The first step of our process is to wash the barley thoroughly, which significantly reduces the microbial loading and is key in producing a consistently performing and reliably flavourful malted barley.

During the steeping process, the washed barley is immersed in well water several times, interspersed with air rest periods to stimulate the barley to commence germination.  By carefully adapting the program, with due consideration of both the barley’s characteristics and our customer’s requirements, the moisture gradually increases from 13% up to around 45%.

Once the barley has reached its target moisture level, our team transfer it to the germination vessel (GV).  Here, the grain is allowed to continue germinating under our production team’s watchful eyes.  With attemperated air forced up through the bed of grain and regular turns, even germination occurs.  By precisely controlling conditions such as airflow, temperature and humidity, the growth rate is carefully controlled and continuously monitored.  Throughout the germination process, the enzymes that the barley releases gradually unlock the starch, protein and micronutrients stored in every grain.

When germination has reached its optimal stage, our team transfer the malt to our kiln.  Here, warm, dry, indirectly heated air gently removes the moisture, pausing enzyme activity and eliminating the risk of contamination from combustion gases.  The malt is, therefore, preserved while developing its characteristic colour, flavour and odour.  By adapting the program based on our highly skilled teams’ experience, we ensure that every batch reaches the outstanding level of quality our customers have learned to expect.