Briess

The Briess tradition dates back to 1876, when the Briess family of grain traders in Moravia, Czechoslovakia, diversified into the manufacture of quality malts and malt extracts. This family-owned enterprise soon became well-known within the brewing industries of Europe and the Americas. In the 1930s, Eric Briess (third generation) extended operations to a new malting facility in the American Midwest. In the 1970s, Briess renewed and intensified research into the development of new uses for malt, leading to the creation of new malt types and brewing grains that have improved the spectrum of ingredients available to creative brewers.