STORY OF BAIRDS MALT

 

The history of Bairds Malt can be traced back to 1823 when Hugh Baird Senior, together with his brother Frank, founded his first brewery, Great Canal Brewery in Glasgow. The brothers then went on to set up as maltsters in 1832.

 

After a number of years they parted ways, with Frank concentrating on the brewing business and Hugh on the malting business. When Hugh Baird Senior retired in 1878 his sons, Hugh Junior and Montague, became sole partners of the business, which consisted of two maltings: Vulcan Maltings in Port Dundas and Springbank. The company operated exclusively in Glasgow until the turn of the century.

 

Keen to expand upon their operations in Glasgow, Hugh and Montague leased a floor maltings in Greenwich in 1906, which was then purchased in later years. In 1925, the company was in need of additional production to meet increasing demand and so purchased the Witham site and floor maltings. This was followed by the acquisition of many more floor maltings throughout the UK.

 

In 1999, Hugh Bairds merged with another successful malting company, Moray Firth Maltings and formed Bairds Malt Ltd as it is today. In 2013, they launched Brewers Select - a one stop shop which supplies a range of quality ingredients and equipment for craft and microbrewers.

 

 

STATION MALTINGS, STATION ROAD WITHAM, ESSEX CM8 2DU

BASE MALTS

Color ºL: 1.0 - 2

Moisture: 4.5

Protein Max: 10.5

Extract: 80

LAGER MALT

Color ºL: 2 - 3

Moisture: 4

Protein Max: 10.8

Extract: 80

MARIS OTTER® MALT

Color ºL: 2.3 - 3.5

Moisture: 4

Protein Max: 10.8

Extract: 80

PALE ALE MALT

Color ºL: 3 - 4

Moisture: 4

Protein Max: 10.8

Extract: 80

VIENNA MALT

KILN CARAMEL MALTS

Color ºL: 4 - 6

Moisture: 4

Protein Max: 10.8

Extract: 80

MUNICH MALT

CRYSTAL MALTS

Color ºL: 13 - 17

Moisture: 7

Extract: 77

 

LIGHT CARA MALT

Color ºL: 30 - 37

Moisture: 6

Extract: 77

 

MEDIUM CARA MALT

Color ºL: 50 -  60

Moisture: 4.5

Extract: 77

 

LIGHT CRYSTAL MALT

Color ºL: 70 - 80

Moisture: 4.5

Extract: 77

 

MEDIUM CRYSTAL MALT

Color ºL: 135 - 165

Moisture: 4.5

Extract: 77

 

DARK CRYSTAL MALT

ROASTED MALTS

Color ºL: 50 - 70

Moisture: 4.5

Extract: 77

 

BROWN MALT

Color ºL: 450 - 550

Moisture: 3

Extract: 72

 

CHOCOLATE MALT

Color ºL: 550 - 650

Moisture: 3

Extract: 68

 

BLACK MALT

OTHER GRAINS

Color ºL: 550 - 650

Moisture: 3

Extract: 68

 

ROASTED BARLEY

SPECIAL PROCESS MALTS

Color ºL: 2 - 3

Moisture: 4

Extract: 77.5

 

HEAVY PEATED MALT

1823 HERITAGE MALTS

Color ºL: 1.5 - 2

Moisture: 4.5

Protein Max: 9.5

Extract: 82.5

SPEYSIDE DISTILLING MALT

Color ºL: 1.5 - 2

Moisture: 4.5

Protein Max: 9.5

Extract: 82.5

HERITAGE DISTILLING MALT

Color ºL: 1.5 - 2

Moisture: 4.5

Protein Max: 10.5

Extract: 81.5

LONDON LAGER MALT

Color ºL: 2 - 3

Moisture: 4

Protein Max: 9.7

Extract: 82

MARIS OTTER® FINEST ALE MALT

Color ºL: 70 - 80

Moisture: 4

Extract: 78

 

MARIS OTTER® CRYSTAL MALT

Color ºL: 70 - 80

Moisture: 4

Extract: 78

 

GREENWICH CRYSTAL MALT

http://www.bairds-malt.co.uk

https://bairds1823.com

ABOUT BAIRDS MALT

 

About The history of Bairds Malt can be traced back to 1823 when Hugh Baird Senior, together with his brother Frank, founded his first brewery, Great Canal Brewery in Glasgow. The brothers then went on to set up as maltsters in 1832.

