s both a brewery and a working cattle farm, and general, just a wonderful place to sit and have a beer and enjoy the view. It’s hard not to relax there. The Head Brewer, Chris Jacques, has been a long-time friend, and this was my first chance to finally brew with him. We brewed a Scottish Export using Heritage Gold Malt, Caramel 120, Caramel Vienne, and Blackprinz^® on the Chilly Hollow 20-barrel brewhouse. The brewhouse came from a defunct Virginia brewery, and Chris was able to resurrect it after a longer-than-anticipated period of storage in a barn. The amount of work put into firing this brewhouse back up – let’s just say I greatly admire his efforts. He’s making some delicious beers in a beautiful setting. This beer is rich and malty, with notes of caramel and toffee. My mouth is watering just thinking of it.

I’m looking forward to sharing all of these beers with you at the Briess Taproom in Booth #2414. Stop by and say hello!

For centuries, malt has served as the foundational element of beer. Its origination as a process to liberate soluble components of grains and pulses and generate enzymes to aid in the fermentation process opened the door to a plethora of applications. From beer, bread, and whiskey to coffee replacement and malt extracts, the range represented the beginning of standardized malt production.

When malting was industrialized and technological advances allowed for increased batch sizes in the late 1800s, the focus on which variables needed to be controlled in the process to produce consistent malted batches started to be identified. As improvements related to equipment and process efficiency were discovered and implemented, attention turned back to the barley itself.

As regulations shifted and prohibition ended, investment in barley breeding and development began as the industry’s maltsters and end users aligned to collaborate on creating agronomic and quality targets to better educate those looking to grow barley and guarantee its economic feasibility and quality acceptance.

From the formation of these industry organizations came standards that are continuously evolving and defined by industry leaders partnering with academic research and barley breeding programs to strengthen the value and resiliency of malting barley.  Malting barley requires more stringent growing requirements and higher quality standards than barley grown for feed or food use. This differentiation is made in the breeding and acceptance criteria defined for malting barley.

What is the role of the maltster?

Malt serves several key roles in beer design: function, flavor, and nutrients. The maltster is responsible for creating a system that delivers each of these characteristics consistently. One of the primary means is through intentional barley varietal selection. A maltster’s selection is weighed on several factors, including customer demand, product malting targets, and sourcing regions.

Barley Traits Review

There are a few general differences to point out as part of the understanding of malting barley:

2 Row vs. 6 Row Barley

6 Row (Top Image)

• High Protein
• High Enzyme Potential
• Lower Extract

2 Row (Bottom image)

• Low Protein
• Moderate Enzyme Potential
• Higher Extract

Spring vs. Winter Barley

Spring Barley

• Shorter Growth Cycle
• Varied Dormancy
• Later Harvest
• Yield Advances with Breeding

Winter Barley

• Requires Vernalization
• Higher Dormancy
• Yield Advantages
• Less Disease
• Earlier Harvest
• Climate Adaptation is Key

Barley genetics provides two different outcomes during the life cycle of the plant. During the growth cycle, it displays responses to the environment it is in. During harvest and use, it displays other traits because of its environmental response.

The breeding process involves traditional cross-breeding techniques to select for the following phenotypic characteristics:

• Yield
• Weather Adaptation
• Stand and Height
• Disease Resistance
• Dormancy
• Malt Quality Parameters

After harvest and quality acceptance, the maltster then evaluates differences in that variety from crop year impacts and growing region impacts. The process involves both small-scale pilot malting as well as commercial batches to verify scale. Malthouse performance is evaluated for the following parameters:

• Water Uptake Rate
• Germinative Energy and Capacity
• Color Formation Rate
• Enzyme Levels
• Modification Rate and Measurements – Friability, Viscosity, Beta Glucan
• Husk Retention

To adjust these parameters, the following process values are evaluated:

How Does Variety Approval Work?

Which varieties to plant is a partnership between the end user and the grower. There needs to be mutual benefit to the agronomic performance, acceptance, and malt performance of that variety on a consistent basis. The process of new variety approval is lengthy due to the use of traditional breeding techniques and growth cycles. In the US, there are public universities, end users, and private breeding programs that have research and breeding programs to continue to improve the performance, economics, and acceptance of malting barley.

