We have four malt silos, each filled with 26 tons of barley malt. The barley malt is our base malt for all Weiher beers.
Malt is the soul of beer and, after water, the main ingredient in barley juice. How much and which malt is used depends on the recipe and the variety. However, it can be roughly said that about 20 kg of malt are used for one hectoliter of beer (100 l). Of this, mostly classic malts are the base and specialty malts add the icing on the cake. Before the malt is mashed together with water at the beginning of the brewing process, it must be milled. This is the only way that the ingredients can dissolve well in the liquid. In addition to starch/malt sugar, malt also contains proteins, micronutrients and vitamins. In addition, malt gives beer its color and contributes a large part to its taste.
