A new golden malt for brewers looking beyond barley Craft brewing is increasingly driven by identity: distinctive ingredients, memorable sensory profiles and recipes that tell a story. Tritordeum malt by Belgomalt offers exactly that opportunity. Produced within the Belgomalt Creative Series, this specialty malt brings together the agronomic and sensory identity of Tritordeum – a […]
Tritordeum Malt in Craft Brewing: Practical Guidance from the Home Brew Competition Tritordeum malt—produced from Tritordeum (a durum wheat × wild barley hybrid)—is increasingly used as a practical base malt in craft brewing. Yet, most guidance available to brewers is anecdotal or extrapolated from barley/wheat assumptions. This article translates a field dataset from the Home
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Elaborar cerveza con malta de Tritordeum: Entrevista a Jan Mordhorst, campeón alemán de homebrewing 2025 Cuando se habla de innovación en el mundo cervecero, la atención suele centrarse en nuevas variedades de lúpulo o levaduras. Sin embargo, los cereales siguen siendo el verdadero pilar de la cerveza. En 2025, el homebrewer alemán Jan Mordhorst demostró
Brewing with Tritordeum Malt: An Interview with Jan Mordhorst, German Homebrewing Champion 2025 When innovation in brewing is discussed, attention often focuses on new hop varieties or yeast strains. Yet, cereals remain the true backbone of beer. In 2025, German home-brewer Jan Mordhorst demonstrated how a novel cereal can redefine a classic style, winning the
Brewing with Purpose: How Vechtdal Brouwerij Integrates Tritordeum into Modern Craft Beer In the heart of the Dutch region of Overijssel lies Ambachtelijke Vechtdal Brouwerij, a unique craft brewery built on two foundations: social impact and high-quality beer. Founded in 2014 as a social enterprise, the brewery offers a safe, meaningful working environment for people
Brewing with Tritordeum Malt: A Scientific and Brewer-Driven Guide to Best Practices A scientifically grounded and brewer-tested guide detailing how Tritordeum malt behaves in the brewhouse—and how to optimize pH, efficiency, lautering, and fermentation to unlock its unique aromatic and sensory potential. ARTICLE TYPE: Peer-reviewed data from Yding et al. 2022 and Zdaniewicz et al.
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🍺Brewing with Tritordeum Malt: What Changes in the Mash (and Why) Tritordeum—an amphiploid hybrid of durum wheat and Hordeum chilense—is emerging as a fully capable base malt for beer. Across lab and pilot work, mash performance, extract, attenuation and alcohol are comparable to barley, with distinctive advantages: consistently high FAN, low β-glucan carryover, and clean
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Tritordeum vs Wheat, Spelt and Khorasan: a Complete Comparison of Nutrition, Baking performance, Agronomy and Sustainability The cereal category is becoming more diverse. For decades, common wheat has been the reference crop for breadmaking because of its availability, yield, gluten functionality and industrial reliability. Alongside it, spelt and khorasan wheat have gained attention as “ancient”
Tritordeum Flour & Malt Golden cereal products for artisan baking, brewing and food innovation. EU delivery Available for customers across selected European countries. Non-GMO cereal A naturally developed cereal crop created through conventional breeding. For baking, brewing & product development Flours and malts for bakers, brewers and food professionals. Flour 5 KG
HOW TO USE TRITORDEUM One Golden Cereal. Multiple Applications. Flour · Malt · Pasta · Feed Tritordeum is a versatile cereal platform for baking, brewing, pasta, distilling, food innovation and feed applications. Used as flour, malt, semolina or grain, it brings natural golden colour, distinctive cereal character and technical opportunities to differentiated products. Explore Applications
