PROCESS 1-day steep -> 3-4 day germination -> 34h kiln -> cured at 83°C
A hybrid developed in the 19th Century, triticale behaves like wheat while adding the rustic, savory notes more commonly associated with rye. This produces superb texture beers with just a slight savory undertone. Its extra-fibrous stock is also perfect for sour beers, allowing a more homogenous flavor development in barrels/foeders. Because triticale becomes fragile when wet, it requires gentle handling, which is one of the reasons large malting operations don’t like to mess with it. If they only knew its deliciously peach-like scent when it’s germinating!