The Malt Journey - Farming and Malting

Demperston Farm is home to Crafty Maltsters and here we grow 500 acres of cereals, including barley, wheat, oats and beans. Barley is the most common grain to be associated with malting but Crafty Maltsters will be leaving all the options open.

The start of the grain journey begins with sowing, for barley at Demperston this happens in the Spring. It only takes a few weeks before we start to see signs of life and from spring through to harvest time our job is to monitor the crops and make sure they are growing as they should be, much like children! Harvest time is our favourite time of the year, for anyone who has grown up on a farm they will always have a story to tell about sitting in the combine cab. The crop is cut by the combine harvester and taken off in a trailer to be stored in our sheds, we must test the moisture to ensure it is okay for storage, if not it will be put through our grain dryer. The next stage of its journey will be to the Crafty Maltsters shed to be malted…….

Farmers are at the mercy of the weather and elements, we need them on our side but in Scotland we can never rely on this! It is strange then that the next stage of the process is equally dependant on the elements, but ones we can control.

Water – The first stage in the malting process is steeping, where the grain is soaked in water, this triggers the growth process in each grain.

Air – The next stage is germination, where we dry the grain to start the process of releasing enzymes for starch conversion. Our brewing and distilling customers will then use this to turn starch into sugar.

Fire – The final stage is kilning, where we use heat to prevent further growth and keep the starch exactly as our customers want it to be. The kiln is also where the magic happens to help us create our speciality malt colours and flavours.