THE CRAFT OF MALTING
WHAT IS MALT?
Malting is a fascinating process which originated several centuries ago, involving the conversion of the starch present in barley grain into fermentable sugars using the natural enzymes inherently prevalent in barley. Although simple in technique, malting is complex and nuanced in execution.
The process has a few key steps:
Cleaning & Grading
Final Cleaning & Packing
In effect, even before the malting process begins, the deciding factor in the creation of good malt is the selection of the right barley. In order to receive optimum results, each lot of grain is carefully tested against the most stringent quality parameters before being selected for procurement. These parameters include the moisture content, Thousand Corn Weight (TCW), foreign matter content and germination capacity. Once each lot has passed the test, the grain is packed in bags, weighed, and sent to the warehouse or factory.
Each incoming lot is then further checked at multiple stages to ensure compliance to the quality specifications and is only unloaded at the factory after meeting each one of them.