How brewing young barley makes our beer more sustainable. With Erik Lund.
Brewing with young, un-ripe barley, might result in new interesting aromas and nutrients but also in a more sustainable beer. It will, in fact, allow us to use barley grown in Nordic countries where it doesn’t ripe naturally. Follow our Head Brewer in this one of a kind experiment. It all comes from beer.
JOIN OUR FREE NEWSLETTER
Remain an expert and save time ? Take few seconds to complete the registration form. Click here !
