{"title":"Brewing Grain \u0026 Ingredients","description":"\u003cp\u003eEverything that goes in the kettle: malt, flaked grain, brewing yeast and lactose, sourced from four independent craft maltsters and one Irish yeast lab rather than the commodity supply chain.\u003c\/p\u003e\u003cp\u003eEvery listing carries the vendor's published analytics, so you can build a grain bill without guessing. Where a maltster does not publish a number, we say so instead of filling it in.\u003c\/p\u003e","products":[{"product_id":"saturated","title":"Saturated","description":"\u003cp\u003eWHC Saturated is a dry English ale yeast for hazy, fruit-forward New England IPA. The strain traces back to Boddingtons in Manchester. It is the more restrained of WHC's two haze strains, attenuating to 73 to 77% and leaving noticeable residual sweetness and body.\u003c\/p\u003e\n\u003cp\u003eFermentation throws stone fruit: mango, peach and pineapple, with vanilla underneath. It biotransforms hard with late and dry hop additions, converting hop precursors into more fruit character. Haze holds in the package rather than dropping bright after a few weeks.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Saturated\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment at 66 to 72F. Warmer pushes ester production, cooler keeps it tidier.\u003c\/li\u003e\n  \u003cli\u003eLeave headspace. This is a vigorous top-cropper with a thick krausen, so plan on 25 to 30% headspace or use antifoam.\u003c\/li\u003e\n  \u003cli\u003eLower attenuation is the point here. If you want a drier hazy, Haze Heaven is the better choice.\u003c\/li\u003e\n  \u003cli\u003ePitch dry at 50 to 150 g\/hL, roughly 10 to 28 g for a 5-gallon batch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e NEIPA, hazy IPA, West Coast IPA, double IPA, session IPA, pale ale, brown and amber ale, stout, imperial stout, kettle sour\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparable strains:\u003c\/strong\u003e Wyeast 1318 London Ale III, Imperial A38 Juice, Omega OYL-011 British Ale V, LalBrew Verdant IPA, White Labs WLP066 London Fog\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e73 to 77%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e66 to 72F (19 to 22C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eMedium to high\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e13% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e50 to 150 g\/hL (about 10 to 28 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155147067,"sku":"YST-WHC-SATURATED","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-saturated-dry-brewing-yeast.png?v=1786113686"},{"product_id":"lax","title":"LAX","description":"\u003cp\u003eWHC LAX is a dry American ale yeast isolated from a well-known West Coast brewery. It attenuates 76 to 80%, throws almost no esters and finishes clean, which makes it the neutral workhorse of the WHC range.\u003c\/p\u003e\n\u003cp\u003eThere is very little yeast flavor here by design. LAX ferments dry and crisp and lets late hop additions read clearly, which is what a modern West Coast IPA needs. It handles high-gravity worts without stalling and crops cleanly for repitching.\u003c\/p\u003e\n\u003ch3\u003eBrewing with LAX\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment at 64 to 72F. It stays clean across the whole range.\u003c\/li\u003e\n  \u003cli\u003eReach for this when the recipe is built around hop expression rather than yeast character.\u003c\/li\u003e\n  \u003cli\u003eMedium-low to medium flocculation keeps it in suspension long enough to finish, then it crops reliably for the next batch.\u003c\/li\u003e\n  \u003cli\u003ePitch dry at 50 to 150 g\/hL, roughly 10 to 28 g for a 5-gallon batch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e West Coast IPA, pale ale, double IPA, red ale, brown ale, amber ale, stout, imperial stout\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparable strains:\u003c\/strong\u003e White Labs WLP001 California Ale, Fermentis Safale US-05, LalBrew BRY-97, Wyeast 1056 American Ale, Omega OYL-004 West Coast Ale I, Mangrove Jack's M10\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e76 to 80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e64 to 72F (18 to 22C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eMedium-low to medium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e13% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e50 to 150 g\/hL (about 10 to 28 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155179835,"sku":"YST-WHC-LAX","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-lax-dry-brewing-yeast.png?v=1786113409"},{"product_id":"einstein","title":"Einstein","description":"\u003cp\u003eWHC Einstein is a dry German lager yeast derived from the Weihenstephan strain. This is a genuine bottom-fermenting \u003cem\u003eSaccharomyces pastorianus\u003c\/em\u003e rather than an ale yeast run cold, and it works across the full traditional range of 48 to 61F.\u003c\/p\u003e\n\u003cp\u003eIt finishes clean and crisp with very low ester production, leaving malt and hops to carry the beer. Sulphur production is medium, normal for a lager strain, and it blows off during conditioning. Low flocculation keeps the yeast working through a long cold ferment.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Einstein\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment at 48 to 61F. This strain wants real temperature control and time.\u003c\/li\u003e\n  \u003cli\u003eExpect a slower ferment than an ale strain. Plan the schedule for it rather than assuming a stall.\u003c\/li\u003e\n  \u003cli\u003ePitch heavier than an ale: 100 to 150 g\/hL, roughly 19 to 28 g for a 5-gallon batch. Lager fermentation needs the cell count.\u003c\/li\u003e\n  \u003cli\u003eSome sulphur is normal. A short diacetyl rest and cold conditioning clear it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Pilsner, Helles, Bock, Marzen, Schwarzbier, German lagers, Kolsch\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\n\u003cem\u003eSaccharomyces pastorianus\u003c\/em\u003e, Weihenstephan origin\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e76 to 80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e48 to 61F (9 to 16C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e12% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e100 to 150 g\/hL (about 19 to 28 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155212603,"sku":"YST-WHC-EINSTEIN","price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-einstein-dry-lager-yeast.png?v=1786113481"},{"product_id":"apres-ski","title":"Apres Ski","description":"\u003cp\u003eWHC Apres Ski is a dry lager yeast that originated in the Swiss Alps. What sets it apart is temperature range. It stays clean and crisp fermenting warmer than a conventional lager strain tolerates, which cuts tank time without the esters and fusels that usually follow.