Malting Companies

The malt industry serves as a foundational pillar in the global food and beverage industries, with a particular emphasis on its pivotal role in beer production. Numerous malting companies have an international footprint, offering an extensive array of malt types to an equally diverse clientele that includes brewers, distillers, and food manufacturers. These companies not only differ in their operational scale and geographical dispersion but also in the specialized types of malt they produce, each tailored to specific end-user requirements.

The role of these malting companies is of paramount importance. They provide the essential raw materials that form the basis for a wide array of products, ranging from alcoholic beverages like beer and whiskey to food products such as bread and cereals. As suppliers of this key ingredient, they directly influence the quality, taste, and other sensory attributes of the final product. Therefore, their role extends far beyond mere supply to include quality assurance, research and development, and sometimes even collaborative product development with brewers and food producers.

In recent years, the landscape of the malt industry has been considerably enriched by the emergence of the craft beer movement and a growing consumer appetite for specialized malt. This has led to the rising prominence of smaller malting companies that focus on niche markets, producing artisanal and specialized malts that cater to distinct brewing styles and flavor profiles. These smaller enterprises are increasingly becoming vital players in the industry, significantly contributing to the diversification and elevation of the quality of malt products available to consumers.

Therefore, large or small, every malting company plays a unique and indispensable role in shaping the marketplace. They are integral to a complex supply chain, acting as the link between agricultural producers and end-users in the brewing, distilling, and food-producing sectors. Their ability to adapt to market trends, innovate in malt production techniques, and maintain high-quality standards has a far-reaching impact on a multitude of industries reliant on malt as a primary ingredient..

As a reflection of their growing influence and significance, many of the world’s leading malting companies specialize in the production of brewing malts, meeting the intricate demands of brewers who require specific malt characteristics to produce a wide variety of beer styles. These companies often invest heavily in research and development to create malts that meet evolving consumer preferences and brewing techniques, thereby playing a critical role in the ever-changing landscape of global food and beverage production.

Bairds Malt

(Canada Malting Co. > United Malt Group Ltd. > Malteries Soufflet/InVivo)

The history of Bairds Malts is a remarkable tale of vision, adaptation, and resilience that spans two centuries. Established in 1823 as the Great Canal Brewery by brothers Frank and Hugh Baird, the company began its journey with the aim of providing high-quality beer to Glasgow’s growing population. The brothers recognized the burgeoning demand for alcoholic beverages and saw an opportunity to serve the community with quality products. However, the scope of the business would soon expand beyond brewing.

In 1832, just nine years after establishing the brewery, Hugh Baird initiated a malting business to supply other brewers with malt, a crucial ingredient for beer production. Hugh sought to standardize the quality of malt available in the region, understanding that consistent, high-quality malt would be a valuable asset for local brewers. This dual focus—both on brewing and on malting—set the stage for the company’s enduring legacy.

Hugh Baird retired in 1878, and his sons, Hugh Junior and Montague, took over the business operations. They adhered to their father’s vision and continued to operate out of the existing malting sites at Port Dundas and Springbank in Glasgow. Under their tutelage, the business expanded in the early 20th century. By 1901, a new floor maltings was established at Greenwich, London, marking the first Baird facility outside Glasgow. Subsequently, the Witham site was purchased in 1925, further adding to the business’s capacity for malt production. Notably, the Witham site continues to operate, hosting Bairds’ Roast House and earning the distinction of being the longest-serving maltings in the portfolio.

As the demand for quality malt escalated, the company added 20 more floor malting sites across the United Kingdom within the subsequent three decades. Technological advancements were not far behind; in 1962, the Witham floor maltings were demolished to accommodate the new Wanderhaufen mechanized malting plant. A year later, Bairds acquired a greenfield site in Pencaitland, Edinburgh, to construct a pneumatic plant. Intriguingly, the land for the plant was bought from the King family, who still supply quality barley to Bairds.

In 1968, the business extended its reach to the Scottish Highlands with the establishment of the Moray Firth Malt Inverness site, which currently houses Bairds’ peating plant and is under redevelopment. The 1970s and 1980s witnessed further expansion with the opening of a new site at Arbroath in 1972 and the acquisition of the Grantham maltings in 1989.

The end of the 20th century marked a critical juncture when Hugh Bairds merged with Moray Firth Maltings in 1999, consolidating the business to operate out of five UK locations. This merger effectively mirrored the initial vision set forth by Hugh and Montague Baird of providing consistent, high-quality malt across the United Kingdom.

In 2010, a state-of-the-art 57,000-ton capacity malting plant was added to the existing Arbroath site. Six years later, the 1823 Heritage collection was introduced, followed by the launch of the Scottish Ale Malt in 2018. In 2020 and 2021, new state-of-the-art malting plants were established to meet increasing demand, culminating in 2023 with the completion of a cutting-edge facility in Inverness after over 400,000 working hours.

In 1995, Barrett Burston Malting, along with Great Western Malting, Canada Malting Co. Limited, and Bairds Malt, became part of ConAgra Malt. In 2006, Castle Harlan, acquired ConAgra Malt and created United Malt Holdings (UMH). In November 2009, UMH (Canada Malting, Great Western Malting, Bairds Malt and Barrett Burston Malting) was purchased by GrainCorp, a leading Australian grain handler and marketer. This acquisition led to the creation of GrainCorp Malt and transformed GrainCorp into an international agribusiness with operations in Australia, the United States, Canada and the United Kingdom.

In 2020, GrainCorp Malt demerged from GrainCorp to form United Malt Group Ltd. That became a significant global player in the malt production industry. Subsequently in July 2023 Malteries Soufflet/InVivo, the second-largest malt group in the world acquired United Malt Group Ltd.

Barrett Burton

( United Malt Group Ltd. > Malteries Soufflet/InVivo)

With roots in the founding families of Australia’s malt industry, Barrett Burston Malting has been delivering premium malted barley to customers for more than 150 years. As their name suggests, Barrett Burston traces back to the merging of two families, the Barretts and the Burstons, both of which were involved in the Australian malting industry since the 1800’s.

William Barrett was an enterprising bank clerk in England who began malting as a part time operation. Meanwhile, Samuel Burston was a storekeeper in a small Victorian country town who saw the opportunity to buy barley from his clients and use it for malting.

In the years that followed there was much competition between these two pioneering malting families until the merger finally took place in 1912 with the founding of Barrett Bros. and Burston and Co. Pty Ltd.

In 1995, Barrett Burston Malting, along with Great Western Malting, Canada Malting Co. Limited, and Bairds Malt, became part of ConAgra Malt3. In 2006, Castle Harlan, together with its affiliate CHAMP Private Equity, acquired ConAgra Malt and created United Malt Holdings (UMH).

In November 2009, UMH (which included Canada Malting, Great Western Malting, Bairds Malt and Barrett Burston Malting) was purchased by GrainCorp, a leading Australian grain handler and marketer. This acquisition led to the creation of GrainCorp Malt and transformed GrainCorp into an international agribusiness with operations in Australia, the United States, Canada and the United Kingdom.

Barrett Burston Malting continues to lead the industry in product quality and customer service. With 260,000 tons or 30% of Australian malt production capacity, Barrett Burston Malting is a major supplier to the domestic brewing industry and has been one of the leading providers to key Asian export markets for many years.

Barrett Burston Malting malt houses are located in Burnley (Melbourne), Geelong (Victoria), Welshpool (Perth) and Pinkenba (Brisbane). The largest Barrett Burston malt house is located at Geelong, in Victoria, on land adjacent to the GrainCorp Geelong export grain elevator. GrainCorp has been providing malt barley receival, storage and elevation services to Barrett Burston in Geelong since the malt house was commissioned in 1985. Since commissioning, the Geelong plant has been continuously updated with the latest technology and services, making it one of the leading malt houses in Australia.

The most recent addition in 2010 was an 86,000 ton per year malt house at Pinkenba in Brisbane, Queensland), is located on land adjacent to the GrainCorp Pinkenba port terminal, and services domestic brewers and the Asian export market. Barrett Burston supplies Pale malts, Wheat, Crystal and Dark Roasted malts for Australia’s largest domestic market brewer, for the Australian craft brewery market, and for export to Asia Pacific.

Briess Malt & Ingredients Co.

The history of Briess Malt & Ingredient Company is a compelling narrative of innovation, resilience, and growth spanning nearly 150 years. Originating in the late 19th century, the company has evolved from a single malt house in Moravia, Czechoslovakia, to a global powerhouse in the malting and ingredients industry.

Ignatius Briess laid the foundation of the family business in 1876 in Moravia, renowned for its high-quality malting barley. As a grain trader turned maltster, Ignatius seized the burgeoning market demand for malt and began exporting Briess Moravian Malt to brewers in Europe and beyond. His entrepreneurial spirit set the stage for the company’s enduring success.

The baton was passed to the second generation, Rudolf Briess, in 1894. Specializing in exports to various international markets like Germany, Belgium, the United States, and Latin America, the company gained global recognition for its high-quality malt. Rudolf also diversified the business by developing a malted barley flour called “Maltoferm” for baked goods, as well as establishing a brewhouse for malt extract production.

The 1930s were challenging for the Briess family, as they faced the devastations of war and economic turmoil. Eric Briess, the third generation maltster, made the strategic decision to immigrate to the United States. In this new market, he began exporting domestically-produced Briess malt to clients whose previous sources had been disrupted by war, thereby sustaining the family business through precarious times.

The 1950s marked another significant milestone. Eric collaborated with Chilton Malting Company in Wisconsin, acquiring its production facilities and implementing innovations like K-Ball Roasters for roasted caramel malt production. The following decade saw further additions to these roasters and substantial improvements in equipment that tripled both export and domestic shipments.

