+1 416 907 9343
Charles Faram Brewing Supplies Inc 136 Skyway Avenue, Toronto, M9W 4Y9
+1 416 907 9343
FAQ Tuesday
Malt facts from Weyermann ®
Facebook features that we think are interesting from our malt partner Weyermann ®
https://www.facebook.com/weyermannspecialtymalts
If the brewer wants to spice up his beer creation, emphasize its taste and aroma and push the color into the copper-red or darker region, our Weyermann® specialty malts, which are basically divided into two categories (roast and caramel malts), are used.
Rosted malt represents the very dark, roasted malt products, which are responsible for the darker colors in the beer.
These are added in very small quantities to the mash to create for example a bottom-fermented black beer or top-fermented Stout.
Not only the change in color could be noted, also notes of roast, coffee and chocolate can be achieved.
With the possibility to use Carafa® or Carafa® Special (dehusked) the flavor can be fine tuned, ranging from mild chocolate to heavy roasted aroma.
It is well known that the proportion of cereals in beer is 100% according to the German Beer Purity Law. Even abroad the main part used is malt.
A single malt whiskey contains 100% and other spirits, for example grain, contain at least partially malt. Malts are also used for bread and baked goods.
The number of other foods malt and malt products are used for is hardly unknown to consumers.
The attached overview shows the various application areas where this wonderful product is used in.
It’s exciting to check the ingredients list of the products during the next purchase or the next cooking.
Have fun!
You will recognize: Malt is everywhere from the breakfast cereal to the evening meal.
Are there any differences between brewing, baking and distilling or whiskey malts?
No, the malt is made in the same way.
The choice of the malt varieties depends on the specific purpose of use. All malts are produced according to the same high quality standards and tight specifications.
Over the years, terms such as “baking malts” or “whiskey malts” have manifested in the language.
By “baking malts” the baker refers to an enzyme-active malt to improve the degradation of starch in the flour and support an improved yeast process.
“Distilling Malt” is a bright malt type with high enzyme power to activate the strength of the grain while mashing for a grain distillate.
“Whiskey malt” is synonymous with “peated malt”, a peat-smoked malt that provides the typical flavors of the whiskey of the Scottish island of Islay.
Weyermann® distinguishes between enzyme-active malts used by the brewer, baker and distiller for starch break down and the so-called specialty malts.
The special malts, like caramel- and roasted malts, as well as sour and smoke malts are used to achieve a specific purpose in the mashing process and in the finished product.
The brewer uses caramel, roasted and smoked malt to create a special aroma and / or color.
In the beer, tasteful nuances can often be worked out with a small percentage of malt selected from our great portfolio.
Furthermore the malt can influence certain criteria of the mash or the beer. For example, Sourmalt is used to lower the pH value or the Weyermann® Carapils® helps to support the foam stability.
The baker’s focus is primarily on the aroma of the malt like malty-sweet, nutty or slightly roasted. Additionally he is interested in the color influence of specialty malts on his products. Surely he makes an appropriate selection based on this.
The distiller however might not concern too much about the color. He will put together his malt composition, with highly aromatic malts, to create a distillate with a specific flavor, e.g. Biscuit, honey, smoked notes or ones like chocolate. These will be further refinded in the barrel afterwards.
“I want to brew a rye beer with Weyermann® malts. Is there something to consider and can I add 100% rye?”
We can definitely not recommend adding 100% rye malt. Rye (Secale Cereale) is a completely different species than barley (Hordeum Vulgare), which also comes with other features. Thus rye contains twice as many gums, so-called pentosans.
These make the lautering process more difficult during the brewing process, since the viscosity is correspondingly much higher. Moreover rye doesn’t bring husks into the brewing process, which could built a natural filter layer.
Thus, a special way of operating with rye malts is required, already starting during the mashing, and an addition of 60% max. is recommended.
Our Weyermann® customer consultants will be happy to provide advice and recipe ideas!
A good example of a tasty rye beer is the Weyermann® Bamberg Rogg`t with which the Weyermann® brew manufacture won a bronze medal in 2014 at the European Beer Star.
It is a full-bodied, chestnut-brown beer with 45% Weyermann® Rye Malt. It convinces with its bread-like character, being reminiscent of nuts and nougat flavors, and its almost creamy mouthfeel, which is followed by an elegant carbonation.
