Abstract

The malting process consists of three key steps: steeping, whereby barley is moistened to about 45% moisture; germination, wherein rootlets (sprouts) and a stem (acrospire) emerge while enzymes are formed that alter the cellular structure and composition; and kilning, where barley is dried to preserve enzyme activity and to impart flavor. Nearly all of the malt produced is used to make beer. Barley is grown in Minnesota, North and South Dakota, Montana, and other western States. Barley varieties are developed specifically for good malting and brewing traits. Less than 50% of the U.S. barley crop is converted into malt. World malt production in 2003 was ~12 million metric tons. The 2003 U.S. production was 2.6 million tons, with stagnant growth during the last few years. Large United States and Canadian producers are Busch Agricultural Resources, Inc., Cargill Malt, Conagra Malt, Rahr Malting Co., and International Malting Co. There is excess malting capacity, resulting in low margin commodity pricing. Production and raw material costs are ~$230/t.