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Malting On The Farm

Anticipating another truckload of pilsner malt from the Farmstead Malt House at the Rogue Barley Farm in Tygh Valley.


Eric the maltster bagged a batch (2000#) of micro malt last week. Also steeped a batch of floor malt and moved it to the floor.

Here’s some photos of Eric’s bagging “facility”.

The big metal box is the kiln, to the left the sifting table, and up front the bagging area.
The big metal box is the kiln, to the left the sifting table, and up front the bagging area.
Eric loads the malt to the sifting table to remove the chaff and chits. Every batch is sifted by hand.
Eric loads the malt to the sifting table to remove the chaff and chits. Every batch is sifted by hand.
Eric loads the malt to the sifting table to remove the chaff and chits. Every batch is sifted by hand.
Eric loads the malt to the sifting table to remove the chaff and chits. Every batch is sifted by hand.
Then he puts an empty malt bag into the pail and fills it, also by hand. 50 pound bags, 40 bags per batch. Shoveled, sifted and bagged by hand. Why he thinks he needs to work out in his spare time escapes me.
Then he puts an empty malt bag into the pail and fills it, also by hand. 50 pound bags, 40 bags per batch. Shoveled, sifted and bagged by hand. Why he thinks he needs to work out in his spare time escapes me.

This is what you do when you want to make Spirits from artisan crafted, made from scratch malt. Doesn’t sit around in a warehouse. Comes to us fresh as possible. If we want to smoke or roast it, we can do that here in Newport.