In North America, there are two industry-led organizations that help align growers, breeders, and end users to a set of standards used to judge line advancement.

Every year, a well-rounded technical committee evaluates all the agronomic and quality parameters of newly available lines. The evaluation includes disease resistance, yield, weather adaptation, and malt quality parameter testing. The data collected for each line is combined into a single report and provided a rating. If the rating is deemed acceptable, the line can move on to the next phase of testing. The process moves forward through plant-scale trials, where it can then be made available to the public.

• Desired attributes are dependent on end-use applications
• Barley should mature rapidly, break dormancy quickly, and germinate uniformly
• Malting barley should exhibit even modification in a conventional 4-day malting schedule

Overall, the process for variety development and evaluation is lengthy and complex. However, the continued efforts over the last 100 years to improve malting barley have shown to be successful, allowing for greater yields on less acres, and reduction in rejections. Continued support of the advancement of malting barley helps ensure stability and consistency across the value chain. Briess conducts ongoing variety evaluation trials to ensure proper varietal alignment and performance through barley plot trials and pilot evaluation. We look to constantly evolve with our end-use needs and assess new and innovative varieties.

It’s that amazing time of year again, when brewers are releasing those big, beautiful dark beers that have been brewed for the cold months of the year. Those wonderful Porters and Stouts that flow from the taps and bottles. Some have been barrel-aged, and some have been spiced with a variety of different fruits, seeds, spices, roots, and leaves. But beneath all these creative additions, what one ingredient gives complexity to the backbone in many of these great beers? Chocolate Malt.

Chocolate Malt’s Role in Dark Beers

Chocolate malt provides the link between beer’s base malts and the heavily roasted components like black malts and roasted barley. As one brewer I know stated for their beers, “They [Chocolate malts] tie it all together, it doesn’t just go from base to char.” Although brewers sometimes feel this malt is very one-dimensional, a majority have used it, and a vast majority of Porters and Stouts on the market contain it. It comes down to the adaptability of the malt, and the link it provides by bringing that chocolate character to the beers.

Why “Chocolate” Malt?

So why is it called that? Aside from the flavors produced, roasting malt is not much different from roasting chocolate or even coffee. The main differences come down to temperature and time.

• Chocolate malts are roasted for 2-4 hours in a roasting drum.

• Coffee is typically roasted at similarly high temperatures, 380-480°F (190-250°C), but much quicker, 9-15 minutes, due to the water and oil content in the beans.

• Chocolate (cocoa beans) is much more delicate and is roasted at a much lower temperature, 210-310°F (100-155°C), for 30 minutes or less.

The elevated temperatures for these processes force the Maillard (browning) reactions forward, which generate flavor profiles for these roasted products: chocolate, coffee, caramel, toast, and roast.

Types of Briess Chocolate Malts

The chocolate flavor of both malts is complementary when used in higher percentages. A recommended usage rate is 1-10%. They can be used in all beer styles for color adjustment, especially Porters, Stouts, Brown Ales, Dunkel, and other dark beers.

Midnight Wheat contributes the same color characteristics as Black Malt but without the bitter, astringent, dry flavors or aftertaste. It finishes exceptionally clean and is the smoothest source of black color of any malt. It is excellent in Black IPAs, Schwarzbiers, other dark ales and lagers, and for color adjustment in any beer style.

For more on Briess’ Dark Roasted Malts, visit here.

How to decide between using Chocolate or Dark Chocolate Malt

Chocolate Malt and Dark Chocolate Malt may sound interchangeable, but they play distinct roles in a brewer’s toolkit.

Chocolate malt provides smooth cocoa, light coffee, and toasted notes with relatively low harshness, making it ideal when roasted character is meant to support balance and drinkability, as in Brown Ales, English or American Porters, and darker Lagers.

Dark Chocolate malt is more intense, delivering deeper cocoa, espresso, and drier roast with higher perceived bitterness, and is best used at lower rates when roast is a defining feature, such as in robust Porters, Dry Stouts, and Imperial Stouts.

In practice, the decision comes down to intent: choose Chocolate Malt for a rounded, integrated roast, and Dark Chocolate Malt for a sharper, more assertive roast, or blend the two to build layered chocolate depth with a firm, dry finish.

