Crisp Malt share insights into the Craft Malting and Distilling Process including the company introduction. Barley growing and malting process and the importance of non-glycosidic nitrile (GN) barley varieties in Distilling. Distillers requirements. Plain Pot Distilled Malt, Peated Malt and High Diastatic Malt. Scottish Whisky and American Whiskey (mixed grains) are explored. Other malts including highly kilned, roasted and heritage malts are explored alongside unmalted cereals - flaked and torrefied.
Cream separators are used in Dairy industries to separate the cream and obtain fat-reduced or fat-free milk. This presentation is about the types of cream separators employed in the dairy industry
Think about Soya Milk If you have cow milk intolerance. If your baby has an intolerance issue or mother consuming medicins of cancer , those who could not able to provide her breast milk - then soya milk with proper dilution can be recommended.
Cream separators are used in Dairy industries to separate the cream and obtain fat-reduced or fat-free milk. This presentation is about the types of cream separators employed in the dairy industry
Think about Soya Milk If you have cow milk intolerance. If your baby has an intolerance issue or mother consuming medicins of cancer , those who could not able to provide her breast milk - then soya milk with proper dilution can be recommended.
Corn flakes - a popular and healthy breakfast cereal productsShanti Foods
Corn flakes is a good and healthy breakfast cereal products and it is the most important meals of the day as it replenishes our body's energy. Contact shantis food for nutritious & healthiest corn flakes.
Selection & composition of milk for cheese makingTiasha Biswas
Presently, I am a second year student of B.Tech Dairy Technology and this is the presentation which I was assigned during the cheese technology course of fourth semester.
this ppt contain information about history of coffee, how the instant coffee powder is made from green coffee beans. individual process steps information what we are doing why we are doing. all about from green beans to cup of coffee.
a brief of raw milk reception dock
here you will find images depicting chilling centre, transportation mode,how cleaning and sanitation of tanks are done type of tanks , how milk is weighed
You will find some important key points read every point carefully
every point and data is taken from some book or reseaech paper
A presentation about types of biscuits and raw chocolates: defining history of biscuits, ingredients of biscuits, types of biscuits with pictured examples, and last basic chocolate, types, making process and benefits.
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
Formation of colour and flavour compounds in crystal copyRoss Turner
A presentation looking at the manufacturing process of crystal malt for application in food and beers. Particular focus on the formation of colour and flavour during the production process.
Corn flakes - a popular and healthy breakfast cereal productsShanti Foods
Corn flakes is a good and healthy breakfast cereal products and it is the most important meals of the day as it replenishes our body's energy. Contact shantis food for nutritious & healthiest corn flakes.
Selection & composition of milk for cheese makingTiasha Biswas
Presently, I am a second year student of B.Tech Dairy Technology and this is the presentation which I was assigned during the cheese technology course of fourth semester.
this ppt contain information about history of coffee, how the instant coffee powder is made from green coffee beans. individual process steps information what we are doing why we are doing. all about from green beans to cup of coffee.
a brief of raw milk reception dock
here you will find images depicting chilling centre, transportation mode,how cleaning and sanitation of tanks are done type of tanks , how milk is weighed
You will find some important key points read every point carefully
every point and data is taken from some book or reseaech paper
A presentation about types of biscuits and raw chocolates: defining history of biscuits, ingredients of biscuits, types of biscuits with pictured examples, and last basic chocolate, types, making process and benefits.
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
Formation of colour and flavour compounds in crystal copyRoss Turner
A presentation looking at the manufacturing process of crystal malt for application in food and beers. Particular focus on the formation of colour and flavour during the production process.
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep
BeerCo Inner Sydney Brewers Talk - Oct 2018BeerCo.com.au
Here we share 3 Key topics:
1) Crisp Malt - Why?
2) SMaSH Beers - 3 great beers from 3 great brewers each one evaluating a different Crisp malt, hop and GigaYeast
3) Fast Souring Techniques with Dr Jim @GigaYeast
Another entertaining and engaging evening with Inner Sydney Brewers club at Atlassian.