Curious? Come to our Weyermann® Craft Beer Fan Shop and try our Bamberg Rogg’t!
What is the difference between he Weyermann® Carafa® and the Weyermann® Carafa® Special?
Today we are happy to clarify the difference between our Weyermann® Carafa® and the Weyermann® Carafa® Special.
We produce the very dark roasted malt Weyermann® Carafa® in our roasting drums at temperatures up to 250°C – together with the husks.
The Weyermann® Carafa® Special is manufactured without barley husks (protective skin of the grain).
These are removed extra by a peeling technology developed from Weyermann®. When producing Carafa® Special, we reduce the bitterness by removing the husks and thus we are able to achieve mild, roasted flavors.
Moreover, the Weyermann® Carafa® Special is roasted additionally with a patented gentle process for debittering, specially developed from Weyermann®.
When it comes to Weyermann® Carafa® Type I to III – all trademarks of Weyermann® – the strong roasted aromas are highly welcome though. They bring the characteristic flavor as in stouts or porter beers.
Then again in German Style black beers strong roasted aromas are less in demand. Therefore we recommend the Weyermann® Carafa® Special for milder ales. Our recommendation includes a use of up to 5% in the malt filling.
The Chit Malt (in German Spitzmalz) is a under modified malt to enhance foam stability.
The modern version of Chit Malt is our Weyermann® Carapils®. Carapils® is registered in the USA as Carafoam®.
This technical base malt was first invented and registered by Weyermann® under the name Carapils® in 1908.
It is a 111-year-old modern product and a great way to have a consistent “chit malt result” = beautiful foam, light beer color, great product to work with.
Carapils® and Carahell® being a little bit darker and delivering a bit more body are great technical malts to be added to the base malts in Pilsner and Helles.
For further questions please contact our customer consultants.
Happy Brewing!
The Weyermann® Acidulated Malt is produced by adding natural lactic acid to our high quality brewing barley during the germination process.
After the drying process in the kiln the product reaches a pH-value of 3,8.
Acidulated malt is used to lower and regulate the pH value in the mash.
With lower pH values the mash-relevant enzymes work better and improve the conversion, and subsequent fermentation.
A better flavor with improved foam stability can be achieved.
As a guideline for the dosage, the following can be applied:
1% Acidulated Malt in the malt bill lowers the pH value of the mash by 0.1. (also depending on the quality capacity of the water).
Except for specialty beers with a typical sour character, an acidulated malt rate in the malt bill of max. 5% is recommended.
As an alternative we also offer the Weyermann® Sour Wort.
Weyermann® acidity extract is a controlled, non-alcoholic fermented sour wort in concentrated form with a hazy, brown appearance.
The product offers breweries without their own sour wort production the opportunity to use the many advantages of a biological acidification.
It can be used in mashing and / or in the wort kettle.
Thus, the sour wort extract is a good alternative or supplement to the acidulated malt, to set optimal pH values in the brew house.
The sour wort extract is available as a re-sealable BaginBox unit.
A BiB contains 16 liters, which corresponds to 20 kg.
The dosage recommendation to reduce the pH by 0.1 for mash acidification is about 10 l / 1000 kg of malt and later for acidification in the wort kettle at about 6 l / 1000 kg malt.
150 years ago, almost all beers had a more or less intense smoky character.
All kilns were wood-fired and the grain was dried by an open flame.
This led to the typical smoke flavor.
During industrialization, new kiln technologies, in particular indirect firing, led to the disappearance of the smoke aroma in the beers.
Smoked beers are traditionally specialties of some breweries in and around Bamberg.
Today, more and more innovative brewers around the world are brewing smoked beers.
Enzymes help the responsiveness naturally.
They are so-called “organic-catalysts” and control the degradation processes in the malt:
1.) Removal of the cell walls in order to reach the endosperm.
2.) Degradation of starch in sugars: Amylases are enzymes, which cleave and degrade polysaccharides like starch.
In 1833 a French chemist discovered amylase (at that time still called diastase) in a malt solution.
Diastase was the first enzyme to be discovered.
The maltster activates and forms the naturally occurring enzymes during the germination process. These are needed during the brew process, so that the starch, present in the grain, can be converted into fermentable sugars.
The beer brewers then use these to form alcohol and CO2 with bottom-fermented or top-fermented yeast during fermentation.
Bakers use biotechnologically produced amylases when the flour has too little gas-generating capacity.
