Malt houses, a crucial part of the brewing process, are facilities where barley is transformed into malt, a key ingredient in the production of beer and whiskey. The malting process involves steeping the barley in water, allowing it to germinate, and then drying it in a kiln. This process activates enzymes in the barley, which convert the starches into sugars that can be fermented by yeast to produce alcohol.
Malt houses have been in operation for centuries, with evidence of their existence dating back to ancient Egypt. Over time, the malting process has been refined and modernized, but the basic principles remain the same. Today, malt houses use sophisticated equipment to control the temperature and humidity of the germination and drying processes, ensuring the production of high-quality malt.
