A Cordial Welcome to Warminster Maltings

Britain’s oldest working and most amazing Maltings where the Warminster ‘Malt-stars’ continue to handcraft better and better malt.

Provenance

Locally grown barley off the Icknield soils, modified into malt by hand the traditional way, delivers malts with pronounced quality and character.

Malting the Best Barleys

Barley is in our blood, and the best barleys across the U.K. are on our doorstep. We insist that our barleys have to both look impressive, and perform impressively.

Brewers Malts

We offer a whole kaleidoscope of pale and speciality malts, which deliver high performance, enhanced flavour, and unique character.

Distillers Malts

Our listed Grade 2* Victorian malthouses present all the integrity of tradition, process and plant.

Our Delivery Service

All our malts are made fresh to order, and are processed, packed and delivered as per customers instructions.

A Cordial Welcome to Warminster Maltings

Britain’s oldest working and most amazing Maltings where the
Warminster ‘Malt-stars’
continue to handcraft better and better malt.

Provenance

Locally grown barley off the Icknield soils, modified into malt by hand the traditional way, delivers malts with pronounced quality and character.

Malting the Best Barleys

Barley is in our blood, and today our local barleys are the best across the U.K. We insist that our barleys have to look impressive, and perform impressively.

Sustainable, Resilient, Equitable

If you are looking for more sustainable malts, malts that can boast a lower carbon footprint, our procedures naturally measure up.

Brewers Malts

We offer a whole kaleidoscope of pale and speciality malts, which deliver high performance, enhanced flavour, and unique character.

Distillers Malts

Our listed Grade 2* Victorian malthouses present all the integrity of tradition, process and plant.

Our Delivery Service

All our malts are made fresh to order, and are processed, packed and delivered
as per customers instructions.

Warminster Maltings - Traditional English Floor Malt
Warminster Maltings - Traditional English Floor Malt
Warminster Maltings - Traditional English Floor Malt

Sustainable, Resilient and Equitable!

Warminster Malts stand out for their very low carbon footprint. Barley grown sustainably on local Icknield soils, continues to be modified naturally by hand, just as it has been for more than 165 years. Our very traditional and visible procedures deliver both pronounced quality and character.

Award Winning Malts

Sustainable, Resilient and Equitable!

Warminster Malts stand out for their very low carbon footprint. Barley grown sustainably on local Icknield soils, continues to be modified naturally by hand, just as it has been for more than 165 years. Our very traditional and visible procedures deliver both pronounced quality and character.

Award Winning Malts

Forever, Warminster has been famous for malt.

In 1855, when William Morgan planned his substantial new malting complex on the (then) edge of Warminster town, he designed a remarkable structure which incorporated greater efficiency at every stage of the process. From walls built of stone (better insulation) to the 5ft ceilings on the germination floors (more stable temperatures), Morgan shunned Victorian grandeur in favour of industrial efficiency. It is not surprising that 165 years later this maltings continues to endure.

Warminster town is one of the former “malting capitals” of the British Isles, sitting on the western tip of the important Icknield Series soil type, the most perfect soil for growing premium malting barley. Top quality barleys grown across Salisbury Plain have sustained this maltings forever, and continue to do so. Now owned, and managed day to day by the pre-eminent Hampshire based barley merchant, Robin Appel, access to barley supplies has taken on a whole new dimension. It has widened the procurement window to ensure, every year, preferential access to the best of the best premium quality barleys, at the most competitive prices!

The Brewers of Britain present – “I know what I like” 1973

A very interesting film made in 1973 by The Brewers’ Society, found on the East Anglian Film Archive and featuring Bernard Cribbins in multiple roles. The documentary explains the process of brewing beer, from the pasture to the pint. A timeless piece, Warminster Maltings still uses exactly the same floor malting process to produce the best Malt.

After ordering a pint at his local and taking a sip, the actor Bernard Cribbins sets out to explain the brewing process, with a little help from some of his ‘relatives’ in the industry, all played by Cribbins himself. One ‘cousin’ explains the malting process, where barley is germinated and malted, whilst another talks about hops, which contribute to the flavour of beer. His ‘uncle’, who works in a traditional brewery, explains the process, from the sparging of the malt in the mash tun, to the addition of hops, followed by yeast to aid fermentation, before the beer is conditioned and siphoned into casks.

