Simply put, malt is the soul of beer. It is created by steeping, germinating, and kilning small grains. The object is to manage the enzymatic digestion of the cell walls inside each kernel as they are converted into starches and simple sugars.
Regardless of batch size, this process requires 7 days to complete. The success of each step builds on the one before it. The end result is a product that evokes the distinct flavors of Southern terroir.
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