Join me as I sit down with Brent Manning, co-founder of Riverbend Malt House, to uncover how two self-described "sustainability geeks" learned the science of malting, helped support the rise of "Beer City U.S.A.," while starting humbly with a one-ton floor malting setup in Asheville.

We'll dive deep into the mechanics of malting, from steeping and germination to kilning, and explore how subtle adjustments at each stage can dramatically shape flavor. Brent also breaks down the divide between brewers' and distillers' malts, and how Riverbend is working to close that gap by developing grains that deliver both high enzyme potential and rich, distinctive character.