After Eric Briess passed away in 1971, the fourth-generation maltster Roger Briess took over. Trained at the prestigious Weihenstephan University in Germany, Roger was quick to recognize the burgeoning American Craft Beer movement. In 1978, the company acquired Chilton Malting Co., shifting its focus to becoming a domestic producer of specialty malts for American craft beers. Roger also initiated innovative offerings such as 50-pound bags of malt, preground malt, and a silo installation program that significantly reduced the start-up costs for small-scale brewers.

Throughout the 1990s and 2000s, the company continued to expand its capacities and diversify its product lines. A second malting house was acquired in Waterloo, Wisconsin, and a range of roasters were installed there. In 2001, following the unexpected passing of Roger Briess, his vision was carried on by Monica Briess, who took the reins of the company.

The 21st century saw a series of technological upgrades and acquisitions, aimed at maintaining the highest levels of quality control. A state-of-the-art 500-barrel brewhouse was commissioned in 2002. Further, in 2013, the company acquired an elevator and seed plant in the Bighorn Basin of northwest Wyoming, known for producing some of the world’s finest malting barley. This assured Briess a consistent supply chain, a notion further solidified in 2014 with the acquisition of a grain processing operation in Manitowoc, Wisconsin.

In recent years, the company has continued to scale up, adding more malting and storage capacities. Notably, the five-story addition in 2017 was a game-changer, more than doubling the company’s capacity and introducing cutting-edge technology for producing ready-to-eat ingredients.

BestMalz

The history of BestMalz Malts unfolds as a remarkable story of resilience, innovation, and a commitment to quality. Founded initially as a flour mill in the village of Kreimbach-Kaulbach near Kaiserslautern on November 4, 1899, the enterprise soon recognized the region’s potential for producing exceptional malting barley. This awareness led to a significant transition in 1904 when the mill metamorphosed into a malting facility. This was not merely a random choice; the region was already well-known for its fertile soil and climate, ideal for barley cultivation. In an astute business move, the mill was restructured as a joint-stock company, largely owned by breweries that were naturally inclined to ensure a stable supply of quality malt for their operations. This strategic alignment was conducted at the historic Schmeißbach Mill, an entity with its roots reaching back to the 16th century and located on a tributary of the Lauter River.

The global economic crisis of 1929 brought unforeseen challenges to the fledgling malting operation. During these turbulent times, Max Göhler assumed the managerial reins, helping navigate the company through fiscal turbulence. The post-war period brought an air of revitalization; the Schmeißbach mill underwent structural improvements in 1948. By 1953, the company had undergone a rebranding exercise, adopting the name Palatia Malz Aktiengesellschaft.

The 1960s ushered in a new era for the firm as Eberhard Göhler succeeded Max Göhler, and under his auspices, the company undertook a bold expansion in 1987. A second malting plant was acquired in Wallertheim, near Mainz. The facility was positioned to leverage the logistical assets of the Rhine-Neckar region, including accessible highways and close proximity to important river ports like Mainz, Wiesbaden, and Worms. This placed the company in a geographically advantageous position to expand its market reach.

As the 21st century commenced, Palatia Malz ventured into the international arena under the guidance of the third generation of the Göhler family. The advent of the craft beer movement served as a catalyst for infrastructural investments, including the establishment of a roastery and a bagging plant at the Wallertheim facility. These additions were designed to meet the specific needs of emerging craft breweries requiring both base and specialty malts. Technological advancements were not confined to the new plant alone; the original Kreimbach-Kaulbach facility also received significant upgrades during the 2010s, reflecting a commitment to modernization.

Continuing its forward-looking approach, the company added a warehouse and logistics hall covering an area of 2,500 square meters at the Wallertheim plant in 2018 and 2019. Furthermore, a photovoltaic system was installed on the roof of this new structure, symbolizing the company’s investment in sustainable practices. In 2021, a small-scale malting plant was introduced at the original Kreimbach-Kaulbach mill. This allowed for the development of new malt varieties and provided a platform for test maltings with raw materials sourced from newly harvested crops.

The history of BestMalz Malts is a compelling narrative of a business that evolved from a small flour mill to an internationally recognized malting enterprise. Over the course of its existence, the company has demonstrated an unswerving dedication to quality, technological innovation, and sustainable practices, all while remaining rooted in a family legacy that has been handed down through generations.

Boortmalt

Founded in 1924 as “Mouterij Boortmalt” by the Thirionet family, this Belgian enterprise has now become a global leader in malt production, an essential ingredient in brewing beer, baking, and various other food processes. The company started in the Flemish Brabant municipality of Boortmeerbeek, Belgium, with an initial malt production of 3,700 tonnes per year. This humble beginning was the cornerstone for a venture that would eventually span continents.

In 1927, only three years after its inception, the firm undertook the construction of a specialized malting facility along the Dyle-Louvain canal in Boortmeerbeek. This proximity to a water source was strategic for both production and distribution. Two decades later, in 1947, a new large silo building was erected, thanks to the financial support from the Marshall Plan that sought to reconstruct Europe after the devastation of the Second World War.

The late 1980s and early 1990s were pivotal years for Boortmalt. In 1986, the company acquired the Sobelgra silo in the port of Antwerp, Belgium. The acquisition was a calculated move to be closer to one of Europe’s busiest ports for seamless shipping and receiving. By 1988, the entire production was transferred to this port city. This period also saw the emergence of the French grain cooperative Epis-Centre in 1991, which would later become the parent company of Boortmalt.

As the 1990s progressed, the company’s growth trajectory was evident through various acquisitions and collaborations. Boortmalt merged with the neighboring silo company Samga in 1993, and the following year, its future parent company Epis-Centre acquired the malting plant “Malteries Franco-Suisses” in Issoudun, France. In 2002, Epis-Centre acquired a 49% stake in the company, leading to its rebranding from Boortmeerbeek to Boortmalt.

The 2000s were marked by a series of further expansions and technological advancements. The construction of the M2 malting tower in Antwerp in 2004 followed by the acquisition of Hungarian Malthouse Weissheimer in Dunauivaros in 2006 were crucial steps. By 2009, Boortmalt’s Antwerp and Hungarian facilities underwent extensions, making the Antwerp site the largest malting facility in Europe.

In 2010, the shareholder Epis-Centre merged with Agralys to form Axereal, becoming the first grain collector in France and one of the largest in Europe. Boortmalt acquired Greencore’s malting activities with seven plants in the UK, Ireland, and Belgium, and constructed another malting tower, M3, in Antwerp. A year later, in 2011, a grain silo was acquired in Hungary, further strengthening the company’s raw material procurement.

The period from 2017 to 2021 saw Boortmalt solidifying its position as a global leader. Construction of a new malting tower, M4, in Antwerp in 2017 made it the world’s largest malting site. The company also ventured into Africa by initiating a malt development project in Ethiopia. By 2018, construction began on Africa’s first malt house, again in Ethiopia. Additionally, an Innovation Center was opened in Antwerp, providing a space for research and development.

The acquisition of Cargill Malt in 2019 was a monumental step, as it increased Boortmalt’s production capacity significantly, turning it into the world’s leading malt producer with production plants spread across five continents. By 2021, innovative initiatives like the commissioning of one of Europe’s largest solar thermal power plants in Issoudun and the expansion of the malting facility in Buckie reflected the company’s commitment to sustainability and growth.

Canada Malting Co.

(United Malt Group Ltd. > Malteries Soufflet - InVivo)

The historical evolution of Canada Malting Co. Limited (CMC) illuminates the company’s strategic moves to maintain and expand its leadership in the malt production industry. The company’s genesis can be traced back to 1832 with Morton’s Brewing & Malting in Kingston, Ontario. By 1844, Morton’s had grown to become the largest brewery in North America, showcasing the potential for malt production in the region.

In 1902, a significant development occurred when Clarke and Matthews, two operators in the industry, consolidated their ventures and incorporated as Canada Malting Co. Limited. Shortly thereafter, in 1904, construction began on the Lachine Canal malt house, which was completed in 1906 and emerged as the largest modern malt house in North America at the time. In that same period, recognizing the economic boom in Western Canada, the company initiated the construction of a malt house in Winnipeg, though this facility would later be decommissioned in 1984.

The year 1913 marked the commissioning of the Calgary malt house, spurred by an agricultural boom. This establishment became one of the first significant employers in the city. By 1928, the Montreal malt house was at full capacity, driving the company to build a new facility on the shores of Lake Ontario to meet increasing demand.1947 Malt demand soars after US tariffs on Canadian imports are lifted and Prohibition ends. In 1957, two malt houses are added to the 1947 facility.

Following the end of Prohibition and the lifting of U.S. tariffs on Canadian imports in 1947, malt demand surged. To accommodate this, two more malt houses were added to the existing 1947 facility by 1957. In 1970, Canada Malting completed a new malt house in the Old Port of Montreal, making it the largest global malt producer at that time.2002 The 9 Country Elevators ensure access to the best Canadian malting barley by handling only malting quality grain and giving farmers better access to the market.

In 2019, acknowledging the burgeoning growth in the Craft Brewery and Distillery sector, Canada Malting built a new bagging line in Calgary and revitalized its brand to share its storied history on a global scale.

Over the years, Canada Malting Co. has undergone several changes in ownership and affiliations to consolidate its market position. A pivotal moment came in 1993 when it merged with ConAgra Malt, a part of the U.S.-based food conglomerate ConAgra. This merger expanded the company’s market reach and capabilities.

Another significant event was the company’s acquisition by GrainCorp Malt in 2006, which later became part of the United Malt Holdings group and then spun off as the independent United Malt Group Ltd. in 2020. This affiliation provided Canada Malting with an extended distribution network and additional resources.

