For Matt Riggs, the drive to open a brewery on their household farm in central Illinois was pushed by two passions—a need to maintain the farm into future generations by including worth to their crops past typical commodity pricing, and a love of the German brewing custom fostered by years spent there learning brewing (and brewing professionally). As farmers, the Riggs household has a particular love for the agricultural facet of brewing, and now grows 60 acres of barley, wheat, and corn that they malt close by and use of their numerous beers.
On this episode, Riggs discusses:
- the ins and outs of six row barley, and the way they use it of their American lager
- the origins of their low-oil corn selection, and the gelatinization course of essential when brewing with unprocessed corn
- yields and varieties for his or her numerous brewing crops
- how they effectively accommodate out-of-spec grains within the brewing course of
- the associated fee, problem, and philosophical background to vertical integration
- brewhouse methods for attaining traditional traits like head retention in American lager
- supplementing with two-row barley when seasonal differences require it
- and far more
From discipline to fermenter, Riggs Beer Firm has targeted on a good integration between agronomics, farming, beer design, and brewing approach. On this detailed dialog, Matt Riggs explores the varied methods every impacts one another.
*This episode is dropped at you by: *
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