Terroir
Just as local soil and microclimate define wine character as much as the skill of the vintner, so do these factors influence the barley that makes the beer distinctive. Add to that the dozens of varieties of malting barley that are grown, from two-row and six-row types, to spring and winter strains, and it’s not surprising that these variables present a seemingly endless number of influences affecting the taste and character of the finished beer.
It’s what makes a truly local beer so exciting. But it also presents a boatload of challenges.
Requirements for malting quality barley are very stringent, and each farmer who grows it must pay particular attention to all these factors in order to produce a suitable product. The costs are higher and the risks are greater, but the rewards are too. Malting barley cannot contain excessive protein which can cause haze and lautering problems in brewing; no blighted, broken or damaged kernels; and must have a 95% germination rate, among many other qualifications. If it doesn’t meet one of a dozen standards, it’s only good for secondary markets as feed.That’s why our number one mission is building relationships with local Pennsylvania family farmers who are willing to go the extra measure to grow our barley for us. Our work takes us to extension agents and university agronomy departments to find, test and develop the best varieties for the Southeastern Pennsylvania growing conditions.
Since our beginning in 2014, Double Eagle Malt has trialed half a dozen winter barley varieties, several of which came from Europe, to find the best option for our climate. In 2024, we harvested our first fields of Avalon, a new 2-row winter variety from the Virginia Tech small grains breeding program that was developed specifically for our region. We are very excited to have a homegrown malting barley that we hope to stick with for many years to come.