Most recently, in July 2023, the company was acquired by Malteries Soufflet/InVivo, the second-largest malt group in the world, further solidifying its standing in the global malt industry.

Cargill Incorporated

(Boortmalt)

Cargill’s story starts in 1865, when William Wallace (W. W.) Cargill leaves his family home in Janesville, Wisconsin (Note: Also my current hometown) and buys his first grain flat house in the railroad town of Conover, Iowa. Joined by brothers Sam and Sylvester, the business grew in parallel with the expansion of American railroads. W.W. Cargill built his first grain elevator in Albert Lea, Minnesota, innovating the agricultural storage industry with features like conveyor systems. By 1875, the headquarters moved to La Crosse, Wisconsin, a regional commercial center.

Between 1880 and 1890, the business erected its first terminal elevator in La Crosse and expanded its footprint across multiple states, boasting 102 structures by 1885. Sam Cargill led the Minneapolis operations and incorporated as Cargill Elevator Company.

W.W. Cargill passed away in 1909, and following his death the company found itself in precarious financial health due to diversifications into non-core areas like timber and mining. John MacMillan, Sr., took over and focused on steadying the company and by 1910 had consolidated the company under the Cargill Elevator Company, with its focus exclusively on grain. His prudent management helped repay debts and return Cargill to profitability.

Entering the 1930s, the company underwent significant changes. It merged various business entities and reincorporated as Cargill, Incorporated. The company went global, opening offices in Canada, the Netherlands, and Argentina.

John, Sr. stepped down, and his son John H. MacMillan, Jr., took over as president. In an innovative move, John, Jr., created a new type of vessel that was a hybrid of a tugboat and a barge. This allowed the company to transport grain more efficiently.

During World War II, Cargill supported the Allied war effort by building ocean-going tankers and towboats. In the post-war period, Cargill diversified its portfolio by acquiring Nutrena Mills, specialists in animal feeds. The company re-established its South American presence and entered the soybean and oilseed processing sectors.

By the 1950s, Cargill strengthened its focus on scientific research, and began expanding into European and Asian markets and entering the salt business. The 1960s marked an era of rapid global expansion for the company, covering diverse markets and industries.

After the passing of family owner John MacMillan, Jr., the company sought external leadership, appointing Erwin Kelm as the first non-family president. This new leadership brought innovative perspectives to the company, setting the stage for future growth.

In 1977, Whitney MacMillan, W. W. Cargill’s great-grandson, becomes president upon Erwin Kelm’s retirement. He was the last family member to serve as CEO. Under his tenure, Cargill diversified its operations across various industries including beef processing, modern flour milling, and malting.

The 1990s were to be transformative. Cargill led in areas such as food safety by introducing steam pasteurization in its beef plants. It also ventured into new domains, acquiring Akzo Salt in 1997, becoming a significant player in the global salt market.

Heading into the 21st century, the company made important acquisitions such as Agribrands International, Cerestar, and Peter’s Chocolate, which expanded Cargill’s offerings in feed production, starches, sweeteners, and confectionery. In 2019 Cargill Malt was acquired by Boortmalt (see above).

Castle Malting Group

(subsidiary of Malteries Soufflet - Groupe InVivo)

The history of Castle Malting, known as “La Malterie du Château” in French, is inextricably tied to the broader tapestry of Belgian brewing tradition, the challenges of two World Wars, and the resurgence of the craft beer market in the 21st century. Established in 1868 near the magnificent castle of Beloeil in southern Belgium, Castle Malting holds the distinct honor of being the oldest malting company in Belgium and one of the oldest malt producers globally. Its reputation rests not only on its longevity but also on its unwavering commitment to quality, epitomizing a unique blend of tradition and modernity.

Tracing its origins to 1868, the first recorded local malt house in the region was known as Malterie de Beloeil. This establishment laid the foundation for what would become Castle Malting, a beacon in the long-standing tradition of crafting Belgian base and specialty malts. Over its extensive history, the company has not merely survived but has thrived, bolstered by its reputation for superior quality malts that are essential for brewing.

However, the journey has been far from smooth. Like many other European enterprises, Castle Malting was dramatically affected by the upheavals of the two World Wars. During the First World War, the malt house was partially destroyed by bombardments. Undeterred, the company rose from the ashes with the help of the “War Damages” fund supplied by Germany to compensate for the destruction wrought upon neighboring countries. The malt house was successfully rebuilt in 1923.

The trials for Castle Malting did not end there. In 1944, an unfortunate incident led to further damage. In an attempt to delay the advance of the American army, a young German soldier was tasked with destroying a small Roman bridge near the malt house. Due to the soldier’s inexperience, an excessive amount of dynamite was used, which resulted in part of the malt house being destroyed. Additionally, over time, the adjacent canal became silted up, inhibiting barges from reaching the barley unloading dock. It took nearly a decade of persistence for the canal to be dredged, restoring its functionality and, by extension, lessening the company’s environmental impact by reducing truck-based transportation.

The advent of the 21st century marked a significant technological transformation for Castle Malting. With the burgeoning craft beer industry as a backdrop, the company modernized its facilities to cater to the demands of craft breweries and amateur brewers alike. Aging equipment was replaced with state-of-the-art systems, designed not only to optimize production but also to be more environmentally friendly.

Yet, about 20 years ago, the malt house experienced another setback when it was completely shut down by its former owners. Despite this, Castle Malting emerged resilient once more. As of January 2023, Malteries Soufflet, a branch of the French agribusiness group InVivo, announced its acquisition of the venerable Belgian malt house. This move signifies InVivo’s strategic intent to make malt production a cornerstone of its business model and to position itself as a global leader in the malt industry. The acquisition will also allow Malteries Soufflet to expand into the lucrative ‘craft’ market by leveraging Castle Malting’s diverse product range.

Today, Castle Malting is an international powerhouse, exporting approximately 96% of its production to around 2,000 customers in 146 countries. The company’s product line is as diverse as its history is rich, offering about 70 different types of malt, including various roasted and caramel malts. Moreover, it has expanded its portfolio to include hops, yeasts, and other products and services essential to breweries.

Crisp Malting Group

(subsidiary of Richardson International Ltd.)

Crisp Malting, a cornerstone of the brewing industry, represents a fascinating narrative that spans over 150 years. Starting from its humble roots in Little Ryburgh, England, where Frederick and George Smith owned a grain mill and 288 acres of land in 1870, it has evolved into a company with a global footprint and advanced technological infrastructure.

In the initial years, the Smith brothers focused on expanding their land holdings, buying properties in Dereham and Wells. In addition, they set up malthouses in Great Ryburgh and Dereham, creating the foundation for a malting operation that would later scale globally. Between 1878 and 1899, the enterprise continued to flourish. The brothers leased the Malthouse in Wells from Stephen Leeds, formalizing the business under the incorporation of F & G Smith (Ltd) in 1890. By 1899, evidence indicated that the company was exporting malt to Ireland and Australia, signaling the birth of its international presence.

The early 20th century marked the acquisition of additional properties and facilities. In 1904, the company purchased Chapman’s Maltings in Wells, followed by the acquisition of No.1 Malthouse in Wells for £700 in 1939. This expansion led Crisp Malting to continue its dominance in the malting industry, but it was not without challenges.

During the World War II years of 1940-1942, the malting operations faced devastating blows. Bombings destroyed the No.5 Malthouse at Great Ryburgh in 1940 and caused severe damage to other properties in 1942. However, Crisp Malting viewed this as an opportunity rather than a setback. The destruction provided the impetus for modernization, and after two years of reconstruction, the No.19 Floor Maltings in Ryburgh was restored in 1945, and a new barley store was built.

The post-war years ushered in technological advancements. In 1951, the company installed its first pneumatic malting equipment, a technology that allowed for a more efficient and modernized malting process. To keep pace with increased production, the company built the “Rotunda” Barley silo, which could store up to 9,000 tonnes of barley. Additional malting operations started in 1979 and 1981 with the inception of Portgordon Speyside Maltings and Ditchingham Suffolk Maltings, respectively.

Investment continued into the late 20th century, with £6 million being allocated for a new stainless steel plant at Great Ryburgh between 1989 and 1991. This investment augmented the production capacity by 60,000 tonnes of malt. The early 21st century saw further strategic acquisitions and technology upgrades, notably the purchase of Alloa Maltings in 2002 and Mistley Essex Maltings in 2009. These acquisitions increased the total production capacity to 245,000 tonnes and diversified the range of grains used in malting, including wheat and rye.

Recent years have also been noteworthy. Between 2014 and 2016, acquisitions like Micronized Food Products added new dimensions to the product portfolio, including torrefied and flaked cereals. Furthermore, the acquisitions of Tivoli Maltings in Hamburg and Bydgoszcz Maltings in Poland expanded the total production capacity to a staggering 425,000 tonnes per annum. In 2018, Crisp Malting installed a new efficient automated bagging line and a Speciality Malt Plant at Great Ryburgh, the only one of its kind in the UK, along with a new kiln for peated malt in Portgordon Speyside.

As Crisp Malting celebrated its 150th anniversary in 2020, the company stood as a testament to the harmonious integration of traditional malting methods with contemporary technological advancements.

Mouterij Dingemans

Founded in 1875 by Alexander Dingemans, the company initially dealt with grain trading and malt production. Alexander’s venture was not merely a business but the seed of a legacy that would blossom through generations.

When Alphons Dingemans took the reins in 1887, he continued in his predecessor’s footsteps but also began to imprint his unique vision onto the company. In 1890, Louis Dingemans assumed the role and initiated a series of expansions, revealing an ambitious plan to extend the reach and scale of the business.

