A Consistant Product
Black Dirt Malting Process
The Black Dirt Region is located in southern Orange County, New York, United States and northern Sussex County,New Jersey. It is mostly located in the western section of the Town of Warwick, centered on the hamlet of Pine Island. Some sections spill over into adjacent portions of the towns of Chester, Goshen and Wawayanda in New York and parts of Wantage and Vernon, New Jersey. Before the region was drained in the early nineteenth century through drainage culverts and the construction of the Delaware and Hudson Canal, it was a densely-vegetated marsh known as the “Drowned Lands of the Wallkill”
Black Dirt Malt LLC has a Malting house where they grow and harvest their own barely, they just started producing their own malted barley for brewing. Their processing plant is brand new state of art setup up that is one of the first fully automated malting processor in the United States.
WHAT IS MALT?
Malt is germinated cereal grains that have been dried in a process known as “malting”. The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air.
Malted grain is used to make beer, whisky, malted shakes, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and rich tea biscuits. Malted grain that has been ground into a coarse meal is known as “sweet meal”. Various cereals are malted, though barley is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast breads and other baked goods.
THE MALTING PROCESS
The grain is taken in from the field and cleaned (dressed) and dried if necessary to ensure the grain remains in the best condition to produce good malt. The barley is tested to check for suitability for malting and to prevent dead or unfit barley from entering the process.
The barley is then cleaned to remove foreign matter (straw, chaff, dust and thin corns) found in the incoming grain, leaving only the grain most likely to produce a good malt.
The malting process then converts raw grain into malt. There are a number of different types of equipment that can be used to produce the malt. A traditional floor maltings germinates the grains in a thin layer on a solid floor, and the grain is manually raked and turned to keep the grains loose and aerated. In a modern malt house like BLACK DIRT the process is more automated, and the grain is germinated with air that is forced through the grain bed. Large mechanical turners keep the much thicker bed loose with higher productivity and better energy efficiency.
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