Washington-grown Buckwheat offers a unique contribution to beers where residual sweetness and body are important. Due to higher gelatinization temperatures compared to barley, Buckwheat functions as a foam stability contributor, similarly to a dextrin malt. Use less than 10% of grist for best results.

For Gluten free brewers - you may need to use enzymes due to a low DP in Buckwheat.

We offer Buckwheat as a Base Malt.

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Malt Story

Buckwheat represents an opportunity for both Gluten Free and Conventional brewers to add body, head retention, and stable haze (when used without enzymes).

Varietal: Koto

Type: Base

Growing Region: Skagit Valley Washington

Malt Styles

Buckwheat Base

Suggested Beer Styles: Hazy IPA, Stout, and Brett Beers

Buckwheat Dextrin

Suggested Beer Styles: Gluten Free, Hazy IPA