Healthy, consistent, and even germination Is an important process in producing a quality malt. Germination allows the development of enzymes that modify the grain’s endosperm by breaking down its cell wall and protein matrix. This is important to convert the starch present in the endosperm, to available sugar for fermentation, and make a crushable malt for optimal grist. This is why high quality single source grain is so important to us, and we hope...you too.
Big congrats to @patrick.woodson and @brewerybhavana on your James Beard nomination! Not only do they make incredible food but their beer is a symphony of subtly with complex wine character from their barrel program, unique fermentation character from house cultures and meticulous attention to rustic and craft ingredients. It’s a big compliment to be apart of the beer you make. Here is Patrick pouring a buckwheat saison that was inoculated by solera and foeder aged for 15 months. The base saison was made with our Foundation malt and has been sleeping silently until it’s fermentation character is developed to epitomize @brewerybhavana’s unique voice.
Sebastian, our owner and head malster is comparing colors and smells of increasing roasts to produce a new batch of roasted barley. There’s no mistaking the “craft” involved in this process. Malt spills out of our Probat roaster drum at temperatures dangerously high. He must work quickly to cool it evenly on the cooling table to prevent scorching or worse fire. This requires careful attention, meticulousness and consistency to guarantee a uniform batch of roasted barley that matches our flavor profile and color. Getting to this desired point you can feel tension building, to subside with a waive of relief and pleasure upon comparing grind sample smell and color.
If you want to learn more about the technical side of this process head to our story to get an inside scoop from Sebastian himself!
No, we aren’t planning on making any oyster malt anytime soon...we will leave the oyster beers to our friends over at @crankarmbrew . Today they brewed a 💯 % North Carolina smoked oyster stout using all @epiphanycraftmalt , @farm_boy_farms hops, @localsseafood Newport Oysters, @whitelabsavl yeast, and even pear wood from the head brewer’s front yard to smoke a small portion of our foundation. All this was a swell welcome to celebrate the opening of @cortezraleigh new restaurant. Thanks for having us! And welcome to the neighborhood @cortezraleigh !
Well the weather outside is frightful... but beer mail is sure delightful! 🍺 📬
Do you know we can create custom malts for the grain bill of your dreams? We recently developed this black wheat for @creaturecomfortsbeer for their Wheeler’s Drum Oatmeal stout brewed with 100% epiphany malt. We liked it so much we are going to keep it in stock for awhile. Have something in mind? Get in touch with us! Link in bio
Be on the lookout for buckwheat and spelt in addition to our other craft malt offerings. Curious what we have in stock? Head over to our Facebook page for a list of our current craft malt offerings. If your interested in getting in on the ground floor and trying out these new options please get in touch with us at firstname.lastname@example.org
Try this delicious Dark & Smoky @dogfishhead tasting room. #craftmalt#smoke#malt “This luscious brown ale features barley smoked with Palo Santo wood and chocolate triticale malt (wheat / rye hybrid) from our pals at Epiphany Craft Malt in Durham, NC. Dark mahogany with sweet notes of cacao, spice and dark fruits give way to a subtle wisp of smoke and espresso. Perfect for the cool nights ahead!” https://www.dogfish.com/brewery/beer/dark-smoky