After germination, we begin drying the green malt in the same drum. This process halts the germination while preserving the enzymatic activity of the grain.

We dry the malt by blowing hot air through the grain bed, and the warmer the air, the darker the barley becomes. This also creates different aromas. To carry out the drying, we make use of excess heat from the distillery condenser whenever possible.

When the distillery is running at full capacity, this enables us to malt in an almost energy-neutral way.