Enjoy a few references to Briess Chocolate Malt and dark beer:

• Briess Chocolate Malt Product Info Sheet (PDF)
• Briess Dark Chocolate Product Info Sheet (PDF)
• Blog: Malt of the Month: Briess Dark Chocolate
• Dark Chocolate Porter Recipe

Get Your Chocolate Fix

During this time of year, there are so many options for chocolate-flavored treats—ubiquitous red hearts filled with a selection of chocolate bonbons, your local purveyor’s simple cold brew, or even a mocha latte. But next time when you reach for one, think of your local brewer. Their winter offerings may just satisfy your or a loved one’s chocolate cravings in a far more delicious way.

(Adapted and updated from the author’s original article in The Oregon Beer Growler, February 2017)

Happy New Year, friends and industry partners!

The year 2026 marks a monumental milestone for all of us at Briess Malt & Ingredients: providing the brewing industry with 150 years of quality, service, and innovation. As we look at our history, we are proud of the story that we forged with our partners in the industry.

Our 150^th anniversary is as much a celebration of you as it is of Briess.

Briess’ story began in 1876 when my great-great-grandfather, Ignatius Briess, a grain trader in Moravia, Czechoslovakia, built a malthouse. One of the products that Ignatius produced was “Prima-Malz”, which became a highly sought-after barley malt that was recognized throughout the world for its exceptionally high quality.

With this commitment to quality, in the years that followed, Briess grew into a global leader in specialty malts and ingredients, eventually fueling the craft beer revolution.

A Legacy Built on Innovation and Resilience

1876: Ignatius Briess sets the foundation for excellence with Moravian malt, renowned worldwide for its quality.

1894: Second-generation owner Rudolf Briess expands exports and introduces Maltoferm, a malted barley flour for baked goods. It was an early example of our ingredient innovation for the food industry.

1930s: Third-generation owner Eric Briess brings the family tradition to the United States, ensuring brewers have access to quality malt.

1950s–1970s: Briess establishes a relationship with Chilton Malting Company, installing advanced roasting technology and pioneering specialty malt production.

1971: After the passing of Eric Briess, fourth-generation owner Roger Briess takes over leadership of the company.

1978: Roger Briess acquires full ownership of Chilton Malting Co., laying the foundation to service craft brewers following the legalization of homebrewing in 1978.

1980s: Roger Briess’ vision for the potential of craft brewing fuels Briess innovations like pre-ground malt, 50-pound bags, and CBW^® pure malt extract, helping the earliest craft brewers to thrive.

1990s–2000s: Expansion continues with Insta Grains^® facilities for flakes and adjuncts, a state-of-the-art brewhouse in Chilton, WI, and a new name: Briess Malt & Ingredients, reflecting our growing role in food and beverage industries.

2013–2017: Strategic investments in barley supply and malting capacity ensure quality and consistency for generations to come. This includes the purchase of the Wyoming barley intake center and anchoring of our relationships with hundreds of barley growers, and the acquisition of the malt plant in Manitowoc, WI, with significant investments to create additional capacity and production versatility.

2021–2026: Under Craig’s fifth-generation leadership, Briess drives additional growth and innovation, with the company being awarded “Large Business of the Year” and securing Manitowoc, WI, the designation of the “Specialty Malt Capital of the World.” The company’s heritage of innovation sets the course for continued growth and industry leadership.

Fueling Craft Beer and Beyond

From the earliest days of American craft brewing, Briess has been more than a supplier; we have been a partner in quality and creativity for innovative brewing recipes and more, ensuring our specifications fit each customer’s requirements. Our specialty malts and ingredients are trusted by brewers, distillers, and food manufacturers across all 50 states and internationally, with over 90 different malt varieties in our portfolio.

The Evolution of Malting

Malting has certainly changed since Ignatius Briess started his malthouse in Czechoslovakia. What has not changed, however, is Briess’ adherence to its core tenets and commitment to its customers. Today, Briess meets the diverse needs of its brewing customers through its Manitowoc malthouse and other facilities.

To best support our craft beverage producers, Briess sources premium barley varieties, remains at the forefront of new processes and validations (including The Briess Hot Steep Method), and leverages our team’s skills in the art and science of malting. Our team ensures Briess produces the highest quality and consistency of malt that our customers deserve.

