2015/4/6 13:32:36
内容摘要:Briess麦芽制造传统始于1876年,那年起谷物交易员Ignatius Briess 开始用那些生长在他祖国捷克斯洛伐克的肥沃的摩拉维亚山谷里的大麦制麦芽。

About Briess


135 Years in the Making

Making the industry’s best malts and brewing ingredients takes time. In our case…about 150 years. That's when the Briess malting tradition began, in 1876 when Ignatius Briess—a grain exchanger—began malting barley grown in the fertile Moravian valleys of his homeland Czechoslovakia.


做出行业最好的麦芽和啤酒酿造原料需要时间。对于我们来说已有约150年历史了。 Briess麦芽制造传统始于1876,那年起谷物交易员Ignatius Briess 开始用那些生长在他祖国捷克斯洛伐克的肥沃的摩拉维亚山谷里的大麦制麦芽。

Little did Ignatius know that his handcrafted traditions would cross the Atlantic to a small town in Wisconsin…to be handed down to generations of family members just as obsessed with quality malt as he was.

Ignatius 不知道他的手工艺传统将穿越大西洋在威斯康辛州一个小镇被一代又一代的家庭成员传承下来,他们像他一样痴迷于麦芽质量。

Today, Briess Malt & Ingredients Co. is a recognized leader in developing and producing handcrafted specialty malts for the American Craft Beer industry. Producing more styles of malt than any other malting company in the world, Briess sets the benchmark for unique flavor, color and performance in handcrafted specialty malts.


If you have time, check out our history. Better yet, check out our products. We know you’ll like them!




Ignatius Briess picked quite the year to start malting barley in Czechoslovakia. It was 1876 and Alexander Graham Bell had just been awarded the patent for the telephone in the United States. That year eight million visitors to the Philadelphia Centennial Exposition witnessed innovations ranging from the typewriter to Heinz Ketchup. From 1860 to 1890, in fact, a record-setting 500,000 patents for new inventions were issued in the United States, leading then-Patent Office Commissioner Charles Duell to make his famous misquote, "Everything that can be invented has been invented" in 1889.

Ignatius Briess,1876年在捷克斯洛伐克开始用大麦酿啤酒。这年亚历山大·格雷厄姆·贝尔刚刚被授予电话专利。同年,八百万游客来到费城百周年博览会亲眼见证各种创新发明,种类从打字机跨越到亨氏番茄酱。事实上,1860年到1890年创纪录的50万项新发明专利在美国被发表。这引出了1889年专利局局长查尔斯•杜埃尔的一句著名误引“一切可以被发明的都已被发明”

The age-old process of malting barley for beer seemed to stand in stark contrast to the industrialization of the Gilded Age.


But Ignatius Briess was a visionary who knew something about both the world's passion for beer and grain. He understood the need for a constant supply of high quality malt for beer. And, being a grain trader in Moravia, Czechoslovakia, he was also keenly aware of the opportunity that lay in the abundant barley fields of his country.

Ignatius Briess是一个有远见的人,深知全世界对于啤酒和粮食的热情。他明白需要不断提供高质量的麦芽啤酒。在捷克斯洛伐克的摩拉维亚作为一名谷物交易员,他也敏锐地意识到机会就在国家辽阔的大麦田中。

Like his counterparts in America who were designing light bulbs and motion pictures, Ignatius Briess jumped on the entrepreneurial bandwagon.

像他那些设计灯泡和电影的美国同行一样,Ignatius Briess跳上了创业的乐队花车。

Building a reputation

"The finest barley is grown in Moravia, and particularly that of the 'HannaPlain,'" an 1891 report on Austrian-Hungarian commerce noted. The first Moravian malthouse had sprouted up around 1860. By 1891, there were 100 malthouses in the region, 60 in Moravia alone.


The Briess malthouse was one. Ignatius Briess and his cousin Wilhelm Briess advertised their "Excellent Hanna Malz" for export, a claim confirmed by the 1891 report: "The very best reputation is attached to Hanna malt, 100 kilogrammes of which will bring from 3 to 5 florins more than any other malt.".

