Summary: <p>Today we welcome Eddie Douglas onto the show to talk about the new Sassy varietal known as Malt 2.0. As the commercial director for Bairds Malt, Eddie comes with a wealth of knowledge and shares a variety of details on what makes Bairds’ barley so sensational. He tells us how care is taken from the very beginning of the barley’s life cycle, starting from the seed to its germination and beyond. The Sassy varietal itself came through demonstration plots in Scotland, which was a good testing ground where it proved itself to handle the tough climate. Big, bold, and generating good agronomic yields, the plump kernel has now become the varietal of choice for distillers and malters alike. Eddie talks to us about how he managed to get so many farmers hooked on Sassy and why it competes so well against other crops like wheat. Eddie puts this down to a few attributes, some of which include its fine quality, consistency, and overall value. To find out about the origins of Malt 2.0 and how it’s going to meet the needs of next-generation brewers. Later, we are joined by Bryce, Master Distiller and Operations Manager at Last Best Brewing and Distilling in Calgary, Alberta for The Whirlpool portion of the episode. All this and more, so make sure to tune in today!</p>
