In Search of the Haze: Adjuncts, Malts & Hazy IPAs

Malt is the soul of beer, crafted by transforming barley into packages of starch that enzymes can convert to yeast-fermentable sugars. While new varieties of barley are formulated, tested, and approved every year, malting companies continue to innovate beyond that by developing new techniques for extracting unique flavor profiles that help create novel products. Forward-thinking maltsters are reaching beyond barley to see how other malted and unmalted grains can elevate appearance, flavor, and mouthfeel to complement the creativity of today’s craft brewers.