\u003c\/p\u003e\n\u003cp\u003eThe finish is clean and sessionable with subtle floral and light fruity notes rather than the sulphur-forward profile some lager strains give you. Attenuation runs 73 to 80%, so mash temperature steers it toward a fuller Helles or a drier Pilsner.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Apres Ski\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment 46 to 61F on a traditional schedule, or push warmer for faster turnaround. One brewery reported a clean result fermenting under pressure at 64F, finished in six days.\u003c\/li\u003e\n  \u003cli\u003ePitch heavier: 100 to 200 g\/hL, roughly 19 to 38 g for a 5-gallon batch. That is the highest recommended rate in the WHC lager range.\u003c\/li\u003e\n  \u003cli\u003eWorth considering as a house lager strain if you want lager character on an ale-like schedule.\u003c\/li\u003e\n  \u003cli\u003ePitch dry, no rehydration needed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Pilsner, Helles, Bock, Marzen, Vienna lager, German and Czech lagers\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\n\u003cem\u003eSaccharomyces pastorianus\u003c\/em\u003e, Swiss Alps origin\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e73 to 80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e46 to 61F (8 to 16C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eLow to medium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e12% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e100 to 200 g\/hL (about 19 to 38 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155245371,"sku":"YST-WHC-APRES","price":76.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-apres-ski-dry-lager-yeast.png?v=1786113360"},{"product_id":"banana-split","title":"Banana Split","description":"\u003cp\u003eWHC Banana Split is a dry hefeweizen yeast derived from the Weihenstephan wheat strain, and WHC states it is non-diastatic. That matters if you run wheat beers through a shared brewhouse: diastatic yeast contamination is a real problem in craft brewing, and a strain the producer certifies as non-diastatic takes one variable off the table.\u003c\/p\u003e\n\u003cp\u003eThe profile is banana-forward, driven by high isoamyl acetate production, with apple, clove and plum underneath. Banana intensity is a lever you control. It scales up with warmer fermentation and lower pitch rates, and dials back when you ferment cool and pitch heavy.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Banana Split\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment at 66 to 75F. The top of that range gives the most banana, the bottom gives a more balanced clove and fruit profile.\u003c\/li\u003e\n  \u003cli\u003ePitch light for more banana: 50 to 150 g\/hL, roughly 10 to 28 g for a 5-gallon batch. Underpitching within that range pushes ester production up.\u003c\/li\u003e\n  \u003cli\u003eWHC declares this strain non-diastatic, so it does not carry the overattenuation risk a diastatic strain would.\u003c\/li\u003e\n  \u003cli\u003eExpect a thick krausen. It top-crops vigorously, so leave headspace.\u003c\/li\u003e\n  \u003cli\u003eRehydration and oxygenation are optional on a first-generation pitch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Hefeweizen, Weizenbock, Dunkelweizen, Belgian witbier, American wheat\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparable strains:\u003c\/strong\u003e Wyeast 3068 Weihenstephan Weizen, White Labs WLP300 Hefeweizen Ale, Mangrove Jack's M20 Bavarian Wheat, Fermentis Safbrew WB-06\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\n\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, Weihenstephan wheat strain\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e73 to 80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e66 to 75F (19 to 24C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eLow to medium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e12% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eDiastatic\u003c\/th\u003e\n\u003ctd\u003eNo, declared non-diastatic by WHC\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e50 to 150 g\/hL (about 10 to 28 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155278139,"sku":"YST-WHC-BANANA","price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-banana-split-dry-brewing-yeast.png?v=1786113253"},{"product_id":"hornindal","title":"Hornindal","description":"\u003cp\u003eWHC Hornindal is a thermotolerant Norwegian farmhouse yeast, dried from a single \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e isolate collected in the Hornindal region of western Norway. It ferments clean and fast at 82 to 99F, temperatures that would wreck a conventional ale strain, and throws more tropical fruit the hotter you push it.\u003c\/p\u003e\n\u003cp\u003eExpect tangerine, pineapple and mango over a clean base, with ester intensity rising alongside pitch temperature. High flocculation drops the yeast out quickly once fermentation finishes, so beers clear fast and need less conditioning. Alcohol tolerance runs to 14% ABV, which makes it as comfortable in an imperial stout as in a hazy double IPA.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Hornindal\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePitch warm, above 82F, and do not exceed 99F. Pitching cold is the most common way people get a sluggish, muted ferment from kveik.\u003c\/li\u003e\n  \u003cli\u003eDouble your yeast nutrient. Hornindal has a very high nitrogen demand and underfeeding it is the usual cause of a stall.\u003c\/li\u003e\n  \u003cli\u003eNo rehydration or oxygenation needed. Pitch dry into wort.\u003c\/li\u003e\n  \u003cli\u003eIt tolerates low pitch rates: 30 to 100 g\/hL, roughly 6 to 19 g for a 5-gallon batch. A 500 g brick covers a lot of ground.