Floor Malting: Steeped in Tradition

With its origins likely tracing back to ancient Egypt and Mesopotamia, floor malting is one of the oldest methods of transforming raw grain into malt. Despite less-labor intensive methods being available today, this traditional craft has endured and is cherished for its unique qualities. So, what sets floor malting apart, and why do so many maltsters, brewers, and distillers still prefer it?

First, What is Malting?

Malting is the process of converting grains, typically barley, into a usable form for brewing and distilling.

There are typically 3 steps to the malting process:

1. Steeping: The grain is soaked in water over several cycles to start germination.
2. Germination: The grain is allowed to sprout, developing enzymes that break down starches.
3. Kilning: Germination is halted by drying the malt in a kiln. The temperature and duration of kilning can influence the malt’s final characteristics, such as its color and flavor.

What is Floor Malting?

Floor malting is a traditional method of germinating grain where wet barley is spread on a smooth stone or concrete floor in a malt house and left to sprout for 4–6 days. Maltsters turn the grain regularly and closely monitor the temperature, moisture, and germination speed before kilning.

Unlike modern pneumatic or drum malting, which offers efficiency and automation, floor malting is a more hands-on process that relies on natural airflow.

The History of Floor Malting

The oldest references to malted barley can be found in Ancient Sumerian Poems and Egyptian tomb paintings. Floor malting techniques were also developed around this time, and remained relatively consistent over the millennia, with depictions of drying malt on floors in medieval Europe matching those from ancient texts.

By the 19th century, there was said to be at least one maltster in every hamlet, village, and small town in the British Isles, however modern mechanized methods (e.g., drum and pneumatic malting) saw a steep decline in traditional operations. Today the craft beer and whiskey revival has sparked new interest in floor-malted grain, and many heritage maltsters and distilleries have reinstated the practice to preserve its unique characteristics.

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How Floor Malting Has Modernized

Despite being an ancient technique, there have been advancements to the floor malting process. Modern malting floors are equipped with cooling systems that enable precise environmental control as the grain heats during germination. Turing the malt used to be done with duck foot rakes or wooden shovels but may now be done with rototiller machines in modern facilities.

Why Some Brewers and Distillers Prefer Floor Malting

Floor malting allows maltsters to engage all their senses throughout the process, which creates a more unique and distinct flavor profile. They watch the grain as it germinates, smell the grain as it matures, and feel the texture to assess germination. This connection to the product, and the historical authenticity, offer an opportunity for brewers and distillers to differentiate their products.

Another advantage of floor malting is its flexibility. Unlike modern germination tanks, which are often designed for large-scale production, floor malting makes small batch malting practical. Being able to make small batches allows maltsters to experiment with different grains and craft unique, specialty malts that cater specifically to the industry.

Dineley, M. 2015. The Craft of the Maltster. In W. Howard and K. Bedigan (eds) Food and Drink in Archaeology 4, London: Prospect Books. Pp. 63-72. [online] Available at https://www.researchgate.net/publication/321292292_The_Craft_of_the_Maltster

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