As part of the brewing project, we developed some very exciting collaborations. One of these with Warminster Maltings, who made malt for the experiment. Bere barley was shipped to Warminster from Orkney and then malted using traditional floor malting techniques before being delivered to the brewers at the Weald and Downland Museum. Warminster’s pride themselves on using authentic historic methods and the malt produced was as close as we could get to a sixteenth-century equivalent.
