While barley, wheat, and oats get all the love, spelt has been around for centuries, quietly contributing to bread and beer alike. But why should you, the adventurous brewer, consider this ancient grain for your next creation? Let’s dive in.
Spelt, scientifically known as Triticum spelta, is an ancient wheat variety that has been cultivated for over 5,000 years. If grains had a hipster cousin, spelt would be it—classic, timeless, and unapologetically old-school. Unlike modern wheat, spelt boasts a tougher husk, a natural shield that protects the grain during growth. This husk not only helps preserve its nutrients but also contributes to spelt’s distinct nutty, earthy flavor that makes it stand out in both culinary and brewing applications.
So, what makes spelt the “OG” of grains? For starters, its nutritional profile is like a power-packed time capsule from ancient agriculture. Spelt is rich in protein, boasting a higher protein content than many modern wheat varieties. It’s also packed with essential minerals like magnesium, phosphorus, and iron, making it as nutritious as it is delicious. While modern wheat has been bred for high yields and easy processing, spelt has remained relatively unchanged, giving it a purity and rustic charm that’s hard to find elsewhere.
For brewers, spelt’s robust husk and nutrient-rich grain make it a valuable addition to a brewing toolkit. This husk not only helps with lautering (we’ll get into that later) but also locks in flavor and aroma compounds that enhance the depth and complexity of your beer. If you’re after a unique, artisanal edge to your brew, spelt might just be your new best friend.
Spelt’s history is almost as rich as its flavor. Archaeological evidence traces its cultivation back to the Bronze Age, where it was a staple crop in regions of Europe and the Middle East. In ancient times, spelt was cherished for its adaptability, thriving in less-than-ideal growing conditions where other grains might fail. It gained fame among the Romans, who called it farrum and considered it a key part of their diet—so much so that it became a symbol of abundance and fertility in Roman culture.
Fast forward to the Middle Ages, and spelt was still holding its own as a dietary staple across Europe. Farmers prized it for its resilience, while bakers adored its nutty flavor and hearty texture. In recent years, the rise of ancient grains in culinary trends has brought spelt back into the spotlight, with chefs, bakers, and brewers rediscovering its unique qualities.
For the modern brewer, spelt represents more than just a historical curiosity. It’s a versatile, flavor-rich grain that bridges the gap between tradition and innovation. By incorporating spelt into your brewing recipes, you’re not just creating great beer—you’re also paying homage to a grain that’s been part of humanity’s agricultural story for millennia.
If you’re looking for a grain that ticks all the boxes—flavor, functionality, and market appeal—spelt is the brewing companion you didn’t know you needed. Let’s unpack why this ancient grain deserves a prime spot in your mash tun.
As much as we love experimenting with grains, brewing can be a pain if the ingredients fight you at every step. Luckily, spelt is a brewer’s best friend. Its tough husk not only protects the grain but also makes lautering a breeze, especially compared to huskless grains like wheat. That means fewer headaches and more time to focus on perfecting your recipe.
Spelt is available in two primary forms: whole spelt and malted spelt, and which one you choose depends on your brewing goals and process.
You can find both types of spelt at specialty brewing supply stores or online. Whole spelt is often less expensive but requires the additional effort of a cereal mash, while malted spelt is more convenient but may cost a bit more.
The amount of spelt you should include in your grain bill depends on the style of beer you’re brewing, the flavor profile you’re aiming for, and your willingness to experiment. Spelt is a versatile grain, but like all specialty ingredients, moderation is often the best starting point. Here's a breakdown of how much to use based on your brewing goals:
If you’re dipping your toes into the world of spelt, start here. At this level, spelt will add subtle earthy, nutty flavors and improve body and mouthfeel without dramatically altering the character of your beer.
In this range, spelt takes on a more prominent role. Its earthy, slightly sweet flavors will become a key part of the beer’s profile, enhancing complexity and adding depth.
At this level, spelt becomes a major player, significantly influencing the beer’s flavor, mouthfeel, and appearance. Its nutty, earthy notes will dominate, so balance it carefully with other malts to avoid an overly grainy or one-dimensional taste.
For most brews, sticking to 10-30% spelt in your grain bill is a sweet spot that delivers flavor, mouthfeel, and foam stability without overpowering the beer. If you’re feeling adventurous, push the boundaries—but always remember, spelt is a bold grain, and a little can go a long way!