 

After a number of years they parted ways, with Frank concentrating on the brewing business and Hugh on the malting business. When Hugh Baird Senior retired in 1878 his sons, Hugh Junior and Montague, became sole partners of the business, which consisted of two maltings: Vulcan Maltings in Port Dundas and Springbank. The company operated exclusively in Glasgow until the turn of the century.

 

Keen to expand upon their operations in Glasgow, Hugh and Montague leased a floor maltings in Greenwich in 1906, which was then purchased in later years. In 1925, the company was in need of additional production to meet increasing demand and so purchased the Witham site and floor maltings. This was followed by the acquisition of many more floor maltings throughout the UK.

 

In 1999, Hugh Bairds merged with another successful malting company, Moray Firth Maltings and formed Bairds Malt Ltd as it is today. In 2013, they launched Brewers Select - a one stop shop which supplies a range of quality ingredients and equipment for craft and microbrewers.

 

 

STATION MALTINGS, STATION ROAD WITHAM, ESSEX CM8 2DU

BASE MALTS

Color ºL: 1.0 - 2

Moisture: 4.5

Protein Max: 10.5

Extract: 80

LAGER MALT

Color ºL: 2 - 3

Moisture: 4

Protein Max: 10.8

Extract: 80

MARIS OTTER® MALT

Color ºL: 2.5 - 3.5

Moisture: 4

Protein Max: 10.8

Extract: 80

PALE ALE MALT

Color ºL: 3 - 4

Moisture: 4

Protein Max: 10.8

Extract: 80

VIENNA MALT

KILN CARAMEL MALTS

Color ºL: 4 - 6

Moisture: 4

Protein Max: 10.8

Extract: 80

MUNICH MALT

CRYSTAL MALTS

Color ºL: 13 - 17

Moisture: 7

Extract: 77

 

LIGHT CARA MALT

Color ºL: 30 - 37

Moisture: 6

Extract: 77

 

MEDIUM CARA MALT

Color ºL: 50 - 60

Moisture: 4.5

Extract: 77

 

LIGHT CRYSTAL MALT

Color ºL: 70 - 80

Moisture: 4.5

Extract: 77

MEDIUM CRYSTAL MALT

Color ºL: 135 - 165

Moisture: 4.5

Extract: 77

 

DARK CRYSTAL MALT

ROASTED MALTS

Color ºL: 50 - 70

Moisture: 4.5

Extract: 77

 

BROWN MALT

Color ºL: 450- 550

Moisture: 3

Extract: 72

 

CHOCOLATE MALT

Color ºL: 550 - 650

Moisture: 3

Protein Max: 12.5

Extract: 68

BLACK MALT

OTHER GRAINS

Color ºL: 550 - 650

Moisture: 3

Extract: 68

 

ROASTED BARLEY

SPECIAL PROCESS MALTS

Color ºL: 2 - 34

Moisture: 4

Extract: 77.5

 

HEAVY PEATED MALT

1823 HERITAGE MALTS

Color ºL: 1.5 - 2

Moisture: 4.5

Protein Max: 9.5

Extract: 82.5

SPEYSIDE DISTILLING MALT

Color ºL: 1.5 - 2

Moisture: 4.5

Protein Max: 9.5

Extract: 82.5

HERITAGE DISTILLING MALT

Color ºL: 1.5 - 2

Moisture: 4.5

Protein Max: 10.5

Extract: 81.5

LONDON LAGER MALT

Color ºL: 2 - 3

Moisture: 4

Protein Max: 9.7

Extract: 82

MARIS OTTER® FINEST ALE MALT

Color ºL: 70 - 80

Moisture: 4

Extract: 78

 

MARIS OTTER® CRYSTAL MALT

Color ºL: 70 - 80

Moisture: 4

Extract: 78

 

GREENWICH CRYSTAL MALT

http://www.bairds-malt.co.uk

https://bairds1823.com

STORY OF BAIRDS MALT

 

The history of Bairds Malt can be traced back to 1823 when Hugh Baird Senior, together with his brother Frank, founded his first brewery, Great Canal Brewery in Glasgow. The brothers then went on to set up as maltsters in 1832.