Special thanks to the committee for the invitation and Roman, Conan and Luke for brewing the SMaSH beers and our supply partners Crisp Malt and Hop Products Australia and GigaYeast for information and support with our sponsorship!
Love what we do, then brew happy and share all the questions and feedback to feedback@BeerCo.com.au
Here we share what we know so awesome Bayside Brewers can grow and learn how to brew like a pro!
Why? Crisp Malt - the UK's largest independent malting company with over 150 years of experience malting premium quality craft malt for brewers and distillers
How to spot good hops from bad and what is NEW! and exciting in the world of Hops from GR to US to AU to NZ NEW! Hop Varietals.
How to make a fast sour and use modern brewing techniques and GigaYeast sour bacteria and lactic acid bacteria to brew modern American Sour beers.
Last but not least a coupon code to help you shop and SAVE with us at www.BeerCo.com.au
Our Search is Your Satisfaction
Help us achieve our mission to rid the world of beer poverty one good brew at a time! cheers #brewhappy always
INTRODUCTION OF FOOD FERMENTATION AND PRODUCTIONpia baghel
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms yeasts or bacteria under anaerobic conditions
Inner Sydney Brewers Club Talk 3 Aug 2022BeerCo.com.au
BeerCo.com.au Inner Sydney Brewers Club Meeting where we talk about what has changed since covid in Beer and Brewing, Supply Chains, NEW! Ingredients from Heritage Malts to Australian Barley and Unmalted Cereals, NEW! Hops from USA AU and NZ, trends in Yeast, Brewing Aids and Adjuncts.
We also dive deeper into Pastry Stouts and Dessert Beers! What are they? How do you make a cake from a beer and vice versa.
As always we appreciate the support and supply from our wonderful supply partners at Malteurop Australia, Crisp Malt UK, UniGrain AU, Hop Products Australia and John I Haas and the Barth Haas Group, NZ Hops, Bluestone and Omega Yeast, novozymes, our flavour house and C02 extract suppliers and of course the wonderful brewers at Inner Sydney Brewers who keep brewing and innovation at home alive in the kitchen, the brewery and the distillery!
cheers #brewhappy always #distilhappy always
Australia Malting Barley Harvest Report 2020-21BeerCo.com.au
Here we share the Australian Malting Barley Harvest report 2020-21 from our supply partners at Malteurop Australia.
The good news is we have a very good harvest due to great conditions thoughout the Australian spring and summer – plenty of moisture and few extremely hot days.
Nationally malting barley yield is up 29% and 10% in Victoria.
Protein levels are within the 10-11.5% range and screenings are excellent with 90% above 2.5mm and less than 2% below 2.2mm screen sizes.
Spartacus and Planet remain the dominant barley varieties currently being grown in Australia with Compass, La Trobe and Westminster falling in behind the big two varieties.
KIWI is new variety from the Malteurop Breeding Program which offers superior malting qualities and is progressing well through Barley Australia accreditation and craft brewer trials.
If you are interested to buy or try Malteurop NEW! Kiwi Malt variety please reach out to us at Service@BeerCo.com.au
Here we share what's NEW! in #CoVid-19 world from BeerCo.com.u
Everything from partnering with Crisp Malt and Malteurop Australia to NEW! Hops from Hop Products Australia - HPA-016 and NZ Hops Ltd - Hort4337 to Indie Hops Strata US Hops and CLS Farms Zappa Hops and we finish with our partnership with UniGrain Australia a proudly 30+ years family owned company who mill and roll locally grown Barley, Oats, Rye, Triticale and Wheat. It was a lot of fun to catch up with old friends from Melbourne Brewers and Derek at Bad Shepherd Brewing Co.
We will continue to brew happy and share what we know even during CoVid-19 Pandemic.
Cheers #brewhappy always #staysafe #keephealthy
Crisp Malt BeerCo.com.au Australian Distillers WebinarBeerCo.com.au
Our first Australian Distillers Webinar with Crisp Malt we explore Crisp history of 150 years as Master Maltsters with a passion for innovation and excellence. Crisp Malt plant sites and barley growing regions in the UK and Scottish Barley Breeding and Variety selection for Distilling.
