Gilbertson & Page
offers a unique malt service to the brewing industry. The company purchases
two-row white Harrington malt from Canada Malting Co. (Toronto, Ontario,
Canada) and then applies a special proprietary toasting process used by
no other malt company. The company describes its method as nontraditional
torrification using fully-automated, infrared electric multitoasting applications
in place of hot air or ceramic flame heat. Treated malts exhibit a taste
and color unlike those of other malts. Gilbertson & Page's products are
particularly distinguished by their lack of bitterness, thereby leaving
the door open to the full use of hops in a smooth-tasting flavor environment
that doesn't force hop resins to compete with the bitter effects of burnt
grain. The company also torrifies many unusual, off-the-wall specialty
grain adjuncts, including several wheats, on a more private basis.
Though Gilbertson & Page is in its 18th year of
business, it represents a fairly recent technology transfer into the
brewing industry. The company is currently interested in expanding its
services among entrepreneurial brewers seeking new originals or willing
to up-grade their ingredients to an innovative alternative.
Toasting of the following products is performed
at Gilbertson & Page's facilities in Fergus, Ontario, Canada. As new
products to the industry, the extent of their uses remain to be discovered.
Brown Toast: A fully malted product that
the company subjects to electrothermal triple toasting for varying effects.
It is designed to contribute a highly toasted chocolate flavor devoid
of bitterness. For brown ales, use for 10-15% of the total grist. For
dark amber and dark beers and ales, use for 10-20% of the total grist.
Toffee Toast: A fully malted product that
the company subjects to additional processing. It is designed to contribute
a unique mild sweet flavor and added color. For lagers, ales, wheats,
and Belgians, use for 10-30% of the total grist.
OIO torrified barley flakes: Made of food-grade
barley sourced in Canada, this product is used to improve the amount
of foam and head retention and can also lend beers a toasted flavor
when used as a substitute for malt. The barley is popped during toasting
and immediately flaked while in a plastic state. Hulls are not broken
(as they are in malt) during the flaking process, resulting in improved
mash filtration and a cleaner, clearer wort for improved flavor stability
and clarity. Can be used with all beer types and styles. For single-infusion
mashing, use barley flakes for up to 20% of the grist; for step-infusion
mashing, use for up to 50% of the grist (recommended usage starts at
10%).
OIO torrified soft wheat: This product is
made from a soft white wheat sourced from either the American Pacific
Northwest or Alberta, Canada, where crops aren't troubled by Fusarium
head blight. In disease-free years, grains may be sourced from Ontario,
Michigan, or New York. The product contributes a creamy smoothness to
mouthfeel and a light mild roast vanilla flavor that mellows other harsh,
raw, biting tastes for an overall reduction in bitterness. The product
improves head retention and lacing effects. Can be used with all beer
types and styles. Recommended starting usage is 5%; some beers can go
to 12%. This product can also be used in 100% wheat beers if used in
the 25-35% range.
