<\/p>\n\n\n\n
Good lautering, excellent saccharification, and high yields\u2014a brewer\u2019s dream. To achieve this, brewers use high-quality malted barley from BESTMALZ.<\/p>\n\n\n\n
Two grist mills are in operation at the Wallertheim site. \u201cThe mills can grind 1.2 tons of malt per hour. That\u2019s impressive performance,\u201d explains Ren\u00e9 Auradniczek, Head Brewer and Technical Controller at Palatia Malz GmbH. \u201cBasically, we aim for fine grist and intact husks. We have the ability to produce and deliver entirely according to customer specifications.\u201d<\/p>\n\n\n\n
Clear advantages for the brewer: This saves time and money. And in two ways. Not every pub brewery can afford its own grist mill, as purchasing one costs a few thousand euros. But for brewing beer, malt must, of course, be available in a ground form. What is often underestimated: When it comes to grinding, the \u201chow\u201d matters too. In the brewing process, good malt and grind quality pay off: Well-ground husks with high volume form a loose spent grain layer. This, in turn, results in good lautering. A low proportion of coarse grits ensures good saccharification and high yields. In addition to saving time and eliminating the dust that inevitably arises during milling, the qualitative advantages of professionally produced malt grist contribute directly to brewing success. They thus pay off for the brewer in hard cash.<\/p>\n\n\n\n
Clear advantages for the brewer: It saves time and money. And in two ways. Not every pub brewery can afford its own malt mill, since purchasing one costs a few thousand euros. But for brewing beer, the malt must, of course, be in ground form. What is often underestimated: When grinding, the \u201chow\u201d matters just as much. In the brewing process, good malt and grind quality pay off: Well-ground husks with high volume form a loose spent grain layer. This, in turn, results in good lautering. A low proportion of coarse grits ensures good saccharification and high yields. In addition to saving time and eliminating the dust that inevitably arises during milling, the qualitative advantages of professionally produced malt grist contribute directly to brewing success. They thus pay off for the brewer in hard cash.<\/p>\n\n\n\n
\u201cThis also offers customized options for distilleries and the food industry in general,\u201d adds Managing Director Dr. Axel G\u00f6hler.<\/p>\n\n\n\n
All BEST crushed malts are available in 50 and 25 kilogram bags. BEST malt grist has a shelf life of at least one year.<\/p>\n\n\n