Floor malting takes it’s name from the practice of germinating (malting) steeped barley on the floor of the malt house. The steeped grains would be deposited on one end of the floor. As the grains began to germinate, and heat would build, skilled workers would spread the malt out in thin layers on the floor. The germinating grains would then be turned periodically to prevent the emerging rootlets from growing into a solid mass, and to maintain the proper temperature and humidity for malting. Once the malt had achieved sufficient modification, it would then be transferred into the kiln for drying. This process was replaced by the more consistent and uniform industrial malting practices in use today, but is still practiced by a few artisanal malting houses. Floor Malt could be thought of as ‘Old Fashioned’ - made by hand - like Grandma’s apple pie. While Grandma’s pies may not be as uniform and consistent as Betty Crocker's, they are made with love, and have a distinctiveness that is indescribably special.