Carolinas District

The document discusses trends and quality considerations for alternative grains in brewing, emphasizing the growing demand for gluten-free beers and sustainability. It highlights the importance of grain quality in malting, detailing metrics such as extract yield and protein content, while presenting data on various grains like corn, rye, and wheat, and their suitability for different beer styles. The text serves as a comprehensive guide for brewers interested in exploring alternative grains and their historical significance in brewing traditions.%0aAdditionally, the text provides detailed insights into specific grains such as white wheat, triticale, spelt, millet, and oats, focusing on their processing needs and flavor contributions. It addresses challenges associated with alternative grains, including enzyme deficiencies and low diastatic power, while stressing the importance of understanding malt quality. Overall, the document encourages brewers to incorporate these grains into their production processes, enhancing their beer offerings with unique flavors and characteristics.