Malta is a popular carbonated malt beverage that originated in Germany in the 19th century. It is made by brewing barley malt with hops, then combining the resulting wort with water and sugar. The drink is known for its sweet, malty flavor and reddish-brown color. While the exact recipes used by different brewers vary, the basic process for making Malta drink is as follows:
Malting the Barley
Malta is made from malted barley, so the first step is to malt the barley grains. Barley seeds are soaked in water to begin germination, which activates enzymes that convert the grain’s starch into fermentable sugars. When the barley begins to sprout, the germination process is stopped by drying the grains. This “malted” barley contains the enzymes needed to break down starches into fermentable sugars during the mashing process.
Mashing the Malt
The dried malted barley is coarsely ground and mixed with hot water in a mash tun. This mashing process allows the activated enzymes in the malt to break down the grain starches into simpler sugars. The temperature and duration of the mash influences the conversion of starches and extraction of sugars. A typical mash for Malta is held around 150°F for 1-2 hours. The resulting liquid is called wort.
Lautering and Sparging
After mashing, the Malta wort contains the grain sugars dissolved in water. The wort is separated from the grain solids through a process called lautering. First, the mash is transferred to a lauter tun, which contains a false bottom filter. The wort is drained off, while the grain solids remain behind. Next, the grains are rinsed with hot water in a process called sparging. This rinses more sugars from the grains. The collected wort is boiled after the lautering and sparging.
Boiling the Wort
The wort is boiled for 1-2 hours to extract bitterness, flavor, and color from the hops, concentrate the wort, and sterilize it. Hops may be added at different times during the boil to contribute different qualities. Early hop additions impart more bitterness, while late additions contribute fruitier, aromatic flavors. Other brewing adjuncts like caramel or roasted malt may also be added during the boil to darken the color and add malty flavors to the Malta.
Fermenting the Wort
After boiling, the Malta wort is cooled and transferred to a fermenter where yeast is pitched to begin fermentation. The yeast metabolizes the sugars in the wort, producing alcohol and carbon dioxide. A special lager yeast is used at cooler fermentation temperatures between 46-59°F. The lower temperatures result in slower fermentation and a cleaner flavor profile. The initial fermentation lasts around 1 week.
Lagering
Following primary fermentation, Malta goes through a lagering or conditioning phase. This secondary stage is done at near-freezing temperatures, often around 35°F. The cold temperatures encourage the yeast to sediment out and provide enzymatic reactions that improve clarity and flavor. Traditional lagering lasts 4-6 weeks, allowing the Malta to mellow and develop its characteristic malty, smooth taste.
Carbonation and Sugar Addition
After lagering, the Malta does not contain much residual fermentable sugar. Additional brewing sugar is added before bottling and kegging to allow for natural carbonation. The small amount of fermentable sugars restart fermentation at warmer temperatures, producing carbon dioxide that carbonates the Malta. Table sugar (sucrose) is often used, but malt sugars like dextrose or lactose may also be added. The sugar addition makes Malta a sweet, malty, and carbonated beverage.
Bottling and Pasteurization
The carbonated Malta is filtered and transferred into bottles, kegs, or cans. The containers are sealed to retain carbonation. Many commercial Maltas undergo flash pasteurization before packaging to stabilize the product and extend shelf life. However, some specialty brewers avoid pasteurization to provide a fresher, more natural product. The Malta is then ready for distribution and consumption.
Ingredients
While exact recipes vary between brewers, the main ingredients used to make Malta are:
- Malted barley – Provides enzymes for starch conversion and malty flavor
- Hops – Contribute bitterness and aroma
- Yeast – Converts sugars into alcohol and carbonation
- Water – The main liquid used to extract sugars and make wort
- Sugar – Added after fermentation for carbonation and sweetness
- Adjuncts like caramel malt – Used to adjust color and flavor
The ingredients must be high quality to produce the distinct malty, sweet flavor profile associated with quality Malta. The balance of ingredients and brewing process influences the final product.
Malta Nutrition Facts
Malta contains some nutrients from its main ingredients of barley malt and sugar. A 12 oz serving provides:
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 0.5 g |
| Carbohydrates | 45 g |
| Sugars | 33 g |
| Fat | 0 g |
As a heavily sweetened malt beverage, Malta is high in carbohydrates and sugar content. It provides calories mainly from the added sugars used for sweetness and carbonation. Malta has traces of protein, vitamins, and minerals from the barley malt, but is relatively low in nutritional value compared to 100% malt beers.
Variations
There are some variations in Malta recipes and production methods used by different brewers:
- Malt Varieties – While barley malt is most common, other grains like wheat or rye may also be malted and used.
- Hop Variations – Different hops can be used, or none at all, to tweak bitterness and flavor.
- Yeast Strains – Lager yeast is traditional, but some ales use ale yeast strains instead.