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Double IPA, NEIPA, IPA, pale ale, red ale, porter, stout, imperial stout, brown and amber ale\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparable strains:\u003c\/strong\u003e Omega OYL-091 Hornindal Kveik, White Labs WLP521 Hornindal Kveik, Escarpment Hornindal Blend\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\n\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, kveik isolate\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e73 to 80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e82 to 99F (28 to 37C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e14% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eVery high\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e30 to 100 g\/hL (about 6 to 19 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eViable cells\u003c\/th\u003e\n\u003ctd\u003e4.0x10\u003csup\u003e9\u003c\/sup\u003e cfu\/g minimum\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eShelf life\u003c\/th\u003e\n\u003ctd\u003e2 years minimum, sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155310907,"sku":"YST-WHC-HORNINDAL","price":128.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Hornindal_Kveik_Dehydrated_Brewing_Yeast.webp?v=1786113735"},{"product_id":"haze-heaven","title":"Haze Heaven","description":"\u003cp\u003eWHC Haze Heaven is a dry English-origin ale yeast built for juicy, hop-forward New England IPA. At 76 to 80% attenuation it finishes drier than Saturated, WHC's other haze strain, while still holding haze and a silky mouthfeel.\u003c\/p\u003e\n\u003cp\u003eThe ester profile is expressive but supporting: juicy tropical fruit and a citrus burst over a resinous pine backbone. It is built to amplify modern hop character rather than compete with it, and brewers consistently report good haze retention in pale ales and IPAs.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Haze Heaven\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment at 64 to 70F. That is a tighter window than most WHC ale strains, so hold it there.\u003c\/li\u003e\n  \u003cli\u003eChoose it over Saturated when you want a drier hazy with more hop expression and less residual sweetness.\u003c\/li\u003e\n  \u003cli\u003eAlcohol tolerance is 11% ABV, the lowest in the range. For anything bigger, use Saturated or British Pub Ale.\u003c\/li\u003e\n  \u003cli\u003ePitch dry at 50 to 100 g\/hL, roughly 10 to 19 g for a 5-gallon batch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e NEIPA, hazy IPA, West Coast IPA, pale ale, cask ale, porter\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparable strains:\u003c\/strong\u003e White Labs WLP066 London Fog, Wyeast 1318 London Ale III\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e76 to 80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e64 to 70F (18 to 21C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e11% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e50 to 100 g\/hL (about 10 to 19 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155376443,"sku":"YST-WHC-HAZE","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-haze-heaven-dry-brewing-yeast.png?v=1786113978"},{"product_id":"zero-hero","title":"Zero Hero","description":"\u003cp\u003eWHC Zero Hero is a dry \u003cem\u003eTorulaspora delbrueckii\u003c\/em\u003e strain for non-alcoholic and low-alcohol beer. This is not a \u003cem\u003eSaccharomyces\u003c\/em\u003e yeast. It is both maltose and maltotriose negative, so it cannot ferment the bulk of wort sugars and stops at 16 to 20% apparent attenuation.\u003c\/p\u003e\n\u003cp\u003eThat restraint is the whole point. Zero Hero produces beer under 0.5% ABV while leaving the body and residual sweetness that make NA beer drinkable, instead of the thin, worty result you get from an arrested fermentation. Temperature is the flavor lever: cooler reads neutral and clean, warmer brings out fruity esters.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Zero Hero\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePasteurisation is required. The beer leaves fermentation loaded with fermentable sugar, so any \u003cem\u003eSaccharomyces\u003c\/em\u003e contamination in package will referment it. This is not optional.\u003c\/li\u003e\n  \u003cli\u003eFerment at 64 to 72F. Low for a neutral profile, high for more fruit character.\u003c\/li\u003e\n  \u003cli\u003eDo not oxygenate or rehydrate unless you are working at very high gravity.\u003c\/li\u003e\n  \u003cli\u003ePitch dry at 0.5 to 1 g\/L, roughly 10 to 19 g for a 5-gallon batch.\u003c\/li\u003e\n  \u003cli\u003eWHC does not publish a flocculation rating for this strain.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Non-alcoholic beer, low-alcohol beer, session and table beer targeting under 0.5% ABV\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\u003cem\u003eTorulaspora delbrueckii\u003c\/em\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e16 to 20%, deliberately restrained\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e64 to 72F (18 to 22C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eSugar utilisation\u003c\/th\u003e\n\u003ctd\u003eMaltose negative and maltotriose negative\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e8% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e0.5 to 1 g\/L (about 10 to 19 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003ePasteurisation required\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155409211,"sku":"YST-WHC-ZERO","price":97.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-zero-hero.webp?v=1786113905"},{"product_id":"british-pub-ale","title":"British Pub Ale","description":"\u003cp\u003eWHC British Pub Ale is a dry English house strain, also sold as Bond. It pairs the highest alcohol tolerance in the WHC ale range, 14% ABV, with high flocculation. That combination is unusual and useful: it will chew through a big wort and still drop bright.\u003c\/p\u003e\n\u003cp\u003eFermentation is clean with restrained fruity esters, closer to a neutral workhorse than a characterful English strain. High flocculation gives a clear finish with minimal conditioning time, which is why WHC positions it as a house strain for microbreweries running a broad range of styles off one yeast.\u003c\/p\u003e\n\u003ch3\u003eBrewing with British Pub Ale\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment at 64 to 72F. Clean across the range, with a little more fruit at the top end.\u003c\/li\u003e\n  \u003cli\u003eThis is the one to reach for at high gravity. 14% ABV tolerance handles barleywine, imperial stout and double IPA without a second pitch.\u003c\/li\u003e\n  \u003cli\u003eHigh flocculation means fast clearing, so rouse or check gravity before assuming a big beer has finished.