Colin Johnston - Distilling Technical Sales and Dr David Griggs - Group Technical Director and Luke Bennett - Export Distributor Manager share with us a walk through Crisp Malt history, malting plants, growing regions and brewing and distilling barley variety selection differences.
We also explore the barley growing season and cycle and the new upgraded Peat Furnace at Crisp Portgordon Malt Plant at the northern tip of Scotland. Peating Furnace, Floor Malting and the state of the art modern spiral Roaster alongside specialty malts and cereals make Crisp Malt a first choice supplier to premium large multinational distillers and smaller innovative flavour forward craft distillers.
BeerCo.com.au as proud importers and distribution partners for Crisp range Crisp Premium Pot Distilling and Peated Malt for Distillers alongside Rye Malt and Flaked Torrefied Maize and heritage Malt like Maris Otter and Chevallier Malt for Distillers looking to differentiate with full flavour spirit.
If you are an Australian Craft Distiller looking for wholesale or trade supply of Crisp Malt from BeerCo.com.au your No.1 Buddies in Brewing and Distilling Supply please do not hesitate to reach out to us or visit our website pages:
https://beerco.com.au/collections/crisp-malt
https://beerco.com.au/pages/trade-accounts
Cheers #InsistonCrisp and #DistilHappy always
https://beerco.com.au/ | https://crispmalt.com/
Here we share what's NEW! and Why? we distribute Crisp Malt and Malteurop Australia Malt and UniGrain unmalted cereals. Every year we are lucky enough to spend some time with Inner Sydney Brewers who meet monthly at Charlie's Bar at Atlassian.
Ahead of the meeting we send 3 of their fantastic brewers ingredients to brew a Saison - 3 different ways:
Malt:
3.50 Kg Malteurop Pilsen Malt (70%)
1.00 Kg Crisp Light Munich Malt (20%)
0.50 Kg Crisp Wheat Malt (10%)
Hops: 3 different ones for 3 different Saison
Hallertauer Mittelfrüher GR Hops
Bouclier FR Hops - NEW!
Ella AU Hops for some new world floral and spice character
Yeast: 3 different ones for 3 different Saison
GY018 Saison #1 GigaYeast to pair with the Bouclier FR Hops
GY027 Saison #2 GigaYeast to pair with the Hallertauer Mittelfrüher GR Hops
Lallemand Belle Saison Dry Yeast to pair with the Ella AU Hops
In this presentation we also share some information on why Brewers and Distillers should:
Insist on Crisp finest Malt
Malteurop Australia NEW! expanded Malting Plant in Corio Bay, Geelong Victoria and a quick 2019 Grain Harvest Update
NEW! Hops - Strata US Hops and HORT4337 NZ Hops
NEW! Yeast - Lallemand Brewing Kveik VOSS Yeast and GigaYeast GY016 GY016 Altstadt Ale and GY134 Kveik #1 and GY135 Hornindal Kveik #5 GigaYeast.
We hop you enjoy the talk as much as we did and tanks again to Matt W and the amazing team at Atlassian for hosting us and also to Barls, Braedy and Brendan for brewing 3 uniquely different and delicious Saison beers!
Cheers #brewhappy always
Malteurop Australia - Craft Brewers and Distillers - TourBeerCo.com.au
Here we share the site induction and a few slides from a recent tour with local Australian Craft Brewers and Distillers of Malteurop Australia - NEW! expanded malting plant in Corio Bay, Geelong, Victoria.
We tour through the Steeps, Germination Vessels and Kilns and gather insights into the local and global reach of Malteurop Australia a farmer owned cooperative with Malting Plants in Europe, North America, Asia, Australia and New Zealand.
If you have any wholesale or trade sales inquiries please send them to us at Service@BeerCo.com.au and you can buy online anytime 247 365 days of the Year at BeerCo.com.au
cheers #malthappy #malteuropaustralia #australianmalt #australianbarley #australiianfarmers
Here we share a deep dive into the Australian Malting and Brewing Industry with Trevor Perryman - Managing Director of Malteurop Australia sharing his knowledge, insights and experience with a room full of thirsty for knowledge Independent Craft Brewers at the IBA (Independent Brewers of Australia) Mash Up in Melbourne at Bonehead Brewing Co, Kensington, Melbourne, November 2019.