The year 1905 marked a significant turning point when a steam engine was installed. The incorporation of this technology elevated the company’s operational efficiency and set the groundwork for future advancements. Mechanical power replaced manual labor in many processes, thereby multiplying the production speed and quality of malt.

The enterprise continued its momentum into the 20th century. By 1925, new gas generators and electrical motors were installed. This was more than mere modernization; it was an investment in sustainability and efficiency, indicating a forward-looking approach that considered not just immediate needs but future demands as well.

In 1960, Walter and Fons Dingemans, belonging to the next generation, assumed control. The new leadership was characterized by a burst of innovations. Five years later, in 1965, new steep vessels and germination-kiln boxes were introduced. The steep vessels facilitated the soaking of grains, making them ready for germination, a crucial stage in malt production. The germination-kiln boxes were instrumental in both germinating the soaked grains and subsequently drying them, optimizing two crucial processes in malt production.

The year 1975 saw another major innovation with the establishment of a water treatment plant and an increase in the number of silos. Water is an essential element in brewing and malting, and treating it ensured quality control. The additional silos augmented the storage capacity, thus enabling larger scale operations.

In 1990, a new era dawned with the installation of the first roasting drum with a capacity of 2 tons per batch. Roasting is critical for developing flavors in malt, and this technology allowed for a greater variety and customization in malt characteristics. Ten years later, in 2000, a new silo complex and a second roasting drum of the same capacity were built, amplifying production capabilities.

By 2008, the need for further expansion led to the installation of a third roasting drum, this time with a capacity of 4 tons per batch. This was followed by another generational shift in 2010 when Karl and Jan Dingemans, representing the fifth generation, continued their father’s work. In 2014, the company invested in Combined Heat and Power (CHP) systems, improving energy efficiency by capturing wasted heat for other uses.

Three years later, in 2017, the construction of the Lausmann complex began, named after the street on which it was built. Construction was completed in 2019 and was fully equipped with a second CHP system. The commitment to sustainability and innovation culminated in 2021 with the installation of 750 solar panels, cementing the company’s dedication to environmental responsibility.

Gambrinus Malting

(a subsidiary of Rahr Malting)

The history of Gambrinus Malting® can be understood as a chronicle of innovation, adherence to traditional craftsmanship, and an unwavering commitment to quality. Since its inception in 1992, the company has played a pivotal role in the brewing industry, especially in the segment of craft brewing.

Founded by Ken Smith and Matt Hamill in Armstrong, British Columbia, the company set out with the ambition of marrying traditional European malting practices with premium grains such as barley, wheat, and rye.

The location in Armstrong was likely chosen due to its agricultural richness and the purity of the surrounding Okanagan Valley and Monashee Range. The founders made an early commitment to authenticity by acquiring malting equipment from the Schlossquell Brewery in Germany. The machinery was transported to Canada and reassembled at the Armstrong site, and it continues to be used to this day.

The naming of the company also speaks to its roots and aspirations. “Gambrinus” is a figure from European folklore, often celebrated as the “King of Beer.” According to legend, Gambrinus learned the art of brewing from the Egyptian gods Isis and Osiris, adding a mythic touch to the company’s identity.

By 2013, Gambrinus had already established itself as a force in the industry, but it took another leap by expanding its production capabilities by 30%. The annual production reached 11,000 metric tons, a scale that allowed for meticulous quality control and personalized service for its clients. It was around this time that Gambrinus introduced its Honey Malt, a product that earned global acclaim and distinguished the malthouse as a leader in innovation and quality.

The company’s success did not go unnoticed. In 2017, it was acquired by Rahr Malting Co., marking a new chapter in its journey. The influence of Rahr was immediately felt, as significant investments were made in laboratory spaces, assays, processing equipment, and controls, as well as in the selection and screening of barley. One noteworthy outcome of this collaboration was the introduction of Gambrinus Honey Malted Oats in 2022. This product combines the iconic flavor characteristics of Gambrinus Honey Malt with the popular demand for ingredients suitable for New England and Hazy IPAs. As a result, Honey Malted Oats offers a unique malted oat with a bready, grainy, and sweet flavor profile.

Throughout its history, Gambrinus has been committed to adhering to high standards. It holds certifications for being organic, Kosher, and is ISO 22000:2005 certified, serving as a testament to its quality and safety controls.

The journey of Gambrinus Malting® has been marked by a dedication to traditional malting methods, a commitment to quality, and a willingness to innovate. Its acquisition by Rahr Malting Co. and the continued introduction of new, high-quality products demonstrate that Gambrinus is not just a historical figure in the realm of craft brewing, but also a living, evolving entity that continually sets new standards in the industry.

Gladfield Malt

Originating from the fertile grounds of Dunsandel in Canterbury, Doug Michael is no novice to the barley fields; he is a fifth-generation barley cultivator. Alongside his wife Gabi, they are not only preserving but also enriching this agricultural lineage by nurturing the sixth generation of barley growers in their family. For Doug, Gladfield Malt was once merely a concept, a young farmer’s ambition. Having purchased his farm at the youthful age of 21, Doug dedicated years to laborious grain cultivation, supplying another malting company before he and Gabi opted for a bold venture: the establishment of their own craft malting facility right on their farmland.

Such an aspiration—to rival the larger, established malting corporations—was nearly unthinkable at the time. Yet, in 2004, against the backdrop of traditional malting landscapes, Gladfield Malt emerged as a contemporary force with its cutting-edge malting technology. Today, the company is a growing symphony of skillful team members, all committed to crafting the finest pure malt in the world.

The infrastructure supporting Gladfield Malt’s operation is not just extensive but also innovative. They own one of Australasia’s most advanced malt roasters, equipped to create a multitude of malt flavors and profiles. Furthermore, the on-site laboratory ensures that each malt batch meets stringent quality parameters. For whisky aficionados, Gladfield Malt also boasts an in-house smoker, specialized in producing unique malt varieties that elevate the whisky’s complexity.

Gladfield Malt’s portfolio today encompasses an impressive 37 standard-quality malts, interspersed with limited-release specialty malts that provide brewers with the means to innovate. The company has also expanded its offerings to include a range of complementary products, all with the aim of aiding brewers in achieving superior brewing outcomes. This dedication to quality has not gone unnoticed. With a dependable supply chain that operates year-round, Gladfield Malt has garnered global acclaim, exporting its premium malts to brewers and distillers worldwide.

To ensure a diverse and reliable source of barley, Gladfield Malt collaborates with more than 100 growers, all located on New Zealand’s South Island. This network of trusted partners guarantees the continuity and consistency that Gladfield Malt’s reputation is built upon. Therefore, whenever you choose to incorporate Gladfield Malt into your brewing or distilling process, you are not merely selecting an ingredient but investing in a legacy of quality and innovation.

Great Western Malting Co.

(Canada Malting Co. > United Malt Group Ltd. > Malteries Soufflet - InVivo)

In 1934, Great Western Malting Co. Ltd. came into existence through the collaboration of a cadre of business individuals in the Northwestern United States, including Arnold Blitz and William Einzig of Blitz-Weinhard, J.R. Bowles, Phillip Polsky of Star Brewing, Henry Collins of Pacific Continental Grain Company, Peter Schmidt of Olympia Brewing, and Emil Sick of Century Brewing. Construction began the following year adjacent to Pacific Continental’s grain elevators. The facility, costing $350,000, was constructed of poured concrete and was composed of two main functional units: malting drums for the germination of barley and kilns for drying the grain. Within its first operational year, Great Western malted approximately one million bushels of barley.

By 1939, the company had secured its dominion over the West Coast barley-malt market and expanded its influence into Midwestern and Eastern markets. The success of Great Western was beneficial to both its workforce and regional farmers, the latter of whom began supplying 25,000 tons of barley annually to the company.

In 1944, Rahr Malting of Manitowoc, Wisconsin, acquired a controlling interest in Great Western, initiating the first of several ownership changes that would occur over the coming decades. A series of mergers and acquisitions commenced in 1960, when Rahr combined Great Western with California Malting. The merged entity was modestly renamed by appending the word “Company” to “Great Western Malting.”

In 1968, a conglomerate based in Portland called Columbia Nyematic Systems, Inc., incorporated Great Western into its diversified portfolio. Around the same time, a $2 million expansion of the Vancouver facility was completed, named the Fleximalt Plant, which streamlined the drum-drying and kilning processes.

In 1976, Great Western was sold for $20 million to Univar Corporation, a Seattle-based distributor of chemical products. Subsequently, a new 150-foot kiln was installed, significantly enhancing production capacity. In 1984, Univar separated Great Western and another subsidiary into a distinct entity named PenWest, which proved to be a nimbler organization capable of adapting to market changes. The firm saw an uptick in fortunes in 1987 when it became the first foreign company to sell malt to China, and it also saw increased sales to Japan and the Philippines.

In 1988, the Canada-U.S. Free Trade Agreement enabled the entry of American malt into Canadian markets, and in 1989, Canada Malting acquired PenWest for $125 million, thereby becoming the world’s leading supplier of barley malt. In 1995, Great Western was purchased by a joint venture between ConAgra Foods and Tiger Brands and later joined forces with Canada Malting Co. Limited, Barrett Burston Malting, and Bairds Malt under the umbrella of ConAgra Malt.

In 2006, Castle Harlan and CHAMP Private Equity acquired ConAgra Malt, leading to the formation of United Malt Holdings (UMH), which included Great Western Malting, Canada Malting, Bairds Malt, and Barrett Burston Malting. In 2009, UMH was bought by GrainCorp, an Australian agribusiness, resulting in a rebranding to GrainCorp Malt and expansion of its international footprint.

