Since 1870 we’ve lived and breathed malting. With this passion and expertise, and by combining traditional and modern techniques, we create an impressive range of malted and non-malted products, including several unique and exclusive barley malts.
We have a wide range of malts suitable for brewing and distilling to provide you with the foundations for creating your next beer or whisky.
From our traditional floor maltings to our state-of-the-art packaging line, all of our malts are processed by a team of skilled maltsters. Find out more about our different processes here.
Our team of maltsters and brewers have put together a number of different technical materials, from recipes to blog posts on conditioning, to assist you in your brewery or distillery. Find out more here in this section.
There is nothing more we love than talking to brewers and distillers so if you have any questions, or would like to arrange a call with a member of our team, please feel free to get in touch – we would love to hear from you!
A batch of barley is selected and hydrated using up to three immersions in fresh water.
We adjust the temperatures and the timing of wet and dry stages depending on the type and maturity of the barley and the final specification of malt we want.
The sprouting barley is moved to a malting floor or vessel and allowed to grow for four to five days. The moisture and temperatures are controlled to a recipe we have tailored for the type of malt.
This process naturally modifies the barley structure breaking down cell walls and protein, releasing starch and producing enzymes. During germination the ‘green malt’ must be turned to stop the rootlets matting.
Germination is stopped by gently drying on a kiln for up to three days. We use a stepped programme of temperatures and varying airflows to protect the enzymes within the grain and create the colour and flavour we are looking for.
The rootlets are removed and the final malt is back to looking a little like barley but inside it now has all the extract, enzymes and nutrients essential to making great beer and whisky.
The malt is crushed at the maltings, or by mill at the brewery or distillery and then mashed to convert starch into sugary wort.
With an infinite number of malt and cereals combinations, this is the starting point for a myriad of flavours, colours and styles of beer and spirit.
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