Hunter Pale Ale
In 1959, a new variety was bred by the department of agriculture in Dublin, called ‘Hunter,' named after the famous breeder Herbert Hunter. It had a strong non-breaking straw and higher yielding strain increasing its popularity with farmers. By 1963, 50% of the malting barley acreage was sown with Hunter and figures from the department of agriculture show ‘Hunter’ accounted for 75% of Irish malting barley purchases by 1966. Hunter’s dominance of the Irish malting barley industry continued up until 1978-1979. Minch Malt, Ireland's oldest and largest malting company, resurrected this nearly extinct varietal over 4 years to produce Hunter Pale Malt, a one-of-a-kind heritage malt with a deeply embedded history in Irish terroir and brewing.
Prairie Malt
Every Prairie Malt malt is produced in Biggar, Saskatchewan, where barley is synonymous with the landscape, the local economy and the culture of the region. We source CMBTC (Canadian Malting Barley Technical Centre) approved barley varieties like CDC Copeland, AAC Synergy, AAC Connect and CDC Fraser to produce all of our malts.
FAQs
If you’re trying to find out more about Prairie Malt products and services, browsing common questions on our FAQs page is a great place to start.
We store and ship our entire catalog of packaged malts and adjuncts from our own network of 7 warehouses across the United States. We also ship malt in bulk trucks from our cross-continental network of 10 transloads. In certain metropolitan areas we partner with local distributors to make deliveries of bagged malts even faster and more affordable than conventional LTL deliveries. Regardless of your location or needs, we can be sure to deliver. Contact us at sales@prairiemalt.com to learn more.
Our team is committed to providing you with the most up-to-date information about existing orders. Reach out to one of our Prairie Malt account executives or contact us for questions about your order.
For best results, store your malted grains in a dry, climate-controlled environment with temperatures in the range of 50°F to 70°F. Transfer any unused grain into a sealed, airtight container to preserve freshness and prevent contamination. You can store uncrushed grain for up to a year under these conditions.
We recommend that all product that is received as milled or crushed directly by us at Prairie Malt be used within 30 days of receipt.
Still have questions?
Despite our best efforts, you experienced some problems with your malt or its delivery? Please reach out so we can help you and resolve the issue.