InThe Sourdough School: The Ground-Breaking Guide to Making Gut-Friendly Breadby Vanessa Kimble, readers will learn to master the art of sourdough from the expert herself. Kimble uses the teachings ...

American whiskey has been flirting with smoked grains for years—peat‑smoked bourbons from Brooklyn, smoked‑malt single malts from the Southwest, on‑farm smoked barley from Nevada. But Kentucky ...

Cocktail Queries is a Paste series that examines and answers basic, common questions that drinkers may have about mixed drinks, cocktails and spirits. Check out every entry in the series to date.

A new economic study shows the potential for an ancient process to develop new domestic demand for rice and offset declining exports. That process is malting, which has been around for millennia but ...

Here’s a tasty tale of what happens when brewers partner up with a genius baker and a forward-thinking grain farmer. The Grain Shed in Spokane, Wash., has created a vertically integrated system that ...

HADLEY – Tucked away inside an ordinary garage in a quiet residential neighborhood is what Andrea Stanley hopes is the start of a beer revolution. “It’s kind of loud in here,” Stanley said as she ...

When beer lovers in the Inland Northwest order a pint at a local craft brewery, they might not realize the grains used to make what's inside their glass were probably not only grown nearby but also ...

Microscopic signatures of malting could help reveal which prehistoric people had a taste for beer. Malting, the first step in brewing beer, erodes cell walls in an outer layer of a grain seed, called ...

The release uses a mashbill centered on mesquite-smoked malted barley and was aged for more than six years before bottling.