MattHollingsworth
Well-Known Member
So, I have been heading up to Slovenija to buy grain from a brewer up there. Tasty grain too, pale malt from Castle Malting in Belgium.
But I'm finally going to buy some local grain on Friday, grown in Slavonija, the eastern, flat, grain growing region of Croatia. I'm friends with some homebrewers here and some of them make very tasty beer, so I figured it was time to try the local grain. So, just called them to verify their location and the cost and it's 250 kunas for a 110 pound bag of Pils malt. This equates, at the moment (the dollar's fluctuating a lot lately) to just under $42 for 110 pounds of grain, or 38 cents/pound. That's amazing! I don't remember ever paying that low of a price even a dozen years ago in the States.
It sorta makes up for all the nonsense I have to go through with customs on some of my mail order stuff I've been doing for hops and other stuff....
I'll be trying out that grain in about 11 days on a Belgian Strong Dark Ale using the Chimay yeast, some proper liquid Belgian Candi Sugar directly from Belgium, and various other stuff. I'll be able to rack it to secondary (yeah, using a secondary on this one, though I don't usually) just before we head to the sea for a month away from home. So, my patience won't be tried while it's in secondary as I won't even be here.
But I'm finally going to buy some local grain on Friday, grown in Slavonija, the eastern, flat, grain growing region of Croatia. I'm friends with some homebrewers here and some of them make very tasty beer, so I figured it was time to try the local grain. So, just called them to verify their location and the cost and it's 250 kunas for a 110 pound bag of Pils malt. This equates, at the moment (the dollar's fluctuating a lot lately) to just under $42 for 110 pounds of grain, or 38 cents/pound. That's amazing! I don't remember ever paying that low of a price even a dozen years ago in the States.
It sorta makes up for all the nonsense I have to go through with customs on some of my mail order stuff I've been doing for hops and other stuff....
I'll be trying out that grain in about 11 days on a Belgian Strong Dark Ale using the Chimay yeast, some proper liquid Belgian Candi Sugar directly from Belgium, and various other stuff. I'll be able to rack it to secondary (yeah, using a secondary on this one, though I don't usually) just before we head to the sea for a month away from home. So, my patience won't be tried while it's in secondary as I won't even be here.