Bloody Butcher Corn - Riverbend
Heirloom Red Corn • Baking Spice & Clove • For American Lagers and Bourbon Mashes
Bloody Butcher is a striking deep-red heirloom dent corn with roots in 19th-century Appalachia, and Riverbend brings its distinctive character to the mash. Where ordinary flaked corn simply lightens body and dries the finish, Bloody Butcher carries real flavor: sweet cornbread underpinned by a warm note of baking spice and clove that ordinary corn adjuncts cannot match.
With an extract potential near 37 PPG and a very light color of around 3 °Lovibond, it adds fermentable sugar and a crisp, dry finish while lending a subtle heirloom-corn complexity that makes it a favorite for craft American lagers and grain-forward bourbon-style washes.
Flavor & Aroma Profile
- Sweet cornbread character
- Warm baking spice and clove notes
- Crisp, dry finish
- Light golden color
- Smooth, rounded body
Used as an adjunct, it dries and lightens a beer the way flaked corn does, but leaves behind a distinctive heirloom-corn signature.
Brewing & Distilling Applications
Bloody Butcher Corn shines in styles that celebrate corn character, including:
- Craft American Lager
- Cream Ale
- Pre-Prohibition Lager
- Bourbon and corn-whiskey mashes
It is best paired with a high-enzyme base malt that can convert its starches.
Usage Recommendations
Bloody Butcher Corn is typically used at 10–30% of the grain bill in beer, mashed alongside a well-modified base malt. In bourbon-style washes it can make up the majority of the mash. Because it has no diastatic power of its own, always pair it with a base malt carrying enough enzymes to convert the whole mash.
Specifications
- PPG (Points Per Pound Per Gallon): 37
- Color: 3 °Lovibond
- Flavor Notes: Cornbread, baking spice, clove
- Usage Rate: 10–30% of grain bill
- Source: Riverbend Malt House (Asheville, NC)
Whether you're building a crisp craft lager or a characterful bourbon wash, Bloody Butcher Corn brings an heirloom depth of flavor that sets it apart from ordinary corn adjuncts.
Original: $0.22
-64%$0.22
$0.08
Description
Heirloom Red Corn • Baking Spice & Clove • For American Lagers and Bourbon Mashes
Bloody Butcher is a striking deep-red heirloom dent corn with roots in 19th-century Appalachia, and Riverbend brings its distinctive character to the mash. Where ordinary flaked corn simply lightens body and dries the finish, Bloody Butcher carries real flavor: sweet cornbread underpinned by a warm note of baking spice and clove that ordinary corn adjuncts cannot match.
With an extract potential near 37 PPG and a very light color of around 3 °Lovibond, it adds fermentable sugar and a crisp, dry finish while lending a subtle heirloom-corn complexity that makes it a favorite for craft American lagers and grain-forward bourbon-style washes.
Flavor & Aroma Profile
- Sweet cornbread character
- Warm baking spice and clove notes
- Crisp, dry finish
- Light golden color
- Smooth, rounded body
Used as an adjunct, it dries and lightens a beer the way flaked corn does, but leaves behind a distinctive heirloom-corn signature.
Brewing & Distilling Applications
Bloody Butcher Corn shines in styles that celebrate corn character, including:
- Craft American Lager
- Cream Ale
- Pre-Prohibition Lager
- Bourbon and corn-whiskey mashes
It is best paired with a high-enzyme base malt that can convert its starches.
Usage Recommendations
Bloody Butcher Corn is typically used at 10–30% of the grain bill in beer, mashed alongside a well-modified base malt. In bourbon-style washes it can make up the majority of the mash. Because it has no diastatic power of its own, always pair it with a base malt carrying enough enzymes to convert the whole mash.
Specifications
- PPG (Points Per Pound Per Gallon): 37
- Color: 3 °Lovibond
- Flavor Notes: Cornbread, baking spice, clove
- Usage Rate: 10–30% of grain bill
- Source: Riverbend Malt House (Asheville, NC)
Whether you're building a crisp craft lager or a characterful bourbon wash, Bloody Butcher Corn brings an heirloom depth of flavor that sets it apart from ordinary corn adjuncts.
