gladfield-malt

New enzyme available - IMOBoom

Wed, 13 Aug 2025 22:32:28 GMT

New Enzyme available

IMOBoom for low ABV and non-alc beers

IMOBoom is a transglucosidase enzyme that offers an innovative approach for achieving reduced fermentability when added at the onset of mashing. The ideal solution for Low ABV, and sessionable beers, as well as NON-alcoholic beers.

Benefits

Easy to use.
Improved Mouthfeel in low ABV beers.
Retains traditional beer character (authentic flavour).
Lower Fermentability (Real Degree of Fermentation <40%).
Higher Efficiency.

Application

IMOBoom is typically added at the time point of mashing simultaneously with grist or shortly after mashing in.
As a guideline, the pH optimum is around 4.5 (<5.5) and the temperature optimum 68˚C (62-73˚C).
Typical dose rate is 1-5 kg/MT of grist, with a high correlation between time and enzyme dosage.

This product is in liquid form and recommended storage temperature is 5°C - 10°C.

*RDF = Real degree of fermentation

Dark Ales with Gladfield Malt

Fri, 30 May 2025 01:45:02 GMT

Winter is Coming – and It's the Perfect Time for Dark Ales

As the days grow colder, there's no better time to explore the rich world of dark ales. These complex, versatile beers shine in cooler months, offering depth, warmth, and a wide range of food pairing possibilities. Using Gladfield’s premium New Zealand malts, brewers can craft Porters, Stouts, and Dark Mild Ales that stand out—whether you're aiming for traditional authenticity or modern innovation.

Building Your Malt Base

Start with a foundation of Gladfield Ale Malt or Gladfield American Ale Malt (80–90%). To add extra body and complexity, consider layering in Gladfield Munich Malt or Gladfield Vienna Malt . For a fuller mouthfeel, incorporate up to 10% of Gladfield Wheat Malt , Gladfield Chit Malt , or Gladfield Gladiator Malt . Mash at slightly higher temperatures (66–68°C) to achieve a rounder profile that helps balance roast-driven bitterness.

Enhancing English-Style Ales

For English-inspired dark ales like Dark Mild Ale, include 3–10% of Gladfield Crystal Malt , Gladfield Biscuit Malt , or Gladfield Brown Malt to add sweetness and biscuit-like complexity. Use roasted malts—such as Gladfield Chocolate Malt or Gladfield Roasted Barley Malt —sparingly (5–7%) to provide depth without introducing harsh astringency.

Black IPAs

For this bold, hop-forward style with a dark twist, balance is key. Use dehusked or smoother roasted malts like Gladfield Eclipse Wheat Malt to provide colour and subtle roast without clashing with hop character. Keep roast additions modest (2–5%) and choose clean, neutral base malts like Gladfield Ale or American Ale Malt to let the hops shine. Consider late hop additions or dry hopping for bright citrus, pine, or tropical notes that contrast beautifully with the dark malt backbone.

Exploring Specialty Malts

Looking to elevate your flavour profile? Specialty malts like Gladfield Crystal Rye Malt , Gladfield Chocolate Rye Malt , and Gladfield Black Forest Rye Malt contribute subtle spice and complexity. For a unique twist, try Gladfield Manuka Smoked Malt (1–3%) to introduce a hint of heritage-inspired smokiness.

Balancing Sweetness and Bitterness

Gladfield’s range of Crystal malts brings caramel sweetness that beautifully offsets the bitterness of darker malts. For a smoother texture and nutty depth—especially in Oatmeal Stouts—add Gladfield Golden Oat Malt or Gladfield Big O Malt . To achieve chocolate or coffee notes without harsh edges, consider Gladfield Eclipse Wheat Malt, added late in the mash or sparge to enhance both colour and smoothness.

Final Thoughts

Whether you're brewing a Porter, Stout, or Dark Mild Ale, these malt-forward styles reward creativity, precision, and a strong understanding of ingredients. While style guidelines are helpful—particularly for competition—brewing exceptional dark ales ultimately comes down to thoughtful malt selection, proper water chemistry, balanced hopping, and the right yeast.

With the right approach and ingredients, you’ll be well-equipped to craft the perfect beer for the winter season.

Have questions? We’re here to help.

Gladfield Crystal Malts

Mon, 28 Apr 2025 05:38:07 GMT

Gladfield Crystal Malts

As the colder days approach, it's the perfect time to explore Gladfield Malt's range of crystal malt options.

From the light colour of our Gladfield Toffee Malt to more complex choices featuring grains like rye, we've got something for every brew.

Our Gladfield Black Forest Rye Malt imparts a complex spiciness with a touch of sweetness, reminiscent of hazelnuts and toffee, while also adding body to your beer.

For a rich, intense red hue, our latest creation, Gladfield Redback Wheat Malt , offers a subtle bready sweetness, not only adding body but also improving foam.

If you're looking for something that adds creaminess and a velvety mouthfeel, our Golden Oat Malt is the perfect choice. The thick husk helps with run-off and can smooth out the astringency when used with a high percentage of roasted malts.

Creating Top-Notch Beers and Whiskies

Mon, 28 Apr 2025 05:31:20 GMT

Creating Top-Notch Beers and Whiskies

At Gladfield Malt we’re all about producing premium malts from the best barley grown right here in the South Island.

We’ve always focused on providing the best products to brewers and distillers in New Zealand to help you create top-notch beers and whiskies. If you ever need any advice or help making the most of our products, don’t hesitate to reach out!

Let’s look at a few fantastic malt options that might be just what you need for your next batch.

Gladfield Chit Malt Range

Whether you're brewing crisp Lagers or Pilsners to cool down with, or hoppy, hazy beers to satisfy your cravings, the Gladfield Chit Malt range is definitely worth considering. When used at different rates, it can bring body, a perfect foam, stable haze, and that just-right viscosity to your brew.

Just to give you a quick refresher: "Chitting" in malt refers to the first stage of germination, when the barley has absorbed enough moisture to kick off the process of converting starch into soluble sugars.

Chit malt is packed with enzymes that help improve starch conversion, which can give you a better yield. The real magic happens when we kiln the malt early in the starch modification stage. This preserves long protein chains that stay in your beer after fermentation, improving mouthfeel and helping with head retention.

Gladfield Golden Oats

Another malt to consider for your fresh hop brews is Gladfield Golden Oats .

These are germinated the same way as our Big O Malt and batch-roasted to ensure even saccharification and colour—just like you’d treat your crystal and dextrin malts.

