Malting and Raw Materials

Malting Process: Steeping

First Step of Barley Transformation


Malt, Barley, Steeping, Step, Transformation. Equipment


Traditional malting is a batch process that takes place in three discreet process vessels, with grain transfers between the vessels for each process step.  There are no continuous processes in traditional malting.  The three malting process steps are steeping, germination, and kilning.
This lecture will first cover the purpose of steeping and its role in the malting process, the equipment requirements for steeping, and examples of the two major steeping equipment configurations, with the pros and cons of each configuration.  With an understanding of steeping equipment and utility requirements, the steeping process sequence, and the tools that the maltster uses to manage the steeping process are discussed.

Learning Objectives

  • Purpose of the steeping process
  • Steeping equipment requirements
  • Examples of steeping equipment configurations
  • Steeping utility requirements
  • Steeping process sequence and process control tools
  • Definition of the required steeping outcomes
  • Steeping key issues and risk areas

Lecture developed by

Joe Hertrich

Joseph D. Hertrich is the retired Group Director, Brewing Raw Materials at Anheuser-Busch, Inc.  His responsibilities included the operation of the company’s malt plants, rice mills and hop farms, and the supervision of all facilities that produced and handled brewing raw materials for Anheuser-Busch products worldwide.
Prior to joining Anheuser-Busch, Mr. Hertrich held various positions in brewing with The Stroh Brewery Company, the Pabst Brewing Company, and the Christian Schmidt Brewing Company.  In retirement, he continues to consult, teach, write, and speak on his observations over 50 years in the U.S. brewing industry.  He is a faculty member at the Siebel World Brewing Academy lecturing in the Advanced Brewing Theory Course.  He also lectures at the MBAA Brewing and Malting Science Course and creates podcasts for MBAA Continuing Education.
Mr. Hertrich is a member of MBAA, ASBC, Brewers Association, and the Craft Maltsters Guild.  He is also a past member of the American Malting Barley Association and the Canadian Brewing and Malting Barley Research Institute.

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Enroll options

Lecture Duration (Narration)
28 minutes

Online Access to Lecture
10 days from time of purchase

Lecture Level


Lecture Duration
28 minutes

Online Access to Lecture
10 days from time of purchase



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