Malt is the heart of every beer. Its quality, freshness, and consistency directly influence the flavor, aroma, body, and color of the final brew. For breweries—whether craft or large-scale—proper malt storage and handling is essential to maintaining top-tier beer quality and ensuring efficient production. So, how exactly do breweries manage their malt from delivery to milling? Let’s take a closer look.
1.Proper Malt Storage: Keeping Grains Fresh and Dry
The goal of malt storage is simple: protect the grain from moisture, pests, and contamination. Most breweries adopt one of the following storage methods depending on their scale and facility layout:
- Bags on Pallets
Small- to medium-sized breweries often receive malt in 25 kg or 50 lb bags.
These bags are stored:
On pallets to prevent direct contact with the floor
In a cool, dry area with good ventilation
Away from sunlight and humidity
This method is flexible and space-efficient, though it requires more manual handling.
- Malt Silos
Larger breweries typically invest in outdoor or indoor silos to store bulk malt.
Silo benefits include:
Lower cost per kilogram of malt
Protection from weather and pests
Faster, automated malt handling
Reduced labor
Silomalt is delivered via truck, blown directly into the sealed silo, where it stays protected until milling.
2.Controlling the Environment: Temperature & Humidity Matter
Moisture is malt’s biggest enemy. Brewers maintain storage rooms with humidity below 60% and stable temperatures. Excess moisture can cause mold growth and spoilage, while high temperatures can degrade flavor and enzymatic activity.
Well-maintained breweries often use:
Dehumidifiers during summer
Air circulation systems
Hygrometers to monitor humidity levels
Cleanliness is also a major factor—regular sweeping, vacuuming, and pest control keep the malt room safe and sanitary.
- Handling Malt: From Storage to Mill
Once the malt is ready to use, breweries follow a careful handling process to maintain grain integrity.
- Manual Transfer
For bagged malt, brewers carry or use lift-assist tools to move the bags to the mill. Bags are opened and poured into a hopper or grist case. Although labor-intensive, manual handling allows brewers to visually inspect the grain each time.
- Conveying Systems
Larger breweries rely on automated systems such as:
Augers
Chain conveyors
Pneumatic transfer lines
These systems move malt directly from the silo to the mill, minimizing oxygen exposure and preventing contamination.
- Milling: Crushing Malt Correctly
Proper milling is critical—too fine, and it may cause lautering problems; too coarse, and efficiency drops. Brewers adjust mill gaps depending on malt type and brewhouse setup. Crushed malt (grist) is then stored in a grist case for immediate brewing.
- Maintaining Quality Through Every Step
Breweries keep malt fresh by following strict quality control practices:
Rotating stock using “first in, first out” (FIFO)
Inspecting malt for insects, moisture, or unusual odor
Tracking lot numbers for traceability
Regularly calibrating milling equipment
Some breweries even test moisture content and extract potential to ensure consistency from batch to batch.
Conclusion
Proper malt storage and handling play a vital role in producing exceptional beer. From controlling humidity to choosing the right storage system and maintaining clean handling practices, every detail matters. Whether your brewery operates with bagged malt or high-capacity silos, investing in proper malt management ensures better flavor, higher efficiency, and a more reliable brewing process.
Looking to upgrade your malt system or improve production workflow? Our team can help design the right solution for your brewery—from malt storage and milling systems to full turnkey brewhouse equipment.
Merci beaucoup pour votre lecture.
Hélène