The Evolution of Roasting

Briess’ identity as a premier roasting company began in 1953, when the Chilton Malting Co. installed two K-Ball Roasters to produce roasted caramel malts. Several years later, the Chilton Malting Co. added two more K‑Ball roasters. With each roaster producing 600 pounds per batch, Briess became the largest roasted malt producer in the United States. In the 1970s, Briess transitioned to larger, more efficient drum roasters, tripling production and broadening distribution.

All malts – roasted and kilned – continued to be produced exclusively in the Chilton malthouse until 1993, when Briess added the Waterloo facility.

In 2014, Briess acquired the Manitowoc malting facility and, in the years that followed, made significant upgrades. In 2021, Briess completed centralization of its malting operations at Manitowoc.

Today, the Manitowoc facility is defined by the quality and versatility of its products. Through it, Briess produces the widest range of roasted and caramel specialty malts, from Blonde RoastOat® and Extra Special Malt to Crystal Red^® and Blackprinz^®, using proprietary techniques that optimize flavor, color, and performance.

From our K‑Ball Roasters of the 1950s to today’s advanced drum roasting technology, Briess prioritizes meeting the needs of brewers and distillers. Our commitment to innovation and quality ensures that we remain a trusted partner to our valued customers, helping brewers create exceptional beers for generations to come.

Looking Ahead

As Briess begins its 150^th year, we remain committed to the values that brought us here: Quality, Service, and Innovation. With world-class facilities, an exemplary team, and strong partnerships with growers, we look forward to continuing to shape the future of malting and ingredient solutions.

Above all, Briess’ history has been defined by its customers, and we value that partnership. We thank you for being a part of our 150-year journey and look forward to writing our story together for years to come.

Cheers to the next 150!

Scrapping a product costs money. Hauling waste costs money. Using extra materials costs money. Sustainability can save your business money! With consumers interested in sustainable action, it’s a double win for your wallet and the earth!

Let’s wrap our minds (yes, terrible pun intended) around Briess’ small step for mankind and sustainability – reducing stretch wrap waste!

It’s something most industries use and usually an afterthought. Stretch wrap secures pallets of product for human safety and product safety. Our bagged product does not leave our facilities until we have secured the pallet with stretch wrap to ensure the product is riding safely. At Briess, we have automated pallet stretch wrappers and the option to do it old school and run around the pallet with a giant roll of wrap.

Step 1: Identify an Opportunity

Briess team members got together to discuss different ways they could save energy, materials, or reduce waste. In the warehousing and shipping departments, stretch wrap was identified. It touches every pallet, goes to every customer, and has no reuse potential in our chain.

Pro-tip: recycling is great! But not using the material is even better. We don’t recycle plastic wrap in our manufacturing, but we sort and send our wrap off to a long-term partner who can do something better with it than ending up in a landfill.

Step 2: Research the Opportunity

We didn’t know how much stretch wrap was enough. We had a method to our madness that worked, but no one remembered how we came up with the gauge of stretch wrap we used to protect our products or whether we needed that gauge. It was the same story for the number of wraps we did on our pallets, the settings on our wrapper, and the radio station we listened to our rap on…wrong kind of wrap – back to business! The list of unknowns or “we have always done it this way” mindset challenged us to take our wrap to the drawing board.

(For more rap distractions, check out this Wrap Rap! Koo Koo – Bubble Wrap Rap (Dance-A-Long)

Step 3: Hypothesis (because we love the scientific method)

We hypothesized that since we have not seen significant issues in shipping and warehousing our pallets, we likely have some room to reduce our wrap consumption:

a. Decrease the gauge of stretch wrap
b. Decrease the amount of wrap needed to overlap and cover a pallet

Step 4: EXPERIMENT!

Hands down the best part of science! We tested a thinner-gauge wrap with the help of our supplier and some controlled DANGER! (Danger may be too strong a word here…) This involved aggressive forklift driving in a controlled environment for the win (no operators, pallets, or forklifts were injured in testing the wrap). Our pallets were still sturdy, so it was time to test less wrap, not just thinner wrap.

