Local Pale vs. shipped Marris Otter

[burkecw]

So I need some opinions.

I'm planning on brewing a strong English-style Barleywine in a few months, planning on getting a full sack for better pricing, and was wondering what the best course of action might be to get the best malt flavor:

Go with the very local Valley Malts 2 row pale or with shipped Marris Otter from 50poundsack.com.

im looking at $100/ 50# for the local 2 row and $80 for the marris otter.

thoughts on which might give a better flavor and would the price differential be worth it.

thanks

 

[paraordnance]

I vote MO any day of the week, $100 for a local sack of pale malt is a rip off. I get them for $25

Sent from GT-I9100M

 

[Reelale]

Yes, MO for English styles for sure. It's a UK malt, and it lends a slightly bready, biscuity flavor.

 

[Golddiggie]

Another vote for MO.. I would also see if there's any group buys going on before you brew the batch. You should be able to cut the cost of the sack of MO almost in half that way.

I was able to get a sack (two actually, but had to unload one due to the LL) for around $40 earlier this year.

 

[blizzard]

Ditto on the MO. I buy and use local malt - I get it for about $40/sack and I know it's top quality - but I also buy MO when it's called for.

 

[jfr1111]

Marris Otter hands down. You could brew your barleywine with 100% Marris Otter and have it turn out fabulous: it has far more "character" than your average 2-row.

 

[Bierliebhaber]

It seem that most of the replys have not really considered appropriateness of the malts to the recipe. For the Eng. BW you would get a better malty flavor from the MO. As the link to the organic malt states, it is their base malt that contributes MILD malt flavor. The two are not comparable in price or flavor range (note, however, the small print on the site that they have price breaks for orders over 25 lbs and also 50, 100, etc.). If you're going on a balance of flavor and price, I would check out Great Western's NW Pale malt. It's malted to resemble English pale malts (MO). I love the stuff and get it for less than $30 a bag. I have noticed very little difference to MO. In fact, on several brews I have made with the NW Pale a pint will fill an entire room with a wonderful malt aroma...perfect for an Eng. BW.

 

[JonK331]

The local malt looks really good to me. Also, $2 is the per lb price, have you inquired about a bulk discount?

 

[Bob]

I did read that link and I don't care for all that organic crap which is hardly any different from regular stuff. I buy my malt from local malster who purchases barley from farmers in Alberta, so its as local as it gets. Not sure if you read my post or location before posting your stupid reply. I don't see a point to pay double for something just because "its different". I make decisions based on quality, availability and price.

I see: With you it's price, because your ranking price behind quality and availability rings false when you refer to products as "crap" and pricing that doesn't meet your Wal-Mart expectations as a "ripoff".

Some people might disagree with your opinion about not paying for what they consider a higher-quality, desirable product. To imply that they are (or explicitly call them) "stupid" while you blithely dismiss the product because you "don't see a point" is arrogant and offensive.

I make decisions based on what I think might work best in my beer, or make a more interesting beer than I might otherwise have. Price is a good way toward the bottom of my concerns with ingredients. Quality and supporting local small business ranks far and away above that.

Cordially,

Bob

 

[fastricky]

I had some Valley Malt's cherrywood smoked malt and it was real nice stuff... gonna inquire about the other stuff too...

 

[heywatchthis]

I think that a couple of people in this chain are totally de-railing the conversation.

OP:

For me, the difference in 80 dollars and 100 dollars isn't enough to say, "buy the cheap one". You absolutely need to let the style of beer you brew dictate which malt you buy. If you tend to brew American style beers, then the local 2-row is more appropriate. If you brew maltier beers, or like a stronger malt backbone in the beers you make, then go with the MO.

And I'll +1 on the "organic"...these days its just a new word for "expensive". There are almost no regulations on what can be called organic.