Topics covered in this wide ranging talk include:
+ Australian Wheat
+ Australian Barley
+ Growing Regions
+ Barley Varieties and Breeding Programmes
+ Exports and Markets for Australian Malt at home and abroad
+ Climate Change Impact on Growing Regions
+ Australian Malt Market Breakdown of the Key Players
+ Malteurop VIVESCIA - the Farmer's Maltsters
+ Malteurop global / local presence - local everywhere
+ Malteurop values
+ Malteurop Portfolio
+ Malteurop Australia Geelong Malting Plant
+ Malteurop New Zealand Plant and Breeding Program
+ Malteurop Certification
+ Malteurop Australia BeerCo.com.au Supply and Distribution Partnership to Australian Brewers and Distillers
+ Malt Certificate of Analysis
+ Australian Brewing - History
+ Australian Craft Brewing - History to today
+ Britten's Brewery, Tamworth, New South Wales
We hop you enjoy the talk as much as we did and the Independent Craft Brewers in attendance. If you would like to find out more about Malteurop Australia please visit their website here: https://www.malteurop.com/en/australia
If you would like supply of their excellent quality premium Pilsen Malt please reach out to us at Service@BeerCo.com.au or visit our website at https://beerco.com.au/collections/malteurop for more information. If you would like to join or learn more about the IBA please visit their website here: http://iba.org.au/
Tanks again to the IBA and Bonehead Brewing Co, Kensington Melbourne and Trevor Perryman - MD - Malteurop Australia for an education on all things Malt and Brewing in Australia.
Crisp Malt share important Scotch Distilling Mash Protocols like Grist Fractions and Barley Sourcing. All UK distilling varieties are Glyosidic-Nitrile (GN) free and will not form ethyl-carbamate in the still. They are also low in protein (typically between 8.5 and 10%).
Technical Specifications and Recipe Formulation including Liquor to Grist ratio, mashing regime and temperature are discussed. Mashing and Sparging and Fermentation are also discussed.
If you are a Craft Whisky Distillery interested to learn more about Crisp Premium Pot Distillers Malt or Crisp Premium Peated Malt and the art and craft of Whisky Distilling please reach out to us at: BeerCo.com.au Service@BeerCo.com.au T +61 490 501 392
We gathered with our good friends at Merri Mashers Home Brew Club at the Dan O'Connell Hotel in Carlton in wintery July to talk, listen and learn all about ...
Why Crisp Malt - the UK's Largest Independent Malting Company and their proud 150+ years of Malting history.
We tasted three delicious Saisons brewed by 3 of the great Merri Mashers.
All 3 Saisons shared the same quality Crisp Malt Bill
2.9 Kg Crisp Europils Malt 55%
1.9 Kg Crisp Light Munich Malt 36%
0.5 Kg Crisp Wheat Malt 9%
Grace brewed Saison #1 - hopped with Hallertau Tradition GR Hops and fermentation by GY018 Saison #1 GigaYeast. An exemplary example of the style and a few of the Merri Mashers thought it was as an excellent example of a Belgian Blonde - thanks Grace. Grace brewed her beer on a Robobrew V3.
Leif brewed Saison #2 hopped with Styrian Dragon SV Hops and fermentation by GY027 Saison #2 GigaYeast with some noticeable differences to Grace Saison #1.
Nick brewed Saison #3 hopped with NEW! Bouclier FR Hops and fermentation by Lallemand Brewing Belle Saison Yeast. Nick brewed his beer on a 50L Braumeister with a shortened malt pipe and started his fermentation very low to control the yeast esters. The subtle nuances of Bouclier FR Hops were plain to taste and smell.
We finished with a few beers of course and a chat about all things Sour - fast and slow and some in depth conversations about the new wave of craft distilling.
We hop you enjoy this talk as much as we did giving it.
