[denny]

https://www.experimentalbrew.com/podcast/brew-files-episode-66-middling-beer

We've been talking a lot about lower alcohol beers recently - part of a trend - but a real problem for these beers is fewer ingredients means fewer chances to inject flavor. Drew sits down with Phil Jensen and talks about using a by-product of the flour milling industry to boost beer flavor. They may be called "middlings", but their impact is anything but. Sit back - it's time to taste some beer!

[brian_welch]

Great interview.  I really wanted to go to this presentation in Providence but couldn't.

Now to find a place that sells middlings.  No luck so far.  Some sources say that durum semolina is a type of wheat middling.  It seems more readily available.  Any ideas if they would bring the same results?  I'm looking to bring more wheatiness and body to a weizenbock since that's what Stan Hieronymus said it needed when he tasted it on club night.

[dbeechum]

Is the trick isn't it?

[denny]

Great interview.  I really wanted to go to this presentation in Providence but couldn't.

Now to find a place that sells middlings.  No luck so far.  Some sources say that durum semolina is a type of wheat middling.  It seems more readily available.  Any ideas if they would bring the same results?  I'm looking to bring more wheatiness and body to a weizenbock since that's what Stan Hieronymus said it needed when he tasted it on club night.

As far as I know, semolina wouldn't be the same.  I know Phil was talking to a major homebrew supplier about carrying them, but I don't know of or when it might happen.