If you’ve never used Double Eagle Malt, you may have some reservations about how it will affect the final outcome of your beer. We get it. New or different isn’t always better. If you haven’t tried our grain since the early days, you’re in for a treat.
So, consider the following strategies to put a toe in the water. In expanding your horizons a little, know that you’re supporting your local craft malthouse and the Pennsylvania family farmers that we, in turn, support.
Get over local malt’s inferiority complex
Malting is an ancient and finicky trade and it took some time to perfect the craft, but let me tell you, we’ve arrived. To anyone who thinks local grain doesn’t perform like commercial malt, or that it’s impossible to make consistent, delicious beers with it, we’ve got a surprise for you. We’re making the best malt in our 12-year history, characterized by high friability, extract and enzyme potential, resulting in optimal mash efficiencies.
As for flavor, one of our brewers texted me recently, “Drinking this Pilsner (Golden Lager) and holy shit, it might be my favorite beer of the year. The beer is ~creamy~ which is hard to achieve, and I’m giving your malt all of the credit.” So, give us a try. I think you too will be pleased.
Dose your core beers with local malt
Keep some PA-grown Pennypack Pilsner malt on hand and add a little to each recipe, like 10%. Check to see what (if any) differences you notice in performance or flavor. As you gain experience and confidence, you may choose to add a little more next time. Or not. Either way, your participation serves a worthy cause and I bet you’ll be surprised to find either no difference or a slight improvement in flavor profile. The greater the percentage of local malt you use, the better it will taste. Not that our goal is to change your beers for the better, but if that’s the side effect, how bad could it be?
Tell local malt’s story
We sometimes hear from brewers that straying from their regular brewery supply channels adds complication. Many will only go out of their way to order local malt for a special occasion beer, which rarely happens given the demands of pumping out core products. Start by understanding how to market a beer made with local malt and then work it into your messaging. Keep some Pennypack Pils in stock to add to your core products, then promote it using #madewithPAgrain on the label or tap list or use our new beer coaster. This will differentiate your business as one that supports other local businesses and PA family farmers. And you can keep your regular supplier happy too.
We have lots of tools to help you tell local malt’s story.
Questions? alan@doubleeaglemalt.com