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modification of the starchy endosperm, the protein structures broken down supply the free amino acids that is required for optimal yeast performance. KILNING After a few days, the germinated grains, now called green malt, are transferred to the Kiln and dried, stopping the germination process. During the kilning process, hot dry air is pushed through the grain bed to remove the moisture. The malting process usually takes a week or longer to complete. Voila! We have malt! How warm or fast you kiln, also determines any flavours these malts might hold later in the brewing process. We know that there are several cereals available, but why Choose Malted Barley? When it comes to craft beer, malted barley reigns supreme. Barley is the traditional choice for many brewers, thanks to its higher enzyme content compared to other grains like wheat. Those enzymes are essential for breaking down the starches and converting them into sugars that yeast will later ferment into alcohol. Plus, barley's husk provides excellent filtration properties during the brewing process, which is a major win for homebrewers and commercial brewers alike. But let us talk flavour. This little adventure from grain to malt is crucial because it prepares the grain for brewing by enhancing the accessibility of starch, FAN (free amino acids), and the availability of the critical brewing enzymes. And here is the kicker: as mentioned above, the malting process also influences the flavour and aroma of the beer. Utilizing different temperatures during kilning or a roaster, different malts are available to brew your favourite beer. Pale malts are the workhorses, contributing light colour and sweet, bready flavours; while specialty malts add complexity with flavours like caramel, toffee, or even dark chocolate. This range gives brewers the ability to craft anything from a crisp lager to a rich stout. If you are drinking a milk stout that blankets your tongue in creamy chocolate flavours, chances are, malted barley is the unsung hero behind that luscious experience. MALTED WHEAT: A DIFFERENT KIND OF DELIGHT While barley often steals the spotlight, let us not forget about malted wheat. Wheat presents a different texture and flavour profile, adding a certain smoothness and haze to beers that barley alone just cannot achieve. It is an essential ingredient in Weissbier. MALTED SORGHUM Let us not forget about sorghum! Malted sorghum is not as common as malted wheat or barley, but it is a valuable brewing raw material, especially as more breweries look for gluten-free options. It is a fascinating grain that is not only versatile but also adds a unique flavour profile to beers. Certain African countries force breweries to contain certain percentages of sorghum in their beers. A TOAST TO MALTING! In a world where mass-produced lagers rule the beer aisle, craft beer reminds us that there is so much more to explore, and it all starts with malt. The malting process opens a treasure trove of flavours, aromas, and styles in brewing. So, the next time you crack open a craft beer, take a moment to appreciate the cereals and the malting process that brought it to life. Each sip is a celebration of the intricate dance of malting, brewing, and innovation that makes craft beer such an exciting and flavourful experience. Here’s to the maltsters, brewers, and all the love that goes into your pint – cheers! Munich and Melanoidin malts are produced by ‘stewing’ the grain bed before increasing the temperature to dry and roast the malt. Its curing temperatures are above 100˚Celsius, even up to 105˚Celsius. Munich malt brings a lovely malty richness, body and a beautiful amber hue to beers. It can lend flavours of biscuit, bread, and a slight malt sweetness. Melanoidin malt is the go-to for boosting body and enhancing mouth- feel. This malt lends a rich, malty complexity and can add notes remi- niscent of bread crust or biscuits, enhancing the overall malt profile of your beer. It can also impart a reddish hue to your beer. Crystal and caramel malts are produced by deliberately stewing well modified green malt at high temperatures for extended periods to fully liquefy the starchy endosperm before drying and roasting. Tempera- tures during roasting can range from 100-160˚Celsius. Crystal malt offers a delightful sweetness and body to the beer. It adds notes like toffee and caramel and a colour range from pale to dark brown. Chocolate malt is all about that deep, rich flavour. Produced by roasting lager malt at high temperatures, over to 200˚Celsius, to develop dark- er colours and flavours reminiscent of chocolate, coffee, or even black bread. It brings a smooth, roasted character to stouts and porters. MOREON SPECIALTYMALTS 30 | Autumn 2025 | ontapmag.co.za