Cumberland Corn
Cumberland 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.
The 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.
Using Cumberland Corn
- Riverbend publishes 5 to 25% of the grist.
- No cereal mash required. Add it straight to the mash tun with your base malt, which is the main advantage over raw or grits corn.
- At 10 to 20% for Mexican lager and pre-Prohibition American lager.
- Diastatic power is low at 10 to 20, so pair it with a base malt that has enzymatic headroom.
- Also used in bourbon mashes.
Styles: Mexican lager, pre-Prohibition American lager, cream ale, farmhouse ale, bourbon and whiskey
Specifications
| Grain | Malted non-GMO yellow dent corn |
|---|---|
| Color | 1.5 to 2.5 SRM |
| Max usage rate | 5 to 25% of grist |
| Extract (FG, dry basis) | 58% |
| Protein | 11.5% |
| Moisture | 5.6% |
| Diastatic power | 10 to 20 |
| Cereal mash | Not required |
| Grain origin | Tennessee |
| Bag size | 50 lb |
About Riverbend Malt House
Brent 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.