Our Malts

Grown In Saskatchewan

Maker’s barley is grown in the Sask. Valley home to some of the best barley producing dirt in the world. Our fields are next door to the malt house and get delivered straight from there to end-user.  We single-malt batches from specific fields to ensure 100% traceability from “Grain to Growler”. Take a look to see where your current year production is being sourced.

Maker's Premium Pale

Our premium barley allows us to add character notes to our base malt while maintaining high brewhouse performance. Our kilning recipe results in a lightly toasted base malt with noted malty sweetness.

 

Grown by Maker's Malt

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  • Batch 103 "No-Nitrogen Low Protein" Lot
  • Batch 117 Variety--AAC Connect
  • Batch 120 Variety--CDC Copper "results pending"

Maker's Pilsner

The 2020 Vintage was grown on the “Home 1/4”, a field that has been farmed by our family for 3 generations.  This barley was part of our 2020 agronomic trial where we went a little crazy and added zero Nitrogen!  This ultra-sustainably grown barley is low in protein allowing for fuller hydration in the malt house and fantastic extract percentage resulting in higher brewhouse yields.  The malt sensory analysis showcases a flavour profile high in grainy sweetness–leading with notes of honey and followed by a floral undertone.  The 2020 vintage is our best malt yet!

Grown by Maker's Malt

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  • Batch 118 2020 No-Nitrogen Barley

Bow Bayern

This batch uses the 2017 vintage which was a fantastic year and the extract and FAN numbers are amongst the highest we’ve produced.  We’ve named it Bow Bayern after the Bavarian region of Germany.  The taste profile is robust and malty, reminiscent of a Maris Otter English-styled malt.  We hope you enjoy working with this malt as much as we have!

Grown by Rahan Farms

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  • Batch 99

Maker’s Vienna 4.5

Maker’s Vienna is kilned to maximize flavour profile and aromatic punch. It is reminiscent of a heritage English malt producing a rich malty flavour with robust cracker notes and a hint of honey sweetness.  One of Maker’s flagship malts, Vienna get’s rave reviews on mash day!

 

Grown by Maker's Malt

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  • Batch 42

Maker's Vienna 6.5

Maker’s Vienna is made from premium 2-row Copeland barley. The 2018 Vintage was grown on “Horseshoe Bend” one mile from the Malt House in Rosthern, Saskatchewan. Maker’s Vienna is kilned to maximize flavour profile and aromatic punch. It is reminiscent of a heritage English malt producing a rich malty flavour with a crackery sweetness.

Grown by Maker's Malt

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  • Batch 55

Maker’s Light Munich

Our latest light Munich has aromatics reminiscent of sweet black tea.  It’s flavour profile punches with cracker and malty sweetness. Despite its robust flavor profile, the high quality barley has maintained an enzyme and extract package suitable for any usage.

Grown by Maker's Malt

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  • Batch 55
  • Batch 96

Maker's Dark Munich

Maker’s Malt’s small farm collective grows barley in the heart of the Sask Valley. Located between the North and South Saskatchewan Rivers, the Sask Valley boasts some of the best barley growing dirt in the world. The barley is uniquely grown in reserve plots for Maker’s Malt and only the top 5-10% of our barley makes it to the malt house, with the rest going to large commercial maltsters. This unique vertical integration of grower and maltster allows us to align our agronomic practices purely with quality in mind.

Grown by Maker's Malt

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  • Batch 35

Maker's HoneyB

Our first ever trial-batch of HoneyB was done in the middle of June with the doors to the malt house wide open.  Less than an hour into our lengthy process we had a literal swarm of bees in the plant attracted by the exceptionally sweet aromatics.  This malt brings forth honey and light caramel with mild acidity and without the roasted flavour profile of our Caramel series making it a unique and versatile option!

 

Grown by Double E Grain

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  • Batch 94
  • Batch108

Caramel 30

The 2018 Vintage was grown on “Horseshoe Bend” 1 miles from the  malt house in Rosthern, Saskatchewan.  After a long cool germination, we sealed up the vessel and recirculated hot/humid air, stewing this malt in its own juices at mash temps.  This process starts the conversion of starches into sugars.  We then ramp up the kiln to darken the malt and promote Maillard reactions.  The end result is a malt with sweetness in the honey and caramel ranges.

 

Grown by Double E Grain

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  • Batch 84

Caramel 60

The 2019 Vintage was grown on the “Reikman Land” 5 miles from the  malt house in Rosthern, Saskatchewan.  After a long cool germination, we sealed up the vessel and recirculated hot/humid air, stewing this malt in its own juices at mash temps.  This process starts the conversion of starches into sugars and man was it sweet!  We literally had bees swarming the plant in the last couple of hours stewing.  We then ramp up the kiln to darken the malt and promote Maillard reactions.  The end result is a malt with sweetness in the honey and caramel ranges.

Grown by Double E Grain

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  • Batch 62

Maker's Dark

Maker’s Dark is beautifully balanced between malty caramel sweetness and roasted burnt bitterness. Our distinctive kilning recipe takes the heat way up past 250 F imparting significant flavour. The malt will contribute colour and notes in the coffee and chocolate spectrums.

Grown by Maker's Malt

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  • Batch 10

Maker's Midnight

This is what happens when you max out your kiln and walk away.  The malt will contribute roasted notes, moving from the chocolate into the bitter/burnt spectrum. There is a beautiful note of dark fruit reminiscent of a dark red Bordeaux.  Use at your own risk! At first glance this malt looks mild, but come to the dark side with caution…

Grown by Maker's Malt

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  • Batch 110

Wheeler Wheat

Wheeler Wheat uniquely uses Hard Red Spring Wheat (HRSW) rather than soft white wheat.  It is the only malted Hard Red Spring Wheat available in Canada at this time.

Our land has a long legacy of growing HRSW.  In 1911 Rosthern’s own Seager Wheeler won first prize for best North American Hard Spring Wheat taking home the prize of 1000 gold coins from the Canadian Pacific Railway.  Between 1911-1918 five separate entries won World Wheat Competitions and Seager became known as the “Wheat King of the prairies”.  HRSW is still known world-wide for its premium qualities and the Sask Valley grows some of the best HRSW in the world.

Grown by Double E Grain

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  • Batch 107 Brandon

White Wheat

We searched high and low and finally found a pristine sample of white wheat to malt.  The variety of our first batch is AC Andrew and it was grown by Charabin Seed Farm.  I loaded up our White Tandem and headed west on a crisp December day.  Funny how old Tandems don’t like -40 C…I had a stuck accelerator cable and frozen air brakes before I had even crossed the North Saskatchewan.  A bit of rigging got me to Charabin where I not only loaded up white wheat, but was helped to a fantastic chili lunch with a crew of 10 from the local snowmobile club.  They had draught beer on tap from The Armoury in North Battleford and I later found it that the batch they were drinking was made from Maker’s Malt!  They also threw a heater on my air brakes so I could make it home without relying on the pen I had stuck in the release to hold out…what a beauty of a stop!

Grown by Other

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  • Batch 82 Sold Out
  • Batch 122 Coming Soon

Hestia Rye

This Organic Rye is grown by the Regier family of Hestia Farms in Tiefengrund (between Laird and the historical Fort Carlton).  Their home quarter is only 2 miles from our most northwest fields.  When the Mennonites emigrated from Russia under threat of the Bolsehviks, they were looking for soil that could live up to the vast Steppes of the Ukraine and western Russia and found it here.  This is Rye straight from God’s country!

Grown by Other

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  • Hestia Rye Sold out

Flaked Oats

Grown by Other

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  • LOT MGM2021159