Integrating the malt value chain
Barley is especially well suited to malting operations and meets brewers’ needs and expectations. During the different stages of fabrication of malt and beer, the grain is capable of synthesizing and rapidly activating an enzymatic complex. Certain of these enzymes are necessary for the saccharification of starch, and thus its later transformation into alcohol during fermentation of the wort at the brewery. During this final stage, barley’s moderate protein content is sufficient for nourishing the yeast while limiting the appearance of sludge in the beer.
The fine husks that are a particularity of barley grains, following crushing of the malt, are the origin of the draff through which the wort is filtered in order to separate the insoluble parts.
Even though malt is made essentially from barley, other cereal grains can be malted (wheat, sorghum, buckwheat, rye) depending on the availability of raw materials in the country. Wheat malt is used mainly in making "white" beers (Weiβenbier in Germany).
Following a harvest of malting barley done at a stage of complete physiological maturity (moisture < 14.5 %), storage must be able to ensure maintenance of satisfactory sanitary and technological quality. That means that malting barley must be stored in clean, watertight installations equipped with ventilation allowing the grain to be cooled in successive stages, thus avoiding the proliferation of insects and the development of microflora and maintaining the barley’s germinating power.
Malting consists in causing the grain to germinate and set in motion the transformation undergone naturally by the plant during its growth, and then halting that transformation more or less rapidly depending on the characteristics desired.
Malt is the main ingredient of beer - it takes as much as 200 grams of malt to make a liter of beer. The other ingredients are water, hops (two grams per liter of beer), and yeast (one centiliter per liter of beer).
Malt is a natural food product that results from the transformation of a cereal grain. Barley is the grain most used today, but wheat can also be used for making "white" beers. Malt is the main ingredient used in brewing beer, along with water, hops, and yeast.
In order to offer its customers new gains in added value, Malteurop now integrates intangible competencies such as risk management. Malteurop handles management of industrial risks, risks of interruption of supplies of raw materials, and financial risks related to the volatility of malting barley prices.
Malteurop is first and foremost an industrial group engaged in the primary processing of barley into malt.
At its base our profession consists in ensuring the availability of malts in the right place, at the right time, at the right price, in the desired quality and quantities, at the point of secondary processing by our brewer customers.
