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Malting is the process of steeping grains, like barley and rye, in water, causing them to germinate and produce the enzymes necessary for brewing and distilling. Four of our Malt Works’ six silos hold malt, while the other two are reserved exclusively for premium selected barley.
Vancouver Island produces amazing barley. By malting in-house we are able to support local farmers, and by using barley grown 15 minutes away we are also able to cut down on the emissions of transporting malt across the country. Finally, malting in-house gives us greater control over the quality of the final product. By tailoring the way we process the barley it also allows us to be more creative in developing recipes too!
There are only a handful of malt houses in North America, and we are proud to be the only craft brewer in Canada to malt our own barley.