\u003c\/li\u003e\n  \u003cli\u003ePitch dry at 50 to 150 g\/hL, roughly 10 to 28 g for a 5-gallon batch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Pale ale, ESB, IPA, West Coast IPA, NEIPA, double IPA, amber, brown and red ale, porter, stout, imperial stout, barleywine\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparable strains:\u003c\/strong\u003e Fermentis Safale S-04, Omega OYL-006 British Ale I, White Labs WLP007 Dry English Ale, Wyeast 1098 British Ale\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e76 to 80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e64 to 72F (18 to 22C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e14% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e50 to 150 g\/hL (about 10 to 28 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlso sold as\u003c\/th\u003e\n\u003ctd\u003eBond\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155474747,"sku":"YST-WHC-BRITPUB","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-british-pub-ale-brewing-yeast_184900cc-c974-4b82-9803-55e5610121a4.png?v=1786113940"},{"product_id":"base-camp","title":"Base Camp","description":"\u003cp\u003eBase Camp Extra Pale is Riverbend's flagship base malt, made in Asheville from a proprietary blend of regionally grown 2-row barley. Kilning runs cooler than a standard pale malt, which holds color at 1.8 to 2.3 SRM while leaving a slightly sweet, grainy character.\u003c\/p\u003e\n\u003cp\u003eFlavor is clean and grain-forward with a light grassy note, enough to give a beer a malt backbone without competing with hops. Riverbend guarantees a minimum diastatic power of 100 and a minimum extract of 80%, so it converts a heavy adjunct load without help.\u003c\/p\u003e\n\u003ch3\u003eUsing Base Camp\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 50 to 90% of the grist for this malt.\u003c\/li\u003e\n  \u003cli\u003eLow color and a clean profile make it the default base for IPA and NEIPA, where the hops should be doing the talking.\u003c\/li\u003e\n  \u003cli\u003eA guaranteed DP of 100 leaves real enzymatic headroom for flaked adjuncts, malted corn or oats alongside it.\u003c\/li\u003e\n  \u003cli\u003eAlso used in bourbon mashes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e IPA, NEIPA, pale ale, all hop-forward styles, bourbon\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, proprietary blend\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e1.8 to 2.3 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e50 to 90% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin extract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.7%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eS\/T ratio\u003c\/th\u003e\n\u003ctd\u003e40 to 45\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003e100\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin alpha amylase\u003c\/th\u003e\n\u003ctd\u003e35\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eRegional, family-owned farms in the Southeast\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543157539131,"sku":"MLT-RB-BASE","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Basecamp18.jpg?v=1786114799"},{"product_id":"chesapeake-pilsner","title":"Chesapeake Pilsner","description":"\u003cp\u003eChesapeake Pilsner is a Pilsner-style base malt made from Violetta 2-row barley grown in Virginia. It came out of Riverbend's custom malt program and took bronze in the Pilsen category at the 2022 Craft Maltsters Guild Malt Cup.\u003c\/p\u003e\n\u003cp\u003eAt 1.8 to 2.3 SRM it is pale enough for the lightest lager, but there is more going on than in a commodity Pilsner malt. Bread crumb up front, a floral honeysuckle note, then a crisp green tea finish. That character is the reason to buy a regional craft Pilsner malt instead of an import.\u003c\/p\u003e\n\u003ch3\u003eUsing Chesapeake Pilsner\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 50 to 90% of the grist.\u003c\/li\u003e\n  \u003cli\u003eThe floral note carries well in farmhouse ales and hop-forward lagers, so this is not only a traditional Pilsner malt.\u003c\/li\u003e\n  \u003cli\u003eAward-winning: bronze, Pilsen category, 2022 Malt Cup.\u003c\/li\u003e\n  \u003cli\u003eAlso used in bourbon and single malt whiskey mashes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Pilsner, Helles, hop-forward lagers, IPA, farmhouse ale, bourbon, single malt whiskey\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, Violetta variety\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e1.8 to 2.3 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e50 to 90% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin extract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.7%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eS\/T ratio\u003c\/th\u003e\n\u003ctd\u003e40 to 45\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003e100\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin alpha amylase\u003c\/th\u003e\n\u003ctd\u003e40 to 45\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eVirginia\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAwards\u003c\/th\u003e\n\u003ctd\u003eBronze, Pilsen category, 2022 Craft Maltsters Guild Malt Cup\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543157604667,"sku":"MLT-RB-CHESPILS","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Chesapeake-Pilsner09.jpg?v=1786114871"},{"product_id":"czech-pilsner","title":"Czech Pilsner","description":"\u003cp\u003eCzech-Style Pilsner is Riverbend's under-modified base malt, built to emulate the malts of the Hana valley in the eastern Czech Republic. They get there by cutting steep-out moisture, lowering germination temperatures and finishing on a cool, gentle kiln to hold color under 2.5 SRM.\u003c\/p\u003e\n\u003cp\u003eGenuinely under-modified malt is rare in the US market, and it tastes different. Grainy sweetness with cooked rice and pear, finishing on fresh-cut wildflowers and hay. That is the malt character a Czech lager is supposed to be built on.\u003c\/p\u003e\n\u003ch3\u003eUsing Czech Pilsner\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 50 to 90% of the grist.\u003c\/li\u003e\n  \u003cli\u003eStep mashing and decoction are supported but not required. Riverbend modifies it enough that a single infusion will convert it, and a step mash simply gets more out of it.\u003c\/li\u003e\n  \u003cli\u003eThe under-modification is the point of difference against a standard Pilsner malt, and the reason it builds more body.