Victorian and Edwardian British Industrial Architecture by Lynn Pearson

Author:Lynn Pearson
Language: eng
Format: epub
ISBN: 9781785001901
Publisher: Crowood

Alcohol

Both beer and malt whisky are produced using malted barley, that is grains that have been steeped (soaked) in water, removed and allowed to germinate, then dried in a kiln. The structure of a typical maltings combined a series of long low-ceilinged floors, where the grains were spread to germinate, with one or more kilns, often topped by distinctive conical or pyramidal roofs. By the eighteenth century maltings, erected in local vernacular style, were ubiquitous.41 The growth of the brewing industry during the late nineteenth century led to the construction of industrial-scale maltings. England’s largest remaining set of floor maltings was built in Lincolnshire by the brewers Bass of Burton upon Trent; its Sleaford Maltings (1903–07), designed by Bass engineer Herbert Couchman, stands beside a railway line in barley-producing country. The massive complex, including eight red brick ranges and an engine house, is now disused. The huge series of maltings (1888– 1904) at Mistley in Essex, on the river Stour, were put up by Free, Rodwell and Company to make use of imported Californian barley; they rival contemporary grain mill elevators in size.

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