 

After a number of years they parted ways, with Frank concentrating on the brewing business and Hugh on the malting business. When Hugh Baird Senior retired in 1878 his sons, Hugh Junior and Montague, became sole partners of the business, which consisted of two maltings: Vulcan Maltings in Port Dundas and Springbank. The company operated exclusively in Glasgow until the turn of the century.

 

Keen to expand upon their operations in Glasgow, Hugh and Montague leased a floor maltings in Greenwich in 1906, which was then purchased in later years. In 1925, the company was in need of additional production to meet increasing demand and so purchased the Witham site and floor maltings. This was followed by the acquisition of many more floor maltings throughout the UK.

 

In 1999, Hugh Bairds merged with another successful malting company, Moray Firth Maltings and formed Bairds Malt Ltd as it is today. In 2013, they launched Brewers Select - a one stop shop which supplies a range of quality ingredients and equipment for craft and microbrewers.

 

 

STATION MALTINGS, STATION ROAD WITHAM, ESSEX CM8 2DU

BASE MALTS

Color ºL: 1.0 - 2

Moisture: 4.5

Protein Max: 10.5

Extract: 80

LAGER MALT

Color ºL: 2 - 3

Moisture: 4

Protein Max: 10.8

Extract: 80

MARIS OTTER® MALT

Color ºL: 2.5 - 3.5

Moisture: 4

Protein Max: 10.8

Extract: 80

PALE ALE MALT

Color ºL: 3 - 4

Moisture: 4

Protein Max: 10.8

Extract: 80

VIENNA MALT

KILN CARAMEL MALTS

Color ºL: 4 - 6

Moisture: 4

Protein Max: 10.8

Extract: 80

MUNICH MALT

CRYSTAL MALTS

Color ºL: 13 - 17

Moisture: 7

Extract: 77

 

LIGHT CARA MALT

Color ºL: 30 - 37

Moisture: 6

Extract: 77

 

MEDIUM CARA MALT

Color ºL: 50 - 60

Moisture: 4.5

Extract: 77

 

LIGHT CRYSTAL MALT

Color ºL: 70 - 80

Moisture: 4.5

Extract: 77

 

MEDIUM CRYSTAL MALT

Color ºL: 135 - 165

Moisture: 4.5

Extract: 77

DARK CRYSTAL MALT

ROASTED MALTS

Color ºL: 50 - 70

Moisture: 4.5

Extract: 77

 

BROWN MALT

Color ºL: 450 - 550

Moisture: 3

Extract: 72

 

CHOCOLATE MALT

Color ºL: 550 - 650

Moisture: 3

Extract: 68

 

BLACK MALT

OTHER GRAINS

Color ºL: 550 - 650

Moisture: 3

Extract: 68

 

ROASTED BARLEY

SPECIAL PROCESS MALTS

Color ºL: 2 - 3

Moisture: 4

Extract: 77.5

35 - 45ppm

HEAVY PEATED MALT

1823 HERITAGE MALTS

Color ºL: 1.5 - 2

Moisture: 4.5

Protein Max: 9.5

Extract: 82.5

SPEYSIDE DISTILLING MALT

Color ºL: 1.5 - 2

Moisture: 4.5

Protein Max: 9.5

Extract: 82.5

HERITAGE DISTILLING MALT

Color ºL: 1.5 - 2

Moisture: 4.5

Protein Max: 10.5

Extract: 81.5

LONDON LAGER MALT

Color ºL: 2 - 3

Moisture: 4

Protein Max: 9.7

Extract: 82

MARIS OTTER® FINEST ALE MALT

Color ºL: 70 - 80

Moisture: 4

Extract: 78

 

MARIS OTTER® CRYSTAL MALT

Color ºL: 70 - 80

Moisture: 4

Extract: 78

 

GREENWICH CRYSTAL MALT

http://www.bairds-malt.co.uk

https://bairds1823.com

STORY OF  BAIRDS MALT

 

About The history of Bairds Malt can be traced back to 1823 when Hugh Baird Senior, together with his brother Frank, founded his first brewery, Great Canal Brewery in Glasgow. The brothers then went on to set up as maltsters in 1832.

