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