If your interested to join the Merri Mashers Homebrew Club head on over to their website here: https://merrimashers.org/
The Merri Mashers Brew Club is a progressive female friendly brew club with a diverse mix of brewers from Melbourne's Inner Northern suburbs. They meet once per month on the last Tuesday of the month in a host of superb Inner Northern pubs and breweries and have an excellent committee and engaging and positive culture and a number of successful home to probrewer members. So what are you waiting for? Get your Merri Masher on!
BeerCo.com.au South Australia Brew ClubBeerCo.com.au
Here we share all we know so you can grow as Brewers about Crisp Malt + Hops + GigaYeast including why? you should Insist on Crisp in your beer - how to rub and spot good hops and fast souring techniques with GigaYeast - we also share a recipe for our Milli | Vanilla Porter brewed with Crisp Malt + Sabro Hops and Fermentation by GY031 GigaYeast British Ale #2 cheers #brewhappy always
Melbourne Brewers Club kindly hosted BeerCoAU for a talk about Gladfield Malt + Hops + GigaYeast = Beer!
It was a cold wet wild winter evening and we enjoyed a chat about dark roasted malts including the new Limited Release Chocolate Rye, specialty malts like Shepherds Delight Malt and touched on Distilling talking about Distillers Malt, Manuka Smoked and Mild Peat Smoke Malt.
Hops from around the world were introduced including major growing regions US GR AU NZ and popular and hard to get varieties. We discussed new varieties like GR Huell Melon, Hallertauer Blanc, US Equanot, El Dorado and AU Enigma and NZ Wai-iti. We also talked about new forms of hop delivery including Flex, Extract, Oils, Hop Hash and Lupulin Powders.
Last but not least we touched on Yeast and all its wonder including the world of "clean" yeast or Saccharomyces and the wild and free land of bacteria including Brettanomyces and other sour and interesting strains.
Melbourne Brewers went onto judge some amazing Stouts ahead of Westgate Brewers Stout Extravaganza in July 2018. Thanks again to Tom and Ian and Duck and all the Committee for the chance to drop in and chat about Malt + Hops + Yeast and share a beer afterwards Cheers #brewhappy #brewlikeapro always
Here we share what we know about Gladfield Malt + Hops + GigaYeast with the fine folk at the South Australia Brew Club or SABC for short.
SABC is a leading home brew club in Australia with a passion for learning and beer. Ahead of the talk we sent club president Clint some of our finest Gladfield Malt and 3 distinct and different hops and some GY001 Nor Cal Ale #1 GigaYeast for a SMaSH beer challenge.
SMaSH beers or Single Malt and Single Hop beers are a great way to evaluate the distinctive characters of unique malts and/or hops. 3 excellent brewers from SABC brewed 3 different beers for the interactive talk and we enjoyed tasting them blind and describing the hop and malt characters. Not only are SABC great brewers but they have amazing palates as well.
Many club members immediately picked up on the subtle differences between the three hops in the SMaSH challenge:
1. Loral US Hops
2. Pacifica NZ Hops
3. Wai-iti NZ Hops
These malts were matched with 3 of Gladfield Malt finest Pilsner Malts
1. Gladfield German Pilsner Malt
2. Gladfield Lager Light Malt
3. Gladfield Pilsner Malt
All 3 SMaSH beers were fermented with a neutral ale GigaYeast GY001 Nor Cal Ale #1 liquid yeast that is highly attenuative and enabled the brewers to taste the subtle differences in the three malts and pick up on the aromatic characters of the three different hops.
The night was kindly hosted at "the Wheaty" hotel at 39 George St, Thebarton SA 5031 a highly reputable craft beer venue that every craftbrewer, homebrewer and beer love must go as "pilgrimage" when in Adelaide affectionately known as "Radelaide" in South Australia.
We hop you enjoy the slides and talk as much as we did giving it and tasting the delightful beers from SABC - thanks Clint and all the SABC brewers for a wonderful night of fun!
Here we talk Hops 101 - from where in the world do hops come from, biggest growing regions, harvest quantity and growth, use in the brewery, how to check your hops for hop quality, what is new in hops? US Hops, GR Hops, NZ Hops and AU Hops.
