MALT HOUSE
OUR MALTING PLANT was launched in 2017. Origin is one of the only craft breweries in Canada to malt our own barley that is grown on our family farm. This facility allows us to manage our environmental impact, ensure we are providing the very best quality ingredients while also creating more original malts for our beer recipes.
Malting is the process of steeping grains, like barley, rye, or wheat in water. This causes them to germinate to produce the enzymes necessary for brewing and distilling. This process is used in beverages and foods as a basis for fermentation to add flavor and nutrients. Malt is prepared from cereal grain by allowing partial germination to modify the grain’s natural food substances.
TWO ROW BARLEY
TOP QUALITY BARLEY
We grow Two Row Malt Barley because it is recognized as the highest efficiency barley for Western Canada specifically for Craft Brewing. Our farm grows approximately 4-5 thousand acers of Two Row Malt Barley each year. The farm selects the most current varieties based on malt extract. Origin Malting gets first pick of our entire crop and chooses the highest spec barley that we grow year after year.
THE THREE STEPS OF MALTING BARLEY FOR BEER PRODUCTION
UNLOCKING THE FLAVOUR
Behind every great beer lays a process as intricate as it is essential: malting barley. From humble grains to the golden elixir in your glass, the journey begins with the careful transformation of barley through malting. Let's explore the three fundamental steps that bring out the flavors and aromas cherished in your favorite brews.
AWAKENING THE GRAIN
STEEPING
The journey starts with barley grains selected for their quality and character. Steeping, the initial step in malting, invites the grains to awaken from dormancy. Through soaking in water, the barley seeds rehydrate, triggering biochemical changes vital for germination. This controlled hydration activates enzymes within, setting the stage for the subsequent stages of transformation.
NATURE'S ALCHEMY AT WORK
GERMINATION
As the hydrated barley kernels begin to sprout, they enter the germination phase. Under monitored conditions of temperature and humidity, the grains come alive, metabolizing starches and proteins within. Enzymes, naturally present in the barley, break down complex carbohydrates into simpler sugars, and proteins into amino acids. This biochemical dance unlocks the raw materials essential for the flavorful alchemy of brewing. Germination continues until the optimal balance of enzymatic activity and nutrient availability is achieved, typically lasting 4-6 days.
CRAFTING COMPLEXITY AND CHARACTER
KILNING
Kilning, is where the magic truly unfolds. Once the grains have reached their peak of enzymatic activity, they are gently dried in a kiln. This crucial process halts germination, preserving the delicate balance of flavours and aromas developed within the barley. The duration and temperature of kilning play a pivotal role in shaping the final character of the malt. Low temperatures retain delicate flavours, while higher temperatures impart deeper hues and richer complexities. From pale malts to roasted varieties, the art of kilning allows brewers to tailor the malt to their desired specifications, lending each beer its unique personality.
PRESERVING QUALITY AND FRESHNESS
PACKAGING
After the malting process is complete, the malt is carefully packaged to preserve its quality and freshness. Proper packaging also protects the malt from external elements that could compromise its integrity. From the malting facility to the brewhouse, meticulous attention to packaging ensures that brewers have access to the finest malt for crafting exceptional beers.
HOURS
MONDAY : Closed
TUESDAY : 11PM - 8PM
WEDNESDAY : 11PM - 10PM
THURSDAY : 11PM - 10PM
FRIDAY : 11PM - 11PM
SATURDAY : 11PM - 11PM
SUNDAY : 11PM - 8PM
FURTHER INQUIRIES: 403-902-0868 OR Info@originbrewing.ca