Here as well, the amylases produce sugars which are converted into ethanol and carbon dioxide during fermentation and thus allow the dough to rise.
3.) Degradation of proteins: Optimal solution of the protein components in the grain for good processing in the brewery.
Enzymes cleave the protein molecules into smaller proteins and amino acids.
The protein composition plays an important role for the fermentation (yeast nutrition), the foam stability and the taste profile of beers during the beer production.
The immediate removal of the malt rootlets after kilning is necessary because these are highly hygroscopic.
The malt would quickly absorb moisture, which would have a negative affects on the malt shelf life.
In addition the malt rootlets could cause an undesirable coloration and bitter taste in the brewing process.
The rootlet removal is done in rotating sieve drums.
The high quality level at Weyermann® Malts already begins before the actual malting process – the steeping, germination and kilning – with a sophisticated in total six-step grain cleaning.
First, the grain – we mainly use barley and wheat, spelt and rye – is cleaned and sorted (80 tons/hour) in our Weyermann® grain reception in Leesau after the harvest.
In a second step a further grain cleaning is required upon reception of our raw material at the operating locations Bamberg and Hassfurt.
Again, we rely on an efficient aspiration and most modern cleaning and sorting.
In the third step a further grain cleaning occurs. Only the biggest and rich in extract thus get to the steeping vessel.
As control, we always do analyzes in the laboratory and run function tests on our modern cleaning and sorting technology every day. Magnets ensure that there are no further impurities.
In a fourth step, the grain is cleaned once again precisely before production.
A further cleaning is carried out after kilning, caramelizing and roasting.
Here we operate very gently during the malt cleaning and polishing, as well as the separation of the radicles. Daily quality analyzes and the use of metal detectors in the shipping gives us the certainty that the cleaning always works perfectly
and our customers receive a quality product at the highest level.
The final and sixth step in the Weyermann® grain cleaning is another gentle malt cleaning and polishing of the grains before bagging and loading of the premium Weyermann® quality malts.
As a result, our customers receive big malt grains and best sorting for a perfect workability and high extract yields.
This Tuesday we answer the question why the barley is soaked in water.
The barley stored by Weyermann® has a water content of 12-14%.
This is just enough to keep the barley alive, to minimize life expressions and to ensure a safe storage, especially in regard of spoilage (mold).
In order to initiate the germination necessary for the starch modification, the moisture content must be increased.
This happens during the so-called soaking.
Here, the grain receives the water that is necessary for the vegetation.
A significant increase in the appearance of life can be seen at about 38% of water content.
The barley germinates steady and quickly.
Depending on the desired modification during the germination process, a further increase to 43 or up to 48% water content is necessary.
Does the hardness of city water influence distillates / spirits?
The water hardness arises when water passes through soils and / or aquifers.Thus the geological underground is strongly responsible for the geographical distribution of the water hardness.
If you want to find out the degree of water hardness in your city you can inquire this information at the municipal utility.
For our master distiller the information about the degree of water hardness in the city water is relevant, as he will need to do a water softening or not.
Despite of the information from the public utilities, it makes sense to analyze the degree of hardness of the city water within the company before and after the softening process.
If the city water exceeds a degree of 3 ° dH the water used to produce distillates or spirits need to be softened otherwise the final destillate may turn hazy because of not softened “blend water” (more about that in the next episodes of our Malty Monday series).
What is understood by water for blending ?
Our Weyermann® distillery team leader, Philipp Schwarz, is often asked what is meant by the water for blending.
The water for blending is a term used by distillers and describes the water used to reduce the high-percentage distillate to drinking strength.
The water for blending must have at least drinking water quality.
We are often asked about correction on mash pH.
How do I regulate the mash pH?
By using Weyermann® acidulated malt or by adding sour wort or even by a combination of both products, an optimal
mash pH range of 5.2 – 5.4 can be achieved.
The biologically produced lactic acid serves to lower the pH of the mash which gives the base for a high enzyme activity.
This optimizes the brewing process and the beer quality.
Other advantages are the optimal fermentation process, a shorter fermentation time as well as an easier process step on filtered beers due to the reduced viscosity.
The increased taste stability improves the beer quality further.
Biological acidification represents a reduction of the pH value in a natural way, thus the requirements for the German purity
law are given.
This Weyermann® products can therefore be used without hesitation and significantly increase the quality of the beers and their taste.
