Malting

After Harvest barley contains starch which is a non fermentiscible sugar. The processus of malting is to transform this starch into fermentiscible sugar which will be able to be transformed into alcohol.

The barley is put into water for 2 or 3 days and then it is put on a wide flat concrete surface.
And it's here that the fermentation will begin for about 8 days.
Barley will have to be turned over several times a day to make a uniform germination and the température must be controlled many times.
When the Starch has been transformed into sugar, we must stop the process of germination through the heating of the barley for 1 to 2 days. Heat will be provided by the burning of coal.
And then you get some malt to use in the next step : the Milling !



Starch = amidon
fermentiscible = Enter fermentation
Milling = Broyage