Shop Local & Keep The Homebrew Love Strong in Our Community.
We love being here for you, and we love supporting our neighbors and our community. A big part of that is the choice we make to shop local and often.
Here’s what we have in store for you this Nov. 30th:
- 20% Off Supplies (!!!!)*
- Special Clearance Deals!**
*Due to contracts w/ certain vendors, we cannot extend the 20% discount to large equipment.
** Does include some large equipment, that we are not allowed to advertise here.
Cleaning out the Garage or Closet and have some used gear and supplies to unload?
We’re here to Help!
Saturday, June 9th 10:00-noon
We will open up our yard for the ultimate home brewing gear yard sale. Time to score some great deals or clear out a few things that could find new life in another home.
Email at [email protected] to coordinate with us.
20% The Entire Store from 10am-2pm!!!
You’ve got all that sweet new gear, but need to add a few more components to make it perfect? Let us help! We’ll take 20% off every order.*
*Some restrictions may apply on certain items. Discounts are only for items that are in stock, and cannot be applied to items that are out of stock, or for special orders, or layaway items.
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.