Malt
Malt is the essential raw material for beer, feeding the yeasts and giving it its color and flavor on the palate.
Malting
The aim of malting is to give birth to and grow a germ so that it can be used by the brewer to exploit the starch reserves of grains (mainly cereals).
The production process is as follows: the cereals are placed in large stainless steel vats, where they are left for between 5 and 7 days, depending on the species, variety or type of malt required.
Once the optimum germination stage has been reached, the malt is kilned and dried. The malt is then packaged in 5 or 20kg bags, 500 to 800kg big bags or bulk loads.
The process can be controlled at every stage. Our malts are monitored daily to keep a close eye on their development and to ensure the highest quality results.
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