During the malting process, the barley is steeped in water and encouraged to germinate. Germination releases enzymes which transforms the starch into fermentable sugars. The malting process is stopped by drying the grain. The colour, and even the flavour of the malt, depend on the temperature or even degree of roasting occurring in the drying process, the results of the brewing process depend also on the quality of the grain used.
Excellent barley can be sourced from Switzerland, due to the ideal climate for agricultural production. We place great value on sourcing our barley locally. 1936 Bière therefore uses malted barley from the Appenzell region and other mountainous regions in Switzerland. This creates a real local beer, allowing you to taste Switzerland in every bottle