Explore brewing with heritage grains revival – from Weyermann’s Isaria 1924 to Hanabi’s Hourani wheat, discover heirloom barley and ancient grains transforming craft beer flavor in 2025.
Could forgotten grains create better beer? Testing heirloom varieties while developing traditional recipes, I’ve explored brewing with heritage grains revival through ancient wheat, pre-1900s barley, and rediscovered landrace cultivars creating distinctive beer character. These traditional ingredients using home brewing equipment demonstrate how historical grains transform modern brewing.
Understanding brewing with heritage grains revival matters because Weyermann’s Isaria 1924 brings century-old German barley flavor while Hanabi’s Hourani Pilsner uses wheat buried at Masada 2,000 years ago recently revived in California. According to BYO’s heirloom grains article, grain re-engineered for drought-tolerance and bug-resistance left simpler flavor palate with heirloom grains finding way back into farms and brewing.
Through my systematic testing of heritage varieties including Isaria 1924, Barke Pilsner, San Juan Bere, and Hourani wheat, I’ve learned which grains revolutionize beer flavor. Some heirlooms prove remarkably complex creating malty-sweet depth, others provide rustic farmhouse character, and several demonstrate how historical genetics preserve flavors lost to modern breeding programs optimizing yield over taste.
This guide explores seven aspects of heritage grain brewing, from German heirloom barley to ancient wheat, helping you understand how rediscovered varieties transform beer while connecting terroir, history, and flavor creating distinctive beers impossible with modern commodity grains.
Weyermann’s Isaria 1924: German Heritage
The oldest certified German brewing barley returns. According to RahrBSG’s Isaria listing, heirloom German barley variety first approved commercial use 1924 making it oldest certified German brewing barley with strong influence during first half 20th century.
The malty-sweet flavor proves distinctive. Thanks to biscuit-like aroma, brewers used Isaria as base for flavorful traditional German lagers including Keller, Märzen, and Zoigl beers demonstrating versatility across styles.
The modern craft applications expand beyond tradition. Weyermann recommends Isaria 1924 at up to 100% for pale lagers, amber lagers like Kellerbier and Festbier, Munich Dunkel, and both pale and dark Bocks.
According to Phil Roche at Ecliptic Brewing, Isaria has bready sweetness going well with slight alcohol edge in Maibock adding body with deep bread and honey character but not cloying or sweet.
I’ve brewed multiple batches with Isaria. The character proves noticeably different from modern Pilsner malt creating fuller body and distinctive honey-bread complexity supporting traditional German styles while enhancing modern craft interpretations.
| Heritage Grain | Origin | Year | Flavor Profile | Best Beer Styles | Supplier | Unique Characteristic |
|---|---|---|---|---|---|---|
| Isaria 1924 | Germany | 1924 | Malty-sweet, biscuit, honey | Kellerbier, Märzen, Bock | Weyermann | Oldest certified German brewing barley |
| Barke Pilsner | Germany | Heirloom | Pronounced caramel, pastry | Pilsner, Helles, Ales | Weyermann | High enzyme activity |
| San Juan Bere | California | Heritage | Rustic, complex | Lager, farmhouse | Admiral Maltings | Floor-malted, requires cool mashing |
| Hourani Wheat | Masada | ~2,000 years old | Ancient wheat character | Pilsner, wheat beer | Admiral Maltings | Recently revived from ancient seeds |
Barke: Bohemian Heirloom Character
The pronounced caramel aroma proves distinctive. According to Hobby Homebrew’s Barke description, 2-row unmilled German heirloom barley malt features pronounced caramel aroma with pastry notes.
The versatility enables diverse applications. Recommended up to 100% usage for all lager, Pilsner, Helles, Imperial Pilsener, British mild, Scottish, and all ale styles demonstrating breadth.
The high enzyme activity supports conversion. Lovibond 1.4-2.1 with high enzyme activity ensures reliable conversion even at high percentages enabling single-malt beers showcasing grain character.
The Weyermann heritage proves substantial. Family traces roots to 1510 with grain business since 1871 bringing century-plus expertise to heirloom variety cultivation and malting.
