Barley is harvested when the grain is fully ripe and mature - this is when it becomes golden in colour.
Once the barley comes in from the farms, it needs to be dried to roughly 12% moisture to provide consistency throughout the grain. It is also cleaned so that small kernels are removed as well as any foreign materials. The barley is then stored in barley silos and left until ready to process.
A batch of clean barley is tipped into large steep tanks and is
immersed in water two or three times to increase its moisture
content. The grains then start to sprout.
The sprouting barley is moved to a malting floor or vessel. The
moisture content and temperature is carefully controlled and
the grain is allowed to grow for 4 to 5 days. This process
naturally modifies the barley releasing starch and breaking
down protein into amino-acids.
The germination process is stopped by gently drying the malt
on a kiln for 1 or 2 days. By varying the final temperature results
in different coloured malts with different flavours.
The rootlets are removed and the final malt is back to looking
like barley but inside it now has all the extract, enzymes and
nutrients that the brewer needs to make beer.
Once the kilning has finished, the malt gets stored in a Silo.
Malt can then be packaged into 25kg, 500kg, 1000kg bags or in bulk. For crushed malt, it is put through our mill before it goes into our 25kg bags. Malt is used to produce beer, whisky, malt vinegar, malt flavoured drinks and a variety of foods.