Barley Flakes Made from North Dakota and Minnesota grown 2 - row malt barley.
Buckwheat Kasha (Toasted)
The roasted fruit of the buckwheat kernel.
Rolled oats add head retention and flavor in your finished product.
Quinoa is an ancient grain cultivated for it's flavor and nutrients.
Rice hulls are a natural filtering aid, helping to prevent a stuck mash when brewing with a high percentage of wheat, oats or other hulless grains.
Typically found in baked goods and distilled spirits. Rye's distinctive and refreshing flavor has made it's presence onto the beer frontier.
To extract the flavors of rye quickly, use flakes rather than whole raw grain.
A real Maltwerks specialty, created for the human food porridge market. Sorghum is highly sought after by distillers across the nation.
A cross between rye and wheat with a lovely taste and high nutritional value, this hybrid brings together the best traits of both plants.
White Wheat Flakes
Widely used in Witbier, our white wheat comes from Idaho and is processed in North Dakota. It is freshly available every week.
Soft white wheat.
Grown in Northern Minnesota wild rice is harvested both wild and commercially, it is a major food staple to the aboriginal culture of North America and native to Minnesota's slow-flowing shallow rivers. Available commercially grown or traditionally harvested.
A popular staple of brews since the 1970s. Corn flakes are adjuncts that lighten the body and flavor of the beer, resulting in a clean, crisp flavor. As with any adjunct, corn flakes will decrease the amount of head in an otherwise overly foamy beer-style.