This talk was delivered to a full auditorium at QHC2017 Queensland Homebrewers Conference in Oct 2017 attended by home and probrewers from across the state and received positive feedback.
Whether you are new to brewing, love your beer or want to geek out on hops there is something in the slideshare and more in the references to geek out on Hops!
BeerCo Inner Sydney Brewers Club Talk at AtlassianBeerCo.com.au
BeerCo talk to Inner Sydney Brewers at Atlassian on Quality Craft Malt + Hops + Yeast = Beer. We cover topics like why Gladfield Malt? How to spot good malt? Hops and how to spot good hop pellets? Yeast 101 and GigaYeast.
We dive deep into a new flowable hop extract called FLEX from John i Haas and taste 3 different beers all brewed with the same ingredients and bittered to 3 different IBUs using Flex.
We taste Conan's American Pale Ale - APA then Jay's IPA India Pale Ale then Barls iIPA imperial India Pale Ale.
The talk was a lot of fun and engaging with a good in depth QandA.
We were privileged to enjoy the wonderful hospitality of the Hobart Brewers Club in August 2016 where we shared a little info into who we are what we do why we do it and the wonderful supply partners we work with like Gladfield Malt bringing premium quality independent craft brewing supplies to brewers - home and pro across this great land.
Our Search is Your Satisfaction and we will not rest until we rid this world of beer poverty one good brew at a time.
To brew truly amazing beer you need to start with the finest Malt + Hops + Yeast + Water available.
Here is a few short slides on how to spot great craft malt from not so great malt, how to rub hop pellets and what to look for in your Yeast when you brew your next beer! cheers dermott@beerco.com.au
PS We love any question no matter how trivial it may seem and we love feedback so feel free to engage with us and ping us an email or find + follow + connect with us on your favourite social media platform @beercoau
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
4. • Frederick Smith started malting in Gt
Ryburgh, Norfolk in 1870
• Malt exports started in 1888
• John Crisp joined the business in 1962
• Now owned by group of private investors
• 3 maltings in England, 2 in Scotland, 1 in
Germany and 1 in Poland
• Now producing 432 000 tonnes of malt
• Head Office at Gt Ryburgh, North Norfolk
• More than 85% of barley used is sourced
locally
• Still operating a traditional floor malting at
Gt Ryburgh
• Leading supplier to the global craft distilling
sector
Crisp Malt – introduction
7. Barley Facts
• Barley is a cereal crop
• Cereals are grains produced by grasses for food
• Other cereals are maize (corn), rice, wheat, rye, oats,
sorghum, millet & triticale
• Malting barley grows well on lighter, sandy land
• Well suited to the drier eastern regions of the UK
8. UK Barley Growing Regions
Why are these regions most
suitable?
• Drier, warmer climate better
suited to arable crop production
• Farm land particularly suits cereal
cropping
• Soil types suit barley production
• Malting plants predominantly
located in barley growing regions
11. Winter or Spring Sown
September / October
Plant Winter Malting Barley
February / March
Plant Spring Malting Barley
Late July
Harvest Winter Malting Barley
Mid August
Harvest Spring Malting Barley
12. Barley Growing
October April May June July July
HarvestPlanting
SeptemberWINTER
April May June July August AugustMarchSPRING
Ripening
13. Growing Malting Barley
• Alternative cropping options
• Barley – winter or spring, feed or malting
• High risk crop
• Quality specifications/premiums
• Chemical restrictions – BBPA list
• Fertilizer restrictions – yield/quality implications
• Harvesting/storage requirements
18. Maltsters Requirements
• Approved malting barley variety
• High viability (minimum 98% live grains)
• Appropriate protein/nitrogen content
• Low level of small grains
• No admixture with other grains
• No moulds or smells
• No skinned, split or damaged grains
20. What is Malting?
• Partial germination of cereals
Barley, wheat, rye, oats, sorghum etc
• Under controlled conditions
Moisture, temperature and time
• Raw material for further processing
Brewing, distilling and food uses
• Value added products
Provides extract, enzymes, colour and flavour
22. Why Malt Barley?
• Retains its husk
• High starch content
• Cell walls degradable
• Good enzyme production
23. The Barley Corn
Embryo
Living tissue
Source of new plant
Scutellum & Aleurone
Living tissues
Site of enzyme synthesis
Endosperm
Dead tissue
Embryo’s nutrient reserve
‘Modified’ during malting
Husk
Dead tissue
Protective covering
Scutellum
Aleurone layer
Husk
Embryo
Endosperm
24.
