Great Western Malting
Company has been producing malt for brewers in the western United States
since 1934. The company contributed to the early craft brewing movement
by filling cardboard boxes and pick-up truck beds full of malt for fledgling
brewers in the early 1980s. The company is currently an independent subsidiary
within a group of malting companies that includes Canada Malting Company,
Hugh Baird & Sons (see the Hugh Baird & Sons listing for further details),
and the Argentine company Malteria Pampa S.A. in Buenos Aires. The ConAgra
Malt network, as the group is known, is dedicated to earning a preferred
position as a malt supplier to brewers worldwide.
Great Western uses two-row barley from a variety
of growing regions in seven western states for a diversified supply
of high-quality barley. Malting is performed at sites in Vancouver,
Washington; Pocatello, Idaho; and Los Angeles, California. The diverse
locations give Great Western advantageous distribution channels and
a range of malting techniques from which to choose. The company's drum
house in Vancouver, Washington, still turns out malt to complement the
more modern Saladin-style compartment houses operating in all three
locations. The flexi-malt house also at the Vancouver site provides
Great Western the versatility to produce wheat and Munich malts known
throughout North America for their well-developed flavors and brewing
quality. All maltings are supervised by knowledgeable maltsters with
attention to detail.
To keep pace with craft brewers as the industry
continues to grow, the company is currently constructing a new roast
house and truck loading facility at its Vancouver location. Roast products
are expected to become available during the fourth quarter of 1997.
Munich malt: Germinating Harrington malt
is stewed, then kilned at 200 °F (93 °C) to lend color without
introducing caramel or crystal flavors. Odor of mash: aromatic. Degree
of clarity: clear. Rate of filtration: normal.
Northwest pale ale malt: Great Western's
high-color two-row malt. This product is a well modified malt derived
from Klages and Harrington with colors ranging from 2.8 to 3.2 °L.
Odor of mash: aromatic. Degree of clarity. clear. Rate of filtration:
normal.
Premium two-row malt: Great Western's traditional
premium-quality two-row malt is derived from well-modified Klages and
Harrington barley. Odor of mash: aromatic. Degree of clarity: clear.
Rate of filtration: normal.
Rye malt: Derived from Canadian-grown malted
rye intended for the production of specialty products. Processed at
the Thunder Bay facility of Canada Malting Company.
Vienna malt: Created using methods similar
to those of Munich malt except that the Harrington malt is kilned at
lower temperatures for a shorter period of time. Odor of mash: aromatic.
Degree of clarity: clear. Rate of filtration: normal.
Wheat malt: Made from soft white wheat grown
in the Pacific Northwest and malted for the production of traditional
German Weissebier and American-style wheat beers. Odor of mash: aromatic.
Rate of filtration: normal.