\u003c\/li\u003e\n  \u003cli\u003eMin DP 110 keeps enough enzymatic power for the whole grist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Czech pale lager, Czech dark lager, full-bodied light lagers\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley blend, under-modified\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e1.5 to 2.5 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e50 to 90% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.2%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eS\/T ratio\u003c\/th\u003e\n\u003ctd\u003e42 to 43\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003e110\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin alpha amylase\u003c\/th\u003e\n\u003ctd\u003e35\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543157637435,"sku":"MLT-RB-CZECHPILS","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Czech-Pilsner21.jpg?v=1786115600"},{"product_id":"vienna","title":"Vienna","description":"\u003cp\u003eRiverbend Vienna is a lightly kilned specialty base malt made from regionally grown 2-row barley. It runs the same kiln schedule as their Light Munich but cures cooler, which develops biscuit and honey character while holding color to 4 to 6 SRM.\u003c\/p\u003e\n\u003cp\u003eRiverbend markets this one as a base malt rather than a specialty addition, and the numbers support that. Minimum diastatic power of 80 is enough to self-convert. It gives a fuller, more complex malt backbone than a standard pale.\u003c\/p\u003e\n\u003ch3\u003eUsing Vienna\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 10 to 60% of the grist, wider than most specialty malts because it can carry a beer.\u003c\/li\u003e\n  \u003cli\u003eUse it as the base of an Oktoberfest or Vienna lager, or at 10 to 25% to add malt depth to a pale beer.\u003c\/li\u003e\n  \u003cli\u003eSelf-converting at DP 80, so it does not need a high-enzyme base alongside it.\u003c\/li\u003e\n  \u003cli\u003eAlso used in American single malt whiskey.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Helles, Oktoberfest, Marzen, Vienna lager, classic German lagers, American single malt whiskey\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, proprietary blend\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e4 to 6 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e10 to 60% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e11.2%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eS\/T ratio\u003c\/th\u003e\n\u003ctd\u003e40 to 45\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003e80\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin alpha amylase\u003c\/th\u003e\n\u003ctd\u003e35\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543157670203,"sku":"MLT-RB-VIENNA","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Vienna21.jpg?v=1786115416"},{"product_id":"light-munich","title":"Light Munich","description":"\u003cp\u003eRiverbend Light Munich is a kilned specialty malt made from 2-row barley grown in North Carolina, Virginia and Tennessee. Higher kiln temperatures held for longer develop melanoidins and push color to 8 to 12 SRM without crossing into caramel territory.\u003c\/p\u003e\n\u003cp\u003eThe result is fresh bread and honey, deeper and rounder than Vienna with the color to match. Minimum diastatic power of 90 lets it carry a substantial share of the grist on its own, which is why Riverbend positions it as a base for bock and doppelbock rather than a small addition.\u003c\/p\u003e\n\u003ch3\u003eUsing Light Munich\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 10 to 60% of the grist.\u003c\/li\u003e\n  \u003cli\u003eAt the high end of that range it works as the base for bock and doppelbock.\u003c\/li\u003e\n  \u003cli\u003eAt 5 to 15% it adds bready depth and color to a Helles or amber lager.\u003c\/li\u003e\n  \u003cli\u003eSelf-converting at DP 90.\u003c\/li\u003e\n  \u003cli\u003eAlso used in American single malt whiskey.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Bock, doppelbock, Marzen, Helles, dunkel, amber ales and lagers, American single malt whiskey\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, proprietary blend\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e8 to 12 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e10 to 60% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.7%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eS\/T ratio\u003c\/th\u003e\n\u003ctd\u003e45 to 50\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003e90\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin alpha amylase\u003c\/th\u003e\n\u003ctd\u003e35\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eNorth Carolina, Virginia and Tennessee\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543157702971,"sku":"MLT-RB-LMUNICH","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Light-Munich19.jpg?v=1786115361"},{"product_id":"crystal-20","title":"Crystal 20","description":"\u003cp\u003eRiverbend Crystal 20 is a true crystal malt made from 2-row barley by a proprietary kilning process that mimics the stages of roasting without the intense heat. The sugars crystallize inside the husk, which is what separates a real crystal malt from a lightly roasted one.\u003c\/p\u003e\n\u003cp\u003eAt 15 to 25 SRM this is the lightest of Riverbend's crystal range. Light caramel and toffee with hints of pumpernickel and black tea underneath, more nuance than the flat sweetness of a commodity crystal malt. It adds body and color without weighing the beer down.\u003c\/p\u003e\n\u003ch3\u003eUsing Crystal 20\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 15% of the grist.\u003c\/li\u003e\n  \u003cli\u003eAt 3 to 6% it adds a touch of color and body to a pale ale or multi-grain lager.\u003c\/li\u003e\n  \u003cli\u003eAt 10 to 15% the caramel character becomes pronounced, which suits an English-style pub ale.\u003c\/li\u003e\n  \u003cli\u003eNo enzymes. Crystal malts contribute unfermentable sugars and need a base malt to convert the rest of the grist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Multi-grain lager, English pub ale, pale ale, amber ale\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, crystallized\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e15 to 25 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 15% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003eOver 76%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eDiastatic power\u003c\/th\u003e\n\u003ctd\u003eNone, requires a base malt\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543157735739,"sku":"MLT-RB-C20","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/IMG_5623-TinaHoffert.jpg?v=1786114460"},{"product_id":"crystal-50","title":"Crystal 50","description":"\u003cp\u003eRiverbend Crystal 50 is a mid-range crystal malt made from 2-row barley and crystallized by Riverbend's proprietary kilning process. At 45 to 55 SRM it sits in the most-used band of the crystal spectrum, dark enough to matter and light enough to use freely.