In 2020, a corporate demerger led to the creation of United Malt Group as an independent entity. This company quickly secured its position as a major global malt producer. Further consolidating this status, United Malt Group was acquired in July 2023 by Malteries Soufflet/InVivo, the second-largest malt group in the world, enhancing its competitive advantage and global market reach.

Malteurop

(Groupe VIVESCIA)

In 1921, Gustave de Bohan, the founding president of the Champagne agricultural union, established Providence Agricole. Initially created to assist farmers in selling their grain and expanding their farms, it evolved into a cooperative by 1934. Concurrently, other regional agricultural cooperatives were established, such as CARB in the Brienne region and SCARM in the Romilly-Méry region.

In the 1960s, Providence Agricole broadened its operations by building its inaugural malt house in Port Colbert, Reims, which officially opened its doors in 1961. This milestone was noteworthy because it marked the cooperative’s initial venture into the more specialized field of barley processing, adding value to the raw grain. This move laid the foundational groundwork for what would eventually evolve into Malteurop.

This era also saw an influx of new cooperatives in northeast France, joining forces with Providence Agricole. The 1970s continued this trend of growth and consolidation. By 1977, Union Providence Malt was formed through the amalgamation of around 15 cooperatives. Additionally, acquisitions of private malt houses commenced in the early 1980s.

A second production plant was also erected in Pringy, Marne, in 1975, with the combined output of both plants reaching 93,000 tons of malt. Further expansion occurred between 1981 and 1984, as eight cooperatives collaborated with Providence Agricole to form an Economic Interest Group (GIE) called Champagne Céréales. The collective objective was market diversification and income optimization for farmers.

The formation of Malteurop in 1984 marked a pivotal moment in the industry’s evolution. The company was established through the acquisition of several privately-owned malt houses and a merger between Union Providence Malt and Union Champagne Malt. Malteurop embarked on international expansion in 1991, beginning with investments in Intermalta in Spain, which led to the construction of malt houses in Germany and China.

During the early 2000s, Malteurop further solidified its global footprint, notably with plant acquisitions and expansions in Spain. Also noteworthy is the establishment of Nouricia cooperative in 2001, formed through the merger of SCARM and CARB. Other significant developments include the creation of NutriXo and Siclaé, conglomerates aimed at consolidating grain processing activities under unified corporate umbrellas.

In 2008, the company expanded its operations into Russia through the purchase of Belgorsolod, an enterprise that operated a malt house in a key barley-producing area of the country, situated near the Ukrainian border. This move significantly increased Malteurop’s influence in the global malt industry.

Also in 2008, Malteurop ascended to become the world’s leading malt producer through the acquisition of North America’s top maltster, ADM Malting. This bolstered its operations in several countries, including the USA, Canada, Australia, and New Zealand. The company diversified its product portfolio in 2010 by acquiring the Italian company Diamalteria, positioning itself in the burgeoning malt-based ingredients market.

The VIVESCIA Group was officially founded in 2012, following the merger of Champagne Céréales and Nouricia Following this, Malteurop, entered into a period of substantial growth and geographical diversification. The company inaugurated new facilities in Chernigov and Kharkov, Ukraine, extending its global reach. In 2006, Malteurop further broadened its European presence by acquiring a production site in Gdansk, Poland, from the German entity Weissheimer. This was accompanied by an additional acquisition in Germany, specifically a site in Heidenau from the same German group.

Continuing its international expansion strategy, Malteurop invested in enlarging its existing malt house in Geelong, Australia, in 2018. This was followed by an expansion of the Albacete facility in Spain in 2019. In the same year, the company announced plans to construct a new plant in Mexico, which eventually commenced operations in 2023. This ongoing growth underscores Malteurop’s commitment to extending its global footprint in the malt production industry.

In recent years, Malteurop has specifically tailored its offerings to cater to the burgeoning craft brewing market, introducing an organic malts line in 2019. The same year also saw the company undergo a brand identity transformation, realigning with its cooperative farming origins.

As of 2021, the VIVESCIA Group cooperative celebrated its 100th anniversary, while Malteurop, its world-leading maltster subsidiary, marked its 60th year of operation.

Maltres Soufflet

(a subsidiary of Groupe InVivo)

As of 2021, the VIVESCIA Group cooperative celebrated its 100th anniversary, while Malteurop, its world-leading maltster subsidiary, marked its 60th year of operation.

Muntons plc

In the 19th century, the Baker-Munton family was actively engaged in the trade of malt and grain across Lincoln, Liverpool, and London. During this period, Horace Baker-Munton established a venture that involved importing malt extract from America to Britain. The aftermath of World War I and the Spanish flu pandemic created a surge in demand for malt extract among bakers, food manufacturers, and breweries. Seizing upon this opportunity, Horace’s son, Munton Baker-Munton, decided to launch his own business to supply British-manufactured malt extract.

To realize his vision, Munton Baker-Munton acquired the disused Phoenix Brewery in Bedford, which was part of Charles Wells Ltd., a family-owned brewing business. The enterprise, named Muntona Ltd., was formally established on September 27, 1921. Charles Wells Ltd. became significant shareholders in the new venture. Originally, the company was named Munton & Baker (Bedford) Ltd, a name inspired by its founder, Munton Baker-Munton.

By 1948, the company, now known as Muntons, took control of a 45-acre site in Stowmarket, which was initially constructed for the British Nylon Spinners company but was vacated after the war. In 1964, Muntons further expanded its operations to Bridlington, where it built new malting facilities to serve northern breweries and the Scottish whisky industry. The area was particularly known for its high-quality barley.

In 1976, Muntons constructed the Cedars Maltings in Stowmarket. Named after the cedar trees prevalent in the area, the facility also provided the basis for the site’s address at the time: the Cedars Factory. In 2007, Muntons opened an office in Singapore to enhance its sales and communication with Asian customers. In 2009, acknowledging the considerable market potential in the United States for homebrew and craft brewing, Muntons established a U.S.-based company to facilitate better communication and market access.

An Anaerobic Digester was completed at the Stowmarket location in 2015, underscoring the company’s commitment to environmental sustainability. This plant significantly reduced waste and greenhouse gas emissions while also contributing to the company’s electricity needs. In 2019, two significant developments occurred: the construction of a Peating Plant near Bridlington to cater to the scotch whisky industry, and the implementation of a Biomass Boiler at Bridlington, reducing corporate greenhouse gas emissions by 25%.

In 2020, the company increased its malt extract capacity through the addition of a third evaporator, meeting growing global demand. That same year, Muntons updated and refurbished the germination boxes at Stowmarket, ensuring many more years of productive service.

The company celebrated its centenary in 2021, marking this milestone by beginning work on a new energy center in Stowmarket. This center aims to provide most of the steam, heat, and electricity requirements for the site, positioning Muntons for another century as a robust and sustainable supplier of malt and malted ingredients.

PatagoniaMalt

(Maltexco S.A.)

Pauls Malt Co.

(Boortmalt.)

Founded approximately in 1842 by Robert Paul, Pauls Malt had roots in a small brewery that the Paul family owned in Foundation Street, Ipswich. This brewery had a portfolio of fifteen public houses and a wine and spirit trade. Facing a financial crisis, Robert Paul liquidated not only the brewery but also his saddlery business in Ipswich and his father’s ironmongery in Bury St Edmunds. Despite this setback, he remained engaged in the shipping business through the London and Ipswich United Shipping Company and continued his work as a wharfinger and maltster. When Robert Paul passed away in 1864, he left behind a business that included eleven small malting facilities and six barges.

A decade following Robert Paul’s death, the company was inherited by his sons, Robert Stocker and William Francis Paul. During this period of transition, they received financial backing from William Hewitt, Robert’s father-in-law. Hewitt’s support enabled the purchase of their first significant malting facility, known as the ‘Oliver Prentice’ malting, located in Fore Street, Ipswich, in 1877. The business saw rapid expansion thereafter.

Throughout the 1880s, the company built additional malting facilities such as the Albion Malting and Smart’s Mill, which was specialized in processing foreign barley. They also ventured into renting maltings in other locations like Woodbridge, Stowmarket, and Stonham. Concurrently, Pauls Malt diversified into animal feed production and developed its shipping capabilities. The company acquired its first coastal steamship, the Swift, in 1886 and by the early 1890s, its fleet included six steamships and multiple sailing barges and tugs.

Key raw materials like maize and barley were imported from America and Eastern Europe, while malt, barley, and smaller amounts of other grains were exported, making up about two-thirds of Ipswich’s grain exports. In 1893, the business was formally incorporated as a private limited company under the name R and W Paul Ltd.

In the early 20th century, the company continued to diversify and expand. In 1902, it acquired Gillman and Spencer Ltd, where it developed an animal feed product made from cooked flaked maize, known as Kositos. Two large malting facilities were constructed in Stoke, Ipswich, between 1904 and 1912. Further acquisitions in the malting sector occurred, including a stake in Lee and Grinling Ltd in 1906 and the purchase of Truswell’s Brewery Company’s maltings in Barnetby, Lincolnshire, in 1914.

The company maintained its trajectory of growth through the inter-war years. It achieved full ownership of Lee and Grinling in 1928, and additional malting facilities were acquired in Stowmarket and Blyton, Lincolnshire. In 1929, the Albion Sugar Company was established as a joint venture, focusing on producing invert sugars for brewing.

In 1941, the Leeds-based company Richard Dobson and Son was acquired, followed by the purchase of James Fison Ltd’s Thetford maltings in 1944. During this time, the focus was primarily on expanding the animal feed sector, particularly compound feeds. In July 1960, the company went public as Pauls, paving the way for substantial expansion. In 1963, a merger took place with long-time competitor White, Tomkins and Courage of London, leading to the formation of a new holding company, Pauls and Whites. This holding company included five wholly-owned subsidiaries covering various sectors.

