Carolina Malt House to serve important role in beer-making process

Big thanks to Robert Lee from the Statesville Record and Landmark for the great feature.

Farmers at Carolina Malt House

Aaron Goss and Steve Bauk with local barley farmers in Rowan County.

“If you travel Highway 70 east of Statesville just across the Rowan County line, you may have noticed four shiny new silver silos and a red metal building just off the main road.

Turns out, there’s a strategic purpose for the location.

Those silos, used to store barley, sit in the middle of the North Carolina grain belt, according to Carolina Malt House co-owner Aaron Goss, 33.


Carolina Malt House is currently contracted with 12 area barley farmers, Goss said.

Two types of barley are used to create malt: Two-row is the most popular for malting, but in North Carolina, six-row barley is the most commonly grown.

In North Carolina, barley is planted in October and harvested in May and June, Bauk said.

After the harvest, the Carolina Malt House gets deliveries totaling about 2,000 tons during a roughly three-week period, Goss said. And that’s what they work from throughout the year.

Malting affects the flavor, aroma, color, and texture of beer. It also enables the yeast to produce alcohol during fermentation.

While on-site at the Carolina Malt House, the barley will go through three steps: steeping, germination and kilning, Goss said.  First, the grain’s moisture is raised by submerging it into water. Next, the grain is removed and spends several days germinating, also called sprouting. Finally warm, dry air is added causing the enzymes to break starches down into fermentable sugars, which is consumed by the yeast to produce alcohol.

At full operation, the Carolina Malt House will be able to create up to 60 different varieties of malt, including custom types for breweries. They’ll also sell their malt to home brewers.”

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