An authentic German
malt producer located in the fatherland of beer, Durst operates its modern
technological facility with a family ethos. Durst began as a family-owned
country brewery and malthouse 170 years ago. It sold its first malt exports
in 1924 and has since expanded into an international supplier producing
140,000 metric tonnes (157,000 U.S. tons) of malt each year.
All of the raw materials used by the three main
Durst plants are harvested from Germany's traditional barley growing
regions: Baden-Württemberg, North Bavaria, South Hesse, and the Rhine
Valley. The company uses electrophoresis technology and other analytical
techniques to monitor the grade of all barley received and to accurately
identify barley properties.
All barley supplied to Durst is also cleaned in
modern steeping tanks for up to 48 hours in water extracted from Durst's
own well. The latest technology in kilning gently dries the malt in
an electronically controlled double-floor model with air reversal and
indirect heating. The plants themselves are odor-free and fully automated
by internal electricity generators and a private wastewater purification
system. Durst maltings were the first in Germany to be ISO-9000 certified.
Distributed in North America exclusively by G.W.
Kent, Inc.
Durst malts are made of German-grown two-row Alexis, Scarlett,
Sissy, and Krona barley and Borenos, Atlantis, and Tambor wheat. They
are processed using tower malting and Saladin boxes.
Crystal 40, 120, and 200 °EBC : Durst's
crystal or caramel malts are produced through several color stages.
The temperature during germination in the last 30 to 36 hours is increased
to 122 °F (50 °C) to encourage increased enzymic breakdown and
the formation of low molecular weight nitrogen components and sugars.
The crystal malt is then saccharified in a roasting drum. Upon removal
from the drum, it is rapidly and uniformly cooled. This process contributes
substantially to increased palate fullness and malt aroma, thereby producing
a fuller flavor and deeper beer color that will improve the taste and
appearance of any beer style.
Munich: Very high finishing temperatures
are used to produce the characteristic color and flavor of this malt,
which is used to underline the typical dark character of strong, dark
beers, particularly dark dunkel lagers. Odor of mash: normal. Degree
of clarity: clear. Rate of filtration: normal.
Pils: A highly modified (80-95%) malt withered
during 20 hours at temperatures of 132-140 °F (56-60 °C) and
then cured for 31Ž2 to 2 hours at 176-185 °F (80-85 °C). Used
to produce premium lagers. Odor of mash: normal. Degree of clarity:
clear. Rate of filtration: normal.
Vienna: Durst uses a steeping degree of 44-46%
to create this Vienna malt, which can be used to adjust the pale malt
properties of "golden" beers and to improve palate fullness. A darker
color is obtained by modifying the malt and curing it at 194 °F
(90 °C). Modification: 80-95%. Odor of mash: normal. Degree of clarity:
clear. Rate of filtration: normal.
Wheat: Because the company believes that
an intensive malting process should be avoided with wheat, it gives
preference to wheat varieties that show low protein modification and
low viscosity (Borenos, Atlantis, and Tambor). The greatest difference
between wheat and barley is that wheat lacks a husk and has a higher
protein content.