Further consolidation occurred in 1965 with the acquisitions of S Swonnell and Son of Oulton Broad and Harrington Page of Ware (Sidenote: Ware is a town beside to my former UK hometown of Broxbourne and Hodddesdon). The company restructured in 1967, focusing on three main divisions: malt, animal feedstuffs, and general products. This organizational structure underwent further changes in 1969 based on recommendations from management consultants, John Tyzack.

That same year, after acquiring Gainsborough maltsters Sandars and Co, a new operating company, Pauls and Sandars, was formed. In 1972, the acquisition of Robert Hutchison and Co allowed for deeper market penetration into distilling. To expand into the European market, stakes were taken in several continental companies from 1971 to 1977.

However, the recession starting in 1979 led to widespread rationalization within the British malting industry and the closure of many facilities. In March 1985, Pauls was bought for £113 million by Harrisons and Crosfield, an international trading and plantation group. George Paul, a fifth-generation family member, was subsequently named the group’s Chief Executive Officer.

In a landmark move in July 1987, Pauls acquired their historical competitors, Associated British Maltsters, thereby becoming Europe’s largest malting entity. However, the economic downturn in the early 1990s resulted in the closure of several malting facilities.

In 1997, Pauls acquired Glenesk Maltings near Montrose and in 1998, commissioned a new malting facility in Bury St Edmunds with an annual capacity of 100,000 tons, making it Europe’s largest. In April 1998, as Harrisons and Crosfield shifted focus towards chemicals, Pauls Malt was sold to Greencore Group plc, an Irish food company.

Finally, on February 11, 2010, Boortmalt NV acquired Pauls Malt through its purchase of Greencore, continuing to operate in the UK under the Pauls Malt brand name and is based in Bury St Edmunds, East Anglia.

Rahr Malting Co..

In 1847, William and Natalie Rahr, great-great-grandparents of the current company leader, migrated to the United States from Wesel, a city in northeastern Germany, then part of Prussia. William, hailing from a family steeped in brewing traditions, quickly succeeded in founding a brewery in Manitowoc, Wisconsin. His lager-style beer, named Eagle Brewery, found a receptive market among the growing German community in the region, becoming the first lager produced in Wisconsin. Following the brewery’s success, William expanded his business by adding a malt house and began to supply malt barley to nearby breweries.

Tragically, William suffered severe burns after falling into a brew kettle in 1880 and passed away the same year. His wife, Natalie, died the subsequent year from a stroke. The management of both the brewery and the malt house then transitioned to their three sons: William Sr., Max, and Reinhardt. In 1897, they chose to incorporate the business under the name William Rahr’s Sons, securing $200,000 in capital.

A few years later, William Sr. resolved to focus on his own malting enterprise. In 1900, he stepped down as the president of Eagle Brewery and Malt House and founded The Manitowoc Malting Company. His sons Max Jr. and William Jr., along with his wife Olga, also joined the family business.

The onset of Prohibition in 1919 led William Rahr’s Sons to rebrand itself as Cereal Products Co., diversifying into the production of cereal, dairy, feed, and yeast products. Unfortunately, the Eagle Brewery closed its doors at the commencement of Prohibition and never reopened. Nevertheless, the company had been supplying malt to Anheuser-Busch since 1891 and ultimately sold the Manitowoc facility to them in 1962.

Five generations later, Rahr Malting Company remains dedicated to its founding principles. The company has evolved, operating modern malting facilities in Shakopee, Minnesota, and Alix, Alberta, Canada. These facilities continue the long-standing traditions of quality and customer service that have defined the company for over 160 years.

In November 2008, in partnership with the Shakopee Mdewakanton Sioux Community, Rahr commissioned the Koda Biomass project, a biomass-fueled Combined Heat and Power plant. This initiative significantly reduces the company’s carbon footprint by eliminating the need for natural gas and generating more electricity than it consumes. The excess electricity is then supplied back to the local grid.

The Shakopee facility alone produces 460,000 metric tons of malt annually, making it one of the world’s largest single-site malt production facilities. Further, the Rahr Technical Center & Brewery at Shakopee provides analytical and testing expertise on fermented beverages and other ingredients. In Alix, Alberta, a stategically located facility produces 140,000 metric tons of malt per year.

In addition to their malting operations, Rahr extends its reach by distributing imported and specialty malts, hops, and other brewing products mainly in North America through its subsidiary, Brewers Supply Group. The Rahr Corporation, the parent company, also owns other divisions serving various industries globally, such as Gambrinus Malting, BSG Hops, Bevie, Bintani, and Koda Energy..

Note: The legacy of brewing continues in the family, notably through a great-great-grandson named “Fritz” Rahr, who established Rahr & Sons Brewery in Fort Worth, Texas, in 2004.

Simpsons Malt

Founded in 1862 by James Parker Simpson in Alnwick, Northumberland, Simpsons Malt has remained a family enterprise. Officially incorporated as J.P. Simpson and Company (Alnwick) Ltd on February 7, 1919, the business adopted the name Simpsons Malt Limited in 1986.

In the late 1950s, a pivotal moment for the company occurred when Richard L. Simpson traveled to Holland to study a new method of malting. The innovation at hand was the Saladin box, a device that mechanically turned barley several times a day, ensuring a consistent malting process regardless of external conditions such as weather. Prior to this, the company had relied on manual turning of the grain in 17 distinct malting floors.

Recognizing the potential of this new method, Richard had a pilot Saladin box constructed upon his return to England. This technology was eventually deployed at a new malting facility in Berwick in the early 1960s. The Tweed Valley Maltings in Berwick-upon-Tweed has been the company’s headquarters since 1963 and currently stands as the largest single malting site in the United Kingdom, producing approximately 200,000 tons of malt annually.

Further innovation occurred in the late 1980s with the introduction of advanced germinating and kilning vessels at the Tivetshall plant in Norfolk. This improved not only productivity but also the quality and consistency of the malt produced. Since then, the company has built an additional 12 such vessels, each incorporating new refinements.

Located in East Anglia, Tivetshall St Margaret Maltings has been in operation since 1872. It became part of the company’s holdings through an acquisition from Grand Metropolitan in 1986. Unique for its roasting drums that produce specialty malts, the Tivetshall site allowed the company to sell off other acquired maltings at Pontefract, Abingdon, and Ditchingham.

The 1980s also saw the expansion of the Berwick-upon-Tweed facility and the formation of the company’s agricultural trading arm, McCreath, Simpson, and Prentice (MSP). Further expansion happened in 2011 with the acquisition of agricultural merchants John Guthrie Ltd. This extended the company’s farming connections and geographical reach.

In 2020, the company made another significant move by acquiring the grain merchanting business of WN Lindsay. This acquisition added four storage sites in Scotland and increased the company’s in-house grain storage by over 200,000 tons. The company also announced plans to build a new malting facility in Rothes, Speyside.

Finally, in early 2023, the company received planning permission to proceed with the construction of this state-of-the-art malting facility in Speyside, which will have an annual production capacity of 85,000 tons, primarily serving distilling customers in the region.

The Swaen (De Zwaan)

In 1906, amidst the challenging backdrop of severe floods in Kloosterzande, located in the southwest region of the Netherlands, Jos Buysrogge and Alois Adriaanse established ‘De Zwaan,’ a malting and brewery business. This original venture was later sold in 1923 to Joos Menu, who renamed the estate ‘Mouternest.’

The enterprise encountered significant hardship during World War II and the subsequent years until 1947. During the wartime occupation, the copper brew kettles crucial for brewing were confiscated, forcing the business to shutter its brewing operations in 1947 and pivot its focus solely to malt production.

A new era of growth dawned in the 1950s, with the malting business expanding to meet burgeoning local and international demand. By 1955, various upgrades were made to the facility, including the construction of new silos to enhance storage capabilities. The 1960s witnessed a further upswing in business, as the company ramped up its malt production capacity to an impressive 15,000 metric tons annually, cementing its position as a leading commercial maltster in the Netherlands. Technological advancements were also realized between 1965 and 1970 with the introduction of a cutting-edge Steeping House, which greatly enhanced malting capabilities. In 1972, a new Malthouse was built, providing the infrastructure needed for further international expansion. Importantly, a peating installation was introduced, allowing for specialized malt varieties.

The company took another significant turn in 1999 when Royal Grolsch became part of the management team. This collaboration led to an infusion of industry know-how and opened up new commercial avenues. In 2013, the de Groen family acquired the Malthouse in a joint venture, merging world-class tradition and expertise. A year later, in 2014, the business was rebranded as ‘The SWAEN,’ reflecting a reinvigorated vision for its future.

Continuing its commitment to innovation, the company introduced state-of-the-art malting technology in 2015. This included a new germination system, eco-friendly roasting technology, and a modern bagging line. By 2019, a new leadership team comprising Max as CEO, Sheila as Finance Manager, Oliver as Plant Manager, and Dietrich as Project Manager took the helm, preparing the business for its next chapter.

Thus, from its inception in the early 20th century through multiple transformations, including surviving the adversities of wartime and evolving market demands, the business that began as ‘De Zwaan’ has continually adapted and grown. It stands today as a testament to resilience, innovation, and the enduring value of expertise in the malting industry.

Thomas Fawcett & Sons Ltd

Thomas Fawcett is a seventh-generation family business that has been manufacturing quality malts for over 200 years. This legendary maltster still resides on its original site in Castleford, West Yorkshire. A cross of traditionalism and modern technology, Thomas Fawcett still operates four working floor maltings in addition to employing the most up-to-date Germinating & Kilning Vessels. The company strives to procure the best barley samples from each season to maintain their impeccable standards.

