Let’s talk about those wonderfully malted grains that become beer. From barley to oats to even rice, great beers always contain massively fermentable malted grains.

Drinking Alcohol Better Than Exercise For Living Past 90, Study Claims

University of California neurologist Claudia Kawas, says seniors drinking a moderate amount of alcohol each day lowered their risk of premature death more than seniors who exercise daily. The study has monitored over 1,600 people over the age of 90 since 2003; which researchers call the fastest-growing age group in the United States.

According to the findings Dr. Kawas presented at the 2018 American Association for the Advancement of Science conference in Texas, having two glasses of wine or beer dropped the chance of premature death by 18 percent. Daily exercise for 15 to 45 minutes was found to only reduce premature death by 11 percent.

The findings clash with some studies which have linked heavy drinking to high blood pressure and cancer, however, they also support research which claims alcohol can increase mental clarity.

Settle Down Brown | Odell Brewing Company

This American Brown has a rich malt flavor with complex tropical fruit and caramel notes.

A: Pours a dark brown/ruby red color. A two finger beige head forms with good retention and lace is left behind.

S: Caramel malts and sweetness in the nose. Maybe some generic dark fruits, and a surprising pine and resinous hop aroma that lingers on.

T: Caramel malts and burnt sugar. Lots of sweetness, and again a surprising amount of pine resin and bitterness lingering on.

MALTING PROCESS

What is Malt?

Malted barley, or ‘Malt’ as it is most commonly known, is a wonderful package of starch, enzymes, protein, vitamins, and minerals plus many other minor constituents that provide the brewer and distiller with their main raw material.

60-65% of the weight of malt is un-degraded starch and malt contains all the key enzymes for starch degradation during the mashing stage of both the brewing and distilling process. These enzymes produce fermentable sugars to supplement the other key nutrients for yeast growth that malt provides. These include amino acids, vitamins, and minerals.

The Malting Process consists of 4 stages which are steeping, germination, kilning and roasting.

Steeping

The purpose of steeping is to increase the moisture in the grain from around 12% to approximately 45%.This is achieved through successive immersions and air rests over a period of 2-3 days. During this process, the grain begins to germinate and therefore produces heat and carbon dioxide. In the immersion cycles, the grain is immersed in water and air is blown through the wet grain to keep the level of dissolved oxygen in the water high enough so as to not stifle the developing embryos. In the air rests, the carbon dioxide is removed.

Due to the varying degree of moisture tolerance of the different grains, steeping is a crucial step in the malting process. When the steeping process is complete, all of the grain should be evenly hydrated and show signs of germination.

Germination

The Germination phase is the ‘control’ phase of malting. Germination continues for a further 4-5 days depending on the product type being made. The germinating grain bed is kept at temperature and oxygenated by providing a constant flow of humidified air through the bed at specific temperatures. The grain is turned regularly to prevent rootlets matting and to maintain a loosely packed grain bed. The maltster manipulates the germination conditions to vary the type of malt being manufactured.

Kilning

Kilning, the third phase of malting, dries the grain down to 3-5% moisture and arrests germination. Large volumes of hot air are blown through the grain bed. By varying air flows and kiln temperatures, malts of different colors can be produced with varying flavor profiles. At the end of kilning the malt is cooled and the tiny rootlets removed before analysis and storage. The final malt is analyzed extensively according to malt type and customer profile. The malt may be dispatched in bags, in containers or in bulk.

Roasting

Roasting is done in 4 distinct stages: steeping, germinating, roasting and cooling. At GWM Malt, grain spends 34-46 hours in steep tanks where we aim for a target moisture of 42-44%. The grain is transferred to germination which lasts for around 4 days in Wanderhaufen style streets. This is a semi-continuous moving batch germination process. Once germination is complete, the green malt is then transferred to the roasting drum.

The roasting takes place in two roasting drums. The average roasting time is 2 ½ – 3 hours with an air on temperatures of up to 460˚C. Our roasters take a batch size of 2.4 – 3.5 tonnes. The roasted malt is then transferred to the cooler and spends 35 – 60 minutes there in order to drop the temperature to <15˚C and fix the color and flavor compounds. The malt is analyzed before storage and thereafter awaits dispatch to our customers.

Exalted IPA | Stone Brewing

Pours a clear amber with half a finger of head that retains well

Smells of grapefruit and bright citrus

Malt is more prevalent in the taste, although nicely balanced with citrus and grapefruit. Floral.

Lower than average carbonation, a little bit of breadiness in the finish. Dry.

A very solid beer….what I would consider a modern west coast pale ale/IPA

The Bigfoot Lawsuit Against California Actually Makes Some Really Good Points

A California woman who claims she saw Sasquatch perched in a tree last year is suing California for refusing to accept what she now knows to be true: Bigfoot inhabits the San Bernardino mountains.

Claudia Ackley—who has been researching Bigfoot for the last two decades—was hiking with her two daughters, aged 11 and 14, near Lake Arrowhead last March when her children became paralyzed with fear, Ackley told local news outlets. At first Ackley assumed they had seen a bear, but she then observed what appeared to be an approximately 800-pound creature resembling a hairy Neanderthal just a few yards away, about 30 feet up in a tree.

Once she and her daughters were safe, Ackley called authorities to report the Sasquatch sighting, but they insisted she had seen a bear. That denial inspired Ackley to file a lawsuit against the California Department of Fish and Wildlife and the state Natural Resources Agency last month, accusing California of dereliction of duty for failing to protect Bigfoot and infringing on her constitutional rights.

Bull Proof (Bourbon Barrel Stout) | Odell Brewing Company

Old Elk Bourbon Distillery opened its doors less than a mile from our brewery, back of napkin sketches were traded, and after months of patience, this imperial stout is realized. The freshly emptied bourbon casks contribute hints of sweet vanilla, soft oak, and deep molasses that complement the full body of rich roasted malts. We recommend pairing this beer with a good neighbor.

Pours black, small head of tan foam leaves some lacing behind as the foam recedes to a ring around the glass.

Smells of bourbon, roasted malt, dark chocolate, hints of coffee and pitted fruit but there’s a very boozy aroma that dominates the overall smell.

The taste has roasted malt and bourbon at the forefront, dark chocolate and I’m guessing sweet chocolate as I do get a mild sweetness. Lots of warming during each sip and after the swallow.

Light carbonation to go with the full body.

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