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SAINNHUS
A Såinnhus is an age old malting building, most commonly found in modern day Norway. Grain is soaked in burlap bags, floor germinated and kilned on a bed of planked wood that sits over three small fires. Traditional Norwegian malt or Stjordal is kilned over a bed of Alder burning Alder wood. The purpose isn't to smoke the smoke the malt, it's to kiln it. The smoke being a beautifl byproduct. Over the past millennium, these methods have been passed down generation to generation. Dying out in most of the modern world with a few exceptions in Scandinavia.
In 2019 Sugar Creek Malt Company adopted some of these old world methods and constructed a Nordic inspired Såinnhus by converting an old hillside bank barn on premise into the Scandinavian malt house we operate in today. The process is equal parts tedious and gratifying. Our locally grown malts are steeped in a tough, spread out on the bare floor, and hand turned to let the heat escape as it germinates. Once germinated they are laid over a wood fire in order to kiln.
While remaining true to custom we offer traditional Nordic Stjordal kilned over Alder wood. We also offer an array of Såinnhus malts using native midwestern woods, most notably a mix of Birch wood and Wild Cherry. The malts are rustic, well balanced and true to tradition. The difference between a "smoked malt" and "Såinhus malt" is night and day. Smoked malts are usually Pilsner or Pale Malt, infused with smoke. Our Såinhuss malts provide a rich red mahogony color, an incredible depth of flavor due to the floor malting and fire kilning along with a truly unique smoke quality.
Along with Nordic malts we offer German style smoked malts, English Brown Malts, Scottish Peated Malts and Wind Malt. The Såinnhus malts allow the brewer to create historic style brews as close to style as possible while paying tribute to the history of the beer itself.
In 2019 Sugar Creek Malt Company adopted some of these old world methods and constructed a Nordic inspired Såinnhus by converting an old hillside bank barn on premise into the Scandinavian malt house we operate in today. The process is equal parts tedious and gratifying. Our locally grown malts are steeped in a tough, spread out on the bare floor, and hand turned to let the heat escape as it germinates. Once germinated they are laid over a wood fire in order to kiln.
While remaining true to custom we offer traditional Nordic Stjordal kilned over Alder wood. We also offer an array of Såinnhus malts using native midwestern woods, most notably a mix of Birch wood and Wild Cherry. The malts are rustic, well balanced and true to tradition. The difference between a "smoked malt" and "Såinhus malt" is night and day. Smoked malts are usually Pilsner or Pale Malt, infused with smoke. Our Såinhuss malts provide a rich red mahogony color, an incredible depth of flavor due to the floor malting and fire kilning along with a truly unique smoke quality.
Along with Nordic malts we offer German style smoked malts, English Brown Malts, Scottish Peated Malts and Wind Malt. The Såinnhus malts allow the brewer to create historic style brews as close to style as possible while paying tribute to the history of the beer itself.