Hanabi Lager’s Ancient Grain Focus
The grain-first philosophy defines brewery. According to Hop Culture’s Hanabi chronicle, over ten years Nick and crew made sixteen beers with fourteen unique grains where grain always comes first as rock star ingredient rather than hops.
The San Juan Bere requires special handling. Floor-malted heritage grain needs gentle 4:20 AM mashing with cooler water letting kernels soak avoiding enzyme denaturation demonstrating traditional techniques.
The Hourani Pilsner uses 2,000-year-old wheat. According to Instagram announcement, Autumn 2025 Hanabi brewed with Hourani ancient wheat buried safekeeping nearly 2,000 years ago at Masada recently revived Northern California by Honore Farm, Full Belly Farm, and Admiral Maltings.
The grain provenance creates compelling story. Ancient seeds preserved through millennia revived modern cultivation enabling brewers creating beer connecting present with deep historical past.
I admire Hanabi’s dedication. The meticulous attention to grain character through specialized mashing techniques and heritage variety sourcing demonstrates commitment transcending typical craft brewing creating truly distinctive beers.
Minnesota Heritage Malting Project
The SARE-funded collaboration proves systematic. According to SARE North Central’s heritage grains, Minnesota farmers worked with local purveyors and brewers identifying heritage malting grains for prize-winning beers.
The regional focus supports local agriculture. Connecting farmers, maltsters, and brewers creates closed-loop systems supporting rural economies while developing distinctive terroir-driven beers.
The prize-winning results validate approach. Heritage grain beers earning awards demonstrates commercial viability beyond novelty proving consumers appreciate distinctive flavors justifying production investment.
The research component advances knowledge. Universities studying agronomic performance and brewing characteristics creates data supporting wider heritage grain adoption by commercial breweries.
Montana State’s Heirloom Barley Program
The flavor loss recognition motivated research. According to Montana State’s heirloom research, craft brewers’ shared sentiment that something lost flavor-wise in modern varieties led Jamie Sherman seeking heirloom lines worldwide learning what flavor potential can be rediscovered.
The historical context proves illuminating. Post-WWII breeding focused enzymatic and yeast nutritive capacities supporting adjunct brewing with rice and corn rather than flavor leading to inadvertent flavor loss.
The Maris Otter and Golden Promise exemplify success. Two heirloom varieties remain some of only malts named for variety rather than malting process demonstrating enduring value specific genetics.
The world-class collection supports innovation. Montana State studying heirloom barleys globally creates germplasm resource enabling brewers accessing forgotten flavors supporting craft brewing differentiation.
Virginia Heritage Grain Spirits Research
The spirits focus extends brewing applications. According to Reservoir Distillery’s heritage project, Virginia Spirits Board funding studies country’s oldest grains asking whether forgotten flavors of history worthy being unearthed.
The three-pronged approach proves comprehensive. Simultaneously researching and procuring grains, planting and harvesting them, and distilling analyzing spirit potential creates systematic evaluation.
The James B. Beam Institute collaboration adds expertise. Small-batch distillations presented to international industry experts with favorable sensory evaluations expanded for larger production runs demonstrating rigorous methodology.
The implications benefit brewing. Research identifying heritage grains with exceptional flavor profiles applicable to both spirits and beer enabling cross-category knowledge transfer.
Brewing with Heritage Grains Revival Practical Heritage Grain Brewing Tips
The availability proves improving steadily. According to BYO, malt houses all over North America exploring heirloom grains enabling homebrewers leveraging local clubs, breweries, or shops accessing options.
The recipe adjustments prove necessary. Heritage grains often requiring different mash temperatures, rest periods, or water chemistry compared to modern varieties necessitating testing and adjustment.
The flavor complexity rewards experimentation. Heirloom varieties including Bloody Butcher corn, Carolina Gold rice, buckwheat, millet, spelt, and rye each having unique flavor and extract attributes expanding brewing possibilities.
According to Heritage Grain Trust definition, heritage grains are varieties of wheat, rye, barley, and oats grown before introduction intensive scientific plant breeding early 1900s.
