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.
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