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Malting converts cereal grains into malt via a process of soaking, germinating,
drying, and roasting. The chemical reaction activates certain enzymes in the grain
that break down its proteins and modify its starches into sugars that react with
yeast. At Haus Malts, this translates into two days to steep two-ton batches of grain,
four days for it to sprout, a day and a half in the kiln for drying and roasting, and
another half day for final preparations and packaging.
Of course each stage involves additional steps: the soaking grain must be
drained and re-steeped several times; during germination, the kernels must be
turned by hand twice daily to keep them aerated and separated; and the rootlets
must be removed. In other words, something is happening every day at Haus Malts,
and someone needs to be there to ensure that all’s well.
Before taking their giant step, father and son did a feasibility study as well
as their business plan. They believe what they do links Ohio’s largest industry —
agriculture — with a fast-growing industry segment — craft brewing. Haus Malts
provides the connection, and “it’s a fun place to be,” Craig says.
Haus Malts employee Chris Eaton hard at work.
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