Smoked Malt and the History of Rauchbier
Explore the history of smoked malt and Bamberg rauchbier, from traditional beechwood kilning to the flavours different smoking woods bring to beer.
Dark Malts: Choosing Roast, Chocolate and Black Malt
Explore the different types of dark malt and how roast level shapes beer colour, aroma, acidity, bitterness, mouthfeel and flavour.
Märzen and Double Decoction: Brewing a Traditional Lager
Explore the history of Märzen and how double decoction builds rich malt depth, colour and complexity in this traditional German lager.
Mashing Beer: How Enzymes Turn Starch into Sugar
Learn how alpha and beta amylase work during the mash, converting complex grain starches into sugars that brewing yeast can ferment.
High-Gravity Brewing: Fermenting Strong Beer
Explore the challenges of high-gravity brewing, including yeast health, oxygen, nutrients, temperature and the long fermentation behind an 11.5% beer.
Rye Malt in Beer: Spice, Body and Better Foam
Discover how rye malt adds spicy flavour, body and foam to beer, plus the sticky mash challenges created by its huskless, gum-rich grain.
Red Malt: How Brewers Create Colour and Malt Depth
Explore how maltsters create red and aromatic malts through kilning and stewing, and how brewers use them for colour, sweetness and rich malt flavour.
Why Small-Batch Beer Deserves Small-Batch Malt
Explore how barley variety, malting and kilning shape base malt-and why Australian and New Zealand craft maltsters matter to small-batch beer.