Brewing on an industrial scale is also explained by Cribbins, with the help of one ‘relative’ who grows large amounts of barley in Hampshire, and a ‘distant relative’ who works as a technician at a large brewery. The film concludes with a glimpse at pub life, with a variety of environments catering for a range of tastes, but linked together by one thing: beer. With the process explained, Cribbins heads back to the bar for another pint, which is pulled by the governor, his ‘father’.

Forever, Warminster has been famous for malt.

In 1855, when William Morgan planned his substantial new malting complex on the (then) edge of Warminster town, he designed a remarkable structure which incorporated greater efficiency at every stage of the process. From walls built of stone (better insulation) to the 5ft ceilings on the germination floors (more stable temperatures), Morgan shunned Victorian grandeur in favour of industrial efficiency. It is not surprising that 165 years later this maltings continues to endure.

Warminster town is one of the former “malting capitals” of the British Isles, sitting on the western tip of the important Icknield Series soil type, the most perfect soil for growing premium malting barley. Top quality barleys grown across Salisbury Plain have sustained this maltings forever, and continue to do so. Now owned, and managed day to day by the pre-eminent Hampshire based barley merchant, Robin Appel, access to barley supplies has taken on a whole new dimension. It has widened the procurement window to ensure, every year, preferential access to the best of the best premium quality barleys, at the most competitive prices!

Our History

Our Barley Supply

Our Brewers Malts

Our Distillers Malts

Our Delivery Service

Visit the Maltings

Our History

Our Distillers Malts

Our Barley Supply

Our Delivery Service

Our Brewers Malts

Visit the Maltings

Floor Made – More Natural, More Sustainable

Like all food processing, slower is better. Our maltings was designed to follow gentle procedures, allowing for the optimum expression of the barley’s properties. Our germination floors are the perfect environment to optimize the ‘modification’ of the barley’s starch into the sugary substance called maltose.

Water comes from our own well, sunk deep below the malthouse into the chalk substrata. The temperature of this water is a stable 52F, winter and summer alike, perfect for the first stage of the malting process. Steeping the barley in water over 3 days is critical to triggering germination, the next stage in the process.

Ventilation and temperature control of the germination floors is vital to the ‘modification’ of the ‘green malt’. We work with the ambient temperatures, closing the window shutters when it is cold, and opening them when it is warm. The layout of the malthouses with its central wedge-shaped courtyard is a blueprint of the classic Victorian maltings. The complex was designed for purpose, exploiting nature’s elements.

Passage of the green malt through the process still depends more on manpower than on fossil fuels. The maltsters are permanently armed with a malt shovel, from steep to kiln, with other hand tools (malt ploughs, turners and levellers) completing the inventory of processing aids. At Warminster, manpower is one of our most valuable, versatile and sustainable resources. It is why our customers refer to our team as “the Malt-stars of Warminster”.

Robin Appel

Warminster Maltings Germination Floors

Floor Made – More Natural, More Sustainable

Like all food processing, slower is better. Our maltings was designed to follow gentle procedures, allowing for the optimum expression of the barley’s properties. Our germination floors are the perfect environment to optimize the ‘modification’ of the barley’s starch into the sugary substance called maltose.

Water comes from our own well, sunk deep below the malthouse into the chalk substrata. The temperature of this water is a stable 52F, winter and summer alike, perfect for the first stage of the malting process. Steeping the barley in water over 3 days is critical to triggering germination, the next stage in the process.

Ventilation and temperature control of the germination floors is vital to the ‘modification’ of the ‘green malt’. We work with the ambient temperatures, closing the window shutters when it is cold, and opening them when it is warm. The layout of the malthouses with its central wedge-shaped courtyard is a blueprint of the classic Victorian maltings. The complex was designed for purpose, exploiting nature’s elements.

Passage of the green malt through the process still depends more on manpower than on fossil fuels. The maltsters are permanently armed with a malt shovel, from steep to kiln, with other hand tools (malt ploughs, turners and levellers) completing the inventory of processing aids. At Warminster, manpower is one of our most valuable, versatile and sustainable resources. It is why our customers refer to our team as “the Malt-stars of Warminster”.

Robin Appel

Warminster Maltings Germination Floors

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