MY ACCOUNT
CONTACT
BLOG
The malt
Discover all our malts here, in all categories. Le malt d'orge est le "malt pour biere" par excellence, il vous sera impossible de brasser sans. That said, barley is not the only cereal that can be malted and used in brewing. Wheat malt, in particular, will bring its good proteins and a touch of rusticity to your white beers, or other seasonal beers.
You'll also find "cara" malts (also known as crystal) that will bring a caramelized touch to your beverages.
And if you're a fan of dark beers, then take a look at our roasted malt.
Beer and malt
The two main actions of malt during brewing are going to be:
- Free the starch
- Activate your enzymes to transform starch into sugar
Sugar is going to be the main food source for the yeast. Without sugar, the yeast wouldn't be able to ferment anything, so you wouldn't have your precious malt beverage.
Malt crushing:
To allow the starch and enzymes to be released into the brewing water, you're going to have to crush the grains at the mill. This will in fact be a very coarse malt flourwhich will allow its empatage to run smoothly. Without this action, it will be impossible to obtain the sugar essential for yeast.
Which malt to choose?
It all depends on your recipe.
Do you want to highlight your hops? Then you may very well start with a single, relatively neutral base malt like Pilsner or Pale Ale. Add up to 5% Carapils for a nice foam.
You want to show off your hops?
Do you want your malts to shine with cookie, caramel or roasted aromas? In that case, a nice base of 85% of a good biscuity malt like Maris Otter, 6% of a lightly caramelized malt like Caramunich I, 4% of a malt like Caraaroma whose caramelization is more advanced, and 5% of Carafa II for a balance of cocoa/coffee aromas... will be a nice base for a little English Porter for example.