The Company’s production facilities span its history from four working floor maltings to the most up to date Germinating & Kilning Vessels (GKV). Colored malts of all hues and flavors are produced from its bespoke roasting plants. Batch sizes remain small to ensure consistent quality throughout an extensive product range. The Company manufactures over 30 different malts on site and can supply small quantities of other key brewing adjuncts, Peated Malt, Smoked Malt, Torrefied Wheat, Flaked Maize and Flaked Barley.

The finest barleys make the finest malts, and the Company strives to procure the best barley samples from each Season to maintain standards. Ale Malts are largely made from the iconic barley varieties, Maris Otter and Golden Promise though not exclusively. Proven winter varieties such as Halcyon and Pearl are still available, and the current main spring variety is Propino. The Company malts Wheat, Rye & Oats to offer the full range of vital ingredients from which brewers can devise interesting, innovative and delicious beers.

Fawcett’s has kept abreast of technological progress in the malting industry without losing sight of traditional and proven methods. Today, Fawcett’s remain as one of the few maltsters still operating a floor maltings in conjunction with Saladin maltings.

Though intensely proud of its traditional methods of production the Company has consistently invested in new technology and has recently added a new vessel to its germinating kilning vessel (GKV) maltings and increased germination capacity in its Crystal malt plant. Investments designed to keep pace with the ever increasing domestic and global demand from discerning Brewers.

The Company offers the complete range of packaging and delivery options. Malt is supplied in 25 kg sacks (whole or pre-milled) shrink wrapped on pallets or in larger tote bags from 350 kg to 1000 kg and in bulk loads up to 25 ton. The Company provides a dedicated delivery service via its own transport fleet inclusive of drivers who are willing to help off load.

United Malt Group Ltd.

(a subsidiary of Groupe InVivo)

The history of United Malt Group Ltd (UMG) is a complex narrative woven through a series of mergers, acquisitions, and business developments that span multiple continents and over a century of time. What began as separate malt companies catering to their local brewing industries eventually coalesced into a global conglomerate.

The roots can be traced back to 1823 when brothers Frank and Hugh Baird established the Great Canal Brewery in Glasgow, Scotland. Their vision was to provide high-quality beers to the growing population in Glasgow. By 1832, the Baird brothers expanded their operations to include malting and established Bairds Malt, a separate business focused on supplying malt to brewers.

Across the Atlantic, in Ontario, Canada, the year 1902 marked the merger of three malting companies, leading to the formation of the Canada Malting Company. This was a significant move to consolidate resources and scale up production to meet growing demands.

In Australia, another key development occurred in 1912 when the founders of Barrett Bros. and Burston and Co. merged to create Barrett Burston Malting. This merger heralded a new era in malt production in Australia, complementing the existing players in other parts of the world.

In 1934, four local brewers in Vancouver, Washington, USA, joined forces to form Great Western Malting. The collaboration was aimed at pooling resources for more efficient malt production and distribution.

By 1989, the Canada Malting Co. expanded its operations by acquiring Great Western Malting. This was followed by another acquisition in 1990, when the company purchased Bairds Malting, thus further increasing its global malting capacity.

In 1991, David Cryer started Cryer Malt in New Zealand to bring European malts to Australasian brewers and distillers, filling a niche in the market.

In a notable development in 1995, ConAgra Foods and Tiger Brands acquired Canada Malting Co. and incorporated Barrett Burston into the group, creating a multi-faceted international entity. That same year, Bryan Bechard founded North Country Malt, which would later become the Country Malt Group, starting the business in his garage.

In 1999, while under the ownership of ConAgra Foods and Tiger Brands, Bairds Malt acquired Moray Firth Malting in the United Kingdom.

In 2006, the private equity firms Castle Harlan and CHAMP bought the Malt Group from ConAgra, renaming it as United Malt Holdings (UMH). The following year, UMH purchased North Country Malt and subsequently established the Country Malt Group.

By 2009, GrainCorp acquired United Malt Holdings, adding another layer to the evolving corporate structure. In 2011, GrainCorp further extended its reach by acquiring Schill Malt, a malt manufacturer based in Germany.

In 2013, Bairds, under the umbrella of the larger entity, established Brewers Select in the UK, a move to directly cater to the burgeoning craft brewing market.

By 2017, Barrett Burston purchased Cryer Malt, strengthening their ability to serve the Asia Pacific market with quality malts. However, in that same year, GrainCorp sold Schill Malt, perhaps as a move to streamline operations.

In a defining moment in 2020, United Malt Group demerged from GrainCorp, establishing itself as one of the world’s largest producers and distributors of malt. This move allowed the group to operate as an independent entity with a singular focus on malt production and distribution. In 2022, Bairds, as part of United Malt Group, sold Brewers Select, indicating a shift in its business strategy.

Subsequently in July 2023 InVivo, acquired United Malt Group Ltd.

Viking Malt

(Polttimo Companies Ltd .)

Since its inception in 1883, the ownership of Polttimo has been deeply involved in the company’s evolution and governance. Currently, the fifth generation of the founding family has assumed roles on the Polttimo Board of Directors, perpetuating a legacy of active participation.

The history dates back to 1883, when Oy Lahden Polttimo Ab was founded in Lahti, Finland. The founders of Lahden Polttimo, Captain and Court Councillor August Fellman and brewer Henrik Mattsson, initially started the operation as a liquor distillery. Strict legislation on alcohol challenged the company’s operations during the first few decades, so the owners sold their shares to Master Distiller Ferdinand Frigrén and his son Anders. Polttimo Oy has been owned by the same family ever since. Remarkably, the original brick edifice where operations commenced continues to stand today, now a part of the Viking Malt premises in Lahti.

Further diversification took place within a few years of the company’s founding. In 1888, Ferdinand Frigren ventured into the beer brewing business, broadening the company’s product offerings. By 1897, the production of yeast had also been incorporated into Polttimo’s operations. These successive expansions contributed to the firm’s versatile portfolio and long-standing relevance in the market.

In a timeline that parallels the experience in the United States, Finland initiated its own period of prohibition in June 1913. The law prohibited the manufacturing, sale, and consumption of alcoholic beverages. During this period, the Polttimo company transitioned its operations to produce baker’s yeast using molasses as a raw material. Similar to developments in the United States, the prohibition era in Finland came to an end following a national referendum in 1932. This termination of prohibition was primarily driven by a surge in smuggling activities, escalating violence, and rising crime rates associated with the illegal alcohol trade.

Once prohibition was lifted, Polttimo returned to its original business of distilling spirits. However, the company continued to produce baker’s yeast, leveraging the expertise it had gained during the prohibition years. Expanding its portfolio further, Polttimo began manufacturing brewing malt in 1934, thereby diversifying its range of products. Over the years, the production facilitly was several times renewed and enlarged and in 1989 a roaster was built for the production of specialty malts and malt products which form up to today an important part of the business.

The significant milestone of 1959 marked the beginning of Polttimo’s international reach, as the company commenced the export of its products outside of Finland. By 1971, Swedish agricultural cooperative Lantmännen acquired a stake in Polttimo, leading to a collaborative endeavor called Nord-Malt AB, which established maltings in Söderhamn, Sweden.

The 1970s heralded a period of internationalization through several joint ventures and partnerships. During this decade, Seeger Maltings was extended in Lahti, Finland. In 1978, Lausmann Maltings was constructed in Lahti, followed by the formation of Oy Maltax Ab in 1979. By 1984, Maltax’s malt extract factory had initiated production, and Oy Biofincon Ab was also founded.

Towards the end of the 1980s, Finnish Yeast was established, followed by the construction of a roastery in Lahti in 1989. The 1990s witnessed further growth and diversification. Finnish Yeast became Finland’s sole yeast company following its acquisition of the Rajamäki yeast factory in 1993. In that same year, Polttimo acquired AS Saku Linnas, a malting house in Estonia, although it would close down six years later. In 1994, Nordic Yeast was founded, and a year later, it bought a majority stake in Rigas Raugs in Latvia.

In 1997, another milestone was achieved with the establishment of Svenska Malt AB, a malting operation in Halmstad, Sweden. This was also the year that saw a joint venture in Lithuania with the acquisition of 50% of UAB Litmalt. By 2001, Polttimo restructured itself into a group, with Viking Malt Group specializing in malt production and other units focusing on various sectors of the food industry.

The year 2002 signaled a significant transformation as Viking Malt transitioned from primarily a marketing company to a unified malt production entity, integrating Svenska Malt, Lahden Polttimo, and UAB Litmalt under the Viking Malt brand. Substantial investments in malting operations were made in Halmstad, Sweden, and Panevezys, Lithuania.

Fast forward to 2005, the malting house in Söderhamn (formerly Nord-Malt) was closed, and in 2006, Finnish Yeast Ltd was sold to Lallemand GmbH. In 2007, Polttimo divested its stake in Rigas Raugs and became the sole owner of Biofincon. Viking Malt then acquired the full share capital of UAB Viking Malt (formerly UAB Litmalt) in the same year.

In 2011, the company acquired Raisio Malt, although its malting house was closed in 2012. The acquisition of the Danish Malting Group from the Carlsberg Group in 2016 was perhaps Viking Malt’s most ambitious move, doubling its capacity and expanding its operations to include sites in Denmark and Poland.

Finally, the year 2023 marked Viking Malt’s 140th anniversary, celebrated with the inauguration of a new, state-of-the-art malting plant in Lahti, Finland, called Finmalt. This facility has the capacity to produce 85,000 annual tons of base and specialty malts and is also equipped to produce Sprau, a malted faba bean innovation from Viking Malt.

Viking Malt Group is owned by Polttimo (62,5 %), a privately held family company owned by the Finnish Relander family, and Svenska Lantmännen (37,5 %), a Swedish agricultural cooperative owned by 19,000 Swedish farmers.

