Our field trials are currently waiting to break dormancy and so we have limited information to provide at this stage. We are working closely with NMBU and hope to `test run´ many of the samples through their lab and staff.
I was at the craft distilling expo. in London and also visiting French and Jupps, a small specialised malt house in Hertfordshire, so will provide some details from these meetings later in this update.
Field trials – 2016
As mentioned we are waiting for dormancy to break and will start to analyse the grains later this month (October). Our trials have been important for us and also for the grain farming industry in Norway. With a clear record of healthy grains being produced in Norway for the last 4 years, we are confident in the potential of reintroducing malting quality grains to Norway and for there to be sustained production of high quality for the maltsters.
This year’s results will provide us with an opportunity to advise on varieties that are best suited to this climate and will produce quality aspects suitable for malting and brewing.
Craft Distilling Expo. – London
This is the 4th year of the expo and the growth in interest, suppliers and stands has been remarkable.
The craft distilling expo is an opportunity for anyone with an interest in artisan distilling to meet the suppliers for your operation and speak to active craft distillers. The co-mingling of distillers at different stages of their journey is a key part of the creative process and allows people to get a feel for the industry. The increased interest in distilling is paralleled around the world.
The list of exhibitors this year was extensive with may representing all aspects of operations and production. You can review this on their website here.
We met with Clark and Sutherland who have been working towards designing a craft malt solution that can be competitive for the Nordic markets and we look forward to working with them later this year.
The expo provided a great resource for all aspects of the craft production industry. It is clear that the demand from the consumer for higher quality products, with local values, is increasing in both the brewing and distilling markets.
French and Jupps
Originally based in Middlesex, Kew and then London, the Stanstead Abbots based Malt house operates a specialised malting facility producing a range of coloured malts for the UK, US, and Nordic markets.
Over the years the malt house has upgraded its facilities from floor malting and producing “white malts”, to producing an estimated 10,000 tons of specialty malts for the global market.
All malt production is kept to one building, where two steeps and four germination tanks combine production with a large kiln and four operational roasters.
As the malt is roasted and the specific batch is closing to finishing, a specialised technician, samples the malt to ensure the colour match is achieved. As the malt house has modernised, so the systems have become more automated, allowing for improved controls in the process and a reduction in operators.
Cooling of the finished malts, storage and distribution is handled in alternative buildings and kept separate, depending on the malt grade.
The production process from intake to distribution is tightly monitored and quality measurements are performed throughout the process to ensure a high grade of malt is ready for the markets.
Analysis of the grain and malt is an ongoing process and both the grain merchants, the malt house and the distributors work hard to ensure a consistent product is ready for distribution.
We will be at the NIBIO seminar “Ølbrygging – potensialer for bruk av norske råvarer“ in Drammen on the 1st of November and will be happy to also provide more details on our field trials from 2015 and 2016.
If you are a grower and would like to talk with us please feel free to contact Halfdan Svalheim – firstname.lastname@example.org and also don´t forget to use the online guide for your own reviewing of your crops, storage and grain specifications for quality production,
We would also like to hear back from anyone who is growing varieties this year, that can be malted. If you are a grower, please contact us directly.
If you would like to link to this project and help in any way we warmly welcome your advice, knowledge and future inputs. Please find us at www.handverksmalt.no