\u003c\/p\u003e\n\u003cp\u003eThe character is syrupy-smooth toffee moving into coffee and dark chocolate. This is the malt that gives an American pale ale its amber color and caramel spine, and it rounds out an English brown ale without tipping it into roast.\u003c\/p\u003e\n\u003ch3\u003eUsing Crystal 50\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 25% of the grist, the widest of their crystal malts.\u003c\/li\u003e\n  \u003cli\u003eAt 5 to 8% it brings amber color and light caramel to an American pale ale.\u003c\/li\u003e\n  \u003cli\u003eAt 10 to 20% the toffee and chocolate become a full presence, which suits brown ales and darker ambers.\u003c\/li\u003e\n  \u003cli\u003eNo enzymes. Pair it with a base malt carrying the diastatic power for the grist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e American pale ale, English brown ale, amber ale, red ale, porter\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, crystallized\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e45 to 55 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 25% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003eOver 76%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.2%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eDiastatic power\u003c\/th\u003e\n\u003ctd\u003eNone, requires a base malt\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543157768507,"sku":"MLT-RB-C50","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/IMG_5620-TinaHoffert.jpg?v=1786114553"},{"product_id":"crystal-80","title":"Crystal 80","description":"\u003cp\u003eRiverbend Crystal 80 is the darkest malt in their portfolio, a 2-row crystal malt crystallized to 70 to 90 SRM. They added it as a deliberate step past Crystal 50, for beers that need dried-fruit depth rather than more caramel.\u003c\/p\u003e\n\u003cp\u003eThe flavor runs dark cherry and baker's chocolate over coffee cake, with a distinct oak note on the finish. It brings deep ruby-to-brown color at low inclusion, which is why the recommended ceiling is tighter than the rest of the crystal range.\u003c\/p\u003e\n\u003ch3\u003eUsing Crystal 80\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 10% of the grist, their tightest crystal recommendation. Worth respecting, because this malt is assertive.\u003c\/li\u003e\n  \u003cli\u003eAt 3 to 5% it adds dark fruit complexity and deep color to an English mild or brown ale.\u003c\/li\u003e\n  \u003cli\u003eAt 8 to 10% the dried-fruit character becomes a defining feature, which is what you want in barleywine and old ale.\u003c\/li\u003e\n  \u003cli\u003eNo enzymes, so it needs a base malt.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e English mild, barleywine, old ale, brown ale, dark amber and red ales\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, crystallized\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e70 to 90 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 10% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003eOver 76%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.6%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eDiastatic power\u003c\/th\u003e\n\u003ctd\u003eNone, requires a base malt\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543157801275,"sku":"MLT-RB-C80","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/IMG_5610-TinaHoffert.jpg?v=1786114621"},{"product_id":"appalachian-wheat","title":"Appalachian Wheat","description":"\u003cp\u003eAppalachian Wheat is a malted soft red winter wheat grown in the Southeast. Riverbend's malted wheat took silver in the wheat category at the 2024 Craft Maltsters Guild Malt Cup.\u003c\/p\u003e\n\u003cp\u003eIt tastes like baked artisan bread with a light toast note, more flavor than a neutral commodity wheat malt. Extract is 83%, the highest in the Riverbend range, and the 55 to 65 S\/T ratio reflects the protein that gives wheat beers their head retention and haze.\u003c\/p\u003e\n\u003ch3\u003eUsing Appalachian Wheat\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 50% of the grist.\u003c\/li\u003e\n  \u003cli\u003eAt 30 to 50% for hefeweizen and wheat-forward styles where the grain is the point.\u003c\/li\u003e\n  \u003cli\u003eAt 5 to 10% as a head-retention and mouthfeel aid in almost any beer.\u003c\/li\u003e\n  \u003cli\u003eAdd rice hulls above roughly 30%. Wheat is huskless and will compact a lauter.\u003c\/li\u003e\n  \u003cli\u003eMin DP 100 means it contributes real enzymatic power, not just body.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Hefeweizen, witbier, saison and farmhouse ale, American wheat, NEIPA, lagers, wheated whiskey\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003eMalted soft red winter wheat\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e3.0 to 5.0 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 50% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e83%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.7%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eS\/T ratio\u003c\/th\u003e\n\u003ctd\u003e55 to 65\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003e100\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin alpha amylase\u003c\/th\u003e\n\u003ctd\u003e30\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eSouthern-grown\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAwards\u003c\/th\u003e\n\u003ctd\u003eSilver, wheat malt category, 2024 Craft Maltsters Guild Malt Cup\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543158227259,"sku":"MLT-RB-APPWHEAT","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Appalachian-Wheat20.jpg?v=1786114729"},{"product_id":"munich-rye","title":"Munich Rye","description":"\u003cp\u003eMunich Rye is Riverbend's darker rye malt, made from Wrens Abruzzi, an heirloom rye that has been grown in the South for more than 200 years. It is the same grain as their Carolina Rye, taken through a hotter kiln from start to finish.\u003c\/p\u003e\n\u003cp\u003eThat extra kilning is the whole point. Where Carolina Rye reads herbal and peppery, this one goes to pumpernickel bread with cardamom and allspice behind it. Protein is high at 13.9%, which is normal for rye and part of why rye beers feel fuller than their gravity suggests.\u003c\/p\u003e\n\u003cp\u003eMinimum diastatic power of 80 means it converts itself, so a modest addition will not cost you conversion elsewhere in the grist.\u003c\/p\u003e\n\u003ch3\u003eUsing Munich Rye\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 25% of the grist.