 

After a number of years they parted ways, with Frank concentrating on the brewing business and Hugh on the malting business. When Hugh Baird Senior retired in 1878 his sons, Hugh Junior and Montague, became sole partners of the business, which consisted of two maltings: Vulcan Maltings in Port Dundas and Springbank. The company operated exclusively in Glasgow until the turn of the century.

 

Keen to expand upon their operations in Glasgow, Hugh and Montague leased a floor maltings in Greenwich in 1906, which was then purchased in later years. In 1925, the company was in need of additional production to meet increasing demand and so purchased the Witham site and floor maltings. This was followed by the acquisition of many more floor maltings throughout the UK.

 

In 1999, Hugh Bairds merged with another successful malting company, Moray Firth Maltings and formed Bairds Malt Ltd as it is today. In 2013, they launched Brewers Select - a one stop shop which supplies a range of quality ingredients and equipment for craft and microbrewers.

 

 

STATION MALTINGS, STATION ROAD WITHAM, ESSEX CM8 2DU

BASE MALTS

Color ºL: 1.0 - 2

Moisture: 4.5

Protein Max: 10.5

Extract: 80

LAGER MALT

Color ºL: 2 - 3

Moisture: 4

Protein Max: 10.8

Extract: 80

MARIS OTTER® MALT

Color ºL: 2.5 - 3.5

Moisture: 4

Protein Max: 10.8

Extract: 80

PALE ALE MALT

Color ºL: 3 - 4

Moisture: 4

Protein Max: 10.8

Extract: 80

VIENNA MALT

KILN CARAMEL MALTS

Color ºL: 4 - 6

Moisture: 4

Protein Max: 10.8

Extract: 80

MUNICH MALT

CRYSTAL MALTS

Color ºL: 13 - 17

Moisture: 7

Extract: 77

 

LIGHT CARA MALT

Color ºL: 30 - 37

Moisture: 6

Extract: 77

 

MEDIUM CARA MALT

Color ºL: 50 - 60

Moisture: 4.5

Extract: 77

 

LIGHT CRYSTAL MALT

Color ºL: 70 - 80

Moisture: 4.5

Extract: 77

 

MEDIUM CRYSTAL MALT

Color ºL: 135 - 165

Moisture: 4.5

Extract: 77

DARK CRYSTAL MALT

ROASTED MALTS

Color ºL: 50 - 70

Moisture: 4.5

Extract: 77

 

BROWN MALT

Color ºL: 450 - 550

Moisture: 3

Extract: 72

 

CHOCOLATE MALT

Color ºL: 550 - 650

Moisture: 3

Extract: 68

 

BLACK MALT

OTHER GRAINS

Color ºL: 550 - 650

Moisture: 3

Extract: 68

 

ROASTED BARLEY

SPECIAL PROCESS MALTS

Color ºL: 2 - 3

Moisture: 4

Extract: 77.5

35 - 45ppm

HEAVY PEATED MALT

1823 HERITAGE MALTS

Color ºL: 1.5 - 2

Moisture: 4.5

Protein Max: 9.5

Extract: 82.5

SPEYSIDE DISTILLING MALT

Color ºL: 1.5 - 2

Moisture: 4.5

Protein Max: 9.5

Extract: 82.5

HERITAGE DISTILLING MALT

Color ºL: 1.5 - 2

Moisture: 4.5

Protein Max: 10.5

Extract: 81.5

LONDON LAGER MALT

Color ºL: 2 - 3

Moisture: 4

Protein Max: 9.7

Extract: 82

MARIS OTTER® FINEST ALE MALT

Color ºL: 70 - 80

Moisture: 4

Extract: 78

 

MARIS OTTER® CRYSTAL MALT

Color ºL: 70 - 80

Moisture: 4

Extract: 78

 

GREENWICH CRYSTAL MALT

http://www.bairds-malt.co.uk

https://bairds1823.com

STORY OF BAIRDS MALT

 

About The history of Bairds Malt can be traced back to 1823 when Hugh Baird Senior, together with his brother Frank, founded his first brewery, Great Canal Brewery in Glasgow. The brothers then went on to set up as maltsters in 1832.