25. What Does it Require?
• Suitable barley variety
• Water
• Oxygen
• Temperature
• Time
27. Steeping
• Objective
• Hydrate the grain, increasing the moisture content
from around 12% to 44-46%
• Initiate uniform germination
This is achieved by successive wet and dry periods in
steeping vessel with careful control of water and air
temperature
28. Steeping process
0 4 8 12 16 20 24 28 32 36 40 44 48
Time (Hours)
Moisture Content (%)
12
16
20
24
28
32
36
40
44
48
Continuous steeping
Broken steeping
Water drained Water replaced
Water drained Water replaced
29. Germination
• Objective
• Synthesis and release of enzymes
• Degradation of endosperm cell walls
• Limited solubilisation of endosperm storage protein
This is achieved by effective control of grain temperature by
the application of attemperated, humidified air
38. Modification – key objectives
• Degradation of endosperm cell walls
• Solubilisation of appropriate amount of endosperm
storage protein
• Synthesis and release of starch-degrading enzymes
Supply distiller with package of accessible
starch and necessary enzymes to degrade to
fermentable sugars plus other desired attributes
39. Kilning
• Objective
• Halt germination
• Reduce moisture content to 3-6%
• Develop required colour and flavour characteristics
This is achieved by passing heated air (55°C-100°C)
through the grain bed. Malt type will dictate applied air
temperature used.
41. Traditional Floor Malting
Advantages
• Flexibility
• Low capital cost
• Heritage
Disadvantages
• Labour intensive
• High energy
• Low output
• Process control
50. Distilling malts
• Plain pot still
• Peated pot still
• High diastatic
Common to all is the use of non-glycosidic nitrile
(GN) barley varieties in their manufacture
51. Non-GN barley varieties
• Glycosidic nitrile issue arises from hydrolysis of
epiheterodendrin to produce isobutyraldehyde
cyanohydrin and ultimately ethyl carbamate
• Distillery sensitivity varies by still design
• Only non-GN producing varieties now selected for
approval
• Optic last of GN-producing varieties and older varieties
all GN-producers
52. Distillers requirements
• Plain pot still
Easily processable malt that produces highly fermentable wort
that leads to expected spirit yield after distillation of wash
• Peated pot still
As plain pot still with the additional attribute of providing
desired phenolic character to distilled spirit
• High diastatic
Provision of sufficient starch degrading enzymes and
processing potential to convert up to 90% unmalted starch
source for grain spirit production
53. Plain pot still
• Typically produced from low nitrogen spring barley
• Concerto, Laureate and Diablo
• Gentle kilning to preserve enzymes and maximise
fermentability of finished malt
Parameter Typical Analysis
Moisture (%) Maximum 4.5
Extract (% soluble, as is) Minimum 78
Colour (EBC) 2.5 – 3.5
Total nitrogen (%) 1.30 – 1.55
Soluble nitrogen ratio 35 - 42
Predicted spirit yield (LAA/t) 410
54. 0
10
20
30
40
50
60
70
80
90
100
2009 2010 2011 2012 2013 2014 2015 2016 2017 2018*
%oftotalspringbarleycrop
Crop year
KWS Sassy
Laureate
RGT Planet
Moonshine
Chronicle
Odyssey
Concerto
Propino
NFC Tipple
Quench
Oxbridge
Belgravia
Westminster
Decanter
Optic
Golden Promise
*estimated from certified seed production from harvest 2017
Spring Malting Varieties
As % of total Scotland spring barley crop
55. The Malting Barley Committee
Approved List harvest 2019
Brewing Use Malt Distilling Use Grain Distilling Use
Winter Varieties
Full Approval
Flagon, Venture, Craft
Winter Varieties
Full Approval
None Approved for distilling use
Winter Varieties
Full Approval
None Approved for distilling use
