Malt Shovel

Circa 1845

Since 200AD Maltsters have used floor maltings, a traditional method for malting barley. After the malt had been steeped it was laid out on the floors to germinate over the course of approximately 5 days. During the germination period, traditionally the malt had to be turned by hand every 8 hours, a skilled task using the shovel to turn the ‘couch’ to prevent the roots from matting. Turning the germinating grain maintained optimal conditions, ensuring even temperature and moisture.

Malt shovel in detail

Malt shovels were tailor-made to each individual maltster depending on their height. Most malt shovels feature a T-shaped handle and had a wooden spade, although later on the malt shovel spades were adorned with a metal edge to protect it when scraping along the floor whilst turning the malt.

Malt Shovel In Use

Pictured below; Women working at the Maltings using wooden Malt Shovel during World War I (left) and Maltsters from 1840 (right) standing proud with their individual malt shovels.

French & Jupps


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Visit the Government website for guidlines and advice

Crystal Malt - Process

Crystal Malting Process Drawing

To learn about the journey from field to glass and more detailed explanation of the malting process click below.

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French & Jupps Ltd, Roydon Road, Stanstead Abbotts, Herts, SG12 8HG​

Proudly Creating Perfecting Malting Since 1689