Malt in production in germination/kiln-drying floors

Malt production

Malt is turned in the germination floor

Quality in every processing step

Together with the wealth of experience of our master maltsters, state-of-the-art technologies form the basis of our work.

Through the permanent computer-controlled monitoring and documentation of all quality-relevant process data, we can specificallymonitor the properties of our malt varieties. In-house small-scale malting processes, for which a laboratory kiln, a laboratory roasting drum or incubators are used, for example, represent a reliable source of early quality detection and additionally give us the opportunity to develop innovative malts.

The decision to produce according to traditional germination methods with falling temperatures positively influences the quality of our malts, too. This results in high enzyme activities, which in turn provide a sound basis for further processing in the brewery. Close cooperation with our own agricultural trade enables us to use the best grain and, if necessary, to intervene in the malt production process at an early stage. Our speciality malts, which we produce according to proven processes, play a special role. For example, our popular caramel malts are produced exclusively in the roasting drum.


On this basis, we offer our customers a comprehensive range of high-quality malts and can respond to their requests in a flexible manner.

From grain kernel to malt – all from one source

Acceptance | Cleaning | Sorting

The different types of grain are delivered, cleaned and sorted.

Storage in the grain silo

The grain will be stored until further use.


At the beginning of further processing, the grain is cleaned again and soaked in water. In doing so, the water content increases from approx. 14 % to approx. 40 %.

Germination floor

During the germination process, the temperature is kept between 11 - 20 °C. Depending on the given conditions, a wide variety of malts is produced.

Kiln-drying floor

Raising the temperature to 60 - 90 °C stops the germination process. Drying at these temperatures is called “kiln-drying”.

Removal of radicles

Now the radicles are removed and the so-called “kilned malt” is produced.


The malted grain kernels are so well dried by the kiln-drying process that they can be stored without any problems.

Further processing | Brewery

The malt kernels remain in the warehouse until further processing or shipment to breweries.