Our distinctive malt partners
Dingeman’s malting houses are located in the middle of the barley-growing regions of France, Holland, England and Germany. In their kiln they make pilsen, ale, munich, amber and aroma malt. In their roasting facility they caramelize barley and also roast wheat.
With a production capacity of 5,000 tonnes, Gambrinus is able to meet the specific needs of regional microbrewers with organic and specialty malts.
Since 1852 the name Meussdoerffer has exemplified products of excellent quality made in accordance with the strict traditional rules of the Bavarian purity law. Now owned by Ireks, the tradition continues. Malt varieties include pilsen, munich malt and colored malts.
Pauls Malt started life in the first half of the 19th century, on the east coast of England, where its headquarters still reside today. Pauls offers 2-row caramel, colored malts, roasted malts, and black malt.
One of only a few remaining floor maltings in England and Wales. Warminster offers a variety of malts from organic to roasted variety to Maris Otter.
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.