Gambrinus Malting
Corporation has the distinction of being the smallest malting house in
North America. The company produces about 5,500 tonnes (6,200 U.S. tons)
of malt each year at its malthouse. The malthouse originally belonged
to the Schlossquell Brewery of Heidelberg, Germany. In its time, the Schlossquell
Brewery produced all of its own brewing malt on-site in downtown Heidelberg.
In 1992, the malthouse was dismantled and shipped to Armstrong, British
Columbia, Canada, where it became the key component of Gambrinus's fledgling
malting operation.
During the past five years, Gambrinus's product
line has grown into a select coterie of malts designed to serve the
needs of the expanding craft brewing sector. The company operates two
distribution warehouses located in Denver, Colorado, and Los Angeles,
California, to speed deliveries to U.S. breweries. In addition, Larry's
Brewing Supply of Kent, Washington, provides complete personalized service
for brewing operations of all sizes. The barley sourced by Gambrinus
is grown in the Canadian provinces of British Columbia and Alberta and
are processed at Gambrinus' plant in Armstrong.
ESB pale malt: This "Extra Special British"
pale malt is malted for brewers seeking the unique flavor imparted by
well-modified British pale malt. Gambrinus modified its malting process
to produce this distinct malt traditionally found only on the British
Isles.
Honey malt: Honey malt is the company's best
description for the unique European malt known as brumalt. Its intense
malt sweetness makes it perfect for any specialty beer. It has a color
profile of 20-30 °L and is devoid of astringent roast flavors.
Munich 90: This plump, sweet, mellow Munich
is designed to produce amber beers or traditional Munich-style beers
with well-balanced malty characteristics. It is traditionally germinated
and kilned to deliver a color of 10 °L and may be used in up to
100% of the grist, depending on the color and flavor intensity desired.
Well modified.
Munich 100: A deeply kilned Munich malt with
the color and flavor characteristics of a roasted malt and the mellowness
normally associated with Munich malt. With a color rating of 25-30 °L,
this malt is perfect for beer needing a hint of redness. Recommended
to be used in up to 30% of the grist, depending on the desired flavor
and color intensity.
Pale: A plump, two-row, European-type pale
malt. Gambrinus strives to obtain only the lowest protein malting barley
available. Well modified.
Wheat: This plump, traditionally European,
malted soft winter wheat can be used in wheat beers for up to 80% of
the grist or to improve body and head retention when used at levels
up to 10%. Well modified and low in protein. Color is typically 1.5-2
°L.
