Maltings brew school success
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It was time to don the white lab coats when staff from the local maltings came calling last Wednesday morning, offering the youngsters from P5/6/7 the chance to sift through grain from the fields, handled sprouting barley, carried out experiments and uncovered the mysteries of malt.
The hands-on session was delivered to 25 youngsters by Richard Lake and Rebecca Gee, who took them on the journey of barley grains from harvesting; delivery and cleaning to soaking; germinating and heating.
There was a ‘clean-up challenge’ where children had to sort and sieve small heaps of grain. This gave them an understanding of how food and drink ingredients need to be processed before use. The ‘bug challenge’ saw them identifying pests sometimes found in crops as they come off the fields and helped them understand the vital importance of quality control.
They learned the three main steps of the malting process and had a go at grinding different malts into flour.
