At the end of a long dirt road against a backdrop of Central Oregon farmland, Seth Klann is unlocking the door to what he calls, "The Area 51 of Craft Malt." This is not the place you would expect to find a super secret rebel base designed for a craft malt revolution. Most of the farms out here are known for growing for food, feed and seed. That's exactly Klann's family has done on their land for over 100 years. But a love of homebrewing led Seth to find a way to marry his pastime with his family legacy in creating Mecca Grade Estate Malt.
|The Klanns aren't exactly new to this land. They've been working it for over a century.|
|Full Pint Barley mid-germination. |
Barley is soaked with cool water (around 60-62f) and allowed to begin to sprout.
The rootlets will be knocked off in a cleaning process. The malt will be kilned to the desired flavor profile.
|The consistency of Mecca Grade Estate Malt is impressive. |
There is little to no variance from kernel to kernel here.
|These newly-installed grain silos will provide storage for years to come. Seth Klann (pictured) noted that one is already filled with Full Pint Barley and another with Wheat, also for malting.|