Because they retain their husk, they improve lautering, bed permeability, and runoff speeds, compared to naked or rolled oats.

Golden Oats add a silky-smooth texture, rich mouthfeel, and a beautiful orange hue to your beer. We recommend using them like you would a light crystal malt—up to about 20% of the mash.

Kettle Fining Additions

With the new season’s barley in hand, now’s also a good time to double-check your kettle fining additions. You might be adding more than needed, which could be doing more harm than good.

We’ve partnered with Murphy and Son to offer Protafloc and Koppakleer to help optimize this, have a look at the attached guidelines. Feel free to check out the links for trial info, and if you have any questions or want more details, just let us know.

Lalbrew Novalager Yeast

And if you're brewing Lagers, hoppy NZ Pilsners, or clean IPAs, Lalbrew NovaLager™ yeast is a solid option. This robust lager strain is great for fast fermentations and high attenuation. It has a clean, slightly fruity flavour with just the right esters, and it works well across a wide temperature range. Plus, it helps bring out hop flavours and aromas, thanks to the ß-glucosidase enzyme.

Introducing Lalbrew Pomona - Hybrid IPA yeast

Mon, 30 Sep 2024 03:53:24 GMT

Introducing Lalbrew Pomona - Hybrid IPA yeast

Now available from our portal in 500g brick as well as 11g sachet LalBrew Pomona™ Modern Hybrid IPA Yeast.

LalBrew Pomona™ is a hybrid yeast that was selected for flavour and fermentation performance in hoppy beers. Named after the goddess of fruit trees, LalBrew Pomona™ produces a unique and juicy flavor profile with notes of peach, citrus, and tropical fruits.

This strain was developed by Lallemand and Escarpment Laboratories using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. The result of this research and selection is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles.

For more information, see the product page here . You can access recently updated Biotransformation and IPA solutions here .

A recording of a webinar with further information and featuring Richard Priess of Escarpment Labs can be found here .

If you would like know more about this yeast and its potential, please don't hesitate in reaching out.

Super F Magic

Thu, 15 Aug 2024 02:21:20 GMT

Super F – the magic of silica and other fining agents

Introduction

Silica is one of the most abundant elements in the solar system. Beneath carbon in the Periodic Table, its properties are useful in the construction of stable structures. It has been utilised by Nature in the formation of skeletons for diatomites, oceanic sponges and many micro-organisms. About 95% of the commercial use of silica is in the manufacture of cement for building. It is the most abundant chemical in the Earth’s crust, largely in the form of silicon dioxide, known as quartz; when ground to a fine powder it’s called sand.

When silicon dioxide is heated with sodium oxide, sodium metasilicate is formed. The sodium ions are removed by washing in alkali then the solution acid-washed to form the silica sol. An electro-negative charge is presented on the molecules which have a strong affinity for positively charged species. In solution where opposite charges exist, e.g. beer, floccs are created which precipitate under the influence of gravity.

By reversing this electro-negative charge to electro-positive, the solution will precipitate negatively charged species. This property is utilised by brewers to remove electrically charged species in their beers at certain points in the brewing process. Typically these are proteins & yeasts which would otherwise cause haze and flavour instability in shelf life. Hence silica sols are popular as finings agents in brewing and wine-making to assist in clarification and stabilisation.

For many years, piscine isinglass has been the finings of choice for traditional cask beer brewing. It is collagen with a helical structure and at a pH of 2.5, presenting many positively charged sites to which negatively charged live yeast cells can bind. Isinglass is derived from the swim bladders of certain tropical species of fish, a by-product of the fishing industry. Recently, pressure on these fish stocks, price increases, ready-for-use isinglass short shelf life and the recent consumer trend to more sustainable products have meant a decline in isinglass usage.

Super F in brewery use

Murphy and Son Ltd. have been manufacturers of isinglass for many years and have considerable expertise in clarification technology. Isinglass is the choice finings agent for traditional cask beer at rack but many brewers also clarify beers in tank post-fermentation. Beers that are not destined for cask but for keg, can and bottle require a degree of stabilisation and/or clarification before packaging for longer shelf life. Super F was developed specifically as a tank finings agent for these brewers. It has similar density to beer, finding its way through natural dispersion, quickly attracting live yeast cells creating floccs that rapidly settle out at the bottom. This leaves a brighter beer (but not always brilliant) that is stabilised through yeast removal that can be packaged unfiltered or presented for easier filtration as a bright beer for packaging. Traditional cask beer brewers are also now using Super F as an isinglass replacement to meet the growing demand for vegan-friendly beers from the consumer.

Like many aspects of brewing, many factors determine the efficacy of Super F. In itself, particle size within the Super F has been shown to play a significant role in fining action. We have now harmonised our Super F to two distinct particle sizes which has enable an increased speed of fining and more compact sediment meaning the brewer can clear a beer faster with lower production losses.

Two other major influences in its use are temperature and dose rate. Super F is at its optimal temperature if dosed when the beer is around 6°C. It will still work out with this but will be slower. Dose rate is subject to various factors like beer strength, yeast count, recipe and length of time beer is to be held in tank before use. It is usually determined by benchtop trials then trials in production. Most brewers find a dose rate between 70 – 200ml/hl works well.

To get optimal use throughout the brewing process, Super F must be considered in conjunction with other finings agents and to a lesser degree the recipe of the beer which includes the ionic profile of the brewing liquor. Murphy and Son are experts in liquor treatment and should be consulted separately about this. Suffice to say here that calcium ions (Ca ²⁺ ) play a big role in the ability of beer to respond to finings agents so attention should be given to this.

Other fining agents

The very nature of brewing from natural materials using live yeast for fermentation results in products that can cause instability in the final beer. Protein is one of these products. It comes from the raw materials used in the brewhouse. Some is required for flavour, colour, yeast growth, mouthfeel and beer foam but there is usually an excess that if not removed, or at least reduced, will cause quality failures in trade through the creation of haze (if the beer is designed to be bright) or off-flavour. Therefore, protein management is a significant aspect of brewing.

Above: benchtop trial of Super F to determine correct dose rate. The sample on the extreme left is a control (hazy, tiny sediment). The second sample from left is 0.5ml/l followed by 1.0ml/l, very bright with compact sediment. Samples further right over-fined.

