The principle of wheat malt production is similar to that of barley malt: The protein content of wheat should be controlled below 11%, and wheat with higher protein content is used only in special cases. The wheat steeping degree should not be too high, and the wheat steeping degree should be about

In 2022, the Craft Maltsters Guild gave three scholarship recipients the opportunity to attend the Craft Malt Conference and join the Guild as members for the year. These scholarships were enacted by the Guild’s Diversity, Equity, and Inclusion task force. Among the recipients was Rwanda’s first bre

The new year began with a host of challenges for American brewers and raw ingredients are no exception. There are, however, some bright spots amid the worry in the malt industry and Jesse Bussard, the executive director of the Craft Maltsters Guild says there are three things every brewer should be

In this hot summer day, the pilot run for RXX SXX MXX malting system started from yesterday. True 10 tons barley fed into the steeping vessel, how many water will it need? How many gas will it need? Maybe it’s not problem for one malthouse, but for us, one manufacturing company, it’s not easy. We ne

The malting process is mainly divided into three steps: steeping, germinating, and Kilning, which is the process of making barley into brewing raw materials in order to provide the necessary natural nutrients for yeast fermentation. As the seeds germinate, the internal composition of the barley begi

Today we would like to share something about one malthouse located in Cynthiana, KY, Kentucky’s first (and currently only) craft maltster. RT Case (right) and his dad Butch (left) are a two-man family run operation growing and malting barley and other small grains for craft brewers and distillers th