\u003c\/li\u003e\n  \u003cli\u003eAt 5 to 10% it adds a dry spice note and a darker cast without announcing itself as a rye beer.\u003c\/li\u003e\n  \u003cli\u003eAt 15 to 25% the pumpernickel character leads. That is where you want it for a dark rye lager or a rye bourbon mash.\u003c\/li\u003e\n  \u003cli\u003eRye is huskless and gets sticky in the mash. Above roughly 15% of the grist, add rice hulls and expect a slower lauter.\u003c\/li\u003e\n  \u003cli\u003eReach for Carolina Rye instead if you want rye spice without the bread crust and color.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Dark rye lager, rye IPA, roggenbier, saison, dunkel, and bourbon and rye whiskey mashes\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003eMalted rye, Wrens Abruzzi heirloom variety\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 25% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin extract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e82%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e13.9%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eS\/T ratio\u003c\/th\u003e\n\u003ctd\u003e65 to 70\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003e80\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eNorth Carolina\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eTwo figures are left off this table on purpose. Riverbend publishes conflicting color values for this malt, 25 to 35 SRM on their product page against 5 to 8 SRM in their 2026 catalog, and two different alpha amylase figures. We would rather leave a row blank than print a number you might build a recipe around. Ask us and we will get the current certificate of analysis from Riverbend for your lot.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543158260027,"sku":"MLT-RB-MUNICHRYE","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/MunichRye-300x300.jpg?v=1786115869"},{"product_id":"cumberland-corn","title":"Cumberland Corn","description":"\u003cp\u003eCumberland Corn is malted corn, made by Riverbend from non-GMO food-grade yellow dent corn grown in Tennessee. Because it is malted rather than raw, it needs no separate cereal mash. That is the practical reason to choose it over grits.\u003c\/p\u003e\n\u003cp\u003eThe flavor is fresh cornbread with an earthy sweetness, cleaner and rounder than raw corn. At 1.5 to 2.5 SRM and 58% extract it lightens body and color while adding a distinct corn note that flaked adjuncts do not carry.\u003c\/p\u003e\n\u003ch3\u003eUsing Cumberland Corn\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 25% of the grist.\u003c\/li\u003e\n  \u003cli\u003eNo cereal mash required. Add it straight to the mash tun with your base malt, which is the main advantage over raw or grits corn.\u003c\/li\u003e\n  \u003cli\u003eAt 10 to 20% for Mexican lager and pre-Prohibition American lager.\u003c\/li\u003e\n  \u003cli\u003eDiastatic power is low at 10 to 20, so pair it with a base malt that has enzymatic headroom.\u003c\/li\u003e\n  \u003cli\u003eAlso used in bourbon mashes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Mexican lager, pre-Prohibition American lager, cream ale, farmhouse ale, bourbon and whiskey\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003eMalted non-GMO yellow dent corn\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e1.5 to 2.5 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 25% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e58%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e11.5%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMoisture\u003c\/th\u003e\n\u003ctd\u003e5.6%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eDiastatic power\u003c\/th\u003e\n\u003ctd\u003e10 to 20\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eCereal mash\u003c\/th\u003e\n\u003ctd\u003eNot required\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eTennessee\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543158292795,"sku":"MLT-RB-CUMBRCORN","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Cumberland-Corn22.jpg?v=1786115148"},{"product_id":"great-chit","title":"Great Chit","description":"\u003cp\u003eGreat Chit is a highly under-modified chit malt made from Southern-grown 2-row barley in North Carolina, Virginia and Tennessee. Germination is cut short, so the grain barely chits, and kilning is gentle. That preserves the protein and beta-glucan that build foam and body.\u003c\/p\u003e\n\u003cp\u003eFlavor impact is deliberately minimal: grainy and lightly grassy, nothing more. The reason to use it is structural. It improves head retention, foam stability and mouthfeel, and it does the job of raw grain or a dextrin malt while still being malted. The style exists because German brewers needed a way around the Reinheitsgebot's ban on unmalted adjuncts.\u003c\/p\u003e\n\u003ch3\u003eUsing Great Chit\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 20% of the grist.\u003c\/li\u003e\n  \u003cli\u003eAt 5 to 10% as a foam and mouthfeel aid in lagers and hoppy pale beers.\u003c\/li\u003e\n  \u003cli\u003eAt 10 to 20% in NEIPA, where the protein contributes to both haze and the soft body the style depends on.\u003c\/li\u003e\n  \u003cli\u003eSubstitute it for flaked barley or dextrin malt when you want the same structural effect from a malted grain.\u003c\/li\u003e\n  \u003cli\u003eMin DP 100, so it still carries enzymes despite the short germination.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e NEIPA, hazy IPA, West Coast IPA, pale ale, Pilsner and other lagers\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, under-modified chit malt\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e1.5 to 2.5 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 20% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.1%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eS\/T ratio\u003c\/th\u003e\n\u003ctd\u003e38 to 43\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003e100\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin alpha amylase\u003c\/th\u003e\n\u003ctd\u003e30\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eNorth Carolina, Virginia and Tennessee\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543158325563,"sku":"MLT-RB-CHIT","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Great-Chit26.jpg?v=1786115679"},{"product_id":"honey-malt","title":"Honey Malt","description":"\u003cp\u003eRiverbend Honey Malt is made in the German brumaltz tradition. The germinating grain is starved of oxygen before kilning, which drives the sugar development that gives this style its name. Riverbend then kilns it at Light Munich temperatures, landing at 15 to 25 SRM.