From Field to Glass: The Art and Science of Malting at Riggs Beer Company
In the world of craft brewing, few operations can claim true vertical integration from farm to glass. From Field to Glass: The Art and Science of Malting at Riggs Beer Company
At Riggs Beer Company, we’re one of only a handful of breweries nationwide that grow our own grain and shepherd it through the entire brewing process, as certified by the Craft Maltsters Guild. Central to this journey is our unique partnership with Mammoth Malting, Illinois’ only commercial malt house, and our comprehensive understanding of the malting process.
Our journey to mastering the complete brewing process spans generations and continents. Growing up on our family’s fifth-generation Champaign County farm, we learned the intricacies of grain cultivation from an early age.
In this article, we’ll help you understand the crucial but often overlooked malting process that bridges farming and brewing. You’ll understand why malting matters to beer quality, how we work with Illinois’ only commercial malt house, and what makes our approach unique.
Whether you’re a curious beer enthusiast or a fellow craft brewer, you’ll gain insights into:
- The science behind grain malting and its impact on beer flavor
- How we maintain quality through our specialized testing process
- Why our German-American fusion approach creates distinctive beers
- The role of local partnerships in craft brewing
By the end of the article, you’ll understand why the malting process is essential to creating authentic craft beer and how it contributes to the unique flavors in every glass of Riggs beer.
From Field to Glass: What is Malting?
Malting is a crucial week-long transformation that prepares raw grain for brewing. While it might seem simpler to use grain straight from our combine, there are two essential reasons why we malt our grain:
- Enzyme Development: Raw grain only contains about half the enzymes needed to convert grain starch into sugar for fermentation. The malting process develops the remaining crucial enzymes within the grain itself.
- Accessibility: Raw grain’s starch granules are protected by a protein and cell wall matrix that even mill crushing can’t adequately break down. Malting begins degrading this protective layer, allowing enzymes to efficiently convert starch to sugar during brewing.
The Art and Science of Malting: Our Unique Approach with Mammoth Malting
Our malting story is distinctly Midwestern—a tale of farmer ingenuity and collaboration. Eric Stigman, owner of Mammoth Malting, built Illinois’ first and only commercial malt house using farmer-engineered equipment, crafting it from scratch on his farm. This one-ton-per-batch operation epitomizes the artisanal approach we value.
Quality Control and Classification
Every Friday afternoon, Eric delivers 2,000 pounds of malted grain in his pickup truck, staying for a beer while we exchange empty totes for full ones. Each batch undergoes rigorous testing:
- We take samples using a specialized probe that ensures a homogenous sample
- Samples are sent to third-party labs for complete chemical analysis
- We classify each batch into three categories:
- Under-modified (requires special handling)
- Well-modified (suitable for general use)
- Premium (top 10%, reserved for our 100% Riggs grain beers)
From Field to Glass: Why Our Approach is Unique
Several factors make our malting process special:
Capital and Expertise Integration
- We combine three expensive operations: farming, malting, and brewing
- Our family farm background provides the agricultural foundation
- Matt’s German training as a Brau und Malz Meister (Brewing and Malting Master) brings technical expertise
- Our four-vessel brewing system, inspired by German tradition, helps manage grain variability
Risk Management
We’ve structured our operation to protect the entire supply chain:
- The brewery absorbs risk from both farming and malting operations
- Quality issues are offset against marketing budgets rather than passing costs down the chain
- We maintain flexible brewing processes to handle varying malt specifications
Authentic German-American Fusion
- German pale lagers use imported German malt for authenticity
- Illinois-grown grain creates uniquely American expressions
- Our four-vessel system allows us to work with both traditional and local grains effectively
The Art and Science: Technical Specifications
- Batch Size: One ton per malting cycle
- Process Duration: 6-7 days per batch
- Annual Production: Over 50 tons of custom malted grain
- Quality Control: Third-party lab analysis of every batch
- Grain Types: Primarily barley and wheat grown on Riggs Family Farm
From Field to Glass: Looking to the Future
As one of perhaps five breweries nationwide operating at our level of vertical integration, we’re proud to be pioneering this approach. With Eric approaching retirement, we’re planning to integrate Mammoth Malting’s operations into our farm, ensuring this unique Illinois malting tradition continues.
Our commitment to local grain extends beyond business—it’s about preserving agricultural heritage while innovating in craft brewing. Each glass of Riggs beer tells this story, from the fertile Illinois soil through the farmer-engineered malting process to your table.
Visit our taproom to taste beers made with 100% Riggs-grown, locally malted grain—a true taste of Illinois agriculture and craftsmanship.