Spring Varieties
Full Approval
Concerto, Propino,
RGT Planet, Laureate
Spring Varieties
Full Approval
Concerto, Laureate,
KWS Sassy, Sienna
Spring Varieties
Full Approval
Fairing, Olympus
Winter Varieties
Provisional Approval 2
Spring Varieties
Provisional Approval 2
Chanson
Spring Varieties
Provisional Approval 2
Spring Varieties
Provisional Approval 2
Winter Varieties
Provisional Approval 1
Electrum
Spring Varieties
Provisional Approval 1
LG Diablo, RGT Asteroid
Spring Varieties
Provisional Approval 1
LG Diablo, RGT Asteroid
Spring Varieties
Provisional Approval 1
RGT Asteroid
56. Determination of Predicted Spirit Yield
1. Standard IoB mash and collect wort
2. Determine original gravity of wort - soluble extract
3. Ferment wort with standard yeast for 44 hrs at 33C
4. Determine final gravity of wash - fermentability
5. Calculate fermentable extract
6. Calculate PSY = fermentable extract x 6.06
Distillery efficiency often based on achievement of actual yield
relative to lab PSY value, i.e.
PSY = 410 laa/t, distillery yield 405 laa/t
Efficiency = (405/410) x 100 = 98.8%
57. Peated pot still
• Green malt directed to peating kiln and peat smoke
ducted into kiln during pre-break drying
• Aiming to ‘smoulder’ peat to generate highly phenolic
smoke
• Peat sources; Islay, St Cyrus (Aberdeenshire)
58. Peated pot still
• Crisp lab determines total phenol
content using colorimetric method
after steam distillation of malt
• Heavily peated malt deliveries at
45-55 mg/kg (ppm)
• Higher levels are possible!
• Fermentability can be suppressed,
but not in all distilleries
59. High Diastatic Malt
• Enzyme source for conversion of unmalted cereals (usually
maize or wheat) for grain spirit production
• Specialist high nitrogen non-GN barley varieties
• Olympus
• Fairing
• Asteroid
• Specification typically:-
• minimum 60 Dextrinising Units (DU, dry)
• minimum 160 Diastatic Power (DP, dry)
• TSN/FAN levels also important
62. Coloured malts
There are three categories of coloured malts:
• Those produced from green malt on normal kiln
• Those produced from green malt in roasting facility
• Those produced from kilned malt in roasting facility
63. Coloured malts
Products from green malt on normal kiln
• Kilning conditions promote formation of colour
precursors leading to increased final colour and
flavours
• Vienna malt 6-10 EBC
• Munich malt 25-60 EBC
• Provide richer ‘malty’ flavour
64. Coloured malts
Products from green malt in roasting facility
• First phase of process ‘stews’ grain leading to liquifaction
of endosperm
• Second stage of roasting dries and forms colour & flavour
compounds
• Crystal malt 160-480 °EBC
• Crystal malts provide sweet, caramel flavours
66. Coloured malts
Products from kilned malt in roasting facility
• Dry raw material introduced into drum
• Product temperature close to combustion temperature for
black malt and roast barley
• Amber 60-80 EBC
• Brown 120-150 EBC
• Chocolate malt 900-1100 EBC
• Black malt 1300-1400 EBC
• (Roast barley) 1300-1400 EBC
67. Malt roasting drum
1. Raw material inlet
2. Product outlet
3. Weighing hopper
4. Roasting drum
5. Burner
6. Exhaust air fan
7. Cooling fan
8. Cooler
9. Utilities
70. • Chevallier - first selected in 1820’s
• Plumage Archer – first commercial hybrid barley (1905)
• Maris Otter – continuous production since 1965
• Coming soon!
• Long Eared Nottingham
• Hanna
Heritage varieties
74. Non-malted cereals
• Range of Torrefied cereals available
• Produced by processing through a Cabot cooker or
microniser
• Cooking results in starch gelatinisation
• Flaked products can be added directly to the mash
• Provide opportunity for product differentiation