- Sugar Sources – Cane sugar, beet sugar, malt extract or others provide fermentable sugars.
- Adjuncts – Ingredients like caramel malt, honey, fruits or spices may be added.
- Alcohol Content – Most Malta contains less than 0.5% ABV, but some higher alcohol versions exist.
- Pasteurization – Flash pasteurization helps stabilize commercial Malta, but some prefer unpasteurized.
While ingredients and methods change, the end product always has the essential sweet, malty, bubbly profile associated with Malta.
History of Malta
Malta originated in Germany in the 1800s, where it was known as Malzbier. It was initially brewed as a fortifying and nourishing drink for convalescing patients, children, and the elderly. The medicinal reputation came from its roots as a barley-based brew, which was believed to have restorative properties. German immigrants eventually brought Malta with them to Chile, which became one of the drink’s strongholds.
In the early 1900s, Malta became popular across all ages and social classes in Chile. Commercial Malta producers proliferated, including brands like Bilz, Malta CCU, and Royal that still exist today. Its popularity spread to other Latin American countries like Argentina, Bolivia, Ecuador and parts of Mexico. Different local brewers put their own spin on the traditional German-style Malta originally imported.
Malta became ingrained in these Latin cultures over generations, where it was enjoyed for breakfast, with meals, at social gatherings, or after work. Today, Malta consumption in Chile and other Latin American countries remains high. While traditional European Maltas were only mildly sweet, Latin American Malta is extremely sweet and often highlighted for its sugar content. Along with Coca-Cola, Malta remains one of the most popular carbonated drinks in Latin America.
Traditional Malta Brands
Some of the major traditional and popular Malta brands include:
- Bilz – Founded in 1903 in Chile, uses an edelweiss flower icon
- Royal – Leading brand established in 1902, uses crown logo
- Kuau – Historic Chilean brand with trademark condor logo
- Dogadog – Top-selling brand in Bolivia since 1904
- Pollera – Iconic Panamanian brand since 1918
- Viktory – Long-standing Malta in Argentina
These traditional Maltas are widely available from street vendors as well as grocery and convenience stores in their respective countries. They provide a taste of history and culture with every sugary, malty sip.
How to Drink Malta
Malta’s sweet, thick, carbonated profile makes it a very versatile beverage. Here are some popular ways to enjoy Malta in Latin American countries where it is most common:
- On its own – Ice cold Malta straight from the bottle or can is most often enjoyed.
- With bread – Malta is excellent paired with pieces of bread or toast for breakfast or a snack.
- With meals – Its malty profile complements many Latin American meat and bean dishes.
- As a mixer – Malta can be blended with milk, yogurt or fruit juice.
- In cocktails – Mixed with rum or pisco, it makes tasty Malta sour cocktails.
Malta has a nostalgic, comforting flavor that enhances anything paired with it. Sipping ice cold Malta with friends and family is a cherished tradition in Latin culture.
Where to Buy Malta
Finding Malta may take some searching outside Latin communities, but a few options exist:
- Latin grocery stores and specialty import shops
- Online marketplaces like Amazon.com or international food sites
- Directly imported from Latin America
- Some mainstream grocery stores may carry it regionally
Searching by specific brands like Royal, Bilz, or Dogadog will help locate authentic Malta. The drink is also sometimes called malt beer, malta, malzbier or malz beverage. With some effort, anyone around the world can enjoy this unique Latin American specialty!
Making Homemade Malta
While not exactly the same, homemade Malta-inspired brews can be created by homebrewers. The process requires brewing a malt-heavy beer sweetened with sugar additions. Here is an overview of one method:
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Brew a high gravity, all-malt beer targeting 12-15% ABV. Use pale malt with up to 30% caramel or toasted malts. Bitter lightly with Noble hops to 20 IBUs. Ferment cool with a lager yeast.
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When primary fermentation is complete, rack beer to secondary. Dissolve 1 cup sugar in 1 cup hot water then add to beer. Wait 1 week.
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Dissolve another 1 cup sugar in 1 cup water, add to beer after first week. Let condition for 2 more weeks.
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Cold crash beer for 4 days. Keg and carbonate to 3 volumes of CO2.
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Serve cold. Adjust sweetness with more sugar syrup to taste if needed.
While not identical, this creates a malty, sweet, reddish-colored beverage in the Malta style. Experiment with ingredients and proportions until you achieve the desired flavor profile.
Conclusion
Malta is a unique carbonated malt beverage with a sweet, thick, and comforting taste. Its history spans over a century, originating in Germany then becoming ingrained in Latin cultures where it remains popular today. Traditional Malta is made from barley malt, yeast, hops, sugar and water via a brewing process adapted to make a non-alcoholic drink. Malta is cherished for its nostalgic flavor, often enjoyed with meals or on its own chilled. Seek out this distinctive Latin American drink to experience a refreshing, sugary taste of history and culture.