\u003c\/p\u003e\n\u003cp\u003eThe flavor is maple syrup and fig over graham cracker, finishing with black tea and a light oak tannin. Sweeter and rounder than a crystal malt of the same color, with a honeyed richness that caramel malts cannot reproduce.\u003c\/p\u003e\n\u003ch3\u003eUsing Honey Malt\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 25% of the grist.\u003c\/li\u003e\n  \u003cli\u003eAt 5 to 10% it adds a honeyed lift to a brown ale or bock without obvious sweetness.\u003c\/li\u003e\n  \u003cli\u003eAt 15 to 25% the malt leads, which suits Belgian dubbel, strong English ales and honey-forward specialty beers.\u003c\/li\u003e\n  \u003cli\u003eGo easy. This malt is intensely sweet at the top of its range, so taste before scaling up.\u003c\/li\u003e\n  \u003cli\u003eDP over 80 means it carries some enzymatic power of its own.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e English brown ale, Belgian dubbel, bock, doppelbock, Scottish ale, honey-forward specialty beers\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, brumaltz method\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e15 to 25 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 25% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003eOver 78%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10 to 11%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eS\/T ratio\u003c\/th\u003e\n\u003ctd\u003e50 to 55\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003eOver 80\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin alpha amylase\u003c\/th\u003e\n\u003ctd\u003eOver 20\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543158358331,"sku":"MLT-RB-HONEY","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/IMG_0298-300x300.jpg?v=1786115935"},{"product_id":"hull-and-oats","title":"Hull and Oats","description":"\u003cp\u003eHull and Oats is a floor-malted oat from Riverbend, made from Brooks, an oat variety developed in North Carolina and prized for its high protein. These are hulled oats, malted rather than flaked, and Riverbend states the hulls act as a natural filter in the mash. Protein runs about 14%, which is what drives the mouthfeel.\u003c\/p\u003e\n\u003cp\u003eThe flavor is creamy and lightly sweet with a faint earthiness. The real contribution is textural: a silky, coating mouthfeel and better head retention. It is the backbone ingredient in hazy IPA grists and a reliable way to round out a dry stout.\u003c\/p\u003e\n\u003ch3\u003eUsing Hull and Oats\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eAt 5 to 10% it gives a subtle lift in body and foam stability in pale ales and lagers.\u003c\/li\u003e\n  \u003cli\u003eAt 10 to 20% is the standard range for NEIPA and hazy IPA, where the silky mouthfeel becomes a defining feature.\u003c\/li\u003e\n  \u003cli\u003eRiverbend's published maximum is 25%, which suits oatmeal stouts and full-bodied dark beers.\u003c\/li\u003e\n  \u003cli\u003eUnlike flaked or rolled oats, these keep their hulls, so they help rather than hinder the lauter. No rice hulls needed.\u003c\/li\u003e\n  \u003cli\u003eFloor malted and hand-raked on Riverbend's malting floor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e NEIPA, hazy IPA, oatmeal stout, dry stout, porter, hoppy pale ales; also bourbon and genever\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003eMalted oats, Brooks variety\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e3.0 to 4.0 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eUsage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 25% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e58%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003eAbout 14%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eVirginia\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProcess\u003c\/th\u003e\n\u003ctd\u003eFloor malted\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543158391099,"sku":"MLT-RB-HULLOATS","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Hull-and-Oats25.jpg?v=1786115534"},{"product_id":"double-kiln-munich","title":"Double Kiln Munich","description":"\u003cp\u003eDouble Kilned Munich goes through Riverbend's kiln twice. It is made from 2-row barley grown on family-owned farms across the Southeast, and it launched Riverbend's seasonal malt program. Two kiln passes build melanoidins well past a standard Munich, landing at roughly 50 SRM.\u003c\/p\u003e\n\u003cp\u003eThe flavor is dark fruit and toffee with a touch of fresh-roasted coffee, and it contributes a ruby-red hue that a crystal malt of similar color will not give you. Despite the depth of color it holds a minimum diastatic power of 60, so it is not enzymatically dead the way a roasted malt would be.\u003c\/p\u003e\n\u003ch3\u003eUsing Double Kiln Munich\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 20% of the grist.\u003c\/li\u003e\n  \u003cli\u003eAt 5 to 10% it brings ruby color and dark fruit depth to a dark lager or winter seasonal.\u003c\/li\u003e\n  \u003cli\u003eAt 15 to 20% the malt carries the beer, which is what you want in Czech dark lager and Baltic porter.\u003c\/li\u003e\n  \u003cli\u003eUse it the way you would an aromatic malt. It brings melanoidin character rather than the caramel sweetness of a crystal malt.\u003c\/li\u003e\n  \u003cli\u003eMin DP 60 means it still contributes enzymes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Czech dark lager, Baltic porter, dunkel, winter seasonals, dark lagers, brown ales\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, double kilned\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e45 to 55 SRM, about 50 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 20% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e79%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.8%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eS\/T ratio\u003c\/th\u003e\n\u003ctd\u003e46 to 48\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin alpha amylase\u003c\/th\u003e\n\u003ctd\u003e30\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eFamily-owned farms in the Southeast\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543158423867,"sku":"MLT-RB-DKMUNICH","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/DoublleKilnedMunich.jpg?v=1786115267"}],"url":"https:\/\/www.wineandbeersupply.com\/collections\/brewing-ingredients.oembed","provider":"Wine \u0026 Beer Supply ","version":"1.0","type":"link"}