Quality products demand quality control. Our quality product is a malt which ensures the success of the brewing process."


The best raw materials locally
Our production plants are located within easy reach of such important malting barley producing areas as:

  • Tauber / Lower Franconia
  • The Kraichgau
  • Rhinehessen
  • The Anterior Palatinate
  • The Ried region

Since distances to the production sites are short, low transportation costs are guaranteed. Apart from this, the sourcing of malting barley was and is still characterised by:

  • Long-established producers' associations
    They supply new types of malting barley and malting wheat, which we recommend to the farmer after extensive small-scale malting tests

  • Marks of quality such as the Integrated Controlled Cultivation (IKA) and the Certificate of Origin and Quality (HQZ)
    These guarantee quality assurance right from the farm

Kling Malz raw materials


Furthermore, our connection to the waterway network enables us to the purchase from other provenances at competitive prices, whether they be of maritime origin or overseas consignments. We decide on the preferred malting barley quality depending on the crop. An in-house laboratory ensures that all the relevant values are determined promptly.
In addition to summer barleys, winter barleys are processed depending on the order. These can provide advantages for all concerned in the value chain.




For the farmer …

Compared to summer cereals, winter barley has an advantage in early harvest areas; it can deal with the increasing problem of early summer drought as a result of climate change. The higher amounts of precipitation in winter can be used to the full and the problems caused by early summer drought are reduced because of earlier maturation. If specially bred types are used with suitable fertilizer application, winter barleys also offer the brewer some technological advantages.

For the brewer …

flavour stability. The positive effect of polyphenols can be seen especially in the brewhouse. Oxidation processes in the brewhouse are inhibited to a considerable extent and the reducing power of the wort is increased. The finished beers have an improved flavour and cloud stability. Especially suitable for "natural unfiltered" beers.