Raw Barley Project - Introduction

 

Across the world beer has been brewed using Malted Barley for at least 6,000 years. Raw grains have historically been used in brewing alongside malted barley: traditional Belgian witbiers have used a portion of unmalted wheat or smaller amounts of unmalted barley. In the England during the 18th & 19th centuries brewers would use unmalted grains to reduce tax costs following the 1697 Malt Tax. Some medieval European Gruit ales also would use a mix of raw and minimally processed grains alongside a mixture of herbs and spices instead of hops. However I have yet to find many examples of the exclusive use of unmalted barley to replace the base malts, typically making up the largest portion of dry ingredients of a beer.

In 2024 I began working with local growers, researching and experimenting with the use of raw, unmalted barley in our beers, even creating the first trial batches of a 100% Cornish Raw Barley lager! I still have some way to go before these new beers are ready for a full size brew but I am almost there with the process. I can’t hold back my excitement for this project any longer so felt the need to overshare. I really want to bring everyone along for the rest of the journey, I want to explain what I’ve been up until now and explain why this has become so important for the brewery.

The aim from the outset has been to create a product that reflects the landscape that they have been created from and in, much like wine and its terroir. The brewery’s Native Beer series of wild fermented beers using unique cultures of yeast and friendly bacteria from the Cornish landscape was the starting point and this is the next logical step I am taking to make beer with its own unique terroir.

The UK has a rich tradition of farming. This deep rooted expertise has been passed down through generations, shaping the agricultural landscape as we know it. Over 70% of the Cornish landscape is farmed making it a critical part of life here, with countless small family farms making up this percentage. Small-scale family farms play a crucial role in the legacy of UK farming, not only preserving traditional farming methods but also contributing to local economies. Supporting these farms is vital, as they maintain biodiversity, offer high-quality produce, and promote sustainable practices.

I have always dreamt of driving Castle Brewery towards a modern Farmhouse brewery reminiscent of the traditions instilled by the Belgian and French farmhouse breweries. Small, family-run breweries directed by the passing of the year and utilising local ingredients, brewing beers that reflected their environments and the seasons. Connection between farming and brewing was essential, something that has been slowly eroded in modern beer, not only beer but food and drink as a whole. Modern produce lacks the provenance I yearn for. I am hoping that this project starts to shine a light on beers unique connection with land and farming, giving the people who enjoy our beer a greater appreciation of where the ingredients in our beer come from and the hard work and dedication people have put into growing these ingredients from the soil. 

Over the next few weeks I will be sharing more about the research and beer development we have been conducting at the brewery over the past 6 months or so. I’ll be diving into some of the science, the history and ultimately where we plan on taking this project. I am super excited about what is to come and I am hoping many of you will follow us on this journey!

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