B. United International Inc. - Brauerei Heller-Trum

Malthouse

It is not possible to brew beer directly from barely; first it has to be processed into malt. This happens in the Schlenkerla Brewery's own malthouse.

Step 1: Steeping

First the barley has to be soaked in water in order to start the germination process. In the language of brewers this is called "steeping". During this process, the grain is alternately steeped and aerated.

Picture: Barley in the steeping process.

Step 2: Germination

After the water content in the grain has reached 35%, it starts to germinate.

When the grain begins to grow, enzymes are formed, which are able to break down the contents of the grain (mainly protein and starch). This ability is necessary later on in the brewing process. During the 7-day germination period the green malt, as brewers call it, is constantly turned and aerated.

Step 3: Kilning

Picture: Wood used for smoking the malt.

In order to stop germination and to stabilize the involved biochemical processes, the green malt must be dried (kilned). That is where the secret of the Original Schlenkerla Smokebeer lies. A beechwood log fire underneath the kiln heats the air, and the smoke gives the malt its typical smoky flavor.