BELGIAN ORIGINAL MALTBAKERY
&
BREWERY
THE FIRST MALTBAKERY IN THE
WORLD
Kick start Live:
making a quick specialty malt
• Electrical oven
• Preheated at 130°C
• Basic, dry, pilsner malt
• Time of roasting: time of the total talk
Steps: preheat, put malt on a thin layer in the oven, wait…
Who am I ?
• An “old” homebrewer
• A Belgian brewmaster
• A brewmaster with some experience around the world
• Schizofrenia in brewing
• Since 4 years also a maltbaker
• ….
That is how a maltbaker looks like
Inspired by
• Grapes and winemaker
• A master chef in a kitchen
• Its about the chef or the owner of the kitchen?
• Old Belgian Breweries
• American brewers
• Lazy brewers
• ex day job (yellow liquid)
What is a maltbaker doing?
• Is doing the fun part of traditional malting
• Re-inventing specialty malts
• Re- invents a Belgian Tradition
• Concentrates on ingredients and recipe
• Makes secret recipes = A BOM package to have my own
beers
• We forgot to talk about the grapes of brewing = malt
Why fresh specialty malt, fresh Oak…?
• Imagine…. Cookies, bread, toast, bbq
• Imagine… fresh coffee vs old coffee
• Imagine to be different again
• Imagine you can be the god of the grapes of brewing
• Its hard to invent Yeasts, Hops, Water
This is how a maltbakery looks like
Specialty MALTING, Oak Roasting
& growing “bugs” on steroids! Bert Van
Hecke
Belgian Original Maltbakery & Brewery
Malt according to wikipedia
▪ Malt is germinated cereal grains that have been dried in a
process known as “malting”.
▪ Malting is the process of converting barley or other cereal grains
into malt, for use in brewing, distilling, or in foods and takes place
in a maltings, sometimes called a malthouse, or a malting floor.
▪ A malt house, or maltings, is a building where cereal grain is
converted into malt by soaking it in water, allowing it to sprout and
then drying it to stop further growth.
From grain to malt
Grain selection
Resting
Becoming a
plant
Brewing
Blending &
Storage
Drying
Kilning/Roasting
Grain selection: Barley
• A variety separation by a malter (Cargill)
• Barley easy for proteolitic modification (= high soluble proteïn
and high FAN) mostly for brewers who are using adjuncts and
sugar. Good for making a darker malt.
• Barley less easy for proteoletic modification (= lower soluble
proteïn and lower FAN) mostly for brewers who are making
pure malt brews
Craft Malting
Craft floor malting old style
Craft malting “other” style
Kiln (Rodenbach)
(http://mv.picse.net/)
What is specialtymalt to the brewer?
▪ It’s NOT engine to make beer!
▪ Engine Supplies enzymes, converts starch, for wort
filtration, …
▪ It’s the “spice of the malts”!
▪ It got an added value in flavor, taste and color
▪ Brewing: water + malt + hop + yeast
Why are we making specialty malt?
To make the grape of brewing
▪ Adding flavor
▪ Adding aroma
▪ Adding color
▪ Adding an added value “Terroir”
▪ It can also be the engine of the brew
Are you just ordering “malt”?
Malt: Try it at at home, but read this
manual to keep it safe
• - Use equipment with electrical heating for the “specialty” stage. This will avoid a
lot of problems on food safety
• - Avoid working with wet grains in contact with a gas fire
• - Use other fire source if you get experienced (woods), but think twice and do
some research on the web to know if its toxic
• - Using salt: do not add salt to the humid grain before roasting. Some conditions
can cause bad components
• - Don't go higher as 210°C for your own safety. Malt catch fire at 240°C but will
start to create his own heat at appr. 210°C so even without additional heating the
temperature will keep rising.
Type 1 Baked malt
(oven, below 160°C)
Type 2 Roasted malt
(oven, partner out of the house, >160°C)
Type 3 Caramelized malt
(thick whole grain brew, oven, 60-75°C, wet turn and dry)
Cara 50
Cara 60
Cara 300
Special B Malt
…
Type 4 Smoked malt
You need smoker, BBQ proof woods
Beech smoked
Oak smoked
Really, new more malts are possible?
Currently brewing with:
- Thorrefacto malt = THOR + Torrefacto
- Double roasted chocolate malt = for the love of my neighbours
- Baked wheat, rye, buckwheat, oats…
- Dark roast = light colored but with a “stout” flavor
- Special roast A and B = recreation of an old special belge malt
- Coriander malt, Sea Salt malt, Oak malt = its doing something
-…
- All made for a specific beer and more to come
Malt: Try it at at home, but read this
manual to keep it safe
• - Use equipment with electrical heating for the “specialty” stage.
• - Keep an eye on the wood when using a gas fire or when
• - Do it outside! The oak can catch fire during cooldown!
• - Use direct flame for surface roasting
• - Use an oven for deep roasting
• - Don't go higher as 210°C with an oven for your own safety.
Why to do it?
• - new types of oak = new flavors
• - keep the flavors in until the moment of use
• - new level
• - Lets talk about wood, not about barrels
• - Don’t be a faker
Why adding Oak and not putting it into
a barrel
• Oak's Balancing Act
• by Jason Petros
Originally appeared in Zymurgy May/June 2008
Oak is full of many flavorful and aromatic compounds and chemicals that,
when added to beer, create another level of depth and complexity. Examples
are furfural, which lends caramel sweetness, or eugenol, which is clove-like.
Vanillin, the most recognizable flavor, tastes and smells like vanilla. Lipids,
which constitute the oils, fats and waxes found in the wood, are responsible
for oak lactones, which lend coconut and aromatic wood flavors.
What is happening during heating?
- The wood structures starts to falling appart
- The “new structure” contain sugars who can be caramelized
to create new flavors
- Depending from the origin of the wood different aroma
components are formed
- American White Oak = vanille
- Belgian Oak = bad for wine due to the tanines, but can be
very soft in flavour after roasting correct
Oak is Oak?
- There are 600 different types of oak
- All have been grown on a different soil and weather conditions
- Its probably the oldest ingrediënt you gone brew with
Get started!
•
•
•
•
For a surface roast: find a fire…
Count the time you burn
Watch the color after roasting
Crack the wood just before using
•
•
•
•
For an oven roast: set the temperature to example 180°C
Wait for 40 minutes and observe
Crack the wood just before using
Start experimenting
Growing “bugs” on steroids
What is this about?
• How to create your own mixed culture as a homebrewer or a
professional brewer with passion and no money (like 98% of the
people…)?
Sarting with: The brett recipe
(origin???)
• 1.5 g maltextract
• 1.5 g yeastextract
• 1.0 gram peptide
• 5.0 gram glucose
• 500 ml water
Step 1: The brett recipe for the home
brewer
• 1.5 g maltextract, check…
• 1.5 g yeastextract, put yeast on 50 – 60°C for an hour
• 1.0 gram peptide, the problem make, expensive, so how to solve
• 5.0 gram glucose, check
• 500 ml water, check
The cheap peptide
60 euro vs 1000 euro
Step two: find yourself a wooden box to
install everything
Step 3
• Buy an aquarium aerator
• Buy a Terrarium heater, brett seems to like it warm to grow
• Use a home brewing glass jar
• Add the brett and the media
• Smell, taste
• Tip: use Vanilla not chocolate
• Use, use again, again and again, …
Professional picture:
http://brettanomycesproject.com/
Thanks!
And please
don’t burn the house down!