“Wind-malt” is a long-forgotten style of Belgian malt that was allowed to air-dry in the lofts of barns.
To our knowledge, it has never been produced commercially in North America. We’ve revived it with “Gateway,” a malt that is bursting with the aroma of fresh-cut hay while being nearly translucent in color. Gateway is perfectly-suited for decoctions, step mashing, and is the missing ingredient when brewing historic styles of beer.