Malting Process
THE MALTING
PROCESS
At our malthouses, local barley is transformed into
high-quality malts through a meticulous process. From steeping to roasting, each step is carefully
controlled to ensure exceptional flavor and performance for craft brewers.
DISCOVER THE MYSTERY OF MALT
STEEPING
The barley is steeped in water and then left to air. These phases are alternated several times over two days.
GERMINATION
The barley is placed on perforated floors to control the germination of the grain. The grain is turned over at regular intervals to prevent it from heating and to stop the developing roots knitting together.
KILNING
Green malt is dried by blowing controlled volumes of hot air through the grain following a specific recipe for each malt.
