Growing

Growing with a focus on Terroir

MCLAREN VALE. ADELAIDE HILLS. BAROSSA VALLEY. EYRE PENINSULA

how it works

Each of the growing programs are limited to a maximum of 30T, each batch of grains are then tested for quality, purity, moisture, protein, and a battery of other proportions tests. If they grains pass the initial tests, they are cleaned and 20-30% of each batch are removed from the final selection to be malted, we only malt the best of the grains. 

Does soil matters?

The soil and micro climate will influence the final flavour of the barley, malt and ale. Our growers and their unique farms can make all the difference in the search for amazing taste. We’re now discovering just how much influence the soil has on the flavour of our ales. We test each growers soils and install weather stations to measure climatic conditions during the growing season, to truly understand the microclimate that influences the unique characteristics of each batch of malt and ale. 

Growing Between the vines

Our malts tell the story of the land. We've discovered that exceptional terroir shapes not just great vintages, but extraordinary malting barley. This insight led us to an innovative approach: cultivating our barley alongside some of the most prestigious vineyards in Australia's renowned wine regions.

We believe some of the rarest flavours can be found in some of the great wine regions, so we’re growing trials malt barley next to and in between the grape vines of the best wines. 

How is my grain stored?

After harvest, our grain and malt is stored in our custom-built Grain Vault.

Inspired by the best single malt barley stores in Scotland, we store our grains at 9-12C with low humidity to maximise freshness and taste for the malt.

Our Grain Vault has 300T capacity to ensure that each vintage of barley harvested is stored in the same conditions, providing the highest and most reliable quality