What we do
From barley to malt
Our wealth is based on the performance of our production facilities and the unique know-how of our teams, from the support of our partner farmers to the design and production of quality malts that are increasingly sustainable and create value for every link in the chain, from farmer to consumer.
'Malt is germinated cereal grain. This essential ingredient is what gives beer its body and colour. As well as being used in brewing, malt is also used to produce whisky. Barley is the main malted cereal grain. It is particularly well suited to malting and to the needs of brewers.' Paul Wakim, Industrial and R&D Director.
We also offer wheat, rye and buckwheat malts that originate from the same process. Malting is the process of turning barley into barley malt through controlled germination followed by a kiln drying process, i.e. drying the grain by hot air ventilation, which gives beer its flavour and colour. Roasted products complete our range to provide additional flavours and colours. Caramel malts are roasted from green malts as soon as germination is complete. Colour malts are roasted from kiln-dried malt. This whole range of different products allows brewers to create unique beers by combining them as they wish.
With an international presence, we offer our customers – international and national brewers, craft brewers and distillers – this remarkable know-how to satisfy their needs in terms of quality and quantity, and to support them in their development.
Discover the malting steps to transform barley into malt
The malting process is a natural process that makes the starch in the grain available by breaking down the cell walls of the grain, making it brittle and rich in enzymes. This transformation is essential for the production of alcohol during fermentation in the brewery.
The grain is soaked in water to allow controlled germination and is then dried to stabilise the product and ensure its preservation. The malting process consists of three stages: steeping, germination and drying. We also develop caramel malts and colour malts by roasting either malt at the end of germination or dry malt.
