Oat malt

Vitamin K plays an important role in the prevention of osteoporosis, improves blood coagulation, participates in the regulation of kidney function. Grains contain nutrients that increase immunity and help strengthen bones, such as iron, zinc, potassium, sulfur, iodine, magnesium, manganese, fluorine, nickel, phosphorus, as well as malonic acid, oxalic, erucic acid, lysine, tryptophan. It also contains resin, essential oils and gluten able to lower the bad cholesterol, which has a beneficial effect on the cardiovascular system.

The technology of oat malt production includes soaking to a moisture content of 42-44%, growth for 4-4.5 days at a temperature of 14-190°C, and drying process to a moisture content of 6%, achieving the color up to 10EBC. The malt is dried at temperatures up to 85°C, which gives a more intense aroma and rich taste.

In brewing, oat malt is used in the production of dark beers, strong English ales, porters and stouts. Brewers choose oat malt to obtain a more saturated and flavorful dark beer with persistent foam, to give the beer “silkiness”, to strengthen the bouquet of beer, enriching the drink with the taste of fresh biscuits, unique texture and creamy taste.