What is maltning?

Maltning is a process of converting grains, particularly barley, into malt for use in brewing beer, whiskey, and other spirits. During malting, the grains are germinated under controlled conditions and then dried to stop the process. This causes enzymes in the grains to break down the starches into sugars that can be used by yeast to create alcohol during fermentation.

The germination process is closely monitored to ensure that the grains do not sprout too much, which would impact the quality of the malt. Once the grains have been dried, they are sorted and processed into different types of malt, such as pale malt, crystal malt, and roasted malt. Each type of malt has its unique flavor and color profile, and brewers can mix different types of malt to achieve the desired balance of flavor, aroma, and color in their beer.

Maltning is an essential step in the brewing process, and the quality of the malt can significantly affect the flavor and overall quality of the final product. Various factors, such as the type of grains used, the germination and drying conditions, and the processing methods, can all impact the quality of the malt. As a result, many craft brewers take great care in selecting and sourcing high-quality malt for their beer.