Part of utilizing less wrap meant changing the settings on our stretch wrapper. We changed the speed at which the carriage moved vertically, which decreased the amount of overlap between the widths of the wrap. Overlap is necessary for the wrap to stick to itself and almost create a sheet of wrap. We also increased the tension on our wrap, which increased the hold the wrap was able to give. More DANGER! Another round of controlled environment of aggressive forklift driving, followed by the pallet remaining solid.

It was time to increase the DANGER! We partnered with our local freight provider. (Shout out to all the truck drivers that allow us to do experiments and honk when they pass local daycare kids on a walking field trip!) With a video camera in the trailer, plus a Briess Team Member and the driver in the front seat, a series of aggressive turns and stops were completed in a controlled environment to simulate a tumultuous cross-country trip. The thinner gauge stretch wrap and decreased overlap held up strong.

But that was not enough – Briess needed to be sure these pallets would consistently hold strong. We partnered with a customer to send our newly thinned wrap pallets coast-to-coast. The Guinea pig customers took a photo upon arrival and sent the pallet back to us. We were able to compare photos of the pallets just being loaded, arrival at the customer’s dock, and after the return to Briess distribution. Aside from different backgrounds, the pallets were unchanged.

Step 5: Analyze the data

In all the experimental tests, we included a pallet wrapped in our standard gauge wrap and standard wrap pattern, in addition to the test condition. In each change, a thinner wrap and changed wrapping tension/overlap, the test condition performed just as well as the control pallet. What do we mean by “performed just as well”? After all the DANGER, the bags were still nicely and neatly stacked without unusual or abnormal bulging in any part of the stretch wrap. Pallet stacks were fully intact for human safety and to prevent damaged packaging from creating waste (and another sustainability issue to tackle!).

Step 6: Communicate

Let’s wrap this up! We communicated our success internally – each plant was part of the experimental phase, so each location had a champion to explain the process to the rest of the Operations team. Our Purchasing team was also already invested in the change from conception, simplifying the communication to be focused on what changes were successful. We let Management know we were saving the earth and dollars, and now we are letting you in on the magic of stretch wrap reduction!

How can you start looking at opportunities to think about the environment and keep your bottom line healthy? Start with walking through your process and identifying:

• Physical waste (think damaged packaging from an issue in the packaging line)
• Energy waste (think conveyors or lights on when someone is not using them)
• Water waste (think cleaning wastewater)

If you have a tight budget, you’ll find that attacking these smaller opportunities will save you money in the long run and help you get closer to some of your financial and sustainability goals.

One of the best things about fall in Wisconsin, besides the large variety of Oktoberfests, is the annual Malt + Brew Workshop, hosted by Briess. This was my first year attending as the Mountain Division Manager for Briess, and it’s a great reason to gather with our industry partners to talk and learn about the grains that make beer and spirits happen.

This year, we hosted over 30 customers from 10 different states, all the way from California to Vermont. Things kicked off at Tapped on the Lakeshore, where everybody connected over 20+ craft beers on tap and axe-throwing. Nothing says “team building” like tossing sharp objects while sipping crispy bois and IPAs!

The workshop itself was packed with a plethora of malt wisdom, with insights from Briess’ Center of Malting Excellence and Technical Services Teams: Betsy Roberts, Jordon Geurts, Nick Theisen, and Erika Flores. Presentations ranged from base and specialty malt production to barley varieties, our flaked products, and a virtual tour of our 500 BBL brewhouse and extract plant in Chilton.

Day one was a two-hour tour of the Manitowoc Malthouse, where the group received a behind-the-scenes look at the malting process: cleaning and grading, steeping, germination, kilning, roasting, packaging, and quality control.

There were also some incredible guest speakers:

• Brittany Frey, Head Brewer at MadTree Brewing (Cincinnati, OH), presented the power of forecasting.
• John Mallett, craft beer consultant and author of Malt: A Practical Guide from Field to Brewhouse, took us on a flavorful ride through the malt lifecycle.

Day Two featured Briess’ Malt Sensory Analysis, where brewers explored how malt’s sensory profiles translate from kernel to work and finally into the taste, aroma, and character of finished beer.

A huge thank you to all our attendees for making this year’s workshop a success. We’re already counting down to M+B Workshop in October 2026—same time, same place, same malt magic.

