Our Malts
We are proud to showcase the true potential of Ontario craft malts as high quality, specialty malts. Our malts perform well in the brewhouse with exceptional extract potential, yeast nutrition and diastatic power, while providing excellent flavours and aromas. We design a unique floor-malting and kilning schedule for each grain stream to maintain a high level of consistency in our finished products. All of our grains remain traceable to the Ontario farm where they were grown. Our malts are processed right here in our malt house, un-blended.
The Malt List
All of our barley malts are 2 row barley varieties
*Sold in 25kg bags
*Raw grains available as well
- Pilsner Malt - Our lightest malt, this fully modified pilsner malt is perfect for light summer brews. 1.7°L
- Short Grown Pilsner Malt - This malt is intentionally under-modified, developed with mixed ferment and barrel-aging in mind, providing a wide range of simple and complex sugars. This malt can also be used as an addition to any recipe to increase head retention, body and add a little sweetness.
- Lager Malt - This malt is a lightly kilned, pale malt with a nice biscuit aroma that finishes dry. An excellent choice to highlight the flavours of Ontario grown hops. 2.7°L
- Pale Ale Malt - A versatile pale malt that is moderately kilned, providing lightly toasted notes with a mild malty finish. Great for a wide range of North American and British style ales. 3.3°L
- Munich Malt - Our germination and kilning processes for this malt are designed to promote melonoidin development. Our Munich provides medium/deep amber colour with a pronounced toasted and robust malty flavour. Use this malt to add character and a little sweetness to any recipe (comparable to a munich II). 10.5°L
- Soft Red Wheat Malt - This fully modified, floor-malted Ontario grown Emperor Soft Red Winter Wheat can be used in high proportions. 2.5°L
*Sold in 25kg bags
*Raw grains available as well
Malt Is...
Malt is the main ingredient in beer (water aside), yet it is something the average beer drinker knows little about. Malt most commonly refers to malted barley, however most grains can be malted. A grain of finished malt often appears the same as a raw grain, but in reality a lot has changed. Malt is much more friable and the food reserves inside each kernel have been modified into extractable fermentables and enzymes (to feed the yeast, to make your beer).
The malting process takes 6-10 days. Malting has 3 main steps: steeping, germinating and kilning. By closely controlling each of these steps a maltster can impart a wide range of colours and flavours to their finished products. One phase that we take extra care in is the germination phase, by using a traditional technique called floor-malting...
The malting process takes 6-10 days. Malting has 3 main steps: steeping, germinating and kilning. By closely controlling each of these steps a maltster can impart a wide range of colours and flavours to their finished products. One phase that we take extra care in is the germination phase, by using a traditional technique called floor-malting...
Floor Malting
Floor-malting is done by spreading the hydrated grains onto a large flat surface. These grains need to be turned regularly to maintain even levels of modification and prevent matting. We turn our grain with a shovel or rake, which is hard work, but so worth it. This method gives us a close connection with our grains throughout their modification and brings out the full potential of flavour in our finished malts.
The Final Product
Once kilning is complete, the dried rootlets are knocked off of each kernel. The grain is then sorted by size and weighed into bags for delivery. Each finished batch is run through a series of on-site tests to ensure our finished malts are consistent and meeting our high standard of quality. The rest of the story is left up to the brewers.
