Since 200AD Maltsters have used floor maltings, a traditional method for malting barley. After the malt had been steeped it was laid out on the floors to germinate over the course of approximately 5 days. During the germination period, traditionally the malt had to be turned by hand every 8 hours, a skilled task using the shovel to turn the ‘couch’ to prevent the roots from matting. Turning the germinating grain maintained optimal conditions, ensuring even temperature and moisture.
Malt shovels were tailor-made to each individual maltster depending on their height. Most malt shovels feature a T-shaped handle and had a wooden spade, although later on the malt shovel spades were adorned with a metal edge to protect it when scraping along the floor whilst turning the malt.
We’d love to become part of your journey and for you to become part of our story.
If you are looking to create your project using the finest malt with beautiful flavours and aromas, please get in touch,
French & Jupps Ltd, Roydon Road, Stanstead Abbotts, Herts, SG12 8HG
Registered Company No. 00165116
To learn about the journey from field to glass and more detailed explanation of the malting process click below.
Proudly delivering outstanding quality and services for centuries to come.
We pride ourselves in:
Producing the finest quality speciality malts
Providing an inspiring environment for businesses to develop and grow
Supporting the community and local youth programmes
Family owned and driven by core family values.
We are: One team, supportive, honest, respectful and care greatly about our community, local talented youth and the environment.
French & Jupps Ltd, Roydon Road, Stanstead Abbotts, Herts, SG12 8HG
