meccagrade said:
I am the owner, farmer, and maltster at Mecca Grade Estate Malt.
Welcome! And thanks for chiming in! I've done my best to represent what has happened with this malt, so far. It's great to hear from the source.
I've been intentionally vague describing the "Mechanical Floor-Malting" process because it is proprietary, and does not use any mechanical augers to turn loosen the grain bed. In fact, we are the only ones malting grain this way, and know that it greatly improves the quality and consistency of our product.
That's good to hear. I hope you also noticed the paragraph preceding my comment, which dealt with taste. After all, that's the important concern, isn't it?
Those of us interested in new products are also interested in the techniques used. Being vague is perfectly acceptable, the Belgian Trappist brewers have been very good at it for a long time. Perhaps a better phrase is capable of communicating your unique process? I've heard the phrase "Mechanically Floor Malted" more than a few times over the last two decades and augers are the typical tool.
No matter what, your innovation and contribution to better beer flavor is very welcome.
As a startup craft malthouse, we knew there was no way we could compete with larger malt houses on price, nor would we want to.
Well, here is a place where we might disagree a little. And I surely wish we could discuss this over a pint.
8)
Price pressure is felt in all products, including malt. Perhaps that's not a market force you're feeling, though? If I'm informed correctly, you have buyers ready to purchase nearly 100% of your 2016 crop. If that's true, of course take it! You have every right to sell for as much as the market will bear.
Unfortunately, most breweries have market price pressure in spades. We all want to make something unique, and certainly malt choice is highly involved with that. So, maybe the proper comparison is against other varietal base malts.
The (apparently non-negotiable price) I've been made aware of is 35% more than Glen Eagle Maris Otter (Floor Malted, too), one of the most expensive base malts available. Compared to just that malt, Meccagrade Full Pint adds more than $12 to each keg for a standard craft beer of ~6% abv. Since I have to make 3x to 4x that cost back to be profitable, that would make my cost to a retailer quite a bit higher than my competitors.
If the flavor justifies the cost, then I'm in. Being an early adopter of a new malt is a gamble, but if the taste sets a brewery apart in a meaningful and consistent way, it's a good bet.
OTOH, I still have to be able to afford new tanks in order to grow, and the difference in your malt cost vs. GE Maris Otter adds up to a new tank as fast as 18 batches. That's a real dilemma, especially since the brewery I'm testing the malt for is in Oregon and WANTS to use your malt as their house base grain.
Brewers will soon have access to some extraordinary varieties that have been bred specifically for craft beer.
<snip>
...but through the work of craft maltsters along with universities and breeders taking a risk on some of these oddball varieties, we are working to unlock an untapped world of flavor.
Your point is well made by the availability of Maris Otter (which you mentioned), Optic, Halcyon, Golden Promise and several other varietals already on the market.
There is a place for high end base malt varietals, IMO, and it has a lot of potential yet to be explored.