Making Sense of Malt: Why the Grain Matters
It is a common question: what actually goes into the glass? While hops get a lot of the glory, the real heavy lifting is done by the malt. It provides the colour, the body, and that moreish, biscuity base we all look for in a proper pint.
The Problem with Processed Barley
The wider brewing industry is dominated by barley. For those of us with coeliac disease or gluten intolerances, this is a bit of a hurdle. Many "gluten-free" beers still list malted barley on the label. These brewers use enzymes to break down the gluten proteins after the beer is made.
At AltGrain, we find that approach a bit uncertain. It leaves behind protein fragments that may not be safe for everyone. We prefer a more logical path: we simply leave the gluten out from the very start.
A Dedicated Space for Peace of Mind
To make certain our beer is 100% safe, we operate as a dedicated naturally gluten-free (NGCI) microbrewery. No gluten ever crosses our doorstep. By malting our own specific grains in a controlled, gluten-free environment, we eliminate the risk of cross-contamination. It is a sensible, robust way to ensure that what ends up in your glass is exactly what it says on the tin.
What is Malt, Exactly?
Think of malt as grain that has been given a bit of a wake-up call. We take raw seeds and put them through a three-step process. First, a quick soak. Next, they sprout just enough to unlock the sugars hidden inside. Finally, we toast them in a kiln to lock in those lovely toasted flavours and deep colours.
Our Naturally Safe Alternative
We exclusively use naturally gluten-free (NGCI) grains. Our malts are produced from millet, rice, quinoa, and buckwheat. These ingredients contain no gluten proteins, making them safe for coeliacs by their very nature.
Millet provides that classic beer profile, rice keeps things crisp, and buckwheat and quinoa add depth and character. Because these grains are smaller and sturdier than barley, we use specialised mills and precise heat to get the best out of them. It is a bit more work, but the results are excellent.
The Facts
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Dedicated Facility: We are a 100% NGCI microbrewery; no gluten-containing grains are ever allowed on-site.
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Naturally Safe: We use grains that are gluten-free by nature (millet, rice, quinoa, buckwheat), never "de-glutenised" barley or wheat.
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Small-Batch Malting: We malt our own grains to maintain total control over flavour and safety.