When it comes to glass culture, it’s all about combining different beer styles with the appropriate glasses, where the visual aspects, aroma, body and taste of the beer can develop perfectly.
The correct glass provides the best taste experience and supports with creative designs also the beer enjoyment in a visual way.
Depending on the beer style and region, a variety of glasses with different volumes have become famous.
Often a light beer is considered to be served in a slim glass.
Beers with higher original wort content are served in bigger and thicker-walled glasses.
For professional beer tastings, special beer sensory glasses of different manufacturers were developed considering the versatile aspects of glass culture.
We at Weyermann® use the Sahm Sensory glass for general tastings as well as for our Weyermann® beer seminars.
This glass is perfect for tasting a variety of beer styles.
The generous diameter allows the beer to develop its full aroma thanks to a large surface. Due to the slightly reduced glass edge, the flavors are concentrated and collected in the glass and invite to smell them.
In addition to the sensory glass we work with other glasses, which were designed for special beer styles and distillates.
We would like to introduce you to these in the next FAQ’s Tuesdays in detail.
The Sahm Sensorik Glas with Weyermann® logo is available in our Weyermann® Craft Beer Fan Shop.Cheers!
In addition to the general sensory glass for beer tastings and our Weyermann® beer seminars, we use for the beer style Stout a special glas of the company Spiegelau, which has been developed in collaboration with the American Craft Breweries Dogfish Head & Sierra Nevada.
The unconventional shape of the glasses emphasizes the characteristic flavors of the respective beer styles and supports the typical mouthfeel, because “the glass in the appropriate shape lifts the content”.
The Stout glass is stockier than the already presented IPA glass.
Its shape makes it possible to pass on the flavors, taste and fullness of Stout beers to nose and tongue in a balanced way.
Thanks to its volume of around 600 ml, the glass offers a large surface area for unfolding the complex stout aromas, such as roasted malt, cocoa, coffee and chocolate in combination with the characteristic aromas of different ale yeasts.
Similar to the IPA glass, the aromas concentrate in the glass due to the reduction of the glass opening.The clarity of the thin-walled crystal lenses, offers the perfect color reproduction of the deep black stouts.
Ideal for our Imperial and Oatmeal Stout from the Weyermann® Pilot Brewery, the Spieglau Stout glass with Weyermann® logo is available in our Weyermann® Craft Beer Fan Shop.
Cheers!
Is it true that Weyermann® is checking every single malt bag with a metal detector?
Yes, it is. Our raw material and malts are being cleaned in a very complex unique six-step process. This way we assure that our malt is always fresh, clean, dust-free and without any foreign objects.
Only kernels with the most extraction end up in a Weyermann® malt bag.
Of course, in the highest quality possible, as this is what we as world market leader of specialty malts guarantee day by day!
To make 100% sure that no metal parts remain during the bagging process (after cleaning), we check every single bag after it had been filled with our highly modern metal detector.
Furthermore, our employees are checking the function of the metal detector every hour with a test card.
This way, our customers from all over the world are always on the safe side.
How long does the incoming raw material inspection at Weyermann® Malt in Bamberg take?
For our specialty malt production in Bamberg we only use the best raw materials.
Of all trucks with incoming grains, such as spring barley, quality wheat, spelt or rye, we take an average sample directly after the arrival.
This sample is immediately examined in detail in our central laboratory for many parameters.
If the delivery meets our specifications, a truck with approx. 25 tons of product can be gently unloaded in 20 minutes.
With state-of-the-art technology the dust is removed from the grain efficiently during this process as well.
In this way, we sample and unload up to 16 trucks daily on our historic Weyermann® premises in Bamberg in order to be able
to supply our customers in over 135 countries around the world with our diverse range of malts at any time.
Storing our Weyermann® malts in tropical climates
Brewing beer and stocking raw materials in tropical climates does hold some extra challenges for the brewer.
You are probably aware of our general storage advise, previously posted here on our FAQ-Tuesday or available directly from Weyermann®, on how to keep your malt fresh as a daisy for the duration of up to 18 month.
However in tropical climates, it is a common practice to invest in some second hand refrigerated sea containers for storage purposes.
They are great for cooling your beer, but also protect during rain season or against rodents. So naturally the idea springs to mind to use these refrigerated containers also for your malt storage.
