This topic contains 3 replies, has 1 voice, and was last updated by Marc Myers 2 years, 2 months ago.
December 11, 2015 at 4:05 pm #599
Working traditional malt houses are very hard to find in the Nordics. So when we found that there has been a project running since 2014 in Denmark to renovate an old malt house to its original form and linked to breweries within the region, we immediately arranged a site visit.
Refsvindinge bryggeri og malteri is located in Fynsk, Denmark and is the hub for many breweries and beer enthusiasts. The Malt house supplies all produced malt to their local breweries and the malt is produced on demand by their specialist maltster.
Both the brewery and the malt house are located on the same property, with the malt house able to produce a variety of malts from a range of grains for the specific needs of the brewers.
The malt house runs a simple double steep system which is fed with pressurized air and temperature controlled water.
After 2 days of steeping, the green malt is then moved directly to the germination floor for another 2 days of turning, stirring and careful control of bed temperatures.
Once the germination process starts the bed is then transferred up by screw conveyor to a closed room for another 3-5 days of germination.
The green malt can then be moved to the kiln for the final curing process of the malt and ensuring that the correct flavor and colour is reached.
The Kiln is powered through an oil based fire system and can reach optimal temperatures of 85 degrees centigrade and is manually loaded from the germination bed.
The Malt house has the additional facility for smoking malts for more traditional based brewers and bottle lines.
The relationship between the malt house and the breweries is close, with continual feedback and discussions that look into improving the quality of the malt produced. The traditional aspect of the malt house means that annual production volumes are approximately 50 +/- tons per year and the actual malting process is usually between 8 and 12 days (depending on the climate).
The concept of a cooperative between the farmer, malt house and the brewer is not new. We consider this relationship, key to the redevelopment of crafted beers for the growing market of experienced beer enthusiasts and the everyday consumer.
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Craft Malt Cooperative posted 4 photos.
Olomouc, Czech Republic ... See MoreSee Less
Today we got to relax a little and had a nice visit from Halfdan Svalheim of Norway. Halfdam is starting a malting facility in his country and came to ours to learn how we grow and malt barley. He belongs to two progressive cooperatives (Økologisk Spesialkorn and Craft Malt Cooperative) that bring local food and malt to businesses around Oslo. Expect big things to come from them. SKOL!
Like all precious or limited resources the ingredients of time, pressure, heat, and heavy lifting are essential to the end result.
This time-lapse of Troubadour Maltings completing a turn-around is executed at least once a day for 3-5 days (depending on outside temperatures and grain type) to ensure even airflow and consistent modification throughout the germination bed.
Don't be fooled, this blink of an eye is really a solid hour (sometimes more) of work. ... See MoreSee Less
Innovation is the battle cry of modern craft. Sometimes the best way to innovate is look backwards to our heritage; to lean into the strength of old cultivars for new flavors, unique provenance, and diversity of choice. Cheers to Heritage Malt, Heirloom Varietals, and a reverence for the past that creates a hopeful future. ... See MoreSee Less