The process of roasting barley, also known as malting, is a crucial step in the production of beer. As an expert sommelier and brewer, I have had the privilege of witnessing this process firsthand and can provide you with a detailed account of how it is done.
1. Steeping: The first stage of roasting barley is steeping, where the grain is soaked in water to initiate germination. At GWM Malt, we aim for a target moisture level of 42-44%. This moisture allows the grain to absorb water and activate enzymes necessary for germination. The grain spends around 34-46 hours in steep tanks, ensuring it reaches the desired moisture content.
2. Germinating: After steeping, the barley is transferred to germination. This stage typically lasts for about four days and is carried out in Wanderhaufen style streets. These streets consist of shallow beds or floors where the grain is spread out to allow air circulation and prevent excessive heating. During germination, the enzymes in the barley break down the starches into fermentable sugars, which are essential for the brewing process.
3. Roasting: Once germination is complete, the barley is ready for roasting. This stage involves subjecting the grain to controlled heat to develop specific flavors and colors. The roasting process can vary depending on the desired characteristics of the final malt. Different temperatures and durations of roasting can result in a range of flavors, from light and biscuity to dark and roasted.
4. Cooling: After roasting, the malt needs to be cooled down to prevent further roasting and stabilize its flavors. At GWM Malt, we employ cooling techniques such as air circulation or using cool water to rapidly bring down the temperature of the malt. This step is crucial in preserving the desired flavors and preventing any unwanted changes.
Throughout the entire process, the expertise and attention to detail of the maltsters play a vital role in achieving the desired outcome. They carefully monitor and adjust the conditions to ensure optimal germination, roasting, and cooling. This hands-on approach, combined with the inherent qualities of the barley itself, contributes to the unique flavors and aromas found in different types of malt.
As a sommelier and brewer, I have had the opportunity to taste and appreciate the results of this meticulous process. Each malt variety brings its own distinct characteristics to the beer, providing a wide range of flavors and contributing to the complexity of the final product. From light and crisp pilsners to rich and malty stouts, the roasting of barley is an art form that adds depth and nuance to the world of brewing.