Brewing a flavorful brown ale today using organic toasted buckwheat groats. Buckwheat is used in cuisine around the world. Making noodles, kasha, and pancakes. Buckwheat is gluten free and being used in a variety of new settings because of this. I'm using toasted buckwheat to add complexity to this brown ale. Will also be collecting the first gallon and a half of first runnings and reducing down to less than half a gallon and adding back to the kettle. Which adds body and downright maltiness to the beer. Lightly hopped with whole leaf simcoe.
Wikipedia says this about the agricultural history of buckwheat, "Common buckwheat was domesticated and first cultivated in southeast Asia, possibly around 6000 BC, and from there spread to Europe and to Central Asia and Tibet. Domestication most likely took place in the western Yunnan region of China. Buckwheat is documented in Europe in the Balkans by at least the Middle Neolithic (circa 4000 BC) and the oldest known remains in China so far date to circa 2600 BC, and buckwheat pollen has been found in Japan from as early as 4000 BC. It is the world's highest elevation domesticate, being cultivated in Yunnan on the edge of the Tibetan Plateau or on the Plateau itself. Buckwheat was one of the earliest crops introduced by Europeans to North America. Dispersal around the globe was complete by 2006, when a variety developed in Canada was widely planted in China."
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