Ok, so you drink a lot of beer. But how much do you know about what's in your pint?

The truth is, there's so much more to beer than just hops, style, and ABV%. But they're the ones getting all the attention. You don't hear people talking about much else.

However, at its core, beer is made from four main ingredients - water, hops, yeast, and the unsung hero – malt.

But what is malt exactly? And more importantly, is malt gluten-free?

In this blog, we'll cover everything you need to know about malt (what we term the backbone of beer).

From what types of malt are used in brewing, to why we love Maris Otter malt at Triple Point Brewing, and how it fits into our gluten-free beer.

So! Let's get started.

WHAT IS MALT?

Malt is a cereal grain that has been prepared for brewing through a process called malting.

In most cases, the go-to grain for malt is barley (malted barley) because it creates a perfect structure for brewing.

However, other grains, such as oats, rye, and wheat, are sometimes malted and used in brewing as well (usually when attempting to achieve unique flavour characteristics or mouthfeel).

WHY MALT?

Malt is the backbone of beer, simple. Without it... Well, we couldn't brew beer!

Malt creates the ideal base for fermentation to occur. Activating all the natural enzymes to help convert starches into sugar, which the yeast then converts into alcohol. So, yeah - it's a big deal.

Additionally, malt contains other nutrients that the yeast needs, such as proteins, lipids, vitamins, and minerals. It's like a health food for yeast!

But, there's way more to malt than just kicking off fermentation.

Malt provides all sorts of characteristics that make beers unique and consistent, such as:

• Colour: from blonde to gold, amber to brown, and black, different styles of malt affect a beer's appearance.
• Aroma: Malt also affects how beers smell, ranging from grainy to coffee-like and everything in between.
• Flavour: From crisp lagers to roasted stouts, we can never underestimate the malt's impact on beer flavour.

IS MALT GLUTEN-FREE?

Short answer, no - malt isn't gluten-free. It's made from cereal grains naturally containing gluten.

But here's where it gets interesting. Here at Triple Point, our entire range of beer is gluten-free, despite using malt.

HOW SO?

We use an enzyme in our brewing process that breaks down the gluten protein. Bringing the levels under the threshold of <20 ppm.

It's therefore safe for consumption for most people sensitive to gluten (not everybody – it's important always to check first!!!).

You can read more about how we brew our gluten-free beer here.

WHAT MALT DO WE USE?

We use loads of malted barley here at Triple Point.

But we don't just use any malted barley. We're big fans of Maris Otter - a heritage variety known for its depth of flavour, exceptional brewing performance, and consistent quality.

Maris Otter is our go-to base malt, accounting for approximately 70% to 90% of all the malt we use.

WHERE DOES OUR MALT COME FROM?

We source Maris Otter malt from our good pals at Simpsons Malt - a family-run B Corp that's been crafting malt since 1862 at their plants in Scotland, Berwick and East Anglia (as you can imagine, with all that experience behind them, they're pretty good at what they do).

In addition to running three maltings, Simpsons own six grain stores across the UK. With five of them based in Scotland, they are local to most of their contracted barley growers.

We recently visited their Tivetshall Maltings and a couple of Maris Otter farms located near the Norfolk-based site.

From growing the crops to sealing the finished product, we got a firsthand look at the care, science, and passion that go into developing and producing high-quality malt, long before it reaches our mash tun.

For us brewers, high-quality malt is crucial. It's one of the most essential ingredients to get right as it significantly impacts the characteristics and consistency of each brew.

That's why we only use Simpsons Malt. Their commitment to producing top-quality malt is second to none, and we know we can always trust the product.

HOW IS MALT MADE?

If you've ever wondered how barley becomes malt? It undergoes a very in-depth process.

Here's how:

• Barley intake and testing - Lorries arrive at the maltings with tons of barley grains. However, it's not just taken for granted. Before the grain even enters the maltings, it goes through a 'passport-styled' intake where five random samples are 'stain tested' for quality indicators like:
  • Moisture
  • Germination capacity.
  • Pre-germination.
  • Nitrogen (protein) content.

  The initial process takes about 20 minutes (per lorry). Then, if the barley meets the standards, it can be stored for up to a full year before the malting process begins. Barley, like all cereals, is an annual crop, so the grain harvested each summer has to last through to the next harvest.

• Steeping: Barley needs to be dry for storage, but it has a high moisture content to begin germination. So, the grain first enters a process called 'steeping', where it gets soaked in water through cycles of 'wets' and 'air rests' to bring it up to the proper moisture level.
• Germination: After steeping, the grain is transferred to germination vessels where it starts to sprout. This process can take up to five days. Simpsons look for three little roots called 'chits' to sprout. This signifies healthy germination and a go-ahead to proceed to the next step...
• Kilning: Next, the germinated barley is dried in a kiln, stopping the germination process and restabilising its moisture content. Kilning also helps its flavour and colour develop.
• Roasting: Special malts, such as chocolate or crystal, undergo an additional step called roasting. This helps intensify its flavours, adding sweetness, toast, or even coffee notes, depending on the roasting level.
• Bagging: Finally, the malt is packed into 25kg or 1,000 kg bags, ready to be shipped to breweries, like ours, to brew a lot of delicious beer!

TYPES OF MALT:

There are numerous malt varieties available, each used to create different flavours, colours, and textures in beer. Here are some common types:

• Base malts (like Maris Otter or Pilsner malt) provide fermentable sugars needed for alcohol. Making up the solid foundation of beer.
• Vienna and Munich Malts are more often used in lagers or amber beers, offering more toasty, biscuity flavours.
• Crystal Malts are often used to add sweetness, body, and colour. These are ideal for balancing more hoppy beers.
• Chocolate and Black Malts are used in darker beer styles, such as stouts or porters. Adding hints of roasted coffee and chocolate notes.
• FARMING MARIS OTTER

We love Maris Otter, and it turns out the farmers we met in Norfolk do too. Why? It's a low-input crop, especially when it comes to nitrogen, which is not only key for healthy crop growth, but also for yeast health and fermentation. All of which has a direct impact on a beer's flavour, mouthfeel and even head retention.

But, if only it were THAT easy...

Unfortunately, Maris Otter isn't always the easiest crop to grow.

Compared to modern varieties, such as spring barley, farmers can generally expect lower yields from Maris Otter, which makes it more expensive; however, it is considered the best for Triple Point beers. The crop can also be susceptible to unpredictable weather, which is a common occurrence in the British climate.

That means farmers are working extra hard year after year, in the hopes of achieving a high-quality yield. Additionally, this means farmers are becoming increasingly dependent on brewers like us to meet demand. Without such demand, heritage varieties like Maris Otter may be seriously impacted in the future.