floor malting refers to the traditional—indeed ancient—method of malting grain on a stone or cement floor. It is still practiced by a handful of old distilleries in Scotland and new micro-distilleries elsewhere. After the grain is steeped in water to activate the enzymatic process that initiates the sprout growth, it is then spread onto a floor in a layer approximately 15–30 cm (6–12 in) thick. This layer is turned over by shovel every few hours to prevent rootlets from clinging together en masse (a phenomenon sometimes called “felting”), release heat generated by germination, and dissipate carbon dioxide buildup. After approximately four to six days on the floor, maltmen transfer the grain to a kiln for drying. Many single malt scotch distilleries and independent malt producers celebrate floor malting to score points with consumers for whom the idea of folksy alcohol production methods resonates positively, and also to honor the past. However, floor malting is labor-intensive and inefficient, and scotch malt distilleries began moving away from it as early as 1910. Temperature changes, injury, time, mold, rodents, and dirt are just a few floor malting concerns. Consequently, even the few scotch distilleries that do floor malt obtain about 85–90 percent of their malt from producers who use large-scale and industrial equipment.
See also barley; malting; and Monkey Shoulder.
Bruce-Gardyne, Tom. “Think Tank: Floor Maltings.” Unfiltered, May 2019. https://www.smws.com.au/think-tank-floor-maltings/ (accessed February 9, 2021).
By: Heather Greene