Carrageenan

The first point at which this can be managed is in the use of kettle or copper finings. Using the electrostatic principles described above, protein can be removed in the wort before fermentation begins. Copper fining agents are carrageenan, a long chain polysaccharide structure extracted from certain species of seaweed. It is added to hot wort near the end of boiling in low dose rates, typically 1.0 – 4.0g/hl and allowed to dissolve. The lower temperature of cold wort causes the proteins to contort around the long chain polysaccharide through electrical attraction and precipitate out as trub.

Murphy and Son have two grades of this finings: Protafloc and Koppakleer. Protafloc is a semi-refined carrageenan that requires addition to the kettle 10-15 minutes from the end of boiling to dissolve. Koppakleer is a fully refined grade that can be added at the end of boil or to a whirlpool as it will dissolve instantly upon contact with hot wort. Both have the same function. They are available as granules or as tablets for ease of use.

Above: benchtop trial of Protafloc kettle finings determine correct dose rate in wort. The sample on the extreme left is a control (hazy, tiny sediment). The second sample from left is 1.0ml/l, very bright with compact sediment, ideal. Remaining samples to the right, over-fined.

Auxiliary Finings

The second point of protein management can be achieved at end of fermentation. The rough beer at this stage is at a lower pH to wort, typically 3.9 – 4.3 and the cooling down enables more protein to change its morphometry presenting numerous, predominantly positive electrical sites to which an appropriately charged agent can bind. These are the acidified silica sols mentioned in the introduction. Murphy and Son have several formulations all designed to precipitate protein in the manner described. Finings Adjunct is a ready for use, highly popular agent that can be added from end of fermentation onwards, often in multiple steps to break a protein out of solution prior to a yeast fining agent like Super F or to break a particularly troublesome returning haze difficult to fine first time. Another agent is Alginex, an acidified polysaccharide extracted from acacia gum that does exactly the same job. This is a highly concentrated and stable solution that requires dilution prior to use. It’s designed for our export customers due to its long shelf life & stability. Dose rates for both these auxiliary finings is in the range of 50 – 300ml/hl, determined like Super F through bench top trials followed by production trials. They are also influenced by upstream factors like liquor treatment, use of kettle finings recipe type, beer strength, etc.

To wrap it up

It can be seen that the role of silica, presented as a sol as a finings agent, plays a most useful role in the clarification and stabilisation of beer in process at the brewery. The use of finings in brewing cannot be underestimated as beneficial process aids. They not only enhance beer quality but they can improve efficiency and reduce cost once optimised correctly.

Murphy and Son Ltd. have the complete range to offer all aspects of brewing whether it be lager, ale or stout. These products are supported by a wealth of experienced Master Brewers and a laboratory that can assist in identifying issues and recommending solutions to help manage the process for the best possible outcomes.

References:

Super F Finings - Murphy and Son

Gladfield Pale Base Malts

Sat, 29 Jun 2024 21:00:43 GMT

Gladfield Pale Base Malts

Pale base malts are only gaining in popularity in global craft beer; from the gradual decrease in colour in Hazy IPAs, to the use of solely pilsner-type malt in modern West Coast IPAs, and the renaissance of craft lager brewing. Here at Gladfield Malt we have been producing three great low-colour base malts for some time, differentiated by barley variety and kilning regime to give a variety of options in the brewhouse and diverse flavours in your final beer. In this article we explore some of the differences between and suggestions for use of these malts.

Gladfield Pilsner Malt

Gladfield German Pilsner Malt

Gladfield Lager Light Malt

All Things Lallemand NovaLager

Tue, 21 Nov 2023 01:05:00 GMT

Exploring this versatile new hybrid lager yeast

from Lallemand Brewing

LalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid with ideal characteristics for lager beer production including fast fermentations, high attenuation, and flexible fermentation temperatures (10-20C). The flavor profile is very clean at the lower end of the ferment temperature range, and shows low to moderate ester formation at the warmer end of the ferment temperature range, or at higher original gravities.

LalBrew NovaLager™ was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. This strain is a low VDK/diacetyl producer and utilizes patented technology from the University of California Davis (USA) that inhibits the production of hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production. Another benefit is the lower pitch rate of this strain compared to other strains on the market (50 to 100 grams/hL).

Recipe #1: Fancy Hat Yellow Lager

Lack of sulphide production and an extremely neutral ferment character allow crisp adjunct malt profiles to shine in perfect lawnmower-beer symmetry. Consider a refreshing, lightly malty US-craft inspired Mexican Lager. Perfect to quench the thirsts of the many.

Begin with a base of Gladfield Lager Light (65%), supplemented with a large helping of their Malted Maize (20%), and a smaller dose of Gladfield Vienna malt (15%) to round it out. The intention is to bring sweet malt character from the maize and Vienna to the clean base of Lager Light. Mash low at 65 oC for high attenuation (aim for OG of 1.042 to 1.007 FG, 83%AA, 4.5% ABV).

Provide 18 IBU of either hop extract or a neutral bittering hop of your choice at the start of a 90 minute boil. Use kettle finings as normal and ferment with LalBrew NovaLager at 12C with a pitch rate of 0.6 g/L active dried yeast. Condition and finish as is normal for bright beers, and carbonate to 2.7 volumes of CO2. Lemon/Lime wedge optional.

Recipe #2: Iterations Cold IPA

This beer recipe iterates on the previous recipe's grist composition, but dials up the strength and layers up a modern hopping regime to produce an example of the Cold IPA style. In this, we still want a relatively clean lager fermentation, coupled with assertive hop character to provide a profile not far from a modern WCIPA.

Redux that yellow lager grist with a base of Gladfield Lager Light (65%), a large helping of Malted Maize (20%), and a smaller dose of Gladfield Vienna malt (15%); also supplement with 2 gravity points of simple sugar at the end of boil (this is taken into account in the OG). In this case, this grist profile will provide an extremely neutral and dry base to overlay with resinous and fruity hop varietals- body will come from hop oils and alcohol sweetness.

Mash low at 65C for high attenuation (aim for OG of 1.060 to 1.008 FG, 86%AA, 6.7% ABV). Provide 20 IBU of either hop extract or a neutral bittering hop of your choice at the start of a 90 minute boil, and another 20 IBU at 20 minutes from the end of boil of US Centennial. Cool the whirlpool to ~80C and add 2 g/L each of Centennial, Mosaic, and Nelson Sauvin (we assume no IBU pickup at this temperature). Use kettle finings as normal and ferment with LalBrew NovaLager at 15C with a pitch rate of 0.8 g/L active dried yeast.

Condition and finish as is normal for bright beers, and carbonate to 2.6 volumes of CO2.