Briess麦芽制造厂就是其中之一。Ignatius Briess和他的表弟Wilhelm Briess为出口自己“优秀的汉娜马尔茨”做宣传,一份1891年的报告写道:“最好的大麦口碑非汉娜麦芽莫属,100公斤的汉娜麦芽价格要比任何其他麦芽贵35个弗罗林”。

Ignatius's son Rudolf had joined the family business and helped it gain worldwide recognition as a reputable supplier of high quality malt. In 1894 Rudolf was aggressively expanding their export business. In time, Rudolf Briess's "Malzfabrik" became renowned worldwide, specializing in export to Germany, Belgium, the United States and Latin America.
的儿子鲁道夫已经加入了家族企业,帮助其树立起一个全球认可信誉良好的高质量麦芽供应商形象。 1894年鲁道夫大举扩张自己的出口业务。随着时间的推移,Rudolf Briess的“Malzfabrik”成为全球知名品牌,专门出口到德国、比利时、美国和拉丁美洲。

A visionary like his father, Rudolf then added malted barley ingredients for baking to the product mix. Marketed as "Maltomonopol" and "Maltoferm", the malt extracts were produced in a brewhouse located next to the family's malthouse in Moravia.


Meanwhile, in a small rural Wisconsin town on the other side of the pond, a small group of businessmen had pooled their resources to build a malthouse. The Chilton Malting Company flipped the switch in 1901, providing local farmers a place to sell their barley plus jobs for men in the community.

与此同时,在池塘另一边威斯康辛州一个农村小镇,那里汇聚一小群商人,他们集资建立一个麦芽制造厂。 Chilton麦芽制造公司1901年扳动开关,为当地农民提供出售大麦的场地,并为男性提供社区工作。

New century, new digs

In Czechoslovakia, however, things weren't so tranquil. As the family-owned enterprise grew during the early part of the 20th Century, clouds of war and political and economic unrest threatened disruption. Third generation maltster Eric Briess had the foresight to immigrate to the United States in the 1930's and become involved in the domestic malting industry.


然而,在捷克斯洛伐克,事情并不那么平静。随着20世纪早期家族企业的成长,战火不断、政治经济动荡造成威胁破坏。第三代麦芽制造者Eric Briess有远见地在20世纪30年代移民到美国,参与到国内麦芽制造行业中。

The Briess family's European malting operation succumbed to the devastation caused by World World II. Rudolph Briess had died in 1942 at the age of 73. But, from his office in New York City, Eric Briess kept the Briess family business alive by supplying export customers whose sources of malt had been cut off as a result of the war.

Briess家族在欧洲的麦芽经营死于第二次世界大战造成的破坏。鲁道夫Briess1942年去世,享年73岁。但Eric Briess 从他手里继承了在纽约的办公室,Briess为那些麦芽来源由于战争被切断的出口客户提供麦芽,使生意得以持续下去。

Seeking to grow business, Eric established a relationship with the Chilton Malting Company, acquiring its production capacity in the 1950s and implementing improvements to increase capacity and product mix.


The story of the K-Ball Roasters

Specialized drying equipment for the production of roasted malts was one of the first upgrades. Several K-Ball Roasters were brought over from the G.W. Barth Company of Germany, which marketed and sold them simply as "ball roasters".



So what's with the K-Ball name? The "K" stands for "kugel" which is German for "sphere" or ball". We can speculate that someone assigned the nickname of K-Ball to the roasters and the name stuck, but that's pure speculation. We're open to correction!

所以K-Ball的名字何以得来? K”代表“球状构造”,德语里“球体”或“球”的意思。我们可以推测是某个人把烘烤机冠以K-Ball这个昵称,,但这纯属猜测。我们欢迎修正!

In the 1960s additional K-Ball Roasters were added, bringing to four the total number in operation. Churning out 600-pounds of roasted caramel malt at a time under the watchful eyes of an experienced malthouse crew, the K-Balls performed all roasting duties at the malthouse until the 1970s when drum roasters were installed. Additional drum roasters were added to the Briess inventory in the 1990s, sending the K-Balls into retirement.


The story continues

Existing equipment was also upgraded, and processes made more efficient. In time, the output of the facility tripled and export and domestic shipments continued to grow.



