Kilning

Fuglsang Malt is kilned in a modern kiln (2 day drying process). The indirect heating avoids development of nitrosamines. The kiln is furthermore equipped with an advanced heat recovery system.

Before the acrospire becomes a leaf sheath, the growth of the barley is stopped by hot air in the so-called kilns, a kind of oven. The kilning conserves the starch in the malt, and stabilizes the proteins. The latter process has a big impact on the stability of the finished beer. After kilning, which takes 1-2 days, the water percentage of the malt is so low that the malt can be properly stored for several months. After drying the rootlets, so-called culms, are removed. Now/finally, the malt is ready for brewing.