Recipe #3: Red IPA

For the ultimate recipe, we fuse Red IPA with Nürnberger Rotbier (Nuremberg red lager) to show off the capabilities of NovaLager in a recipe that would normally be fermented with an ale strain. Retaining the rich malt profile and hopping regime of a Red IPA, and with a slightly warmer fermentation from the NovaLager adding some complementary red apple esters.

This is a bit more of a complicated grist, which also utilises some rye malt and specialty rye malt to add a deeper melanoidin-red and light spicyness.

Start with a base of Gladfield German Pilsner (60%), Munich (14%), and Rye malt (10%). Then bring in the specialty malts: Gladfield Redback (7%), Aurora (4%), Shepherds Delight (3%), and Black Forest Rye (2%). Mash warm at 69C for moderate attenuation (aim for OG of 1.055 to 1.012 FG, 78%AA, 5.6% ABV). Provide 10 IBU of Mandarina Bavaria hops at 30 minutes from the end of boil in a 75 minute boil, and another 20 IBU at 20 minutes from the end of boil of Chinook.

Add the following hops to a hot whirlpool: 2 g/L each of Mandarina Bavaria, Chinook, and Southern Cross. Use kettle finings as normal and ferment with LalBrew NovaLager at 17C with a pitch rate of 0.8 g/L active dried yeast.

Condition and finish as is normal for bright beers, and carbonate to 2.6 volumes of CO2.

Gladfield Crystal Wheat Malt

Mon, 04 Sep 2023 02:08:50 GMT

Let us tell you more about one of our latest malts Gladfield Crystal Wheat , a versatile malt you can use on many different styles of beers: Wheat beers, American Wheat, Witbier, Dunkels Lagers and Pilsners, Sour ales, Lambics and Farmhouses, Pale Ales and IPAs including hazys and more!

Our mate Greig McGill from Brewaucracy Brewery in Hamilton trialed the malt on one of his latest creations an Export Gold called "Export Crystal Math". Pour yourself a beer and enjoy Greig's writing below

A Lagery Use-Case for Crystal Wheat Malt

When Sebastian approached me to try using Gladfield’s new Crystal Wheat malt, I was intrigued by the possibilities. Crystal malts seem to have been something of the red-headed step-child, if we’re still allowed to say that, in the world of lean and clean malt profiles. Residual sweetness? Never! Well, unless it’s a hazy, and honestly, aren’t we all bored with those yet?

Anyway, I received the malt, ripped open the sack, and had a bit of a chew. Obviously a little darker than your typical malted wheat due to the “crystallisation” process, my first thought was that this would add a little more colour than I had considered. As I chewed, the initial delicious ANZAC cookie-like toffee/golden syrup character started to come through. There was a residual impression of freshly toasted vienna loaf straight from the oven also. This is a breakfast malt - pour some milk on it if you’ve any left over! It sparked a certain beer memory for me also… the residual sweetness of a classic Kiwi lager.

So, when everyone uses every new ingredient out there to make a hazy, what is one to do? Make a lager, of course! And not just any lager. This is the beer that mainstream kiwi lager really wants to be when it grows up. Export Crystal Math! Starting with a beer like Export Gold, the thinking was: what if we made it a little more malty rather than just “sweet and bland”? What if we replaced that slight caramel note with toasted vienna loaf notes? What if instead of getting the malty sweetness from under-attenuation, we ferment it dry but use the Crystal Wheat Malt for both residual sweetness and a nice fluffy head? What if we get a bit more sweetness and body from a slightly boozier 5.8% abv? What if it had just enough bitterness so a grown-up might enjoy it too? What if we left it completely unfiltered?

If Export Gold tasted like this, I’d never have bothered brewing my own beer! I think it’s a keeper.

Export Crystal Math Recipe

Style: Lager - Experimental

Colour: 15 EBC / 7.6 SRM / 6.19 Lovibond
OG: 13 °P / 1.053 SG
FG: 2.3 °P / 1.009 SG
ABV: 5.8%
IBU: 36 (Calculated)

Water: We target a pale, balanced profile.

Ca: 71 ppm
Mg: 24 ppm
Na: 18 ppm
Sulfate: 104 ppm
Chloride: 120 ppm
Bicarbonate: 48 ppm

Grist:

80% Gladfield Pilsner
20% Gladfield Crystal Wheat

Mash/Sparge/Boil:

60 minutes single infusion mash at 66C, acidified to 5.35 pH using lactic acid.
90 minutes sparge/run-off to kettle
90 minute boil

Hops:

6 IBU of European bittering hop for 90 minutes - I used Hallertau Herkules 2020 at 17.9% AA.
30 IBU of Hallertau Mittelfrüh (2021 - 5% AA) for 5 minutes*

* Our whirlpool is flame-out, but no cooling for around 15 minutes, so it approximates a 5 minute addition, once time to knock out is taken into account in terms of alpha acid isomerisation, confirmed with lab analysis of calculated IBU vs. actual. For guidance, we want just a hint of hop aroma, and some spicy flavour from this addition - adjust for your brewhouse accordingly.

Fermentation:

Wort was run to FV at 13C, Oxygenated at 6L/min for the 20 minute knock out.
Pitched rehydrated Lallemand Diamond Lager yeast at 100g/hL.
Allowed fermentation to rise naturally to 15C. Held until complete.
VDK rest at 16C for 48 hours.
Step cooling 1C per day down to 2C - 14 days step cooling, 21 days lagering at 2C.
Transferred to Brite, no filtration or fining.
Carbonated to 2.5 volumes.
Packaged to keg.

Gladfield Seasonal Rye Malts

Tue, 18 Jul 2023 02:19:00 GMT

Gladfield Seasonal Rye Malts

As we approach winter, the freshest seasonal malts come on sale from our malthouse, ready for brewers to create trophy winning beer. So, let’s have a look into what we recommend trying out for this colder season.

Rye is a type of grain that has been used for centuries in baking, cooking, brewing and to produce unique whiskey. It’s a close relative to wheat and barley, two of the most common grains used in brewing. In addition to its unique flavour profile, rye also has many nutritional benefits. It’s a good source of soluble fibre, protein, and minerals such as magnesium, as well as containing less gluten than wheat.

Some of the reasons that rye is not used as commonly in brewing, is that it can be difficult to work with. Rye can be sticky and harder to mill than other malts, so we recommend milling it together with your barley malt.