In 1971 when Eric Briess died, his son and fourth generationmaltster/brewer Roger Briess took over the family business. Trained at the famed WeihenstephanUniversity in Germany, Roger continued not only the family tradition of malting but also of seeing into the future. He recognized the potential of the young American Craft Beer movement and had those first drum roasters installed in the malthouse.

1971,Eric Briess去世后,他的儿子第四代麦芽师/酿酒者Roger Briess接管了家族生意。受训于德国著名Weihenstephan大学,罗杰不仅继续麦芽制造的家族传统,也预见到未来。他意识到初兴美国手工精酿啤酒运动的潜力,并把那些一级滚筒烘烤机安装在麦芽制造厂里。

Then, positioned for growth, in 1978 the Chilton Malting Company becameBriess Malting Company. Briess Malting Company became the leading malt supplier to the American Craft Beer Industry by rolling out innovative products and services for the small microbreweries. Briess was the first malting company to offer malt in small quantities, packaging specialty and base malts alike in 50 pound bags.


In 1980 a mill was added to provide preground malts to microbreweries that had no milling capabilities. The Briess technical staff worked individually with new breweries, formulating beer recipes and pilot brewing recipes at its Chilton location. The list of specialty malts grew by the year to help satisfy the expanding palate of creative craft brewers. A silo purchase program was introduced to help finance the installation of silos at growing microbreweries.


Briess Malting Company was establishing a unique and aggressive specialty malt business when Roger Briess, like his grandfather Rudolph Briess, looked to the baking industry for growth. The result was the re-introduction of Maltoferm® malt extracts for baking in the 1980s. The move propelled the company forward, making it North America's only vertically integrated malting company.


Roger saw additional potential in the food industry, plus the need to make brewers flakes and other grain ingredients for brewing. In 1990 the company commissioned a new plant named after its signature product line, Insta Grains®. In 1995 malting capacity more than doubled when a second malthouse was purchased in Waterloo, Wisconsin. And in 1997 a roasting operation was built there to expand specialty malt production.

罗杰看到食品行业其他的潜力,以及对酿酒师和其他谷物酿造原料的需求。1990年公司以其标志性的产品线,命名了一个新工厂-英斯达谷物工厂® 1995年麦芽制造能力增加了一倍以上,同时在威斯康辛州的滑铁卢,购进了第二个麦芽制造厂。为了扩张生产特种麦芽,于1997年,在那建立了烘烤公司。

Monica Briess, wife of Roger, took over the family business after the unexpected death of Roger on April 25, 2001. In 2002, Monica, sons Craig and Colin, and the entire company celebrated the commissioning of a state-of-the-art extract plant in Chilton. The new, on-site plant was a dream of Roger's. Ground had been broken several years earlier for the modern plant that houses a fully automated 500-barrel brewhouse for the production of brewer's grade and food grade malt extracts.

当罗杰在2001425日意外死亡后,她的妻子Monica Briess接管了家族生意。2002,Chilton,莫尼卡,CraigColin的儿子们,以及整个公司的人都在庆祝技术一流的提取精炼工厂的授权成功。拥有这样一个新兴并可现场观摩的工厂一直是罗杰的梦想。供新工厂使用的场地早在几年前就已经被开垦出来了,新工厂的容量相当于一个全自动化生产500桶量酿酒级和食品级麦芽提取物的酿酒厂。

To better reflect its position as North America's leading supplier of specialty malts to the brewing industry, and innovative supplier of specialty ingredients for foods and beverages, the company name was expanded to Briess Malt & Ingredients Company, a division of Briess Industries, Inc., in 2003.


In 2005 a dryer was commissioned in the extract plant, giving the company total control, under one roof, of the production, extraction and drying of malt extracts and natural sweeteners.


In 2006 the company celebrated 130 years of malting tradition.


The Briess family malting tradition continues today. One of the few family-owned malting companies remaining in the world, Briess is North America's leading producer of specialty malts. Melding sensory with modern quality control and testing practices, Briess handcrafts more styles of unique and full, rich-flavored specialty malts than any malting company in the world, plus a complete line of brewer's grade malt extracts, brewers flakes and adjuncts for brewing beer.

Carrying on the Briess family tradition that Ignatius Briess ignited more than 130 years ago, Briess Malt & Ingredients Company remains focused onproviding quality products, impeccable service and innovative solutions to the American Craft Brewing Industry.