1
SOWING + GROWING
Utilising sun, water and rich Riverina soils, we sustainably produce some of the best malting grains in the world, both on our farms and through other local growers.
2
HARVESTING
These grains, including raw barley, rye, oats, corn and wheat are harvested and make the short journey to Voyager Craft Malt.
3
MALT HOUSE
Storage. Grains are segregated by variety, paddock and grower and securely stored until they are ready for malting.
4
Dressing, cleaning and grading. Grains are cleaned using a gravity table, aspirator and indent cylinders to ensure a consistent grain size and quality. Anything discarded is fed to local livestock.
5
MALTING PROCESS
Steeping. Clean grains are loaded into the steep tank where cool water is added to the grains to increase the moisture content from 10% to 45% over 2 days.
6
Germination. At this stage, the soaked grain (known as Chit), is starting to grow. The grain is transferred into the germination/kiln vessel (known as a GKV) where is continues to grow and is stirred regularly, to stop the grain matting together.
Traditionally germination would be done on the floor and turned daily using a rake or shovel!
7
Kilning. Once the grain is modified, hot air is then blown through the vessel to stop germination by reducing the moisture back down to <5%. The intensity of kilning will impact the flavour and colour of the final malt.
The energy used to kiln our malts is generated through a biochar facility, converting local biomass such as cotton gin trash and walnut shells into biochar-rich charcoal.
8
Roasting. Kilned grains can also be roasted in a coffee-style drum roaster to create a range of different malts such as biscuit, chocolate and roasted malt.
9
FINISHING
Dressing. The malt had its rootlets (culms) removed and is cleaned ready for packaging. The culms are fed to local livestock.
Did you know that Voyager Craft Malt utilise all of the malt by-products? This makes it a zero-waste facility.
10
Packaging. The Malt is packed and distributed to Australia’s finest brewers, distillers and bakers, who innovate and create some of the world’s best malt-based produce
1
SOWING + GROWING
Utilising sun, water and rich Riverina soils, we sustainably produce some of the best malting grains in the world, both on our farms and through other local growers.
2
HARVESTING
These grains, including raw barley, rye, oats, corn and wheat are harvested and make the short journey to Voyager Craft Malt.
3
MALT HOUSE
Storage. Grains are segregated by variety, paddock and grower and securely stored until they are ready for malting.
4
Dressing, cleaning and grading. Grains are cleaned using a gravity table, aspirator and indent cylinders to ensure a consistent grain size and quality. Anything discarded is fed to local livestock.
5
MALTING PROCESS
Steeping. Clean grains are loaded into the steep tank where cool water is added to the grains to increase the moisture content from 10% to 45% over 2 days.
6
Germination. At this stage, the soaked grain (known as Chit), is starting to grow. The grain is transferred into the germination/kiln vessel (known as a GKV) where is continues to grow and is stirred regularly, to stop the grain matting together.
Traditionally germination would be done on the floor and turned daily using a rake or shovel!
7
Kilning. Once the grain is modified, hot air is then blown through the vessel to stop germination by reducing the moisture back down to <5%. The intensity of kilning will impact the flavour and colour of the final malt.
The energy used to kiln our malts is generated through a biochar facility, converting local biomass such as cotton gin trash and walnut shells into biochar-rich charcoal.
8
Roasting. Kilned grains can also be roasted in a coffee-style drum roaster to create a range of different malts such as biscuit, chocolate and roasted malt.
9
FINISHING
Dressing. The malt had its rootlets (culms) removed and is cleaned ready for packaging. The culms are fed to local livestock.
Did you know that Voyager Craft Malt utilise all of the malt by-products? This makes it a zero-waste facility.
10
Packaging. The Malt is packed and distributed to Australia’s finest brewers, distillers and bakers, who innovate and create some of the world’s best malt-based produce