The term "floor malting" refers to a traditional style of malting grain dating back to the 3rd century A.D. The floor malting process is unique in that after steeping, the wet grain is transferred to a smooth concrete germination floor. Here the grain is allowed to germinate and modify over a 4 to 5 day period. The malt house floor provides ideal conditions for germination and allows the maltster to control the process very precisely. Our malt is spread to different depths as needed and is turned using a shovel and rake to maintain optimum germination temperature and rates, as well as managing the availability of oxygen to the grain as it grows. We are able to closely monitor each batch through feel, taste, smell and testing to ensure our malts are producing the highest flavour qualities with an even, full modification. Floor malting offers us the control we need for the best results with each batch. The result is high yielding, uniform, distinctly aromatic and flavourful artisanal malts. We are extremely proud to say we floor malt quality craft malt made specifically for craft brewing.
“The lack of forced air movement through the grain bed causes a localized blanket of C02 around every kernel of grain, which slows respiration and modification and gives the malt a rich aroma and flavour that, some say, is difficult to duplicate in a modern, pneumatic malthouse.” -Dave Thomas - The Craft Maltsters’ Handbook