Another example of the connection
between Haus Malts and local craft
brewers is a willingness to experiment.
“Each grain steeps, germinates, and acts
differently,” says Andrew. The deeper,
richer, and fuller body and taste in craft
beer are due to the quality of the malted
grain, which is also responsible for a
beer’s infinite variety of characteristics.
By working on a smaller scale with
brewers who want to differentiate
themselves from their competition,
Andrew and Craig are learning more
about how the malting process
influences the quality of the brews.
That said, they are cautious
regarding safety issues. While brewing
involves heating, boiling, and filtering,
baking doesn’t have similar built-in
processes that kill bacteria. Andrew
says that he “doesn’t even like to see
high levels of good bacteria in the
malted grains,” and that they will ensure
numerous measures of safety before
selling into the food market.
This caution speaks to the personal
relationships Haus Malts has developed
with its grain suppliers, brewers, and
other colleagues in the craft brewing and
distilling industries. Maltsters interact
with the grains multiple times a day.
Andrew knows by touch and/or smell if
something is awry. This is backed up by
various sensors, thermometers, timers,
and meticulous recordkeeping, but
over time, Andrew and his father have
developed a sense of what makes a good
malted grain, and have confidence in
their own judgement.
And as for home brewers, Andrew
says, “We couldn’t survive without
them.” He is a member of several home
brew clubs, and Haus Malts invites
some of the brewers to test its newer
products and sponsors competitions
that encourage creativity.
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