What We Do

Malting converts the starches in grains to sugars so they are more easily consumed by the yeast when brewing. While simple in concept, it is hard to execute consistently and well. The grain is soaked so it can germinate and start to grow. When the growth hits the optimal stage, the grain is dried to halt the process and then kilned or roasted to determine the final malt profile.

High quality malt is not possible without high quality grains. We grow most of the grain we use for malting, so we can manage the process. From the time we plant, careful attention is paid to soil conditions and any risks posed by disease. At the end of the growing season, the crop is harvested at the optimal time based on conditions.

Part of our process is ongoing experimentation with different varieties of malt barley and other grains. Not all grain is the same and new (and old) varieties open up new flavours.

Before malting can begin, we assess the grain. Tests are run to confirm that it is disease free and that key parameters like protein and kernel weight are on target. Germination testing is one of the most important, and confirms that the grain will grow as required for the malting process. Any grain that does not pass is sold for feed. Only the best grains are kept.

Our malting process occurs in an enclosed system. This allows us to better control the key factors for malting: moisture, temperature and humidity. Depending on the grain, malting can take from 5-7 days to complete.

Before we release a new malt to the craft brewing community, lab testing is done to confirm key parameters for brewing.

We also conduct brewing trials to get a sense of the unique flavours our malt can bring to a given style. This aspect cannot be read on a malt analysis.

We don’t aspire to be brewers. Our goal is to facilitate a more tangible conversation about how local malt can contribute to local craft beer.

Who We Are

We love craft beer and believe that local craft malt can support exciting new opportunities for brewers.

So what is craft? We believe that it’s a mindset that always puts quality first. Its not about compromises that undermine the product you produce.

Craft is about innovation. Its about being open to new ways of doing things and experimentation. This and the spirit of collaboration in craft brewing creates great new beers.

A quick Introduction to the team. We are the owners of Shoreline and stand behind our products.

Trent Caseley

Trent has been growing malt barley since 2014 and has years of experience growing milling wheat and other cereals. His experience and connections with the broader farm community ensure our supply of high quality grains.

Jansen Clark

Jansen is our maltster and has trained at the Canadian Malting Barley Technical Centre. He is working with industry experts to build our malt profiles. While barley malts are Jansen's initial focus, we will have wheat, oat and rye malts very soon.

John Webster

John connects directly with brew masters. He appreciates the range of different beer styles and his attention to detail ensures brewers receive products that meet their needs. Don't be surprised to see John appear in your brewery, testing finished product and chatting about what comes next.

We look forward to working with the craft brewing community.

Products Coming Soon

We have released almost 5 tonne of Pale and Vienna malt to the craft brewing community to date. This was the result of a pilot malting conducted with our equipment supplier using our barley. We will be starting production soon.

Shoreline Pale malt is a versatile base, readily used for a wide range of beer styles. It provides good depth of flavour and structure to a beer.

Shoreline Vienna malt's flavour profiles more closely to European Vienna than North American. It can be used in styles from IPAs to Saisons.



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  • localmalt@shorelinemalting.com
  • http://www.shorelinemalting.com
  • Local malt grown and produced on Prince Edward Island, serving Atlantic Canada’s best craft breweries.