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 […]
Malta de Tritordeum en cerveza artesanal: guía práctica a partir del Home Brew Competition La malta de Tritordeum —producida a partir de Tritordeum (híbrido de trigo duro × cebada silvestre)— está pasando de ser una curiosidad a convertirse en un ingrediente repetible para cerveceros. Sin embargo, gran parte de la “guía” disponible sigue siendo anecdótica
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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Tritordeum Malt Shines in Award-Winning Altbier Brewed at Stoertebeker German Homebrewing Champion Jan Mordhorst’s winning Altbier recipe is now brewed at scale—featuring Tritordeum malt for added depth, subtle sweetness, and aromatic intensity. – BLOG – Check our Latest Posts How to Make Bread with Tritordeum Flour: A Practical Guide for Bakers Quality Control for Tritordeum
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🥖Pan de Tritordeum con Masa Madre, Escaldado y Grano Malteado Receta por Maioris Baker Esta formulación combina harina de Tritordeum, masa madre activa de Tritordeum, un escaldado de harina y grano malteado rehidratado. El resultado es una hogaza con mayor retención de humedad, ligera dulzura natural derivada de la actividad enzimática y una miga más
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🥖Tritordeum Sourdough Bread with Scalded Flour and Malted Grain Recipe by Maioris Baker This formula combines Tritordeum flour, active Tritordeum sourdough, a hot flour scald, and rehydrated malted grain. The result is a loaf with enhanced moisture retention, mild sweetness from enzymatic activity, and improved crumb softness due to starch gelatinisation in the scald. PREP.
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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
