Rimini Recap – Top tips from the technical presentations: Dingemans
Building flavour through malt- Rimini recap inspired by Dingemans Malt Giovanni Christis is in a great position to talk about building flavour through malt as he not only works for one of the world’s best maltsters (who in turn work with some of the world’s best brewers!). He also is a brewer and business owner, […]
Rimini Recap – Top tips from the technical presentations: Fermentis & YCH
Survive and thrive – A hoppy biotransformation recap If feels like some time since the BBtech expo in Rimini but a great time to recap, relearn and reimagine some ideas shared by our wonderful suppliers Fermentis & Yakima Chief Hops. Their technical presentations covered Biotransformation & Survivable compounds so hoppy aromas can survive and thrive, […]
Rimini Recap – Top tips from the technical presentations: Bestmalz
BESTMALZ: The Beauty of Ultra Pale Malt Starts with a trend and a question: ”how low can you go?” BESTMALZ believes in the art of possible but is also committed to exceptionally high-quality standards plus a commitment to the German Purity law. Despite already having some of the lowest colour base-malts in the business they embarked on work to develop something even lower as a result responding to customer […]
Rimini Recap – Top tips from the technical presentations
As expected, the 2026 BBTech Expo in Rimini was great fun and gave Mr. Malt the opportunity to share valuable conversations with our wonderful supply partners and customers while exploring the delicious creativity of the brewers and beverage makers we work with. With so much going on at one event though it is impossible for […]
Whole Citrus Radler – Brewed not blended!
It is always sunny somewhere! With thoughts of sunny days and shady beer gardens, let’s learn how to brew a whole citrus Radler! Shandy & Radler are a popular option for the fit and active, but can we brew them better? Sometimes a story is told so often it is hard to separate fact from […]
Mr. Malt on the Road – Take Home Messages 2025
It has been a wonderful journey in 2025 with the Mr. Malt series of events starting in Rome and finishing back in the Mr. Malt home in Udine. Like all in person events it was great to interact and have interesting discussions through the talks, tours and over beer and food. The busy brewer’s paradox- […]
Mind how you are milling… Crush it!
Milling is a bit of a misnomer when it comes to milling malt for beer, milling implies the uniform particle distribution. This is great for flours used in baking, but as different fractions of grist provide different functions, we will now refer to malt milling as crushing! Crushing malted barley effectively produces grist fractions in […]
Trasformare le Birre Analcoliche e a Basso Contenuto Alcolico
La trasformazione degli zuccheri fermentescibili in zuccheri non fermentescibili trasformerà il settore delle birre analcoliche e a basso contenuto alcolico in Italia e nel resto del mondo? In qualità di birraio di formazione britannica e amante della birra, sono un appassionato di birre gustose, prodotte pensando all’armonia e alla bevibilità. Molte delle mie birre preferite […]
Transforming No & Low Beers
Will transforming fermentable sugars into non-fermentable sugars transform No and Low alcohol beer in Italy and beyond? As a British trained brewer and beer lover, I am passionate about tasty beers made with harmony & drinkability in mind. With many of my favourites being delicious examples with ABV levels at the lower end of the […]
Live Beer-Long Life
Unfortunately, this blog does not reveal that living a life of beer is the secret to long life! However, for brewers who care deeply about quality, it will still be highly valuable when put into practice. Live beer can be classified as beer packaged with living yeast & is familiar to most breweries and beer […]
