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I’ll admit, sometimes I rest on my laurels when describing any brown beer I’m drinking: “I don’t know, I guess it’s malty?” Malty. Like calling something “interesting,” it’s a cop-out that implies flavor while hardly saying anything at all. Maybe notes of toffee? A rye spiciness and a clean ...

Mushroom Head: The Makings of a Michigan Maltster

I’ll admit, sometimes I rest on my laurels when describing any brown beer I’m drinking: “I don’t know, I guess it’s malty?” Malty. Like calling something “interesting,” it’s a cop-out that implies flavor while hardly saying anything at all. Maybe notes of toffee? A rye spiciness and a clean mouthfeel? The breadth of characteristics malt can impart is as wide as it is complex. Still, I can see why drinkers struggle to place what makes malt so special. Suffering from a case of middle child syndrome, malt lacks the panache of palate blasting hops and fails to rile the zeitgeist like wild yeast does—but that doesn’t mean you should ignore it. At the foundation of every good beer is its grain, and while malt remains an unsung ingredient in the public eye, there are some passionate maltsters out there looking to change its reputation.

Enter Mushroom Head Malt Company. The brainchild of husband and wife duo Richard and Danni Vierzen, Mushroom Head represents a merging of its founders talents

Source: Mitten Brew

Read the full article here.

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