Our FAQ section offers quick answers to common questions about our company. If you can’t find the information you’re looking for, please contact us – our team is always ready to help.
We currently supply high-quality, prairie-grown malts to craft breweries and distilleries throughout Alberta.
Our warehouse is centrally located to efficiently serve our partners across the Canadian Prairies.
At this time, we primarily focus on supporting commercial craft producers, but please contact us directly to discuss your specific needs.
Our core focus is on the Western Canadian craft community, though we are always happy to discuss logistics for partners in other areas.
Yes! Locate the lot number tag stitched on your bag and enter it on our Certificate of Analysis page to access the corresponding COA.
Once your order is processed and leaves our warehouse, we will provide you with a confirmation and any applicable tracking details.
Our malts are produced in collaboration with industry-leading malt producers.
While we currently only offer malts, we’ll be adding additional products down the road. Stay tuned!
We do not offer custom malt blends at this time. Our goal is to provide a focused lineup of premium malts that meet a wide range of brewing and distilling needs with consistency and reliability.
Yes! Locate the lot number tag stitched on your bag and enter it on our Certificate of Analysis page to access the corresponding COA.
We do not offer milling service at this time. All of our malts are sold whole-kernel to maintain maximum freshness, flavour, and shelf life.
Our minimum order quantity is one 25kg bag. You’re welcome to place a single-bag order or scale up as needed.
Malting mimics the natural growth cycle of the grain by controlled soaking, sprouting, and drying to unlock the enzymes and starches needed for brewing.
Kilning uses heat to stop growth and dry the grain; higher temperatures and longer durations create the Maillard reaction, which develops deeper colours and complex flavours like biscuit, caramel, or chocolate.
Steeping is the first critical step where grain is submerged in water to raise its moisture content, waking up the kernel and triggering the biological processes for growth.
Different varieties offer unique characteristics in terms of enzyme levels, protein content, and flavour profiles, allowing maltsters to tailor products for specific beer styles or distillery needs.
During this phase, the grain begins to sprout under controlled temperature and airflow, breaking down protein and cell walls to make the internal starches accessible for the brewer.
By precisely managing water, air, and temperature at every stage, a maltster ensures batch-to-batch consistency and the specific technical specifications required for high-quality craft production.
Extract values indicate the maximum amount of fermentable sugar available from the malt, directly impacting your brewhouse efficiency and the potential alcohol content of your final product.
Beta-glucans are cell wall components that, if too high, can make your wort overly viscous, leading to slow run-offs and stuck sparges in the brewhouse.
Diastatic power (DP) measures the enzymatic strength of the malt, telling you how effectively it can convert starches into sugars during the mashing process.
By reviewing the modification and enzyme levels on your Certificate of Analysis (COA), you can decide whether a simple single-infusion mash is sufficient or if a multi-step mash is needed to optimize sugar conversion.
While some protein is essential for yeast health and head retention, excessive levels can lead to haze issues and lower extract yields.
Together, these metrics tell the story of modification: Friability measures physical “crunchiness” or breakdown, while the Kolbach Index measures protein breakdown. High scores in both suggest a highly modified malt that’s very easy to process.
Grain Bin