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Malting is the process where barley grain is made ready for brewing.


Malting is broken down into three steps in order to help to release the starches in the barley.First, during steeping, the grain is added to a vat with water and allowed to soak for approximately 40 hours. During germination, the grain is spread out on the floor of the germination room for around 5 days.


The final part of malting is kilning when the malt goes through a very high temperature drying in a kiln; with gradual temperature increase over several hours.

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