Brewery grits are a product obtained from milling corn in a semi-humid way. The process is relatively simple. When the corn arrives at the mill, it is cleaned and tempered with steam until it reaches 20% humidity, to later degerminate the grain. Brewery grits are rich in starch and when degerminating the grain, they have a lower amount of fat than the whole grain. In addition, in our mills we work with different granulometries, which allow us to also adjust the percentage of fat according to the needs of our customers.
All the corn used in the Dacsa Group has the non-GMO seal, which means that the corn has not been genetically modified and meets all the requirements set by European legislation. This means that it meets all the guarantees required by the consumer.
As its name indicates, brewery grits are used for the manufacture of beers, and it is used as a substitute for a percentage of malt to give a certain style. Additionally it can soften the flavor of the final product to the liking of the consumer and also give the beer a golden tone with greater brightness. Adding a percentage of brewery grits will also make the beer have a lower protein index.
Legend has it that it was the Germans on their arrival in the United States in the 19th century that began experimenting with this way of beer making. As the malt they found in the New World had a much more aggressive flavor than the European one, they found the solution to their problems in the large maize plantations.
Today, beer brewers and major beer brands are increasingly using these types of brewery grits, as they help to create a unique recipe in the brewing process.