In this case, there are a few things to consider:
1. Please don’t freeze the malt below 0°C/32°F
2. Make sure that you do not create condensation in the malt bags by taking them in and out of the cold storage often. For example, if you store all your malt inside the cooler, leave the bulk in there and only withdraw the malt bags that you will use. If you repeatedly take the pallets in and out, this could cause condensation and subsequently creating a risk for mold.
3. Make sure not to store any odor rich materials side by side with the malt
It is well known that the proportion of cereals in beer is 100% according to the German Beer Purity Law. Even abroad the main part used is malt.
A single malt whiskey contains 100% and other spirits, for example grain, contain at least partially malt.
Malts are also used for bread and baked goods.
The number of other foods malt and malt products are used for is hardly unknown to consumers.
The attached overview shows the various application areas where this wonderful product is used in.
It’s exciting to check the ingredients list of the products while beeing in the supermarket the next time.
You will recognize: Malt is everywhere from the breakfast cereal to the evening meal.
Why and which malt and malt products are being used in food.
Malt and malt products are mainly used in the food industry for five different reasons:
1. because of the enzymes contained in the malt (for example the amylases); for the digestion of starch in various foods (for example improvement of flour and the dough quality)
2. because of the maltose; Maltose is not only a natural sugar with good sweetening power, but it also binds water very well. This “additional” water can facilitate digestion for humans and produce a longer shelf life in the food, and therefore grant an extended best before date.
3. because of its aromas; Caramel, roasted malt, as well as smoked malt and malt extracts are by their different dosage forms (whole grain, flour or liquid) ideal flavor suppliers for a variety of applications (bread, sauces …)
4. because of the colors; Due to the different degrees of kilning different levels of caramelization and roasting are reached. We offer the EBC color scale from 2-1500 EBC with almost no gaps within our malting portfolio.
5. because of its clean label; With our malt portfolio of more than 85 different malts and malt products (many of them are also available in organic produce), a large number of 100% natural flavor and colorants that do not require an E-number can be provided.
Gin (French genévrier: juniper) is a mostly colorless spirit with the main ingredient juniper. The oldest sources report of juniper schnapps, called Genever, mid of the 17th century.
After many years we have brought back a Weyermann® Gin on the market. Denise Jones, our American Master Distiller, manufactured it with a fine selection of 14 different herbs, Weyermann® Caraaroma®, hops and some secret ingredients, which are burned in our Weyermann® Gin distillery.
The result is an aromatic poem of coriander, orange peel, lavender and cinnamon, dominated by a wonderful juniper note and light chamomile notes.
The taste can be described as combination of the 14 herbs, Weyermann® Caraaroma®, Bamberg licorice with a nice citrus flavor. In the finish, the floral notes of chamomile and lavender come back with a slightly taste of hops and ginger.
With an alcohol content of 45% vol. our Weyermann® Gin is nice, dry and soft.
A wonderful own creation, we are very proud of!
The bottle is lovingly designed and finalized with a wax seal.
If you are interested, come and visit us in our Weyermann® Fanshop where the Weyermann® Gin is waiting for you.
What is the difference between a beer schnaps and a whiskey?
For a beer schnaps, also called “Eau de vie de bière”, beer is distilled.
Depending on the malt and malt used in the beer, different aroma components are produced in the beer schnaps. Unlike to the whiskey, in the production of a beer schnaps hops are used.
Whiskey can be produced like beer from 100% malt, the mashing process can be similar to that of beer, but no wort boiling with the addition of hops is done for the Whiskey.
A whiskey is always without hops.
The minimum maturation period in wooden barrels for whiskey is three years in Europe.
If you distill a beer schnaps, let it mature for three years in a wooden barrel, this product is no whiskey, but a beer schnaps matured in wood barrels for three years.
The difference between the beer schnaps and whiskey is – according to the spirit and food law – the hops.
At Weyermann® Malts, we continuously update our quality management system in accordance with the standards of DIN ISO and HACCP (“Hazard Analysis of Critical Control Points”).
We guarantee that all Weyermann® products comply with all applicable health and food safety regulations.
Each malt bag that leaves our factory is provided with a unique code. So you too can trace the way of the malt back to the field!
In addition to the QR code, the labeling of the malt bag includes a batch code with expiry date and filling time (day, hour, minute, second!) as well as the article number to make our Weyermann® malt sacks the ambassadors of our red and yellow world.
