The Malting Process

At Simpsons Malt, we’ve been perfecting the art of malting for more than 160 years. From the moment the barley is harvested to the point it’s delivered to brewers and distillers around the world, every stage of our process is carefully managed to guarantee exceptional quality and consistency.

We’re proud to have a greater oversight of our supply chain than most – sourcing malting barley directly through our agricultural division, McCreath Simpson & Prentice (MSP), and building trusted relationships with growers to ensure only the highest quality grains reach our malting sites.

Working with our suppliers

For us, the malting process begins long before the grains of high-quality, two-row barley reach our malting sites.

That's because we’ve founded a robust supply chain upon our long-standing relationships with our farmer suppliers, who are contracted to grow the finest UK two-row barley from certified seed through MSP.

MSP also supplies crop inputs and employs BASIS and FACTS qualified agronomists, who advise growers on nutrient planning, crop protection and long-term crop programmes.

All of this ensures we have a consistent supply of quality barley so when harvest comes around each year, our haulage and storage teams can step into action and barley intake begins.

About MSP

Our Malting Processes

Barley Intake & Storage

We only accept the highest-quality two-row barley, grown from certified seed and rigorously tested on intake for variety, moisture and germinative capacity. Once approved, the barley is carefully dried, stored and monitored to preserve quality and ensure it’s perfectly prepared for the malting process when required.

Barley Intake & Storage

Steeping

Steeping is the first stage of malting, where barley is soaked in water and then air-rested to raise its moisture content to around 45%. Carefully controlled by our maltsters, this step awakens the grain, activates enzymes and prepares it for germination with even, consistent modification across every batch.

Steeping Process

Germination

During germination, grains are carefully controlled for temperature, humidity and airflow over four days to allow enzymes to modify the endosperm. This process makes starch accessible for brewing and distilling. Turning the grain bed prevents matting and promotes even modification for optimal malt performance.

Germination Process

Kilning

Kilning gently dries the germinated grain, halting growth and reducing moisture from around 45% to around 4%. This stabilises the malt while preserving key enzymes for brewing and distilling. Controlled time and temperature during this 20-24 hour phase influence the final malt’s flavour, colour and character.

Kilning Process

Roasting

In our dedicated Roast House, green or chit malt is roasted to create our range of crystal and roasted malts. Stewing and intense heat develop sugars, colour and flavour. Every batch is carefully monitored by our expert roasters to ensure the consistency and performance these malts are known for.

Malt Roasting Process

Peating

At our Tweed Valley Maltings, peated malt is made from fully kilned white malt, which is then exposed to peat smoke in a dedicated peating plant. By adjusting peat volume, smoke duration and grain moisture, we create varying phenol levels, producing distinctive smoky flavours tailored for different distilling needs.

Peated Malt Production

Bagging & Transportation

Once malt is fully processed, it’s carefully bagged, tested and dispatched to customers worldwide. From palletised 25kg bags to bulk wagon loads, we tailor packaging and delivery by customer need. Every shipment is checked for quality and delivered efficiently, with our haulage range using low-emission HVO fuel.

Bagging & Transportation

Sustainability

We have ambitious sustainability goals of carbon neutral malting barley and distilling wheat production and net zero Scope 1 & 2 emissions – both by 2030.

As a result, we're always working on ways to make the malt supply chain more sustainable – from on-farm operations to the malt’s arrival at our brewing or distilling customers’ sites.

We have completed a number of significant steps on the road to net zero, notably the Energy Centre at our Tweed Valley Maltings which came online in late 2024 and has reduced company-wide Scope 1 & 2 emissions by around 55%.

We have also engaged with the wider supply chain, providing low-carbon fertiliser to contracted growers and helping them to become verified to Gold level on the Farm Sustainability Assessment (FSA).