RYE MALT has some similarities with wheat malt but has its own distinctive spicy flavour that translates well into beer. Rye malt imparts body without sweetness, making it ideal for many different styles such as Roggenbier, Pale Ales, IPAs, Saisons as well as the trendy low carb beers. If using more than 10% of the total grist, we recommend the use Oat hulls of Glucanase enzyme, due to the high level of beta glucans. Other uses include, Hazys, Low Carbs, Red Ales, Pale Ales or IPAs as well as Porters and Stouts.

CRYSTAL RYE MALT , a complex crystal malt with a slightly spicy caramel finish and a nutty aroma. Around 1-5% adds complexity to Lagers and Pilsners, for top fermenter beers between 6-10%. This malt is well suited for beers such as dark Ales, Scottish Ales, Bock and Doppelbocks, Dunkels, Stouts and Porters.

BLACK FOREST RYE MALT is our Shepherds delight version on rye which imparts complex character without much sweetness. It will give flavours like fruit cake, red currant, and a touch of all spice, making it ideal for well-conditioned beers as Bière de Garde, Farmhouse Ale, Saisons as well as dark beers. Recommended rate up to 7%.

CHOCOLATE RYE MALT adds roasted complexity, espresso creaminess without bitterness or astringency. Add extra character to Dunkel, English mild, Porters, Stouts and black IPAs. Improving foam to be creamy and dense, almost nitro looking.

We must not forget the high quality of rye, and other grains, are results of

great efforts from our NZ farmers, all year around.

At Gladfield we are proud to be the link between the two wonderful industries and

without your support we wouldn’t be here, so thank you!

CO2 Conservation in the Brewery

Mon, 17 Jul 2023 23:20:59 GMT

Scott Sharp-Heward from Lallemand Brewing brings

CO2 conservation in the brewery

A hot topic these days in NZ

Techniques and concepts for reducing exogenous CO2 dependence

Carbon dioxide is a key process gas in beer production as well as most beverage industry segments. Uses include carbonation, purging of vessels and lines to remove beer-damaging oxygen, and use in cellar movement of beer. Unlike beverages which are unfermented, beer fermentations release significant volumes of CO ₂ , allowing some use of this biogenic CO ₂ to reduce use of external CO ₂ . In fact, for every molecule of glucose fermented, 2 molecules of ethanol and 2 molecules of CO ₂ are created. This article explores some traditional and non-traditional concepts of using this fermentation CO ₂ in the brewery.

Spunding and natural carbonation

‘Spunding’ is the German brewing term for bunging the fermenter to allow CO ₂ from fermentation to accumulate, typically towards the end of primary fermentation. This CO ₂ pressurises the fermenter headspace and will begin to dissolve into the beer based on CO ₂ the equilibrium constant (taking into account headspace pressure and temperature of beer). When the beer is cooled, more CO ₂ can be dissolved in the beer, and thus it will absorb more again from the headspace. In this way, brewers can achieve some or all of their carbonation in the finished beer from ferment CO ₂ stored in the headspace of spunded tanks. This is commonly referred to as ‘natural carbonation’.

How practically to approach spunding and natural carbonation? A ‘spunding valve’ is essentially a variable pressure release valve. These can be added to the fermenter off-gassing arm, and set to release gas at a desired internal pressure. As the initial mixture of gases in the headspace of your FVs will likely contain oxygen, it is worth holding off on spunding your tanks until the final 0.5-1.0˚ Plato (1.002-1.004 SG points) of fermentation gravity remains. This also guarantees adequate off-gassing of worty and sulphur containing compounds (like DMS and H2S) before spunding. Determine what pressure to set your spunding valve to by first choosing your desired final beer specification for dissolved CO ₂ ; using this and your cold conditioning temperature, look up on a CO ₂ solubility chart such as Zahm-Nagel-CO2-in-Beer-Chart.pdf (zahmnagel.com) and work up to find what your rough spunded pressure should be. For example, a beer conditioning at 1.11˚C and 10 PSI pressure will over time reach the equilibrium CO ₂ content of 2.58 volumes. In reality, many other factors also affect this process, such as volume of headspace, surface area of the beer-gas interface in the tank, and beer density. Additionally, as the beer CO ₂ content approaches the equilibrium value, dissolution speed slows considerably. This can be sped up by using a higher headspace pressure than that for the correct desired beer CO ₂ volumes, but comes with the risk of overcarbonating.

Other benefits of gaining the majority of carbonation from spunding include: often better beer foam quality and retention, and better retention of hop volatiles (due to less CO ₂ stripping). Negatives of using this method are (maybe, each brewery is different) longer postfermentation FV residence time to allow enough CO ₂ to enter the beer, investment in spunding valves, and that carbonation by this method is slower than using a stone.

Purging Bright Beer Tanks

While not the principal gas this article is directed towards, atmospheric Oxygen gas (O ₂ ) is one that costs brewers much CO ₂ trying to avoid its contact with finished beer. Below are a few ideas of how to save CO ₂ in this area.

N ₂ + CO ₂ purges: Using N ₂ gas for the majority of BBT purging and finishing the job with CO ₂ may help to significantly reduce CO ₂ use. N ₂ can be purchased through gas suppliers or created with a Nitrogen generator- in both cases it is worth checking the purity of the N ₂ for suitability of use. NB: N ₂ is very effective at stripping other gases from solution in liquids- be aware of this if using N ₂ for cellar work such as rousing dry hops.

Displacement with HLT water: Filling the BBT to be purged full of HLT water, and then displacing this water into another BBT or back into the HLT with water. This a relatively time intensive and dangerous process as it involves the movement of large amounts of hot water. It is good practice to verify the BBT its still sanitary after HLT water is pushed out- a commonly used method for this is ATP snap tests.

CIP in CO ₂ atmosphere: If brewery sanitation is good, it may not be necessary to utilise a caustic CIP between each use. As caustic and CO ₂ react destructively, typical practice is to empty the BBT of CO ₂ before attempting a caustic CIP, thereby requiring re-purging of the BBT from atmospheric O ₂ concentrations. If suitable, BBTs could be cleaned by cold-water CIPs with acid cleaners for many rounds of use before needing a caustic CIP. By avoiding emptying of CO ₂ from the BBT before CIP cycle, much purging CO ₂ can be saved. Suitability for this method should always consider the possibility of cross-contamination with the yeast strain used in the previous beer in the BBT; do the strains have vastly different attenuations? Would cross-contamination lead to further attenuation in package?