 

After a number of years they parted ways, with Frank concentrating on the brewing business and Hugh on the malting business. When Hugh Baird Senior retired in 1878 his sons, Hugh Junior and Montague, became sole partners of the business, which consisted of two maltings: Vulcan Maltings in Port Dundas and Springbank. The company operated exclusively in Glasgow until the turn of the century.

 

Keen to expand upon their operations in Glasgow, Hugh and Montague leased a floor maltings in Greenwich in 1906, which was then purchased in later years. In 1925, the company was in need of additional production to meet increasing demand and so purchased the Witham site and floor maltings. This was followed by the acquisition of many more floor maltings throughout the UK.

 

In 1999, Hugh Bairds merged with another successful malting company, Moray Firth Maltings and formed Bairds Malt Ltd as it is today. In 2013, they launched Brewers Select - a one stop shop which supplies a range of quality ingredients and equipment for craft and microbrewers.

 

 

STATION MALTINGS, STATION ROAD WITHAM, ESSEX CM8 2DU

BASE MALTS

LAGER

MALT

PALE ALE

MALT

MARIS OTTER®

MALT

VIENNA

MALT

Color ºL: 1.0 - 2

Moisture: 4.5

Protein Max: 10.5

Extract: 80

Color ºL: 2.5 - 3.5

Moisture: 4

Protein Max: 10.8

Extract: 80

Color ºL: 2 - 3

Moisture: 4

Protein Max: 10.8

Extract: 80

Color ºL: 3 - 4

Moisture: 4

Protein Max: 10.8

Extract: 80

KILN CARAMEL MALTS

MUNICH

MALT

Color ºL: 4 - 6

Moisture: 4

Protein Max: 10.8

Extract: 80

CRYSTAL MALTS

LIGHT CARA

MALT

MEDIUM CARA

MALT

LIGHT CRYSTAL

MALT

MEDIUM CRYSTAL

MALT

DARK CRYSTAL

MALT

Color ºL: 13 - 17

Moisture: 7

Extract: 77

Color ºL: 30 - 37

Moisture: 6

Extract: 77

Color ºL: 50 - 60

Moisture: 4.5

Extract: 77

Color ºL: 70 - 80

Moisture: 4.5

Extract: 77

Color ºL: 135 - 165

Moisture: 4.5

Extract: 77

ROASTED MALTS

BROWN

MALT

CHOCOLATE

MALT

BLACK

MALT

Color ºL: 50 - 70

Moisture: 4.5

Extract: 77

Color ºL: 450 - 550

Moisture: 3

Extract: 72

Color ºL: 550 - 650

Moisture: 3

Extract: 68

OTHER GRAINS

ROASTED
BARLEY

Color ºL: 550 - 650

Moisture: 3

Extract: 68

SPECIAL PROCESS MALTS

HEAVY PEATED
MALT

Color ºL: 2 - 3

Moisture: 4

Extract: 77.5

1823 HERITAGE MALTS

SPEYSIDE DISTILLING

MALT

HERITAGE DISTILLING

MALT

LONDON LAGER

MALT

MARIS OTTER®

FINEST ALE MALT

Color ºL: 1.5 - 2

Moisture: 4.5

Protein Max: 9.5

Extract: 82.5

Color ºL: 1.5 - 2

Moisture: 4.5

Protein Max: 9.5

Extract: 82.5

Color ºL: 1.5 - 2

Moisture: 4.5

Protein Max: 10.5

Extract: 81.5

Color ºL: 2 - 3

Moisture: 4

Protein Max: 9.7

Extract: 82

MARIS OTTER®

CRYSTAL MALT

GREENWICH CRYSTAL

MALT

Color ºL: 70 - 80

Moisture: 4

Extract: 78

Color ºL: 70 - 80

Moisture: 4

Extract: 78

http://www.bairds-malt.co.uk

https://bairds1823.com

STORY OF  BAIRDS MALT

 

About The history of Bairds Malt can be traced back to 1823 when Hugh Baird Senior, together with his brother Frank, founded his first brewery, Great Canal Brewery in Glasgow. The brothers then went on to set up as maltsters in 1832.

