Barley malt
To be suitable for the production of beer, the barley must first undergo an essential and ‘vital’ transformation: malting. This serves to enhance all of those essential properties contained in the grains of barley.
Germination
Together in the right quantities, water, heat and air, bring out the life latent in the embryos of the barley grain.
Drying and roasting
After 7 to 9 days the germination process is interrupted for the drying process needed to make the grains crisp and easy to mill.
The second phase of the drying process is roasting. This can be sustained for differing lengths of time to give the malt differing aromas and colors. For instance, roasting at 75-80 C° yields a clear malt, while a temperature of 100-105 C° produces a brown colour that obviously yields a darker beer.
This is how different types of beer are produced.
To produce the seven types of beer found at the Birrificio Lambrate, each different from the other, we use eight types of very high quality German malt. In particular these are: six types of barley (PILSENER-MALZ, MÜNCHEN-MALZ, SAUER-MALZ, RAUCH-MALZ, MELANOIDIN-MALZ, CARAMEL-MALZ, RÖST-MALZ, one type of wheat (WEIZEN-MALZ) and one type of rye (ROGGEN-MALZ).
