A glass of Cool Cousin beer, made with raw (unmalted) barley). New York’s Cool Cousin Brewing is the first commercial brewing company in America to make beer entirely from unmalted barley, saving water and carbon dioxide (CO2) with each brew.

In the world of brewing, malted barley has long been considered the essential ingredient for making beer. The carbohydrates within the malted barley provide the fuel for yeast to ferment into alcohol and CO2. However, the process of malting barley is resource-intensive and not very efficient. It requires steeping the barley, causing it to germinate, and then stopping the germination with heat. This process, combined with the repeated application of water, consumes a significant amount of resources.

John Midgley, founder and CEO of Cool Cousin Brewing, recognized the need for a more environmentally-friendly approach to brewing. He decided to make beer without malt altogether, and instead use raw, unmalted barley. By adding an exogenous enzyme cocktail in the mash, Midgley was able to create wort, the sugary liquid needed for fermentation, without the need for malting.

By using raw barley and foregoing the malting process, Cool Cousin Brewing claims to save 700 milliliters of water and 32 grams of CO2 for every liter of beer produced. The enzymes in the exogenous cocktail are identical to those found in malted barley, ensuring the quality and taste of the beer.

To achieve the same results as traditional brewers, Midgley steps the mash through four temperature stops to activate different enzymes, replicating the malting and mashing process. The end result is a flavorful beer that rivals traditional brews, with the added benefit of reduced resource consumption.

Cool Cousin Brewing’s first customer was Blue Hill at Stone Barns, a prestigious restaurant with two Michelin stars. The beverage director at Blue Hill was initially skeptical about the idea of a “raw” beer, but after tasting it, she was pleasantly surprised by the fresh and grain-focused flavor.

Currently, Cool Cousin beer is only available in New York State and is made with locally-sourced barley and hops. Midgley plans to expand across America while maintaining a commitment to sourcing local ingredients. The next target market is California, where Cool Cousin hopes to brew its beer using locally-sourced grains and hops.

Cool Cousin Brewing is revolutionizing the brewing industry by proving that beer can be made in a more environmentally-friendly way. By eliminating the need for malting and using raw barley, they are saving water and reducing carbon dioxide emissions. With each sip of Cool Cousin beer, consumers can enjoy a delicious brew while knowing they are contributing to a more sustainable future.