There is plenty of unwelcome news going around the brewing industry these days, whether it’s a lack of growth, rising input costs, or a name no less weighty than Anchor having to close its doors. And, in recent years, barley and malt have had their share of unpleasant headlines.
We’re just two years on from malt’s annus horribilis, 2021, with its historically bad barley harvest and persistent pandemic-era supply-chain problems. Maltsters had to work magic with the barley, and many brewers tested their skills with unfamiliar malt of variable quality—some even turning to exogenous enzymes to compensate for out-of-spec ingredients.
Last year was one of recovery, despite some instability in the global grain market due to Russia’s invasion of Ukraine. While the worst may be in the past, for now, wise brewery operators keep abreast of developments in malt supply.