Warminster Maltings

In 1855, William Morgan embarked on an ambitious project to construct a state-of-the-art malting facility at what was then the periphery of Warminster. His focus was not merely on architectural grandeur but on operational efficacy, especially in light of the stringent requirements dictated by the Malt Tax. This tax, enforced by the Commissioners of Excise, was in place from 1530 until its repeal in 1880 and had punitive implications for malt producers based on their production volume.

Morgan’s approach was pragmatic: he selected stone as the material for the walls, which provided enhanced insulation, a critical factor for malting. Moreover, he specifically designed the germination floors with a ceiling height of five feet to maintain optimal temperature conditions. These carefully considered design elements were aimed at maximizing industrial performance, rather than aesthetic appeal. As a result, the facility has proven its durability, remaining operational for over one and a half centuries.

Ownership of the maltings transitioned to William Frank Morgan, William’s son, in the latter part of the 19th century. He undertook renovations in 1879, taking into account the same rigorous regulations of the Malt Tax that had informed the facility’s original construction. Fortuitously, the tax was repealed the following year.

Subsequently, in 1903, the ownership of the maltings passed on to Edwin Sloper Beaven, William Frank Morgan’s considerably younger brother-in-law. Through these generational shifts in stewardship, the facility’s legacy of prioritizing operational efficiency, while navigating complex tax regulations, has been well-preserved. Warminster Maltings under the direction of Dr Edwin Sloper Beavan, agriculturalist and botanist and a self-taught barley breeder, nicknamed “Barley Beaven”, became an academy of barley breeding and malting.

Beaven’s most renowned barley resulted from a hybridization between two distinct varieties crossing Plumage, a broad-eared, high-yielding Danish barley of excellent quality, with Archer, a short straw, short neck English landrace barley. The combination was outstanding, as was Beavan’s achievement: by creating Plumage Archer, he pioneered modern malting barley breeding. Plumage Archer was bred in 1905, with commercial crops following in the next few years. It grew as a broad-eared high-quality barley with relatively short stems, which helped protect it from winds and storms. It offered high yields to farmers, excellent grain to maltsters, and it could be grown in more diverse soil than Chevallier, the popular malting barley at that time.

Following the passing of Beaven in 1941, his comprehensive barley breeding program was transferred to the Government’s own Plant Breeding Institute (PBI) in Cambridge in 1954. The institute undertook the initiative to cultivate a new barley variety from Plumage Archer, introducing Proctor in 1953. This new variety was remarkable for its superior yield and quality, swiftly overshadowing the older Plumage Archer. In a subsequent effort to further optimize Proctor, PBI released Maris Otter in 1965, incorporating improvements in both yield and quality.

By 1990, Maris Otter had regrettably fallen out of favor among farmers, who had transitioned to more high-yielding barley types. Recognizing the unique qualities of Maris Otter, Robin Appel, a seasoned barley merchant, took it upon himself to rescue the variety from extinction. Sponsored by a significant UK brewer, Appel was extraordinarily successful in revitalizing interest in Maris Otter. Within a span of just three years, every maltster in the UK had become a customer of Appel’s rejuvenated Maris Otter supply chain. The driving factor was the irreplaceable combination of flavor and brewing convenience that Maris Otter offered, which no modern barley variety could match.

Capitalizing on this newfound success, Robin Appel acquired Warminster Maltings in 2001 to prevent its closure. Further strengthening his ties to Maris Otter, Appel purchased its production and marketing rights from PBI, then under Monsanto’s ownership, in 2004.

Presently, Warminster Maltings remains under the vigilant management of Robin Appel. It continues to be a flourishing enterprise, engaged in the production of malt for more than 165 years. While the fundamental process of malting has largely remained unchanged, the architectural heritage of the maltings has also been meticulously preserved, earning it a Grade 2* listing.

Weyermann® Specialty Malting Co.

Weyermann® began the production of high-quality malts and malt derived products in Bamberg over Founded 140 years ago, Weyermann® Specialty Malts has ascended to become the global leader in the production of caramel and roasting malts. With an extensive range of over 90 unique products, the influence of Weyermann® malts extends to the color and flavor profiles of more than 60,000 beers across 135 countries on every continent. The company’s red and yellow logo has evolved into a symbol of superior German malt, revered by both brewers and beer aficionados worldwide.

Although the Weyermann® Specialty Malts facility is a designated historical landmark with its red-brick facade dating back to the turn of the 20th century, it houses a state-of-the-art malt production operation. Under the stewardship of Sabine Weyermann, a fourth-generation descendant of the founding family, and her spouse, Thomas Kraus-Weyermann, the enterprise thrives on a blend of rich heritage and contemporary malting techniques. This synthesis of tradition and modernity serves as a cornerstone for the company’s continued success in the specialty malt industry.

The earliest records show that the name “Weyermann” appeared in the city’s “Immunitätenbuch,” or citizen registry, in 1510. For generations, the family was engaged in fishing and shipping on the Regnitz and Main rivers. The Weyermanns ventured into the grain business in 1871.

Michael Weyermann, the family patriarch, was born in 1817 in the charming Little-Venice quarter of Bamberg. Following in his father’s footsteps, he became a skipper and later expanded into the grain trade. His son, Johann Baptist Weyermann, was born in 1853 and later took over the grain store. In 1879, Johann Baptist founded Mich. Weyermann’s Malzkaffee Fabrik, a malt coffee factory. The initial setup was modest, consisting of a small roasting drum under a tarpaulin. Due to business growth, Johann Baptist opened a new factory for specialty malts at its current location in 1888.

The company’s products soon gained recognition for their quality, exemplified by a host of awards and the 1896 registration of their first trademark, “Gambrinus.” In 1902, Johann Baptist developed a unique roast malt beer named “SINAMAR” and secured a patent for its production process. Initially produced in Bamberg, SINAMAR production was later moved to Potsdam in 1907 due to tax considerations. The brand CARAPILS® was nationally registered in 1908, marking another milestone in the company’s trajectory.

After Johann Baptist’s passing in 1919, his widow Sabine and their sons Rudolf and Carl continued to run the business. The year 1924 saw the registration of a range of new malt products, including CARAMÜNCH®, CARAWIEN®, CARAHELL®, CARADUNKEL®, and CARAFA®. In 1929, the company celebrated its 50th anniversary with grand festivities in a newly constructed ballroom. At this time, Weyermann® products were exported to more than 30 countries.

During World War II, the Potsdam factory was destroyed, leading to the loss of the family’s East German operations. After the war, Rudolf and Carl Weyermann were temporarily removed from the company as part of the de-Nazification process. The production of SINAMAR resumed in Bamberg in 1948 under the brand “Roastmaltbeer Brewery Heinz Weyermann,” using equipment salvaged from the Potsdam facility. By 1954, the business was being managed by the next generation—cousins Rolf and Heinz Weyermann.

In 1979, Sabine Weyermann joined the management team, refocusing the company on specialty malts. Her husband Thomas Kraus-Weyermann joined her in 1991. In 1992, they built a new malthouse, signaling a bold vision for the future. Four years later, the company made its debut at the craft brewers conference, marking its role as an influencer in the malting industry. They also invested in new technology like automatic bagging systems and advanced brewing equipment.

By 2001, Weyermann acquired a production facility for base malts in Haßfurt, positioned near the Rhine-Main-Danube Canal for easy transport. In 2005, they bought a grain elevator in Leesau, later expanding its storage capacity in 2011 to 45,000 tons. In response to rising demand for roasted malts in 2008, the company increased its roasting capacity and installed an additional 42 storage silos.

In 2010, Sabine Weyermann celebrated 25 years as managing director. Three years later, the company made unique strides in beer expertise by training management and staff as beer sommeliers. They also entered the spirits market with their first whiskey. That year also saw significant growth in logistics, with 1.6 million bags shipped annually and the introduction of QR code scanning for product information.

In 2014, Weyermann responded to demand by investing in a high-performance bagging plant and expanding storage at a new site. The same year marked their 135th anniversary, celebrating a production volume of 90,000 tons of malt in 85 varieties. By 2015, the company consolidated its various departments in a newly acquired and renovated site, which also featured a new fan shop and distillery.

In 2015, Weyermann® Malts relocated its marketing, accounting, controlling, and IT departments to a renovated site in Bamberg, also introducing a Fan Shop and visitors’ center. The following year, the company overcame extensive storm damage by renewing five of its eight 700-ton silos and modernizing its logistics and barley reception areas.

In 2017, Weyermann® acquired Thüringen Malz to meet growing demand for specialty malts. The next year was marked by a severe kiln fire causing 1.5 million Euros in damages but was swiftly controlled, averting any injuries. The company also expanded its logistics and introduced its first whisky line.

The Covid-19 pandemic in 2020 led Weyermann® to produce ethanol for sanitizers, supplied to local pharmacies at cost. The same year saw extensive modernizations at the Clingen malthouse, now powered entirely by green energy.

In 2021, Weyermann® upgraded its Bamberg facility and significantly expanded the capacity of the Heinz Weyermann® Roasted Malt Brewery with new, environmentally friendly equipment.

By 2022, further technical advancements in the brewery allowed for customized malt extracts, accommodating even small batches of specialty malts.

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The largest distillery ever uncovered in Detroit was raided and prohibition officers are seen inspecting tanks and vats in one part of the plant, on Jan. 5, 1931. Each of these vats have a capacity of 15,000 gallons and there were thirteen on this floor alone.

June 6, 1921, NY State's troopers help enforce the dry laws, members of Troop K, chasing suspect in automobile carrying booze.

Activities of the Internal Revenue Dept. to enforce prohibition Dr. A. B. Adams, head of the division of technology of the Internal Revenue.

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