We carry a wide variety of brewing grains, malt, and barley to accommodate almost any homebrew recipe! From your standard 2-row base malts and crystal malts, to something more exotic like our cherrywood smoked malt; if it goes in beer, you'll find it here!
The counter-service soda fountain was introduced in 1903. Around that time, drugstores began to attract noontime customers by adding sandwiches and light lunches. The beverage menu at a soda shop usually included ice cream sodas, chocolate malts, fountain colas, and milkshakes.
The shops appear in films including Harold Teen (1934), Orson Welles' The Stranger (1946), Has Anybody Seen My Gal? (1952) and Pleasantville (1998). The gang from Scooby-Doo are often seen frequenting a malt shop. A malt shop also plays a key point in Blast from the Past, reflecting changes in the surface world while the main characters are underground, unaware of what has happened.
In 1999 the Swiss alcohol law amended in the way that strong liquor could be made in that country. Founded in 1896, Brauerei Locher in Appenzell seized the opportunity and made the brewery suitable for distilling single malt whisky. Their first whisky came on the market in 2002 under the brand name Säntis Malt. Brauerei Locher sometimes uses beer cask to mature their whisky.
Single malt whisky is the most traditional type of whisky and has been proudly produced for hundreds of years right here in Scotland. Single-malt whiskies are exclusively made with Scottish water and are matured on Scottish soil for a minimum of three years in oak casks.
Our original bean to ball craft chocolate creation! To make our Chocolate Covered Malt Balls, we carefully hand-ladle melted single origin Tanzania dark chocolate over rich, dense malt balls, nestled in our panner. After about 8 hours of spinning in the panner and delicately adding layer after layer of chocolate by hand, the balls are finished. Unpolished and without the addition of a shiny additive, our handmade malt balls have a rustic look and feel.
The first whisky ever made in the Cotswolds, our award-winning Cotswolds Signature Single Malt Whisky is crafted using the finest locally grown, traditionally floor-malted Cotswold barley. Belonging to our Classics Collection, our Signature Single Malt favours the rich and bold, fruity notes which result from maturation in our highly active STR (Shaved, Toasted and Re-charred) ex-red wine barriques. Blended with whisky matured in premium first-fill ex-Bourbon barrels, this single malt has notes of honey, red fruits and a hint of treacle.
Sprecher does still make a Grape Soda with real concord grape juice. My suggestion is to splash some Sprecher Grape Soda into a malty craft beer of your choice (perhaps an Abbey Triple) and make a grape radler. It's not the same, but it's still pretty grape.
The original Scottish whisky, single malts were first produced 500 years ago. They enjoyed a renaissance in the early 2000s, and over a billion bottles are now produced annually. Single malt whiskies are among the most revered spirits in the world, and are prized by connoisseurs for their variety and exceptional quality and purity.
To be legally called a single malt, this type of whisky must be produced in a very particular way. It must be made from malted barley and be produced at a single distillery with a minimum of 3 years maturation in the cask, and be at least 40% abv.
Whilst Islay is known for its peated whisky, Bunnahabhain stands apart with its signature unpeated style.With the tallest stills on the island and the only distillery to use water from a natural spring, Bunnahabhain single malt whisky is known for its sherried, delicate, complex and unpeated taste.
Known as the whisky capital of the world, Campbeltown was once a place that teemed with distilleries. Over time, all that experience, craft and passion has been poured into our single malt whiskies. Double Cask and 15 Year Old reflect the originality of Campbeltown scotch styles, whilst our Victoriana expression is reminiscent of the Campbeltown style and is true to the Glen Scotia Distillery style.
If you want to take your homebrew one step closer to 100 percent homemade, become a maltster. A maltster sprouts whole grain and adds a little heat to create the malts used in brewing. If you have a kitchen oven and large baking pan and can read a thermometer, then you possess all the equipment and skills required to make your own malt from scratch.
You can also malt adjunct grains such as wheat and corn. Soft wheat berries are much better for homebrewing than hard wheat and can be found in health-food stores. Look for whole corn in pet shops and cattle-feed stores. Again, germinate a small amount before buying in bulk. Malted wheat can be used for up to 50 percent of the grain bill with good results, but malted corn will produce a disagreeable cidery flavor if it exceeds 20 percent Just remember that all grains are not created equal when it comes to homebrewing. Experiment with different varieties to see which one produces the best-tasting beer, and then stick with that grain.
