The Mill

Malt has to be crushed before brewing so water can reach the starch inside. But we are not making flour. The goal is to split the kernel while leaving the husks as intact as possible.

Those husks later act as a natural filter bed in the mash vessel — a layer the sweet wort drains through. Grind too fine and that filter clogs, and the whole brew stalls. Brewers call it a 'stuck mash', and it's the kind of problem that ruins a day.

So we use a roller mill with a precisely set gap between rollers — not blades. The gap is measured in hundredths of a millimetre and adjusted for each malt type.