Description

Briess, working with Michigan State University, performed several collaborative studies in 2011 and 2012. First, the impact on spirit yield was examined between two different grind profiles of malted barley. Then, the flavor and yield impact of several different specialty malts (Munich, Victory, C60, and Black Malt) were examined. Learn about the design and findings of the studies, as well as the implication for the craft distiller. Samples of the distillate with the different specialty malts can be provided for tasting and smelling.