Malting Process

1. Sourcing Grain

Our malting process starts by sourcing good grain; once the grain reaches our malting sites, it undergoes a rigorous testing and screening process, to ensure only the finest grains are unloaded at our sites. The grain is thoroughly cleaned and graded before it is ready to begin the malting process.

2. Steeping

The pre-cleaned and graded grain is washed and gains moisture in the steeping vessels. By hydrating the grain (with air rest intervals) and increasing its moisture levels, germination is initiated during the steeping process.

3. Germination

In the Germination Vessels (GVs), the fully hydrated and activated grain continues the germination process. The grain enzymes are activated and modification begins to occur, which breaks down the hard grain kernels into a softer, dough-like texture. This enables the grain starches to be easily converted into sugars by brewers and distillers.

4. Kilning

During kilning, the wet “green” malt from the GVs is dried and cured. As a result, the germination process is stopped and the activated enzymes, essential for starch to sugar conversion, are preserved. The malty colours and flavours also develop during the kilning stage.

5. Storage & Dispatch

After kilning, the malt is cleaned thoroughly and sorted through a screening and grading process, after which it is stored in our malt silos. The malt is now ready to be packed and dispatched to our clients.

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