"Both our Downingtown and Parkesburg mills employ a technology that softens and removes most, if not all, of the intact barley husk before the kernel inside is ground. Limiting the amount of husk in the ground malt produces a sweeter and less tannic wort and allows our brewmasters to introduce more pleasing bitter qualities through hop additions later in the brew."
Of course I can be mistaken but I read that as their process (whatever it may be) is removing the husk beforehand. Reminded me of the dehusking of something like carafa special. How do we know they don't have a mash filter?Statistics: Posted by Brody — Thu Feb 25, 2016 12:07 am
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