The art of sprouting and malting
At Malterie Caux-Laflamme, we settle for nothing less than excellence. Our passion: bringing out the full potential of our grains and the unique character of our terroir.
Our understanding of what makes a good malt starts with our deep knowledge of Quebec agriculture and of the raw materials we transform. We exclusively malt Quebec-grown grains using cutting-edge, state-of-the-art equipment, always driven by creativity and innovation.
The secret behind our malts?
A healthy dose of expertise and meticulous attention to detail.
Producing malt here means:
- at least 7 days of work
- around thirty control points applied throughout the process
Curious about how we do it? Here’s a summary of the process and what happens inside the grains at each stage.
1. STEEPING
Main objective
Properly rehydrate the grain to bring it out of dormancy and prepare it for germination.
Key parameters
Water temperature and oxygenation
The Malterie Caux-Laflamme touch
Parameters are continuously adjusted for each batch, depending on the type of grain and how it reacts to water. Every production is unique, just as every grain and every harvest is unique!
2. GERMINATION
Main objective
To activate the magic inside each grain! This is the stage where the grains’ aromatic, nutritional, and functional potential is awakened and developed.
Key parameters
Temperature, humidity, and ventilation
The Malterie Caux-Laflamme touch
One of the main challenges at this stage is achieving germination that is uniform, optimal, and aligned with the desired characteristics. To accomplish this, we mix, sample, and adjust parameters several times a day.
3. KILNING
Main objective
To stop germination, stabilize or neutralize the enzymes, and develop the grains’ aromas and color.
Key parameters
Temperature, humidity, and ventilation
The Malterie Caux-Laflamme touch
This is no time for daydreaming—everything can change in a matter of minutes! With careful, gentle attention and extremely tight control of the parameters, the team works until the desired aromatic and functional profile is fully developed and stabilized.
4. CLEANING
Main objective
Removing screenings, debris (e.g., straw), and rootlets
Key parameters
Grain size and quality
The Malterie Caux-Laflamme touch
No improvising here either… we want to sell grains that are beautiful, top-quality, and nothing less! Our cleaning process is carried out in two steps, combining meticulous care with state-of-the-art equipment to provide you with food-grade sprouted and malted grains ready to use.
Discover our range of sprouted and malted grains
Certifications and accreditations
Ecocert Canada / Aliments du Québec / GFSI (in progress)
