Great news from Rogue:
Just as we were wrapping up the harvest of the Risk™ malting barley, we also completed construction of our Tygh Valley Farmstead Malt House. When it's up and running, the Risk™ and Dare™ barley we grow on the farm in Tygh Valley will also be floor malted here.
That's how they used to do it centuries ago. The first floor maltsters were the farmers who grew the barley. The first floor malt houses were part of the farm. It wasn't until the Industrial Revolution that malting moved from the farm into the city, and malt houses were replaced with factories.
Rogue's new Farmstead Malt House will bring malting back to the farm where it began. We're pleased to resurrect this heritage method of handcrafted artisan malting.
But it's also about the beer and spirits. Doing it ourselves in the Farmstead Malt House means we'll have complete artistic control over steeping, couching, germination, drying, kilning, smoking and roasting. We'll be able to make any kind of malt we want, and invent totally new malts from scratch.
And we'll do it one small batch at a time.
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