Malting
The art of transforming barley into malt, at the service of your beer
Malting is the ancestral art of transforming a dormant cereal into a living ingredient, rich in enzymes and flavors. This delicate process, which requires patience and know-how, is at the heart of our craft. Discover the steps that transform barley from our partner farmers into exceptional malts.
The malting steps
Reception and quality control
Everything begins with the reception of organic barley from farmers in our region. Each batch undergoes rigorous quality control in our laboratory: we check germination power (which must be above 95%), moisture content, protein content and absence of contaminants. Only batches meeting our strict criteria are accepted, so that we can supply you with malts of excellent quality.
Steeping
The selected barley is placed in our steeping tank where it is alternately immersed in water and exposed to air. This phase generally lasts 24 to 36 hours and allows the grain to absorb the water necessary for its germination. The moisture content gradually increases from 12% to about 44%. It is during this stage that the grain comes out of its dormancy and biological processes are activated. The steeping water, rich in nutrients, is then recovered and used to irrigate the farmland adjacent to our malthouse.
Germination
Once steeped, the barley is transferred to our rotating drum where germination continues for about 4 days. During this stage, enzymes are synthesised and activated, while the protein matrix is broken down to give access to the starch granules during brewing. The rotation of the drum ensures homogeneous germination and good aeration of the grains. We precisely control temperature and humidity to achieve optimal enzymatic development. Rootlets (small roots) appear: this is the sign that the grain has become "green malt".
Kilning
Kilning is the stage where green malt is dried, for about 24 hours, and where the characteristic aromas of each type of malt develop. In our drum, the malt is subjected to a flow of hot air produced by our 100% renewable heating system. The temperature and duration of kilning determine the color and aromatic profile of the final malt. Gentle kilning will produce a light Pilsen malt with delicate aromas, while more intense kilning will produce a Munich malt with notes of caramel and toasted bread. This is the step that makes all the difference between craft malt and industrial malt: we take the time necessary to develop complex and distinctive aromatic profiles.
Deculming
After kilning, the rootlets that developed during germination are mechanically removed. These rootlets, rich in protein, are not wasted: they are recovered as animal feed for local farmers. The malt is then sieved, weighed and packaged according to your needs. Each batch is accompanied by an analysis certificate detailing its technical characteristics.
Our custom malting service
Transform your own harvest into exceptional malt
Are you a farmer growing organic barley? Are you a brewer wanting to create a 100% local beer with your own cereals? Our custom malting service is made for you.
How it works
Contact
Contact us to discuss your project and plan the delivery of your barley.
Quality control
We analyze your barley in our laboratory to verify its suitability for malting.
Malting
Your barley is malted according to your specifications (desired malt type, target EBC color).
Delivery
You collect your malt, accompanied by a complete analysis certificate.
Conditions
| Price | €550 per tonne of cleaned barley |
| Minimum batch | 5 tonnes of barley |
| Approximate yield | 80% (5 tonnes of barley → ~4 tonnes of malt) |
| Lead time | 2 to 3 weeks depending on scheduling |
| Certification | Your barley must be certified organic |
Benefits
- Total traceability: your malt comes from your own harvest
- Customization: choose the malt type and desired color
- Local valorization: transform your cereals without sending them abroad
- Artisanal quality: benefit from our know-how and modern equipment