Meet our malt.
We use a variety of malt sourced from around the world to achieve the authentic flavors of our German-style lagers.
Our malts are selected from Briess in Wisconsin and Weyermann in Germany. Varieties include Pilsen, Caramel, Acidulated, and Carafa. To achieve the unique smokey flavor of our traditional Rauchbier, we use beech-smoked barley malt, an ingredient made famous in the Bavarian town of Bamberg. When the malt arrives, it typically takes up to 5 hours to gently blow the 48,000 pounds of grain into our silos.