Inside: Sixpoint Craft Ales

The Grain Room

This sack of wheat—Glen Eagles, from Scotland—makes the bases of their Sweet Action, Righteous Ale, Bengali Tiger and Brownstone beers. The wheat tastes nutty, tart, peanutbuttery. Or maybe it was the rye that tasted peanutbuttery? We ate probably too much of it.

Anyway, the usable part of the grain is its sugary insides, and to access the sugar you have to first malt the grain (wet it, then dry it quickly)—a process that turns hard wheat brittle, crunchy and usable. And once it's crunchy enough, you can run it through a mill to remove the unusable golden husks.