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Technique

Seth Klann

Our Mechanical Floor-Malter is a continuously moving circuit of grain inside a closed system. The Malter is not a gia...

Discover Our History (Part 3)

Seth Klann

Over the years, the Klanns have raised many crops: potatoes, alfalfa hay, radish seed, peppermint for oil, Echinacea,...

Discover Our History (Part 2)

Seth Klann

Seth Luelling, circa 1907, standing in his field of barley. We are still growing barley in this same field to this da...

Discover Our History (Part 1)

Seth Klann

Our family comes from a long, unbroken line of agriculturists, reaching back to the original Luelling \loo·ell·ing\ f...

Curious Lost History of Ah Bing and His Namesake Cherry

Seth Klann

There’s a timeless quality to the godfather of the Bing cherry. A quick Google of Henderson Luelling reveals a portra...

Drew Beechum (Experimental Brewing) Taste Tests Mecca Grade Malt

Seth Klann

Drew Beechum (Experimental Brewing) Taste Tests Mecca Grade Malt

Artisanal Malt, the Next Big Thing in Craft Beer

Seth Klann

Jeff and Patrick discuss the next big thing in craft beer ingredients, artisanal malts. They discuss the techniques, ...

Barley, Malt, Beer and Flavor

Seth Klann

By: Dr. Patrick Hayes for the April 2017 Oregon Wheat Magazine "In companion experiments, sensory panels at the Canad...

Malt is the New Hops

Seth Klann

By: Parker Hall, Willamette Week That's what it takes to stand out in today's market. And Mecca Grade doesn't come ch...

Malt- The Meat in Your Beer

Seth Klann

"If hops were salt and pepper, malt would be the steak."In case you were curious about the relative importance of eac...

Madras farm banks on craft brewing with malt: Malted barley adds distinctive flavor

Seth Klann

In the brewing world, hops tend to overshadow their teammate malt in the flavor category. Brad Klann and his son Seth...

Oregon's Terrior Triangle

Seth Klann

"That's what I'm excited about," tells Klann. "Getting back to less ingredients, better ingredients, and more flavor....
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