Breadcrumb Home From Barley to Malt From Barley to Malt Malt is germinated cereal grain, mainly used in beer production. Barley is particularly well-suited to malting and the needs of brewers. There are four steps in the barley malt production process: steeping, germination, kilning, and deculming. At Malteurop, we work with the best experts to produce our barley malt and conduct rigorous quality control checks every stage. The production of barley around the world Barley is a so-called secondary grain, mainly cultivated in Europe, North America, and Australia. It currently represents 7 to 8% of global grain production. The quality of the harvest, the weather conditions, the soil, the species, and the variety all generate diversity. We work with a network of some 10,000 farmers around the world who supply us with high-quality barley throughout the year. Barley growers Image Varieties of malting barley Winter barley Winter barley (long growth cycle), specific to Europe, is sown in the autumn to make the most of the low temperatures. Cold is indispensable to the production of seeds through the phenomenon of vernalization. Spring barley Spring barley (short growth cycle) is more common around the world; it is sown at the end of the winter. This species grows faster than winter barley, in particular during the first phases of its growth cycle. Malting Malting consists in germinating grains following the harvest in order to trigger changes that occur naturally in the plant during its growth. This process is then quickly interrupted. The right time to do this depends on the desired characteristics. It generally takes eight days to make malt from barley. Turning malt into beer Image The stages of barley malt production Steeping Image Germination Image Kilning Image Deculming Image The advantages of barley The various stages of malt production prepare the starch, which will be turned into sugars, as well as the enzymes, which will be activated during the brewing process because they are necessary for the saccharification of starch. The sugar produced by this process will then be converted into alcohol as the wort is fermented. Barley must have a moderate protein content in order to ensure adequate enzymatic activity while limiting cloudiness in the beer. Image The stage of production Image Image From malt to beer Also discover Image From malt to whiskey A few words about Malteurop At Malteurop, we do more than malt; we support brewers in making the best beers, distillers the best spirits and food companies the best products. We connect farmers, who dedicate their lives to Nature, with life lovers, who share authentic moments around natural drinks & food. We are farmer-maltsters since 1961 as part of VIVESCIA. We belong to cooperatives and their farmers; we exist because they exist. Caring for the grain is a culture, and for us, the right way to make the best malts, today and for the future generations. Keep in touch Get in touch with us, we’d be happy to answer your request. Contact Us Footer menu Sitemap Contact Legal Notice Protection of personal data We use cookies on this site to enhance your user experience By pursuing your navigation on this site, you install cookies on your post, in accordance with our policy of protection of your private life. OK, I agree No, thanks