 

After a number of years they parted ways, with Frank concentrating on the brewing business and Hugh on the malting business. When Hugh Baird Senior retired in 1878 his sons, Hugh Junior and Montague, became sole partners of the business, which consisted of two maltings: Vulcan Maltings in Port Dundas and Springbank. The company operated exclusively in Glasgow until the turn of the century.

 

Keen to expand upon their operations in Glasgow, Hugh and Montague leased a floor maltings in Greenwich in 1906, which was then purchased in later years. In 1925, the company was in need of additional production to meet increasing demand and so purchased the Witham site and floor maltings. This was followed by the acquisition of many more floor maltings throughout the UK.

 

In 1999, Hugh Bairds merged with another successful malting company, Moray Firth Maltings and formed Bairds Malt Ltd as it is today. In 2013, they launched Brewers Select - a one stop shop which supplies a range of quality ingredients and equipment for craft and microbrewers.

 

 

STATION MALTINGS, STATION ROAD WITHAM, ESSEX CM8 2DU

BASE MALTS

  • LAGER MALT

    Color ºL: 1.0 - 2

    Moisture: 4.5

    Protein Max: 10.5

    Extract: 80

  • PALE ALE MALT

    Color ºL: 2.5 - 3.5

    Moisture: 4

    Protein Max: 10.8

    Extract: 80

  • MARIS OTTER® MALT

    Color ºL: 2 - 3

    Moisture: 4

    Protein Max: 10.8

    Extract: 80

  • VIENNA MALT

    Color ºL: 3 - 4

    Moisture: 4

    Protein Max: 10.8

    Extract: 80

KILN CARAMEL MALTS

  • MUNICH MALT

    Color ºL: 4 - 6

    Moisture: 4

    Protein Max: 10.8

    Extract: 80

CRYSTAL MALTS

  • LIGHT CARA MALT

    Color ºL: 13 - 17

    Moisture: 7

    Extract: 77

  • MEDIUM CARA MALT

    Color ºL: 30 - 37

    Moisture: 6

    Extract: 77

  • LIGHT CRYSTAL MALT

    Color ºL: 60 - 70

    Moisture: 4.5

    Extract: 77

  • MEDIUM CRYSTAL MALT

    Color ºL: 70 - 80

    Moisture: 4.5

    Extract: 77

  • DARK CRYSTAL MALT

    Color ºL: 135 - 165

    Moisture: 4.5

    Extract: 77

ROASTED MALTS

  • BROWN MALT

    Color ºL: 50 - 70

    Moisture: 4.5

    Extract: 77

  • CHOCOLATE MALT

    Color ºL: 450 - 550

    Moisture: 3

    Extract: 77

  • BLACK MALT

    Color ºL: 550 - 650

    Moisture: 3

    Extract: 77

OTHER GRAINS

  • ROASTED BARLEY

    Color ºL: 550 - 650

    Moisture: 3

    Extract: 68

SPECIAL PROCESS MALTS

  • HEAVY PEATED MALT

    Color ºL: 2 - 3

    Moisture: 4

    Extract: 77.5

    35 - 45ppm

  • SPEYSIDE DISTILLING MALT

    Color ºL: 1.5 - 2

    Moisture: 4.5

    Protein Max: 9.5

    Extract: 82.5

  • HERITAGE DISTILLING MALT

    Color ºL: 1.5 - 2

    Moisture: 4.5

    Protein Max: 9.5

    Extract: 82.5

  • LONDON LAGER MALT

    Color ºL: 1.5 - 2

    Moisture: 4.5

    Protein Max: 10.5

    Extract: 81.5

  • MARIS OTTER® FINEST ALE MALT

    Color ºL: 2 - 3

    Moisture: 4

    Protein Max: 9.7

    Extract: 82

  • MARIS OTTER® CRYSTAL MALT

    Color ºL: 70 - 80

    Moisture: 4

    Extract: 78

  • GREENWICH CRYSTAL MALT

    Color ºL: 70 - 80

    Moisture: 4

    Extract: 78

http://www.bairds-malt.co.uk

https://bairds1823.com

 

