The Nordic ale. A malt forward drink with a redolence of juniper and a wood-smoked flavor only tradition can create. This is the drink created by best practices used in a Såinnhus.
In the valleys of Scandinavia, the Såinnhus is where the malt is made. These estate malthouses use malting methods practiced over three hundred years ago and often times passed down from one generation to the next. Although we are unfortunately no where near the iconic Scandinavia, this has not deterred us.
In 2019, we, at Sugar Creek Malt Company, will be adopting some of these age-old malting methods as we create our Nordic-inspired Såinnhus malts here in Indiana.
To achieve this, we have converted the remnants of an old bank barn on our property into the Scandinavian malthouse. Grains malted here are estate grown (as long as they meet our stringent malting specifications). They are steeped in a trough, spread out on a bare floor, and turned by hand to let heat escape; they are then laid over a wood fire in order to dry.
Traditionally, a Nordic Såinnhus uses Alder for the final step in the malting process. And although we, too, offer Alder wood, we would like to remain true to the custom of farmhouse brewing and use what is local and sustainable in our area. For this reason, we have come up with our own blend of Midwestern woods to closely resemble the light, sweet smoke of Alder. With a blend of birch and wild cherry these malts are sure to please anyone trying to produce a traditional Nordic ale!
Along with the Nordic malts we will also be producing other historic styles of malts: German Rauchmalz, English Brown Malt, Scottish Peated Malt, Wind Malts, Grodziskie Malt, and more! These malts will allow brewers and distillers the chance to create beer and whiskey with historic malts, while also paying tribute to the history of beer and spirits with historic tastes and practices!
Please contact Caleb Michalke to inquire more about our Nordic-inspired malts! Unique in character and origin, Sugar Creek Såinnhus malts offer customers a taste of tradition, a story of craft and skill, and a profile to remember.
Malts available from the Såinnhus Series are listed below.
In the valleys of Scandinavia, the Såinnhus is where the malt is made. These estate malthouses use malting methods practiced over three hundred years ago and often times passed down from one generation to the next. Although we are unfortunately no where near the iconic Scandinavia, this has not deterred us.
In 2019, we, at Sugar Creek Malt Company, will be adopting some of these age-old malting methods as we create our Nordic-inspired Såinnhus malts here in Indiana.
To achieve this, we have converted the remnants of an old bank barn on our property into the Scandinavian malthouse. Grains malted here are estate grown (as long as they meet our stringent malting specifications). They are steeped in a trough, spread out on a bare floor, and turned by hand to let heat escape; they are then laid over a wood fire in order to dry.
Traditionally, a Nordic Såinnhus uses Alder for the final step in the malting process. And although we, too, offer Alder wood, we would like to remain true to the custom of farmhouse brewing and use what is local and sustainable in our area. For this reason, we have come up with our own blend of Midwestern woods to closely resemble the light, sweet smoke of Alder. With a blend of birch and wild cherry these malts are sure to please anyone trying to produce a traditional Nordic ale!
Along with the Nordic malts we will also be producing other historic styles of malts: German Rauchmalz, English Brown Malt, Scottish Peated Malt, Wind Malts, Grodziskie Malt, and more! These malts will allow brewers and distillers the chance to create beer and whiskey with historic malts, while also paying tribute to the history of beer and spirits with historic tastes and practices!
Please contact Caleb Michalke to inquire more about our Nordic-inspired malts! Unique in character and origin, Sugar Creek Såinnhus malts offer customers a taste of tradition, a story of craft and skill, and a profile to remember.
Malts available from the Såinnhus Series are listed below.
Indiana Nordic Barley Malt- Floor Germinated and dried over our cherry and birch wood. This a a midwestern twist on a Nordic style smoked malt. This can be used in a wide variety of Nordic ales and smoked beers. 10-20 L with a deep red hue
Russian Oven Dried Rye Malt- Floor Germinated rye dried over the oven using only the heat and none of the smoke. Rye us used many in Eastern Scandinavia and Baltic countries. This is a great addition to any dark rye beer especially a traditional Sahti!
Carinthian Smoked Oats- Floor germinated oats dried over cherry wood. Oats were often used when the barley crop was insufficient across Europe. A raw ale made with this malt prevailed well in Carinthia well into the 19th century. 10-20L
Stjørdal Malt Barley- Traditional Nordic malts are dried over Alder wood fires. 2-row Barley that is floor germinated and kilned with a bit of heat to produce more melanoidins and maillard reactions to produce a deep red color. This is a very common malt in Nordic brewing which helps make a variety of Nordic ales. 15-20 L
Estonian Oven Malt- Floor germinated and dried over the oven using only the heat without any smoke. This malt is a great way to use some historically made beers without the smoky flavor.
German Rauchmalz- Old World Franconian smoked Malt! This 2-row floor germinated barley is dried over Indiana Beech wood. It is a perfect malt to recreate an old world German Rauchbier!
Polish Grodziskie Malt- A nearly lost beer and malt. The Grodziskie beer is originally from Western Poland. It was a low alcohol, refreshing wheat beer made with oak-smoked wheat. We floor germinate red wheat and smoke it low and slow over white oak to recreate this light colored historical Polish malt. This malt is great to use in any wheat beer where you are looking for a bit of smoke.
Scottish Peated Barley Malt- Floor germinated 2-row barley dried over a peat fire. We use Indiana peat instead of Scottish peat. This malt is a portal back in time to the roots of Scotch whiskey.
Lambic Wind Malt- Floor germinated grain dried by the sun and wind. This wind malt is paired perfectly with unmalted wheat to create traditional Lambic beer. This is also the traditional malt that would have made the northern German "white" beers such as Gose, and Berliner Weisse.
Appalachian Wind Corn- Floor Germinated corn dried by the wind and sun. The Predecessor to modern bourbon was malted corn whiskey. A missing link in the evolution of simple malt whisky to bourbon whiskey is Appalachian wind corn. Use this in any beer or whiskey you are making to add a unique character to your product.
London Diastatic Brown Malt- Floor germinated and dried over straw and wood. This is a truly lost style of enzymatic base malt. This can't be found anywhere in the world. This was the original malt used to make the first porters until the drum roaster was invented. Enzymes and efficiency will be lower than most base malts, but its is a fun malt to try and recreate some historic dark English beers!