Malting procedures
No Beer Without Malt!
It is the most important ingredient in beer and yet the most unknown. Simply put, malt is sprouted and dried grain. This process not only transforms sugars into alcohol, but also creates all kinds of aromas and peculiarities to brewers’ delight.
Barley is usually used for beer but without barley, there would be no whisky either!
Learn about the steps of malt production, it all starts in the field!
At MaltBroue, we malt barley, wheat and rye for microbreweries and distilleries. We also produce various sprouted seeds and grains (spelt, quinoa, sunflower, oats, buckwheat, etc.) for baked goods..
Growing Malt Barley
Choosing the right varieties of barley, harvested at the right time and in the right places, and properly stored grains, are factors that have a big influence on grain quality. We have control over these points, but Mother Nature is still there with her many surprises!
The Three Step Process
in Malting
The grains come from nature. They are alive and constantly changing according to the seasons. Turning barley into malt is a combination of science and art! Automation facilitates operations, but a human presence is the key to malt quality.
Laboratory Tests
Testing is our best ally before and after malting. Testing before allows us to select the right grains for malting and testing after, guarantees product quality and provides essential data to brewers and distillers for producing their own beer and whisky.