Isaria 1924® Heirloom Malt – Weyermann® – 55 Lb. Sack

Weyermann Isaria 1924 is made from the oldest German malting barley variety Isaria, which was officially approved for beer production in 1924. Brewers used Isaria to brew flavorful traditional German Lagers, such as Keller (cellar), Märzen and Zoigl beers. This famous heirloom malt is now available as Weyermann® Isaria 1924! Isaria has a malty-sweet taste and soft biscuit-like aroma along with a soft mouthfeel.

Weyermann Isaria Malt Heirloom Malt for Traditional German-style beers, including:

• Pale Lager; Zoigl, Franconian Landbier
• Amber Lager; Kellerbier, Märzen, Festbier
• Dark Lager; Munich Dunkel
• Bock; Pale Bock, Dark Bock

Origin of Isaria Malt

Isaria was the first barley variety, bred exclusively for brewing with 100% German roots. Originating in Bavaria, the development of this variety started in the year 1912. Officially approved for commercial use in 1924, it makes Isaria the oldest certified German brewing barley. In the following decades, Isaria became the ancestor of some of the most important brewing barley varieties of the 20th century. As a true heirloom variety, Isaria is a direct cross between Bavaria and Danubia, both being old Bavarian barley varieties. Isaria has been a flavorful part of the German brewing industry for decades. Isaria contributed its genes to many famous brewing barleys, including the 1941 Ackermann release of Donaria, a cross between Isaria and Kneifel. Kneifel, in turn, is a direct Moravian descendant of Hanna, the original Czech Pilsner barley used by Josef Groll in 1842 at the Pilsen brewery in the world’s first Pilsner beer mash. Brewers used Isaria to brew traditional Lagers such as Keller (cellar), Märzen, Festbier, and traditional Zoigl beers because Isaria lent the beers a malty-sweet taste and a soft biscuit-like aroma. The impressive influence of Isaria and its preference by German brewers during the first half of the 20th century were strong reasons for Weyermann®, in its continuous search for heirloom varieties with unique sensory profiles, to bring back the Bavarian Isaria from 1924 into the 21st century.

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