The new Tritordeum malt is unique. Given its functional properties, the Tritordeum malt can partially or totally replace any other malt. The beer brewed with Tritordeum has a dense and thick foam, and a refreshing taste. Juan Galvañ, from the Grannaria Maltery points out that Tritordeum “has a high extract performance, an extraordinary enzymatic power and very low viscosity”.
Tritordeum is cultivated in sustainable production regimes in Spain, through organic, local farmers under contract, and is processed into malt by a regional factory. The whole value chain is traceable from seed to beer. All participants in its organic, fair and traceable supply chain benefit from stable prices and better margins. Further, local brewers are now able to produce beers that have never been brewed before and which are different from any other beer in their product range. In other words, they can stand out with Tritordeum!
Tritordeum malt can be used as an innovative ingredient in bread making. Thanks to its origins, a natural cross between durum wheat and wild barley, the composition of Tritordeum gluten differs from that of wheat. Tritordeum breads contain 49% less “indigestible” gliadins related to intolerances and coeliac diseases than wheat. Therefore, this can be an alternative for people suffering from non-celiac gluten sensitivity. Due to this reduced amount of gluten related proteins, Tritordeum malt is very digestible and suitable for people who would like to reduce their general glute intake.