Malting Barley

A big thank you to MotorCity Malthouse for malting the first batch of Cheese City barley! Malting the barley is necessary in order to develop the enzymes that modify the starches in the barley into fermentable sugars that can be converted into alcohol by the yeast that is added during brewing. The malting process is achieved by steeping the grain in water (through a sequence of submerging and draining the grains), allowing the grains to germinate (essentially tricking the grains into growing, as pictured above), and kilning the grains (drying the grain in order to reduce the moisture content and to halt the germination process).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s