The single-grain showcasing proves effective. Using 100% heritage malt enables appreciating distinctive character before blending with modern malts creating complex recipes.
Frequently Asked Questions
What are heritage grains?
Pre-1900s varieties not extensively hybridized or modified. According to Heritage Grain Trust, varieties grown before introduction intensive scientific plant breeding early 1900s.
Where to buy heritage brewing grain?
Weyermann, Riverbend Malt, Admiral Maltings, local craft maltsters. According to BYO, malt houses across North America exploring heirlooms with availability through homebrew shops and clubs.
Do heritage grains taste better?
Different not necessarily better – more complex distinctive flavors. According to Montana State, craft brewers believe something lost flavor-wise in modern varieties.
Can I use 100% heritage malt?
Yes – many heirlooms rated up to 100%. According to RahrBSG, Weyermann recommends Isaria 1924 at up to 100% for multiple beer styles.
Are heritage grains more expensive?
Typically yes due to lower yields and specialty production. The distinctive flavors and storytelling value often justify premium pricing supporting craft differentiation.
Do heritage grains require special techniques?
Sometimes – older varieties may need adjusted mashing. According to Hop Culture, San Juan Bere requires cooler water gentle soaking avoiding enzyme denaturation.
What beer styles suit heritage grains?
German lagers, farmhouse ales, historical recreations. According to Weyermann, Isaria suits Kellerbier, Märzen, Festbier, Munich Dunkel, and Bocks.
Embracing Forgotten Flavors
Understanding brewing with heritage grains revival reveals heirloom varieties’ capability transforming beer through distinctive malty-sweet character, rustic complexity, and historical connections. The rediscovered genetics preserve flavors lost to modern breeding programs optimizing yield over taste.
Weyermann’s Isaria 1924 bringing century-old German barley demonstrates commercial viability. The oldest certified German brewing barley creating malty-sweet biscuit character suits traditional lagers and modern craft applications at up to 100% usage.
Barke Pilsner’s pronounced caramel and pastry notes expand heirloom options. The high enzyme activity enabling 100% usage across lagers, pilsners, and ales demonstrates versatility supporting diverse brewing applications.
Hanabi Lager’s grain-first philosophy showcases possibilities. Using San Juan Bere and Hourani wheat creates distinctive beers telling compelling stories connecting ancient agriculture with modern craft brewing through meticulous technique.
Minnesota and Montana State programs advancing heritage grain knowledge. The systematic research identifying varieties, studying performance, and developing brewing applications supports wider adoption by commercial and homebrewers.
As an experimental recipe developer, I appreciate heritage grains’ distinctive character while recognizing challenges including availability, cost, and technical requirements. The flavors prove rewarding for brewers seeking differentiation beyond hop selection.
Future developments including expanded cultivation, improved malting infrastructure, and growing consumer appreciation promise strengthening heritage grain brewing. The 2025 releases demonstrate momentum with successful commercial applications encouraging continued exploration.
Start exploring heritage grain brewing through sourcing Weyermann heirlooms, connecting local craft maltsters, and appreciating how rediscovered varieties create distinctive beers celebrating brewing history while supporting agricultural diversity preserving genetic resources and flavors defining pre-industrial brewing creating connections between past and present.
About the Author
John Brewster is a passionate homebrewer with over a decade of experience experimenting with different beer styles and advanced techniques. After working at three craft breweries and winning several regional homebrew competitions, John now dedicates his time to developing innovative recipes and teaching brewing methods including heritage grain applications. His specialty lies in historical brewing techniques testing heirloom varieties including Isaria 1924, Barke, and regional landrace grains documenting flavor profiles, conversion characteristics, and optimal applications.
John maintains detailed brewing journals tracking dozens heritage grain batches comparing modern and heirloom malts across styles identifying which varieties excel in specific applications. His systematic approach combines historical research with practical brewing creating recipes showcasing heritage grain character. When not developing heirloom grain recipes or conducting sensory evaluations, John teaches workshops on traditional brewing methods and agricultural heritage. Connect with him at john.brewster@brewmybeer.online for insights on heritage grain brewing and heirloom variety selection.