The barley is first screened to remove any impurities,
then soaked for two days in a water-filled tank called a steep.
The water is drained off and the moistened barley is spread out
on the malting floor, where it is allowed to germinate slowly
and evenly. The barley is turned at regular intervals to control
the temperature and rate of germination.
During germination the barley secretes the enzyme
diastase which makes the starch in the grain soluble, thus preparing
it for the conversion into sugar. After 5-10 days, when the barley
is judged to be in perfect condition, the germination is stopped
and the malt is delicately dried over a fire of peat and warm
air. This gives the malt its distinctive smoky flavour.
Read about the King
of Grain here.
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