The Ferdinand Brewery in Benešov, south of Prague has been malting their own barley for over a hundred years, and the way they prepare the malt and the barleys they use look remarkably like the approach Americans are now trying to revive. Ferdinand is also the source of Weyermann's Floor-Malted Bohemian Pilsner Malt, which is available here in the US (Patrick and I used it on a recent helles).

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