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Kilning is one of the most crucial stages in the malting process. After germination, the “green malt” must be carefully dried and cured to halt growth at the optimum point, lock in flavour and create a product that brewers, food manufacturers and distillers can rely on for consistency. It’s the process that is the most energy intensive step in the malt production process. For decades when energy cost or CO2 emissions weren’t a consideration, much of the hot exhaust air produced during kilning has simply been released into the atmosphere, taking valuable heat (and money) with it. In a world where energy prices are constantly rising and sustainability is no longer optional, this inefficiency is no longer acceptable. That’s why heat recovery schemes are becoming vital for modern maltsters.