Gas balance lines when transferring beer

Rather than injecting fresh CO ₂ into the fermenting vessel to provide top pressure for filtration/centrifugation done under pump, a cleaned and sanitised, CO ₂ purged ‘balance hose’ can be used to join and equilibrate the headspace pressures of the sending and receiving vessels. This can be done by attaching a product grade, pressure rated brewery hose to the blowoff/CIP arms of both vessels and gently opening both valves to (slowly!) equilibrate the pressure. At this point the beer is move purely under pump from sending to receiving vessel, whether it be through a filter, centrifuge, or as a direct transfer.

Bottle/Can conditioning

By utilising refermentation in package with yeast and a priming sugar or krausen, we can decrease overall CO ₂ usage further. Lallemand Brewing has a Best Practice guide which can be found here: LAL-bestpractices-Bottle conditioning - print+bleed (lallemandbrewing.com) . It is important to make sure that the correct amount of priming sugar is being used for the desired carbonation volumes - to avoid over or under carbonation in package.

Keep in mind that when attempting new cellar operations, it is strongly recommended to use a dissolved oxygen meter which can read liquid and gas phases to avoid incorporating oxygen into your beer. Likewise, CIP verification tools such as ATP luminescence are also recommended for new cellar operations, as a means to help guarantee sanitation (for example adding yeast for bottle conditioning).

A Look at Porters and Stouts

Mon, 17 Jul 2023 21:52:09 GMT

A Look at Porters & Stouts

A Bit of History

A tale of two beer styles, Porter and Stout cross over frequently. Many words have been written as to which originated first. Of English origin, Industrial Porters emerged in the early 1700s, largely in response to changes in the taxation of Malt, Hops, Wort, and Coal. These beers were made almost entirely of cheaper Brown malt (kilned over coal-free wood fires) and sold as an “entire butt” ale (served from the one cask; not blended). This provided an affordable, more consistent, flavour-stable alternative to the higher-priced Hoppy Mild Ales and bargain-priced Mild-Stale Beer blended “cocktail” pub offerings. And so, the Porter style became incredibly popular with London dockworkers, and porters; from which the name originates. By the start of the 19th century, Porter was the most popular beer style in the British Isles.

As the style developed, cheaper ingredients like Molasses and Sugar, blending of old and new beer, and other “business practices” became common. Against this trend, higher strength, fuller-bodied versions of Porters emerged, acquiring the the name “Stout/er Porters”, later shortened simply to “Stouts”. Ironically, the popularity of Stouts now well exceeds that of their Porter parents. Many sub-styles of Stout ranging from lower ABV Dry Stouts, Export Stouts, through to Oatmeal, Sweet stouts, and on up to the high strength Imperial, and contemporary “Pastry” Stouts.

Porter – London/Brown Porter, Robust Porter, American Porter

Classic porters are well-balanced and aromatic, moderate-strength brown beers with restrained roast character and bitterness. Their trademark roasted flavors often vary in intensity, but in general should not be overly burnt or ashy. Caramel, chocolate, Cappuccino-like coffee notes are also characteristic of the style. Bitterness and perceived hop flavour and aroma range from subdued (Robust) to in balance with the malt (English- Brown Porters), up towards more hop forward in the American versions. The finish can range from slightly sweet to very dry.

Stout – Dry Stout, Oatmeal Stout, Pastry/Sweet Stout, Imperial Stout

In broad terms Stouts can be defined as very dark, roast-forward, malt-centric ales, often with higher alcoholic strength and fuller, somewhat creamy mouthfeel. Dark Chocolate, Espresso- like coffee characters from roasted malt are evident in most versions, with more subtle caramel, toffee, and higher malt sweetness specific to some substyles. Irish stout recipes are quite simple, whereas Russian Imperial Stout utilize a wider range of malt types and can tolerate a higher level of bitterness. Sweet stout, also known as Milk Stout, includes the addition of Lactose to the wort, whilst Oatmeal Stout includes the use of malted or un-malted oats in the grist.

PORTER/STOUT BREWING CONSIDERATIONS

Water Composition

When attempting historic Irish or London styles, their relatively hard waters were both high in carbonate and low in sulphate. Depending on how soft (low alkalinity) your starting liquor is, Calcium carbonate (Chalk) or Sodium bicarbonate (Baking Soda) should be used to adjust to medium to high alkalinity, at 200-300 total parts per million (ppm). Higher amounts of sulfate produce a more pronounced bitterness (desirable in hop-forward beer styles), whereas chloride-rich water favors maltiness. As such, the use of Calcium Chloride alone or in combination with Gypsum is advisable to control sulphate levels. Aim for values of 90-120ppm for Calcium, and 20-60ppm for Chloride Ions, and a Sulfate ion concentration as low as possible (ideally under 80ppm).

Malts

A base of Gladfield Ale malt or American Ale (consider Munich malt as well) as 80-90% of the Grist. Depending in the specific style look at:

Up to 10% Wheat, Flaked Barley, or Gladiator/ Dextrin malts alongside higher mashing temperatures (66-680C will improve mouthfeel and help balance any roast bitterness and acidity.
3-10% Crystal, Biscuit malt, or Brown malt (English Porters and Stouts)
Dark and Roasted malts should be used with restraint (5-8% of the total brain bill for Robust Porters).
Chrystal Rye and Chocolate Rye, as well as our Black Forest Rye malt; seasonal released malts, will add spicy notes and a level of complexity to the final beer.
Very small amounts (~1-3%) of Manuka smoked malt can be added to emulate the wood-fired flavours indicated in the prototypical Porters of the 18th century.

Hops

Any English hop variety is authentic. Modern interpretations using Australian or New Zealand hops can also be used. Bitterness ranges typically range from a low of 15 IBU up to around 35 IBU. Hop additions are split for bitterness, flavour and aroma; with more traditional English styles favouring early low-alpha additions (e.g., Fuggle, East Kent Goldings, Challenger, and Saaz), and the opposite being true for American versions (e.g., Centennial, Cascade, Amarillo, Simcoe, and Mosaic).

Yeast

An authentic porter will use a London ale yeast such as Lallemand LalBrew London TM or LalBrew Windsor TM. These strains are unable to ferment maltotriose and results in a fuller bodied beer. Another possible option is the LalBrew VerdantTM ale yeast is a solid choice that will still leave some residual sweetness and body behind, which contributes a smooth, fuller mouthfeel from its’ inherent glycerol production. Recipes requiring less residual extract, higher abv, or a more clean profile could use LalBrew BRY-97 TM, an alcohol-tolerant, higher attenuating yeast strain well suited for American-style or Imperial-strength Porters.

