Table of Contents The Brewers' MarketGuide Online!
Maltsters and Malt
Products from
Around the World
 
  Special Focus: The World of Malts
ADM Malting Division
Beeston Malting Company
Bioriginal Malt
Brewferm Products
Brewing Products Limited
Briess Malting Company
California Concentrate
Canada Malting Company
Coopers Brewery Limited
Crisp Maltings
De Wolf-Cosyns Maltings
Durst Malz
Edme Limited
Gambrinus Malting Corporation
Gilbertson & Page, Inc.
Grain Millers, Inc.
Great Western Malting Co.
Hugh Baird & Sons
Malt Products Corporation
Malteries Franco-Belges
Minnesota Malting Company
Muntons P.L.C.
Pauls Malt, Limited
Premier Malt Products
Schreier Malting Company
United Canadian Malt Limited
Weyermann Malting Company

Maltsters and Malt
Products from
Around the World

Beeston Malting Company

The Beeston Malting Company (a division of Moray Firth Maltings p.l.c. of Arbroath, Scotland) is a blend of unhurried tradition and commitment to personal precision. It is one of the few malt producers that preserves the old-fashioned system of floor malting. Consequently, neither mechanical loaders nor forklifts are allowed on site. All grain handling is performed by Beeston workers, who gently move, turn, and sweep the grains from steeping to kilning.

   All of Beeston's malts are made from low-nitrogen crops grown in the temperate climate of the British Isles. According to the company, the combination of quality raw ingredients with slow floor germination and gentle turning help to produce some of the mellowest specialty malts on the market.

   Beeston has a reputation for producing custom malts, and the very nature of its methods enable it to accommodate custom orders in any quantity. Large ale breweries and small-scale breweries alike are served by on-site crushing and bagging facilities capable of delivering consignments of any size, from a 25-tonne bulk load to a single 25-kg sack. Beeston's facilities are supported by a distribution system that regularly crosses the globe to deliver malt to customers as far away as New Zealand. Imported to North America by Consolidated Beverages (Medina, Washington).

Malts

   Amber malt: Made from two-row ale malt. The ale malt is roasted for about an hour, with the temperatures rising to 356 °F (180 °C), depending on the color required. The resulting product has a warm, pleasant, biscuit flavor with coffee undertones and a ruby-red hue. Odor of mash: biscuits or coffee.

   Best Halcyon pale ale malt: Floor malted by Beeston. Made from two-row winter Maris Otter crossed with Sargant barley. Grains are fully modified. Tends to give a sharp wort.

   Best Maris Otter pale ale malt: Floor malted by Beeston. Made from fully modified two-row winter Maris Otter. This malt has a wide optimum temperature and pH range, making it very forgiving in the brewery and popular with small-scale brewers.

   Best Pipkin pale ale malt: Floor malted by Beeston. A cross between fully modified two-row winter Maris Otter and Warboys varieties. Creates a mellow wort.

   Black malt: Produced by roasting white two-row malt at a higher temperature than that used to produce chocolate malt. The resulting product lends a sharp, acrid flavor and a black color to sweet stouts, porters, and other dark beers.

   Brown malt: Made from green two-row malt. The malt is dried for about two hours until temperatures reach 212 °F (100 °C). It is then cured for about 20 minutes as temperatures rise to about 356 °F (180 °C), depending on the color required. The resulting malt imparts a very bitter, burnt flavor to beer. Odor of mash: mild coffee.

   Chariot Pilsner: Chariot is the leading two-row spring UK barley variety. It produces a high-quality European-style Pilsener malt when fully modified and can be used as a base for lager or wheat beer.

   Chocolate malt: Made from a two-row lager malt. Temperatures rise to a maximum of 482 °F (250 °C) for up to two hours, depending on the color required. This malt provides color and special flavors to stouts, porters, and darker beers such as winter warmers. Odor of mash: coffee.

   Golden Promise: Floor malted by Beeston. Considered the traditional Scottish malt, Golden Promise is made from fully modified two-row grain grown in Scotland and floor malted for an extra touch of quality and tradition. Produces a mellow wort equally suited to the production of both ales and lagers, particularly pale and Scottish ales.

   Pale chocolate malt: Manufactured from a two-row lager malt. Temperatures rise to a maximum of 482 °F (250 °C) for up to two hours, depending on the color required. This malt provides color and special flavors to stouts, porters, and darker beers such as winter warmers. Odor of mash: mild coffee.

   Roasted barley: Manufactured from two-row barley roasted at high temperatures similar to those of black malt. Gives a distinctive flavor to dark beers; particularly well suited to dry stouts. Odor of mash: coffee.

   Wheat malt: Wheat malt differs from barley malt in that there is a much faster uptake of water during steeping, which produces a malt with a higher extract. The protein levels of wheat malt, also, are generally higher than those of barley malt, which gives the beer a fuller mouthfeel and enhanced head stability. Suitable for Weizen and other wheat beers.

Beeston Crystal Malts Beeston's caramalt and crystal malts are all produced from green two-row malt using the following method: The surface moisture is dried off at about 122 °F (50 °C) for approximately five minutes. The malt is then stewed at approximately 149-167 °F (65-75 °C) for about 40 minutes to stimulate the conversion of starches to sugars (crystallization). Drying and curing then takes place at about 176 °F (80 °C) for another 40 minutes, depending on the color required. The final drying and curing temperature varies among products; curing is typically done at about 275 °F (135 °C) for approximately two hours, depending on the color required. The darker the colors, the more intense the flavor.

   Caramalt: Contributes a light caramel or biscuit flavor to beer. Caramalt, having a relatively low color, tends to impart quite a light flavor, but it contributes body and a slight red hue to the finished beer. Great for dark lagers and ales. Odor of mash: caramel or biscuits.

   Crystal malt: Suitable for pale ales, IPAs, and barleywines. Odor of mash: mild caramel.

   Dark crystal malt: Dark crystal contributes a burnt toffee flavor to pale ales, IPAs, and barleywines.

   Pale crystal malt: Suitable for pale ales, IPAs, and barleywines. Odor of mash: mild caramel.

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