Red Shed Malting

The sophisticated beer consumer is seeking more complex flavours and a better understanding of what goes into their craft beer. Red Shed Malting is the missing link in the chain between the barley grower and the brewmaster. Their family farm has grown barley in Alberta since 1929 and Red Shed Malting crafts a traceable, local, and specialized malt that brewmasters use to create beer with consistently more flavour.

SELECTION

Parkland Pale

With the rise of craft beer, consumers have demanded more from breweries. Isn’t it about time that brewers demanded more from their malt? Parkland Pale malt was created with the all-grain brewer in mind. The variety of barley used to make this malt was bred to focus on flavour instead of maximizing enzymes for adjunct brewing. Brewers can expect consistent conversion and lautering (lower beta-glucan and lower diastatic power) and better stability in packaged products (lower free amino nitrogen).

Flavour: Clean, light sweetness, nutty, wildflower honey, almond flour, graham cracker

Penhold Pilsner

Low colour without sacrificing flavour! By selecting the right variety of barley with the right specifications, we are able to give this malt a full kiln regimen without picking up excessive colour. We are delighted with the result. This base malt will yield wort that is light straw in colour with flavours of arrowroot cookies or a healthy breakfast cereal with a splash of creaminess. Aroma’s are fresh baking with hints of honeydew melon.

Flavour: Fresh hay, wildflowers, summer meadow, faint ripe pear. Freshly baked bread and subtle honey finish

Oat Malt

No cereal mash needed – these malted oats are ready to be thrown in with the rest of your grain bill as we’ve given the sugars a stern talking to (and they’re ready to get down to business.) These malted oats are known for the creamy mouthfeel they bring to your brews. Bringing additional enzymes and their husks to the mash, they’re ready for anything!

Flavour: Creamy, porridge, grassy

Rocky Mountain

Rocky Mountain malt is kilned at a higher temperature then our other base malts, which gives a deeper malt aroma and more defined flavour. Despite the higher kiln temperatures, it still maintains enough enzymatic power to work on its own. It’s a great compliment to our base malts and a nice substitute for a Vienna malt.

Flavour: Sweet, grainy aroma, fresh bread crumb, light nutty notes, honey oat cereal

Kananaskis

Elevated kiln curing temperature elevates the malty characteristics of our Kananaskis: barley sweetness and fresh baked bread! We've tweaked the process on this malt to add some sweetness and even some fruit notes. This is a great replacement for European Munich malts. Use a little or use a lot! It can be used as a portion of the malt bill to add character and depth or it has enough enzymatic activity to use as 100% of the malt bill.

Flavour: Barley sweetness, cherry and raspberry fruitiness, fresh baked bread

Biscuit Malt

Our drum roasted biscuit malt boasts aromas that are familiar to a hearty farm breakfast, with just the right amount of sweetness. Biscuit can be added in small amounts to add depth of flavour or as high as twenty-five percent or more of the total malt bill to really accentuate the toasty flavours. It is versatile enough to be included in almost any style of beer.

Flavour: Bread, biscuit, cheerios, graham cracker, toasty, black tea, honey