STOUT BREWING CONSIDERATIONS

Water Composition

Malts

A base of Gladfield Ale malt or American Ale (consider Munich malt as well) as 80-90% of the Grist. Depending in the specific style look at:

Up to 10% Wheat, Flaked Barley, or Gladiator/ Dextrin malts alongside higher mashing temperatures (66-680C will improve mouthfeel and help balance any roast bitterness and acidity.
3-10% Crystal, Biscuit malt, or Brown malt (English Porters and Stouts)
Dark and Roasted malts should be used with restraint (5-8% of the total brain bill for Robust Porters).
Crystal Rye and Chocolate Rye, as well as our Black Forest Rye malt; seasonal released malts, will add spicy notes and a level of complexity to the final beer.
Very small amounts (~1-3%) of Manuka smoked malt can be added to emulate the wood-fired flavours indicated in the prototypical Porters of the 18th century.

Hops

Yeast

Conditioning & Aging on Oak

Aging is often employed as it can add complexity to these darker beers. Some higher strength Imperial Stouts and Robust Porters can have an overly acrid, sharp roast bitterness (different from hop bitterness) when young, so aging can also mellow and improve this in such beers. In fact, historically many Porters and Stouts were cellared and not considered at their best until 4-6 months after they were brewed. Barrel aging is also another common method of mellowing and adding complexity. Both the nature of the wood used, the level of charring, the duration, and the previous contents of the barrel having a influence on the final beer. If you do not have access to barrels, some great options exist (Oak dominos, chips, or spirals) wood-aging on a small scale.

With these rich and rewarding (and somewhat under-appreciated), malt-centric beer styles, the options at the time of developing your own recipe are near infinite. Considering style guidelines is always a useful checkpoint especially for those focused on competition entry. Balancing the specialty malts roast contribution, with water chemistry, and the right choice of yeast is essential. Choosing the appropriate hop selections and addition rates (in Traditional versus Contemporary styles) will certainly have you on the path brewing the perfect Porter or Stout.

Gladfield Oat Malt Range

Tue, 14 Mar 2023 01:19:35 GMT

Gladfield Oat Malt Range

Beyond feeding empires, Oats offer unique qualities when used alongside or in place of more common cereal grains like barley and wheat. They’re high in lipids (fats) and beta-glucans, which afford them that most well-known quality of creaminess. But can Oats offer more than mouthfeel alone? We think so. In fact, regular ingestion of Oat-derived beta-glucans, through the consumption of sufficient quantities of oat products has been shown to reduce LDL cholesterol and the risk of cardiovascular disease1. Another great reason to brew with Oats.

Much of the textural qualities and mouthfeel Oats impart on beer is attributable to their high Beta- glucan content. Beta-glucans are variable-length polysaccharide polymers, similar to cellulose. They constitute a significant component of the cell walls of many cereal grains. The amount and molecular weight of beta-glucans in any mash can significantly impact brewhouse yields, wort and beer viscosities, lautering times, filtration, and haze potential. Their viscous nature and negative impact on beer processivity have underpinned a historical aversion to high beta-glucan content brewing.

Beyond rolled oats - Husked Varieties

Gladfield Golden Oat Malt

Gladfield Husked Oat products, Golden Oat and Big O, offer greater versatility and potentially higher usage rates compared with de-husked, flaked, or rolled varieties. Both can simplify your malt bill, performing the role of oats with less chance of protracted mashing and lautering times. In addition, the husk itself contains polyphenols; the haze-positive plant compounds that play an integral role in permanent beer haze formation. One can never have too much of a good thing, after all.

Big O Malted Oats

Big O offers similar qualities without added sweetness, while bringing more to the table than a flaked product. Subtle nutty, oaty, Anzac biscuit-like flavours along with improved mashing and lautering qualities, make them incredibly versatile in hoppy but balanced styles that require controlled levels of mouthfeel and malt complexity. We suggest up to 20% usage rates depending on the beer- style.

Oats and Sustainability

With an added focus on understanding the true environmental impact of importing grain, the increased uncertainty around the reliability of global supply chains, and in the spirit of supporting sustainable, local produce, we are proud to support our local growers and producers. We feel their raw oat and flaked products are of superior quality, more reliable to source, and considerably more sustainable for producing our Big O and Golden Oat varieties than imported products. Beyond the beer we choose to drink, the ingredient choices we as brewers and producers make have significant financial and environmental impacts. Keeping it local is more important now, than ever before.

Oats are amazing and somewhat under-appreciated, perhaps for historical associations with stuck mashes, 4-hour lauters, and the presumption they’re just for brewing dark beer with. Thanks to adventurous brewers, and innovations in malting, oats are fast becoming a versatile alternative grain for enhancing beer texture, appearance, flavour, and even processivity. Bloody oats they are!

The Perfect Red

Tue, 14 Mar 2023 01:04:57 GMT

The Perfect Red

Red coloured beers are one of the most troublesome colours to nail when brewing. When done right they come out a brilliant ruby red that just shines in the glass. There are a few key elements we have found here at the Gladfield pilot brewery when developing malt bills for red ales that make hitting that colour a little easier.

Target a colour between 32 and 37 EBC. We have found this to be the sweet spot for hitting that ruby colour. Too light and you beer will be brown, to dark and your beer will be darker brown.
Malt choice is a big one, but will also be dependent on what flavours you want in the final beer. Below are the three big hitters for getting the right red colour.
Aurora – A base malt, Brings in great malty and light fruity flavours and a beautiful red hue. It can be used up to 100% of the grist for red / amber ale.
b. Red back – A less modified crystal malt with a beautiful red colour. This also brings in some lighter malty and sweet flavours along with enhanced body and head retention. Use up to 20%
c. Shepherds Delight – The darkest of the red malts – The most bang for your buck as a little bit goes a long way in achieving colour and flavour. Pairs very well with Vienna for the enhanced sweetness or some of our darker crystal malts. Use at 8-10% Maximum. This malt can impart an astringent flavour initially but it mellows out after a few weeks.
Serve the beer in the glass that shows it off the best. Often the red colour will only truly come out in the right glass or lighting conditions. So use that to your advantage. If a beer is a brilliant ruby red in a pilsner glass pouring it into a traditional pint glass could make it appear orange-brown. Try a few options and stick with the best. Sunlight always seems to show off the red better than indoor lighting. It is summer time so lounge out on the patio and drink those red beers in the sun!
Don’t give up on the first go. Brewing is an art and a science and it takes persistence on both fronts to craft a perfect beer. Brew often, drink the mistakes and tweak the recipes to perfection.