BASE MALTS

  • LAGER MALT

    Color ºL: 1.0 - 2

    Moisture: 4.5

    Protein Max: 10.5

    Extract: 80

  • PALE ALE MALT

    Color ºL: 2.5 - 3.5

    Moisture: 4

    Protein Max: 10.8

    Extract: 80

  • MARIS OTTER® MALT

    Color ºL: 2 - 3

    Moisture: 4

    Protein Max: 10.8

    Extract: 80

  • VIENNA MALT

    Color ºL: 3 - 4

    Moisture: 4

    Protein Max: 10.8

    Extract: 80

KILN CARAMEL MALTS

  • MUNICH MALT

    Color ºL: 4 - 6

    Moisture: 4

    Protein Max: 10.8

    Extract: 80

CRYSTAL MALTS

  • LIGHT CARA MALT

    Color ºL: 13 - 17

    Moisture: 7

    Extract: 77

  • MEDIUM CARA MALT

    Color ºL: 30 - 37

    Moisture: 6

    Extract: 77

  • LIGHT CRYSTAL MALT

    Color ºL: 60 - 70

    Moisture: 4.5

    Extract: 77

  • MEDIUM CRYSTAL MALT

    Color ºL: 70 - 80

    Moisture: 4.5

    Extract: 77

  • DARK CRYSTAL MALT

    Color ºL: 135 - 165

    Moisture: 4.5

    Extract: 77

ROASTED MALTS

  • BROWN MALT

    Color ºL: 50 - 70

    Moisture: 4.5

    Extract: 77

  • CHOCOLATE MALT

    Color ºL: 450 - 550

    Moisture: 3

    Extract: 77

  • BLACK MALT

    Color ºL: 550 - 650

    Moisture: 3

    Extract: 77

OTHER GRAINS

  • ROASTED BARLEY

    Color ºL: 550 - 650

    Moisture: 3

    Extract: 68

SPECIAL PROCESS MALTS

  • HEAVY PEATED MALT

    Color ºL: 2 - 3

    Moisture: 4

    Extract: 77.5

    35 - 45ppm

  • SPEYSIDE DISTILLING MALT

    Color ºL: 1.5 - 2

    Moisture: 4.5

    Protein Max: 9.5

    Extract: 82.5

  • HERITAGE DISTILLING MALT

    Color ºL: 1.5 - 2

    Moisture: 4.5

    Protein Max: 9.5

    Extract: 82.5

  • LONDON LAGER MALT

    Color ºL: 1.5 - 2

    Moisture: 4.5

    Protein Max: 10.5

    Extract: 81.5

  • MARIS OTTER® FINEST ALE MALT

    Color ºL: 2 - 3

    Moisture: 4

    Protein Max: 9.7

    Extract: 82

  • MARIS OTTER® CRYSTAL MALT

    Color ºL: 70 - 80

    Moisture: 4

    Extract: 78

  • GREENWICH CRYSTAL MALT

    Color ºL: 70 - 80

    Moisture: 4

    Extract: 78

STORY OF  BAIRDS MALT

 

About The history of Bairds Malt can be traced back to 1823 when Hugh Baird Senior, together with his brother Frank, founded his first brewery, Great Canal Brewery in Glasgow. The brothers then went on to set up as maltsters in 1832.

 

After a number of years they parted ways, with Frank concentrating on the brewing business and Hugh on the malting business. When Hugh Baird Senior retired in 1878 his sons, Hugh Junior and Montague, became sole partners of the business, which consisted of two maltings: Vulcan Maltings in Port Dundas and Springbank. The company operated exclusively in Glasgow until the turn of the century.

 

Keen to expand upon their operations in Glasgow, Hugh and Montague leased a floor maltings in Greenwich in 1906, which was then purchased in later years. In 1925, the company was in need of additional production to meet increasing demand and so purchased the Witham site and floor maltings. This was followed by the acquisition of many more floor maltings throughout the UK.

 

In 1999, Hugh Bairds merged with another successful malting company, Moray Firth Maltings and formed Bairds Malt Ltd as it is today. Bairds Malt was acquired by GrainCorp, a publically listed Australian grain company in November of 2009. In 2013, we launched Brewers Select - our one stop shop which supplies a range of quality ingredients and equipment for craft and microbrewers.

 

 

http://www.bairds-malt.co.uk

STATION MALTINGS, STATION ROAD WITHAM, ESSEX CM8 2DU

https://bairds1823.com