How long has Weyermann® Malts been using its current MW logo?
The current logo was designed on the occasion of the company’s 50th anniversary in 1929.
Over the years, the Weyermann® sign MW has come to represent more than just Weyermann® Malt – it has become THE mark of quality in malt!
Incidentally, some of you may have noticed that the Weyermann® logo is very similar to the VW logo.
Ours is not an imitation, however.
If anything, theirs might have been inspired by ours, not the other way round, because ours predates the carmaker’s by almost two decades.
The VW logo was created only in 1948!
Today we answer in our weekly series the question: Do the malts of Weyermann® have a best-before date?
Yes, every malt bag from Weyermann® has a best-before date of 18 months.
The aroma profile of our over 80 different malts does not change significantly in this time, as we found out in the weekly tasting rounds where our experts of the quality assurance focussed on the flavor and stability of our specialty malts.
The reason for this great flavor stability of our malts is beside the high quality the Weyermann® bag.
Our red printed ambassadors – disposable bags of extra tear-resistant PP(polypropylene) with a waterproof PE (polyethene)-inlet.
The PE-inlet ensures optimal aroma protection.
All bags are folded up at the top, sewed up twice (!) with a red and white thread and thus provided with a freshness seal.
The Jewish dietary laws (Hebrew Kashrut) are traditional religious law regulations for the preparation and consumption of food and beverages.
They are based on the food laws of the Torah. According to these regulations, foods are divided into those that are allowed for consumption (“kosher”) and foods that are not permitted for consumption (“non-kosher”).
In Rabbinic Judaism, it is forbidden to eat “leavened” during the Passover feast, which includes all cereals.
The company Weyermann® is Kosher excluding Passover certified.
Compliance is checked by a Rabbi of the Kosher Federation London in an annually audit.
I’ve heard about the Weyermann® beer seminars.
Please tell me more about it.
We regularly offer beer seminars on various topics in the unique ambience of our Weyermann® guest center.
Our beer sommeliers at Weyermann® share their expert knowledge with all beer lovers and friends of the good taste.
All beer seminars take place on Thursdays at 18.30.
In this two-hour seminar, our guests can experience beer in a whole new dimension at the price of € 45 per person.
Select one of the following events by the end of the year:
08.11. Beer and whiskey
22.11. Bock beer special
06.12. Beer and whiskey
20.12. Christmas special
A voucher for our Weyermann® beer seminars is always a wonderful present!
For further information please click on the link below:
How is the training as a beer sommelier structured?
The training to become a certified beer sommelier is covered by patents and unique worldwide.
In addition to teaching beer knowledge, comprehensive training materials and practical tasks enrich the course.
In 100 lessons, the participant acquires intensive knowledge of the variety of beer from production to tasting and marketing.
To this theoretical knowledge the practical part is the perfect addition.
Once a year, the beer sommelier training, conducted by Doemens e.V. and Kiesbye’s Bierkulturhaus, takes place at the Weyermann® Guest Center.
More than 80 beer sommeliers have already been trained in Bamberg.
The course for the year 2019 is running since last week.
The participants are now looking forward to some exciting days at Kiesbye’s beer culture house Obertrum in Austria.
Adding 100% rye malt is not recommended.
Rye (Secale Cereale) is a completely different species than barley (Hordeum Vulgare), which also comes with other features. Thus rye contains twice as many gums, so-called pentosans. These make the lautering process more difficult during the brewing process, since the viscosity is correspondingly much higher. Moreover rye doesn’t bring husks into the brewing process, which could built a natural filter layer. Thus, a special way of operating with rye malts is required, already starting during the mashing, and an addition of 60% max. is recommended.
A good example of a tasty rye beer is the Weyermann® Bamberg Rogg`t with which the Weyermann® brew manufacture won a bronze medal in 2014 at the European Beer Star. It is a full-bodied, chestnut-brown beer with 45% Weyermann® Rye Malt. It convinces with its bread-like character, being reminiscent of nuts and nougat flavors, and its almost creamy mouthfeel, which is followed by an elegant carbonation.
How to say Weyermann® malts…. How to say Weyermann® malts…. No. 3 in our ‘how to say’ series. How to say Weyermann® malts. For those
Hops in Vintage Ale Hops in Vintage Ale Our own MD, Paul Corbett features in the new fullers video looking into the whole thought and
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