Traditional Floor Malting
At Arctic Harvest we use traditional floor malting techniques to develop enzymes we utilize in the mashing process to convert starches in the grain into soluble sugars. The malting process simulates the grain’s natural germination cycle. It takes about 7 days to complete. First, we soak the grain in water, and then place it on the Malt floor to dry. Grain is turned regularly by hand to ensure an even germination.
When the malt is dry, it is cleaned to get rid of rootlets and then ground to a coarse flour. Many distilleries buy malted grain from large manufacturers and/or add enzymes to complete the starch to sugar conversion process.
We believe the addition of hand malted grain gives our spirits a distinct Alaska Grown flavor.