Wholesome Danish barley is the most
important ingredient in Carlsberg beer. The barley is weighed on arrival at the breweries and subjected to quality controls. It is then dried, sifted, screened and put into huge containers, known as steeping vessels, where it steeps in water for approx. 24 hours.
The steeped barley is then transferred to germination boxes where it spends 5 to 7 days. The barley is now called green malt.
Enzymes are formed during germination. These enzymes are crucial to the subsequent brewing process.
After the germination period the green malt is piped to the kilns (drying plant) where it is dried by hot air.
During the drying process the finished malt assumes the aroma and colour which will characterize the beer.
After drying, the malt rootlets are separated and the malt
is cooled and stored in silos.
Read about malt - click here