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