Familyhood Reunion Anniversary Party!

What do you think when you think of Home?

We think of you.

 

Another year has flown by! As we reminisce on the laughs, the support and all the beers. We would not be where we are today without you. With our glasses held high and shout “Salute” to you all who have made our brewing dreams possible, we have a jam packed weekend planned just for you!

Think of this as a mini brewery conference weekend if you will…

Friday: PAR-TAY time! All day we will be releasing thrown back favorites of the brews that bring us joy. Jacob will be releasing some new brews that he saved for this special occasion.

Saturday: Getting down to the nitty gritty and do some good ole’ fashion learning, with copious amounts of beer of course.

10:30a – Intro To Homebrewing Workshop: Saving the universe through homebrewing!

12:30p-3p – Wort Day IPA: Collect your wort and make magic happen at your own home. We will meet Thursday, July 2nd for a Wort Day Bottleshare.

12:30p – Malt Workshop: Exploring various malts through malt teas and discussing how and which malts will make your home brews stand out above the rest.

2p – Hop Sensory Workshop: Partnering with Yakima Chief Hops, we will have ourselves a hop blending party. Experience first hand how brewers create your favorite IPAs. Pick your favorite hops and blend with other hop profiles to create the sensory experience that you’ve always wanted. The winning hop blend will featured in the next IPA!

Sunday: Arts and Crafts and Beermosas: We’ve had all the fun we could possibly have in one weekend. Let take some time and relax with a drink and good company and make something fun.

Along side with limited edition merchandise and raffle prizes, what more can we possibly do?! We hope you will join us on our very special Familyhood Reunion.

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Crystal vs Caramel Malt

There are probably a million articles on this out there, but how about one more?

It is true that typically Crystal malts were made in Europe, and Caramel Malts in the US. This seems to be the only difference. According to a Briess article on the topic, that is the main difference. Most people are using the term interchangeably. The malt producers at least stick to the distinctions, but no one else seems to care. Not sure if we do either. Indeed, one of our main distributers has us order “Briess Crystal 10L,” but when the bag arrives it says “Caramel 10L.”  We have crystal/cara/caramel malts from 6 different maltsters from around the world, so we enjoy tasting all of the options and making the decision based on our goals.

Most Crystal/Caramel malts are made by stewing grains at temperatures that achieve saccharification, and then roasting them at temperatures above 300F to produce a hard crack type caramel, or “crystallization” of the endosperm.

There are some caramel malts that are produced using a kiln, but the maximum temperatures possible with a kiln are about half of what a roaster can do, so this requires more time, and is generally less consistent than roasting.

The only for sure way to tell, is to visit the websites for each major malster, and read up on what processes/techniques they use. Briess is probably the most helpful here. We’ll attach links to the malt companies that we use most, and furnishing a more detailed report would be a good project for the future.

Briess, Crisp, Bairds, Weyermann, Castle, Thomas Fawcett, Gambrinus, Great Western Malts, Franco-Belges.