Phoenix Pharaoh — Malted Emmer

Bronze-age grain, deep nutty character.

Emmer (farro) is the wheat the pharaohs brewed with — nutty, toasty, faintly wild. A specialty inclusion that makes farmhouse and heritage beers taste genuinely old-world.

Sold in 50-lb bags (5-lb bags coming soon). Lab panel pending for the current lot — we'll send the lot's analysis sheet (CoA) with your order.

Brewing it

• Use at 10–40% of the grist as a flavor grain — emmer is enzyme-light, so pair it with a strong base (Bohemian Mesa's 593 °WK carries it effortlessly).
• Naked grain: add rice hulls ≥5% above ~20% inclusion and expect a slightly slower runoff.
• A 104°F rest for 15 min helps the mash flow, same as our wheat.
• The flavor reads like a cross of wheat body and biscuit malt — nutty-toasty with a rustic edge.

Styles it was built for

• Saison / Farmhouse Ale — 20–30% emmer + expressive yeast = genuinely rustic, not gimmicky.
• Ancient-Grain Amber — emmer + Bohemian Mesa, restrained hops, let the grain talk.
• Sahti / Historic Styles — for the brewer chasing pre-industrial beer.
• Emmer Weisse — sub it for part of the wheat in a weisse for a nuttier, deeper take.

One of the first grains ever farmed, grown again in Arizona's low desert and malted in Queen Creek.