Malt – from barley and wheat

The origin of the delicious droplet can be traced directly to the fields: we harvest select double-lined summer barley and quality wheat for brewing. The controlled addition of water brings to life every single grain. During the germination process, important enzymes, the so-called biocatalysts, are activated. The maltster monitors the growth of the leaf sprouts and rootlets to ensure that the germination process of the young, so-called green malt is stopped at exactly the right time for the process of kiln-drying. Already here, the flavour and character of an UERIGE are determined – through natural colour and flavouring, which develop naturally in the kiln-drying process. The finished malt used for UERIGE beer has to age long enough first, i.e. for four weeks, before it is brought to our brewery in the heart of Düsseldorf to be mashed. The first step in the process of brewing an UERIGE is the grinding of the malt.