Spelt is a versatile grain that brings its unique nutty, earthy, and slightly sweet character to a variety of beer styles. While its rustic charm naturally lends itself to traditional farmhouse ales, its high protein content, creamy mouthfeel, and foam-enhancing properties make it a surprising hero in many modern and classic beer styles. Let’s explore the brews where spelt truly shines.
Spelt feels right at home in farmhouse ales and saisons. Its earthy and nutty flavors complement the funky, spicy, and sometimes fruity yeast profiles these styles are known for. The grain’s rustic charm enhances the artisanal vibe, making your saison feel like it was crafted in a small European village.
The hazy IPA craze isn’t going anywhere, and spelt can take your juicy brew to the next level. Its high protein content contributes to the haze, while its creamy mouthfeel and subtle sweetness amplify the lush, juicy experience of this style.
From witbiers to tripels, Belgian ales are all about complexity, and spelt fits right in. Its earthy sweetness harmonizes with the fruity esters and spicy phenols that Belgian yeast strains produce, adding another layer of intrigue to the beer.
While wheat is the traditional choice for wheat beers, spelt offers a distinct alternative that delivers a similar light body and refreshing character with an added layer of nutty complexity. Whether it’s a hefeweizen or an American wheat ale, spelt can bring a new dimension to the style.
As craft beer continues to evolve, spelt offers an exciting opportunity to experiment with hybrid styles. Its versatility makes it a perfect candidate for unconventional brews like spelt stouts, pale ales, or even lagers.
If you’re looking to create a beer that’s truly unique, spelt can take center stage. Spelt-forward beers highlight the grain’s nutty and earthy character, offering a distinct and memorable drinking experience. Consider spelt as the primary grain in specialty or limited-edition brews.
In session beers, spelt provides body and flavor without adding too much weight or alcohol. Its nutty sweetness enhances the drinkability of low-ABV styles like table beers, making them more interesting without overpowering their easy-drinking appeal.
Q: Can spelt be used in all beer styles?
A: Spelt is versatile and works well in many styles, especially farmhouse ales, saisons, hazy IPAs, and Belgian beers. It can also add a unique twist to stouts, pale ales, and experimental brews. However, it’s less common in clear lagers due to its high protein content.
Q: How much spelt should I use in my grain bill?
A: Typically, 10-30% of your grain bill is ideal for spelt to enhance flavor and mouthfeel without overpowering the beer. For experimental brews, you can push it to 50% or more, but balance it with enzyme-rich malts for proper starch conversion.
Q: Do I need to perform a cereal mash with spelt?
A: If you’re using whole (unmalted) spelt, yes, a cereal mash is necessary to gelatinize the starches. Malted spelt, however, can be used directly in your mash tun like any other specialty malt.
Q: Does spelt help with foam stability?
A: Absolutely! Spelt’s high protein content improves foam retention, giving your beer a creamy, long-lasting head.
Q: Will spelt make my beer hazy?
A: Likely, yes. Spelt’s high protein content contributes to haze, which is great for hazy IPAs and farmhouse ales but might not be ideal for beers meant to be crystal clear.
Q: Does spelt have enzymatic activity?
A: Malted spelt has some enzymatic activity, but not enough to convert its own starches completely. Pair it with enzyme-rich base malts like Pilsner or 2-row for optimal conversion.
Q: Is spelt gluten-free?
A: No, spelt contains gluten. While it’s easier to digest for some people, it’s not suitable for those with celiac disease or severe gluten intolerance.
Q: Can I use spelt as the primary grain in my beer?
A: Yes, but be prepared to manage its strong flavor and ensure you have enough diastatic power from other malts to convert its starches. Spelt-forward beers are unique but require careful balancing.
Q: Does spelt work in lagers?
A: While spelt can be used in lagers, it’s less common due to its protein content, which can impact clarity. However, it can add a rustic twist to malt-forward lagers like bocks.
Q: Will spelt impact lautering efficiency?
A: No, spelt’s natural husk makes lautering easier compared to huskless grains like wheat, helping to prevent stuck sparges.
Q: What flavors does spelt bring to beer?
A: Spelt adds nutty, earthy, and slightly sweet flavors with a rustic edge, making it perfect for beers with artisanal or old-world vibes.
In a world of copycat hazy IPAs and cookie-cutter pilsners, spelt offers a way to stand out. Its rich history, unique flavor, and functional brewing benefits make it a no-brainer for brewers looking to add character and charm to their beers.
