Malt is one of the key ingredients in both beer and spirits. In this beer webinar, we’ll be exploring the secrets of malts, and how terroir and heritage grains impact your favorite drink.
What grains are used and where they are grown can have a huge impact on the flavour of the final product. And today we have two experts to discuss these factors.
Angelita Hynes is the Terroir Expert at @WaterfordWhisky. Waterford have pioneered single-farm (and even single-field) whiskeys and have built up a huge knowledge on the effect of terroir on the grain and malt. They are now investigating heritage grains and their impact on the whiskey.
Maurice Deasy is the owner of Canvas, a small-batch Farmhouse Brewery in Tipperary, Ireland. At Canvas he brews with the grains he grows himself and has also started growing heritage grains and investigating their flavours in the beer.
Both Angelita and Maurice have a wealth of knowledge, and maybe more importantly, a real passion for the beers, whiskeys and ingredients. We covered a lot of ground in the chat including the proof that terroir is a factor in malts, what actually constitutes terroir, what are heritage grains, the work that’s required to regenerate a heritage grain, how truly local beers impact tourism, the market for specialised beverages and a lot more.
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