 

[MalFet]

I've had some great (and a few not so great) experiences with local malts. Sometimes, you find some really interesting stuff. MO will give you a good, solid, standard barley wine. With the other stuff, who knows? Could be mediocre, but it could be your new favorite. Do you feel like experimenting? Or going with something tried and true?

I'll +1 on the "organic"...these days its just a new word for "expensive". There are almost no regulations on what can be called organic.

The label "organic" is highly regulated (in the US, at least) by the USDA. There are many, very specific regulations for certification, and the certification process is quite onerous. You might be thinking of terms like "natural", which are indeed unregulated. You can certainly feel that organic foods are not significantly different than non-organic foods in terms of health or environment impacts, but to suggest that there are few regulations on what gets called organic is incorrect.

Definitions and regulations here:
http://www.nal.usda.gov/afsic/pubs/ofp/ofp.shtml

 

[Bob]

If you tend to brew American style beers, then the local 2-row is more appropriate. If you brew maltier beers, or like a stronger malt backbone in the beers you make, then go with the MO.

That's not necessarily true. Yes, generally speaking Maris Otter has a more pronounced malt character than domestic plain-Jane "2-row pale". However, speaking hypothetically one might find a locally-produced malt that beats the husk off Maris Otter for bready, crackery flavor notes.

Further, can American beers not be malty? I realize that most people think American = HOPSbitterbitterbitter, but that's not true even half the time. Malty/American/Whatever can be brewed and brewed quite well indeed with what's to hand.

One wonders how historical English barleywine brewers - and ones who use such travesties as Golden Promise and European pils base malts to brew their barley-wines! - would deal with such sweeping pronouncements.

And I'll +1 on the "organic"...these days its just a new word for "expensive". There are almost no regulations on what can be called organic.

As MalFet has noted, you are misinformed.

Cheers!

Bob

 

[the_bird]

I haven't had a chance to try the local stuff yet, but an extra $20 (if there's no bulk discount) to support the tiny little maltster? Absolutely, I would pay that and give them a shot. It's the same reason I gladly pay more to my local homebrew shop than if I bought everything online, I really want the local shops to stay as a vibrant part of the homebrew community.

Soon as I'm through my sack of regular domestic 2-row, I'm going to get a sack of the Valley stuff.

And I really don't know what kind of characteristics the Valley stuff will give me, so it's hard to compare versus MO. But, I'd really like to find out.

 

[Pappers_]

Add me to the list of those who would try the local maltster. Artisanal quality, local and organic.

 

[Montanaandy]

I get as much as my grain locally as possible. My 2-Row is harvested in state and is the best that I have ever used (Malteurop out of Great Falls, MT). Very reasonable and very clean. It is as "local" as you are going to get in Montana.

 

[Golddiggie]

Buying locally made ingredients is all well and good... BUT, the OP was asking about for an ENGLISH barley wine recipe/brew... IMO, if you're going to brew an English style brew, use as many English ingredients as you can. Go for UK 2 row or MO, British crystal malts, English hops, and use an English yeast strain.

You can use the local, organic, grain for another brew.

BTW, at $2/#, it better be damned great grain... I'm getting ready to join Boston Wort Processors club, so that I can get in on the coming group grain buy (they do 3 per year)... I'll save the cost of membership in the first grain buy, so it's an easy choice... You might want to look for a similar group in your area (if the Boston one isn't close enough)...

 

[Germelli1]

I would also try the local maltster, but sure as hell not for a 50# sack! It is the classic situation of "Go with what you know is consistent, or try something out from a local guy" that I know I face every time I go to look for some craft beer.

Still, for that price, I am not sure I would try them at all.

 

[HOPCousin]

Valley Malt does a great job. They are about 10 minutes from here. They do in fact grow everything locally and organically.
No spraying petrochemicals which build up in the soil and end up in your beer causing neurological issues and who knows what. Also your not using the additional fuel to bring it over here.
They grow a lot of winter wheat and contribute to replenishing the fields.
It's a very small family run place.

Good people. I'm sure there are good people at MO as well