Fritz is a Washington State University developed barley. Originally for dry-land farming on the east side of Washington, trials on the West Side found that it grows plumper and has more flavor on the west side of the state. The goal for breeding this barley was to reduce the Proanthocyanidin levels that contribute chill haze and permanent haze to beers. This goal was achieved and the malt can help brew clearer beers. Great for all styles of beers, especially those where clarity is important.
Originally named NZ-151, then Richard, WSU eventually landed on the name ‘Fritz'. Fritz produces brilliantly clear beers without additional help from clarifying agents. It pairs really well with hops and can lay a lovely base from them to play off. Brewers use this in lighter bodied beers, allowing the malt to provide a bit of balance.
Varietal: Spring two row malting barley
Varietal Origin: Washington State University, Pullman, WA, by Dr. Sachin Rustgi
Parentage: Apexant-4991 Alexis (Ca 803111)//Baronesse (2000NZ304)/3/Cellar
Growing region: Skagit Valley Washington
Grist: Assortment information and grist analysis should be used to optimize the milling process and realize the full extract potential of the malt. Complimentary grist analysis is available through Skagit Valley Malting upon request.
Low Protein Benefit: The maritime climate and rich soils of Skagit Valley make possible the growing of low protein American and European varieties, bred specifically for all malt brewing and unique flavors.
All prices are in USD.