10 Sep
2010
10 Sep
'10
6:47 p.m.
Cargill Malt and club member Jim Hoeft have donated a partially full bag of Dingemans
Belgian roast wheat. I'll bring the bag to the meeting and people are free to grab
some. I'll bring sandwich bags; bring bigger bags if you want more.
This is a classic malt for dunkelweizens. It also could be nice in a stout or any beer
that has roast character.
It's rare to find real Dingemans in the Twin Cities. Unfortunately, the default
Belgian malt tends to be from Castle, which typically uses feed-grade (non human
consumption) grain. I don't think I've ever seen roast wheat under any brand
locally.
Paul