ABOUT 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.

BASE MALTS

  • LAGER MALT

    Color ºL: 1.0 – 2

    Moisture: 4.5

    Protein Max: 10.5

    Extract: 80

  • MARIS OTTER® MALT

    Color ºL: 2 – 3

    Moisture: 4

    Protein Max: 10.8

    Extract: 80

  • PALE ALE MALT

    Color ºL: 2.3 – 3.5

    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: 50 – 60

    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: 72

  • BLACK MALT

    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

    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