Raw barley will be your main ingredient. Until you get malting down pat (your potential extraction rate will improve with practice), use two pounds of whole barley for every gallon of all-barley malt homebrew you intend to make. Later you can alter the amount based on the specific gravity you wish to achieve.
To make pale malt place the large baking pan of green malt over a heat source of 100 to 125 F for 24 hours or until the malt contains 12 percent moisture (18 ounces for the original test pound). The heat source can be an oven with only the pilot light on or the top of a gas refrigerator. Final drying takes place in your oven at a temperature of 140 to 160 F. To maintain this temperature range use your floating thermometer and turn on the oven for brief periods until the moisture content is reduced near 2 percent to 6 percent. The malt will weigh the original amount (16 ounces in the case of the test pound). The weight of the moisture in the malt is compensated by the absence of debris such as husk dirt that was washed off the grains during soaking. Turn the malt every half hour, and dry the malt slowly, raising the temperature over time to protect the starch-converting enzymes.
To make crystal malt place green malt on a cookie sheet in a 212 F oven for one hour or until the grains turn golden brown. Crystal malt imparts sweetness and brown color to homebrew without the burnt flavor characteristic of roasted malts.
Unfortunately, dark roasted grain must be made outdoors as this process releases a horrendous amount of smoke. Wrap pale malt or unmalted barley in aluminum foil and place over a barbecue grill until the grain is dark brown (not black). Turn often to avoid charring.
Starting with raw barley, you can produced quite good specialty malts. But there are some drawbacks when it comes to homemade pale malt. For one thing it is lower in enzymes than store-bought pale malt. That means, as a rule of thumb, you have to use one-third more in recipes to obtain the same starting gravity. For another thing a lot more trub or unfermentable sediment may be produced with homemade pale malt. The extra trub can be ignored or removed by various techniques, but either way it results in a lower mashing efficiency. Because of those factors, try a longer protein rest and a longer mash at a low-end temperature to get the most out of your homemade pale malt. You should also remove the rootlets from the finished malt because they can contribute excess protein. Last but not least is the problem of dimethyl sulfide (DMS). Certain varieties of feedlot barley produce too much of this compound, which smells and tastes like cooked sweet corn and detracts from the flavor of the homebrew. The precursor compounds that lead to dimethyl sulfide can be eliminated by a higher temperature at final kilning, but this is a dicey proposition as it can also kill the enzymes.
You can use any recipe for your first batch of homebrew made from homemade malt as long as you remember to increase the grain bill by one-third; if the recipe calls for three pounds of pale malt, use four pounds of homemade.
Located in the south of Scotland near the English border, new whisky distillery Annandale recently released its first single malt whisky, with a new edition on the way. It offers a wide variety of casks, including bourbon (first fill and refill), sherry (5,900 for a full sherry butt, which holds 500 liters), and and red wine (6,380 for 500 liters).
English whisky is currently going through a quiet boom, as more whisky distilleries keep opening and producing whisky south of the Scottish border. So far, many of them seem to be producing quality spirit, and some have started releasing single malts as well. The Spirit of Yorkshire Distillery is the first whisky distillery in the northern English area of Yorkshire, and they're offering a few first fill bourbon and sherry casks for your consideration.
A milkshake is an ice cream drink made of ice cream and milk, blended together in a milkshake machine until it reaches that classic creamy consistency. It is the drink you will more commonly find in modern creameries and restaurants, compared to a malted milkshake.
A malt, or malted milkshake, is similar to a milkshake but also contains malted milk powder. Adding a spoonful of malted milk powder after the ice cream and milk are blended together gives the beverage a sweeter and richer taste, adding a hint of savory to bring out the flavors of the ice cream. It is important to keep in mind that, although malt enhances certain ingredients, like vanilla and chocolate, it does not pair very well with some fruit-flavored ice creams and syrups.
Malted milk powder is made from malted barley, wheat flour, and evaporated whole milk. The malt itself is a mixture of sugars that have been extracted from barley and other grains after they have been steeped, germinated, and dried. It is then toasted to caramelize some of the sugars and give it that rich toasted flavor. The final product is the same ingredient that you find in Whoppers Malted Milk Balls. 041b061a72