I was lucky enough to be joined by Jordon Geurts, our Technical Maltster, and Jamie Skelton, our Associate Marketing Manager. I lead off with a subject near and dear to my heart — malt COAs. In my brewing industry career (20 years! Crazy to think about!), I have seen and participated in many COA presentations. I have also listened to various podcasts on this subject (the MBAA podcast with John Bryce and Joe Hertrich is a must listen to IMHO). I really wanted to do something different with this one. I wanted to look not just at the data, but I wanted to take it a few steps deeper and look at the methodologies involved and how that may translate into the brewhouse. We looked at each metric and possible limitations — from moisture content to color and extract potential, so they could better interpret how their malt will affect their beers and optimize their brewing process. I certainly hope that I succeeded!

I don’t get to travel with Jordon nearly enough. Honestly, it should happen a lot more. He and I make a great team, Jordon with the smarts and me with the, shall we say, “entertainment”. Jordon gave two presentations on base malts and specialty malts. Jordon was able to unpack the nuances of specialty malt, as he explained the process from cleaning and grading all the way to roasting and kilning.

We ended the day with a look at the Hot Steep Method and a guided malt sensory analysis. The Hot Steep Method is one of my favorite things to do with brewers, and Jamie was a great help in keeping up with a large group for all the malt samples and worts! Hot Steep is simply an interactive demonstration that anyone can do to test concepts before you take them to the brewhouse. We chewed on malt, sipped wort samples, and drank beer made from the malt. At each step, we paused to share what each one of us was getting out of each sample. I love hearing all the unique perspectives. The Hot Steep Method is a tool that anyone can use – most of the items involved can be purchased easily. It’s a valuable tool to help understand how each malt contributes to the sensory profile of a beer.

But…I must add a disclaimer. Hot steep wort is still wort…definitely not as delicious as beer! Despite my charm and Jordon’s knowledge, I think everyone’s favorite part of the day was the happy hour in the SweetWater taproom. SweetWater provided all attendees with a behind-the-scenes tour offering a firsthand look at their facility and brewing operations as well — really top-notch hospitality from our hosts.

This event was a perfect blend of education, discussion, and collaboration. Thanks to SweetWater and to all those who participated. I hope to see you at a similar event in the future! Reach out to your Briess Division Manager with any questions or comments!

_{Updated from Original Post: August 5, 2022}

As a maltster, there are several critical factors we need to consider to ensure we are able to achieve consistency and quality in our process: high-quality barley, process control in the malthouse, and appropriate malthouse recipes from steep to specialty malt.  At the core of two of these important criteria is appropriate raw material selection. 

Barley variety holds as much importance in producing quality and consistency as the recipes themselves and the work of the maltster.  Characteristics of barley including plumpness, protein levels, pre-harvest sprout risk, mycotoxin development, enzyme levels, and beta-glucan levels are rooted in the genetic heritage of the barley variety.  Selection of a variety that can help uphold all those characteristics within your growing region is very important. 

The work of developing and evaluating new barley varieties is a long and intensive process that breeders go through to get a barley that has the best agronomic and malting quality characteristics.  The American Malting Barley Association is the industry group that works to collaborate the funding, analysis, and approval process for barley varieties as they move through the selection process from breeders.  The interest of all parties needs to be considered when moving a variety forward.   

1. Does it grow and yield well?
2. Does it consistently meet quality criteria for malting barley?
3. Does it malt and brew well? 

Based on these criteria, the AMBA Technical Committee decides as a group which varieties to recommend to the barley growing community after they have gone through full evaluation.  Each year, this list is reviewed to determine inclusion of newly bred varieties or varieties that have been grown in other countries but have undergone evaluation in the U.S.  This list can serve as a reference point for maltsters and brewers as well to feel more confident in the potential performance of a variety prior to their own evaluation. 

Briess is always looking to continuously improve and understand varieties for their future potential.  We are actively involved in AMBA and work with various resources for research test plots to get small-scale pilot evaluation completed on varieties with certain potentials.  Briess is fortunate enough to have a dedicated group of about 300 growers that are part of our commitment to high-quality barley and malt production.  From their growing practices to harvesting practices, each step helps maintain raw material quality.  The 2025 barley crop in Wyoming and Montana has been fully harvested, and the crop is proving to be at the same consistently high quality from that region.