I know I’m not wrong when saying that what brewers and distillers want first and foremost are ingredients of consistent quality. Beyond the price (which is still important!), and the origin of malts, it is the quality and consistency that prevail. Quality and constancy of the product AND quality and constancy of the service.
If, in addition, the ingredients are from the region and the service is impeccable, then there you’re talking!
After 10 years on the market, MaltBroue has gained notoriety in terms of quality of malts and the personalized service to its customers. We are very proud of it!
Work with the best in the micromalting area
Even though the field of malting is young in Quebec, there are resources to help us evolve, share and learn. We just have to go a little farther to find them!
In the United States, with its hundreds of micro malt houses, a greatl network has been developed with the Craft Maltsters Guild. We are members and it gives us access to a pool of maltsters and experts. A group such as the Craft Maltsters Guild allows research specific to micromalting. A first quality and safety guide was also produced last year, distributed to all members.
Micromalting is serious, know it!
Barley is alive. From the field to your brew kettle!
Quality control starts from the field. The care given to the crop makes it possible to harvest brewing quality grains. We want them free of toxins and with a large germinative power.
The way of harvesting the grain is also important. Ears that have shed and are in contact with soil moisture will be left in the fields. They are at higher risk of developing toxins. If harvested, they could contaminate others.
Monitoring grain storage throughout the year is essential. Storing grains that have a too high humidity rate can destroy their germinability before arriving in our malting tanks. Proper ventilation avoids these problems, not only at harvest time, but all year round! It is necessary to pay attention to the sometimes high temperature in winter, which can generate condensation in the silos and risk to increase the humidity.
During the malting process, we can not just leave the machine and come back a week later to find our barley turn into malt. Every parameter counts and makes a difference. Whether it is in fall, winter or spring, the grain does not react in the same way. The temperature and humidity, among others, will have an influence on the modification of the grain. The malster must be present to observe the grain, to touch it and to taste it while it is being processed.
Once the malt is finished, he is still alive! Its enzymatic power is dormant, but it is present in greater or lesser proportion depending on the type of malt. Malt conditioning and storage will also affect the quality of the malt.
Nothing is left to chance to bring the grain from the field to your brew kettle!