About Briess: News
Have a Ball at Briess(tm) Winner
produces 'Ska's Natural Elation Malt'
January
16, 2007--On December 12 Brad Stillmank, brewer at Ska Brewing Company in
Durango, Colorado, cashed in his grand prize as winner of the Have a Ball at
Briess(tm) contest when he roasted a caramel malt in a traditional K-Ball
Roaster at the Briess malthouse in Chilton, Wisconsin. Brad, who was assisted in
the production by co-worker and Ska Head Brewer Jeff Ogden, named the
once-in-a-lifetime production Ska's Natural Elation Malt. It is a USDA certified
organic malt.
Ska Brewing Company is incorporating the unique specialty malt in a single-batch
"Double Chocolate Stout" beer. Made with 100% organic malts, the beer is the
second beer in Ska's "Local Series" which is available in the Durango area. It
is being released on February 2.
Organic Ska's Natural Elation Malt is an intensely roasted caramel malt with a
sweet, complex, caramel character and some darker sugar notes. It will
contribute a nice orange color and can be used in any style of beer using a
caramel malt but looking for a complex character. Only 750-pounds of Organic
Ska's Natural Elation Malt were produced. A limited amount of this USDA
Certified Organic Malt is available by contacting Briess Division Managers Penny
Pickart (East) or David Richter (West) at Briess Malt & Ingredients Company,
920.849.7711.
The first ball roasters for grain were produced by German-based G.W. Barth
Company in 1891. Briess installed several ball roasters, dubbed K-Ball Roasters,
in its Chilton malthouse between the years of 1959-1965. They were used mainly
in the production of roasted caramel-style malts. Today, more efficient drum
roasters have replaced the ball roasters at Briess. The K-Ball Roaster was
brought out of retirement for The Have a Ball at Briess(tm) Contest to celebrate
the 130th anniversary of Briess Malt & Ingredients Company.
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