Barley Malt                   

The Company has a dedicated team of qualified grain buyers annually purchasing thousands of tonnes of quality barley and wheat. Each of our malting sites has its own particular requirements however, they all specify that barley and wheat for malting must achieve at least 95% germination.

Generally barley is classified into six row and two row barley. The six row barley has higher enzyme content, more protein, less starch, and a thicker husk than two row barley. The higher level of diastatic enzymes makes six-row barley desirable for conversion of adjunct starches (those that lack enzymes) during mashing. The two row barley has lower protein content which reduces the problems with haze in the finished beer.

On the down side, the higher protein content can result in greater break material (hot and cold), as well as possibly increased problems with haze in the finished beer.

Wheat Malt                   

Wheat malt is essential in making wheat beers. Its protein gives the beer a fuller mouth feel and enhanced beer head stability. Wheat malt is used mainly for wheat beers which are special beers mostly brewed in Germany and some other top fermented beers. Wheat malt is also used for lager beers for flavour enrichment and to improve foam stability. Typical rate of usage could be around 50 % of the grist for wheat beers and 20 % for premium lager beers.