Brewing

Malt is one of the key ingredients in beer, shaping its flavour, aroma, colour and body. During mashing, enzymes in the malt convert starch into fermentable sugars, which yeast consumes during fermentation. Malt characteristics have a significant influence on wort extract, fermentability and the overall character of the finished beer.

A wide range of malts is used in brewing, from pale base malts to specialty caramel and roasted malts. Each type has distinct technical properties and organoleptic characteristics, enabling brewers to create a broad spectrum of beer styles, from light lagers and wheat ales to rich porters and stouts.
Malt selection depends on the recipe, the desired beer profile and the requirements of the brewing process. By combining different malt types, brewers can control colour, malty flavour, aroma and body, creating a distinctive character for each beer.

Grainrus produces malt for brewing, designed for use across a variety of beer styles and brewing processes. Malt selection takes into account raw material quality requirements and the technical parameters needed to achieve consistent results in production.