As of late, we have only used Weyermann. But Ireks is at a local store, with a good variety.
Do you have a favorite brand of malted barley?
If so, what makes the difference?
Weyermann for German. I haven’t seen Ireks in years. Out of Regensburg IIRC.
I like Best, Weyermann, and Mecca Grade.
Depends on style of beer - I like the Sedoka for Czech beers, Weyermann and Best for GermanPils and Helles, and British maltsters for British Ales. Dingemans for Belgians. There are great American maltsters coming on to the scene, too. Mecca, Proximity, and locals are looking good, too.
How did the lawsuit turn out? Supposedly, yrs ago a few former MaltEurope big wigs stole some documents and went to start Proximity. I could never find the outcome. Until I do I steer clear.
Ireks used to be commonly available in local shops, but I think their distribution channel may have changed. They’re still around. I read an article recently about Chicago’s outstanding Dovetail Brewing, which specializes in classic German styles. They use Ireks.
It would be interesting to see the Brülosophy guys do some base malt exBeeriments. The common advice I hear is to use malts made in the country whose beers you’re trying to brew. Just how different are they, really? Do Dingemans, Weyermann, Sekado, Briess, and Proximity Pilsner malts really produce beers which can be distinguished from one another? My impression is that the differences are subtle. On the other hand, I believe there are more noticeable brand to brand differences in roasted and crystal malts.
I know Ireks was around when I started the hobby in 92, but I hadn’t seen the in years.
There are differences in the Maltsters. That can be from the local growing conditions, varieties, how it is malted and kilned.
I can say that I see differences in Weyermann’s Pils, Barke Pils, Bohemian Pils, and Floor Ymalted Bohemian. I now the Bohemian are not malted in Germany.
I’m using Mecca Grade for about 90% of everything I brew these days. Before that I was a big fan of Best and Rahr.
I remember Ireks malt extract from the 90s. I haven’t see the malt yet but I haven’t brewed recently.
I like to buy local and have been using PA’s Deer Creek Malt as my main grain source. Excellent product (their Munich is outstanding) and excellent people to deal with. I have to supplement at the LHBS for some crystals and roasts, but those only play a small part anyway.
Yep! My memory of them is the diastatic LME in cans that sometimes exploded!
I use more Briess than anything else. From my experience their malts are as good as any others I’ve used and better than some, they have a broad selection, generally lower prices than any other brands besides Viking, and much of it is grown here in state. I realize I’m going to sound like a heretic by saying this, but from my experience the poorest quality malts I’ve sees are the British brands, Crisp, Bairds, & Fawcett. Lots of extraneous stuff like straw, rocks & other debris, and other types of grain intermingled with what I wanted. The last bunch of crystal rye I bought has big chunks of matted, malt clods, really poor Quality Control.
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It also depends what’s stocked where I shop.
What store?
ADM (Malteurop) dropped the injunctive relief claim fairly quickly, or so I read. Whether they settled or Proximity won, I don’t know, but since Proximity is still in business, I am fairly confident that it was resolved. You have to watch out for claims in lawsuits…my guess is that one or more of the principals of Proximity was under some kind of non-compete covenant as part of their contract with Malteurop and it failed to be enforceable against Proximity as a company. Besides, what kind of secret sauce does a maltster have? Sounds to me to be the heavy hand of an international company trying to squash the upstart.
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I like Durst for my Helles. I have used Muntons and Crisp for my British ales. I like the flavor of Crisp but get a bit lower efficiency from it. Dingemans for my Saison.
For things like my IPA’s I have started using West Branch based on a recommendation from Rob Stein. They are a local malster and I like the flavor I get from their pale malt.
I saw Ireks on Texas Brewing.
I, like many others, have generally used a specific maltster based on what style I’m brewing, usually Weyerman and Briess. I just got some Maltwerks Pale Malt. They are based out of Minnesota. Has anyone used that malt before? I’m excited to try it.