Below are some of our favourite red ale recipes that cater to different styles of beers. Some are more malt forward where others push into the hoppier categories without losing that great red hue. All recipes to make 25 litres.

Red Ale

Ingredients:

2.5kg Gladfield Ale Malt (36.8%)
2.0kg Vienna Malt (29.4%)
1.4kg Aurora Malt (20.6%)
0.55kg Red Back Malt (8.1%)
0.35kg Shepherds Delight Malt (5.1%)
60min – 20g Pacific Gem
15min – 15g Pacifica
5min – 15g Pacifica

Targets:

Target Original Gravity 1.061
Estimated ABV 6.2%
Target IBU 25
Mash at 67°C

Red IPA

Ingredients:

3.94kg American Ale Malt (60.6%)
1.31kg Vienna Malt (20.2%)
0.26kg Toffee Malt (4%)
0.46kg Red Back Malt (7.1%)
0.53kg Shepherds Delight Malt (8.1%)
60min – 32g Pacific Jade
15min – 20g NZ Cascade
0min – 25g Pacifica and 15g NZ Cascade

Targets:

Target Original Gravity 1.060
Estimated ABV 6.1%
Target IBU 40+
Mash at 65°C

Smoked Red Ale

Ingredients:

2.79kg American Ale Malt (45%)
1.55kg Manuka Smoked Malt (25%)
1.12kg Aurora Malt (18%)
0.37kg RedBack Malt (6%)
0.37kg Shepherds Delight Malt (6%)
60min – 10g Pacific Gem
15min – 10g Pacific Gem
1min – 15gSouthern Cross

Targets:

Target Original Gravity 1.055
Estimated ABV 5.6%
Target IBU 37
Mash at 67°C

Why have we created the Supernova malt?

Thu, 30 Jun 2022 03:59:44 GMT

Why have we created the Supernova malt?

Less is more, keep it simple. At Gladfield we have been striving to help brewers create the perfect beer. Over the last 13 years we have made many innovations to do just that, such as our Toffee malt, Shepherds Delight and Redback malt. Our latest malt called Supernova is really hitting the mark and brewers like Kelly Ryan from Fork and Brewer and Steve Ploughman from Hallertau Brewery, to name a few, are really impressed with what this malt is doing for their beers.

So what is Supernova and what is it designed for? Supernova is roasted malt produced from fully modified green malt (fully modified green malt is barley that is germinated through a normal steeping regime with a typical 5 day germination using a temperature profile suited for medium to high protein modification). The green malt is then transferred to the roaster instead of the kiln. From here the process differs from crystal malt in the fact that the green malt is not saccharified in the roaster, but instead is roasted slowly to an end finish point of 114 EBC colour.

The finished malt has higher fermentability than crystal malt; as a result it gives a drier finish to the beer while still adding some malty caramel flavour tones instead of the sweeter caramel aftertaste that can be attributed to adding too much crystal malts.

The Supernova is designed to not over power the hops in a Pale Ale, American Amber Ale or NZ style IPA but still gives balanced malt depth to the finished beer.

Keeping it simple is the key to Supernova. Only one base malt is recommend (our Gladfield Pilsner or American Ale) to help balance out the toastiness which can detract from the hop flavour. We believe that by only using Supernova in percentages up to 25% along with our Pilsner or American Ale, not only keeps the brewing process simple, but allows the beer drinker to clearly identify a balanced malt cushion under the hop flavours and aromas.

At Gladfield we really want beer lovers to enjoy well balanced beers and keeping it simple is a breeze for brewers who choose to brew with our malts!

Malt Alternative: Swap to Gladfield Malts

Thu, 30 Jun 2022 03:44:52 GMT

Malt Alternative: Swap to Gladfield Malts

The time has come and you want to start using Gladfield Malts but you're unsure how the current malt you are using translates into Gladfield products. We have a table below that has the information needed to help with a seamless transition.

Ratios are offered as a guideline for substituting Gladfield malts with other malt products. We have attempted to pair the most similar malts both in color and how they are produced. Provided as a guide for choosing to switch to Gladfield in your recipes.

Click here to go through to Our Malts page more more information on all the Gladfield Malts.

Bairds

Barret Burston

Best Maltz

Briess

Dingmans

Fawcetts

Joe White

Malt Europe

Simpsons

Rarh

Schill

Great Western Malting

Weyermann®

® = Registered Trademark of Mich. WEYERMANN GmbH & Co.

Ratios offered as a guideline for substituting Gladfield malts with other malt products. We have attempted to pair the most similar malts both in color and how they are produced. Provided as a guide for choosing to switch to Gladfields in your recipes.

gladfield-malt

New enzyme available - IMOBoom

New Enzyme available

IMOBoom for low ABV and non-alc beers

Dark Ales with Gladfield Malt

Winter is Coming – and It's the Perfect Time for Dark Ales

Gladfield Crystal Malts

Gladfield Crystal Malts

Creating Top-Notch Beers and Whiskies

Creating Top-Notch Beers and Whiskies

Introducing Lalbrew Pomona - Hybrid IPA yeast

Introducing Lalbrew Pomona - Hybrid IPA yeast

Super F Magic

Gladfield Pale Base Malts

Gladfield Pale Base Malts

All Things Lallemand NovaLager

Exploring this versatile new hybrid lager yeast

from Lallemand Brewing

Gladfield Crystal Wheat Malt

A Lagery Use-Case for Crystal Wheat Malt

Gladfield Seasonal Rye Malts

Gladfield Seasonal Rye Malts

CO2 Conservation in the Brewery

Scott Sharp-Heward from Lallemand Brewing brings

CO2 conservation in the brewery

A hot topic these days in NZ

﻿

Techniques and concepts for reducing exogenous CO2 dependence

A Look at Porters and Stouts

A Look at Porters & Stouts

Gladfield Oat Malt Range

Gladfield Oat Malt Range

The Perfect Red

The Perfect Red

Red Ale

Red IPA

Smoked Red Ale

Why have we created the Supernova malt?

Why have we created the Supernova malt?

Malt Alternative: Swap to Gladfield Malts

Malt Alternative: Swap to Gladfield Malts

Bairds

Barret Burston

Best Maltz

Briess

Dingmans

Fawcetts

Joe White

Malt Europe

Simpsons

Rarh

Schill

Great Western Malting

Weyermann®