We’ve been talking a lot about lower alcohol beers recently - part of a trend - but a real problem for these beers is fewer ingredients means fewer chances to inject flavor. Drew sits down with Phil Jensen and talks about using a by-product of the flour milling industry to boost beer flavor. They may be called “middlings”, but their impact is anything but. Sit back - it’s time to taste some beer!
Great interview. I really wanted to go to this presentation in Providence but couldn’t.
Now to find a place that sells middlings. No luck so far. Some sources say that durum semolina is a type of wheat middling. It seems more readily available. Any ideas if they would bring the same results? I’m looking to bring more wheatiness and body to a weizenbock since that’s what Stan Hieronymus said it needed when he tasted it on club night.
Is the trick isn’t it?
As far as I know, semolina wouldn’t be the same. I know Phil was talking to a major homebrew supplier about carrying them, but I don’t know of or when it might happen.