SIC 2083 Malt

SIC 2083

This classification covers establishments primarily engaged in manufacturing malt or malt by-products from barley or other grains.

NAICS CODE(S)

311213

Malt Manufacturing

Malt is a barley kernel that has been allowed to sprout and is used primarily for brewing and distilling. It has long been a central element in beer production. Anywhere from 25 to 50 pounds of malt are used to make one barrel of beer.

Malt is created by germinating moistened barley under controlled conditions for a short period of time, usually four days. The germination process activates the enzyme systems, specialized proteins that break down the barley's starch and protein. Once germinated, the "green malt" must be kilned, or dried with heat. Essentially, the malt is cooked to stop its growth, although the enzyme activity continues. Prior to kilning, the rootlets that appear during germination are removed and discarded. What is left after kilning is considered to be malt.

According to the American Malting Barley Association, of the barley consumed domestically, approximately 49 percent of malt production is used for beer, 46 percent for animal feed, 3 percent as seed, and 2 percent in food products. Brewers create a mash with the malt by mixing it with water and heating it under controlled conditions. During the mashing process, the enzymes break down the starch into sugars and proteins, creating a soluble mixture or extract. The soluble product is filtered, and yeast is added. Other starches such as corn or rice are added at this time, along with hops for flavor. Beer is the alcoholic beverage of choice in the United States, comprising the largest segment of alcoholic beverages in volume and sales. A 2006 Gallup Poll on America's drinking habits showed that consumption of beer increased 5 percent from July 2005 to spring 2006. Of Americans who drink alcohol, 41 percent most often drink beer.

All beer has some malt content. Budget beers usually are 50 percent malt and 50 percent corn or rice, while premium beer composition may be as high as 70 percent malt. Brewers generally specify to barley growers the variety of malt needed for particular brands.

Barley has been affected by acreage reduction programs through which the U.S. government has paid farmers to suspend the planting of barley on portions of their land. Annual U.S. barley production fell from the 350 million bushel range in the late 1990s to below 300...

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