voyager atlas malt

Pale Malt – Atlas (Latrobe) (Voyager)

From $2.60 /kg

## APRIL SPECIAL ## 25kg sack*: $65   (save $10) 5kg: $16   (save $5.50) * 25kg sack provided unmilled only

Our ATLAS malt was designed as a lighter style continental type pale malt, suitable for use in specialty lagers and lighter style ales. This versatile, fully modified malt is made exclusively from low protein, Latrobe variety barley, grown by Jamie Kite on his 4th generation family farm ‘Bugong’ Binya, in the Western Riverina of NSW. An extended, cooler germination is employed to promote even modification.

Voyager Craft Malt are a small, independent family owned Malthouse located in the heart of the Riverina area in New South Wales Click HERE to check out the Voyager Craft Malt Product Guide

Substitutes : Gladfield Lager Light

221.1 kg in stock

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Minimum individual bag size is 250g – Orders over 8kg packed into multiple bags – Vacuum Seal max 6kg (pick up orders only) – Price breaks: 1kg, 5kg, and a full sack (usually 25kg) – We do not repack weights into multiple smaller bags – 25kg or more will only be supplied unmilled – Select COARSE for Grainfather, BrewZilla See our FAQs and T’s & C’s for more info

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Slightly cooler air temps during kilning and curing assist in producing a clean, fresh subtle malt complexity without the body or colour of a traditional pale malt. Featuring a high extract and fermentability this malt has become quite popular amongst craft distillers

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Voyager Craft Malts

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The Collaborators: Voyager Craft Malt

March 15, 2017, by marie claire jarratt.

Cereal crops are one of our country’s major agricultural exports. It’s somewhat surprising then, that many of our craft brewers still source their malted barley from overseas, or from just a small handful of large national producers. Simply put, that’s because craft malting has previously never been an economically viable option for small producers. But, as the demand for locally sourced material and tailored malt varieties begins to grow, that’s beginning to change. 

Standing at the forefront of this shift is Stuart Whytcross and business partner Brad Woolner, who established Voyager Craft Malt in the south-western Riverina region in NSW. The pair grew up on neighbouring grain farms near Barellan, home to their families for the past three generations, so it’s fair to say farming is in their blood. Originally intending to set up a craft brewery in their small town, something they partially achieved with the Barellan Beer Project , they found they generated most interest around the locally-sourced malt used in their beers.

“We had quite a few inquiries from other small craft breweries wanting to know how we could identify the origin of the malt in our beer and where they could also get some of that malt,” says Stu.

“We originally had five tonnes of our barley malted under contract for the Barellan Beer Project, some of which we sold to a few mates in craft breweries. The feedback from everyone involved, including the maltster, was really quite extraordinary and prompted us to start looking further in to the idea of establishing an on-farm malthouse.”

Stu and Brad spent many months researching malting procedures and equipment, something that took them on a worldwide research trip. Yet the idea of a self-sustaining malthouse producing high-quality malts on a small scale was a challenging one to turn into reality. 

“We struggled for a long time,” says Stu. “Every time we were about to give up on the idea, we’d get an idea or opportunity that would give us some hope of getting it up and running again.” 

Eventually, the solution came from somewhere quite unexpected.

“We came across a biochar facility operating on a nearby farm. They were turning agricultural waste – walnut shells, rice husks, cotton stalks – into biochar, an organic fertiliser. Not only were we excited about the prospect of using biochar on our crops, but also utilising the heat generated. A lot of design and engineering later and we’ve been able to harness the heat and use this sustainable source to fully kiln all our malts.”

Once they’d started down that route, other sustainability practices soon followed. Their steep water is used to irrigate crops nearby, while the malt is packaged in biodegradable and fully recyclable malt bags. Even the equipment used in the malthouse, which includes a germination kiln vessel, steep tank and drum roaster, has been designed by Stu and Brad and built locally, reducing the environmental and logistical costs involved with transport. Currently, their operation has an annual production of around 400 tonnes, produced in one or six tonne batches.

As for the barley, most of it is grown on the farms of family and friends. For instance, Latrobe variety barley, which produces Atlas malt, is grown by Jamie Kite in Binya, while Stu’s father, Ken Whytcross, grows a Schooner variety called Veloria in Barellan. That Schooner malt has been extensively used by Sydney’s Batch Brewing Company in their lager style Just Beer.

“The decision to use locally-sourced malt came down to us wanting to honour our customers,” says Batch co-founder Chris Sidwa. “They choose to buy beer locally sourced and we need to use the same integrity when we source our materials.”

As one of the first consistent purchasers of Voyager’s malt, Batch has had a heavy influence on their malting practices because, as a small producer, Voyager is able to tailor their product in order to meet the needs of their customers.

“We make changes regularly based on what the brewer is after; that’s the service we’re able to offer,” says Stu. “We love working closely with brewers – it’s essential for us to be able to tweak products especially for them. Their requirements are ultimately dictated by the beers they want to brew, or the systems they are using.

“The relationship we have with Batch is really one that every brewer should have with their maltster. We regularly talk about barley varieties, lab results, specifications and so on. The feedback they are able to give us is vital in being able to tailor our products to suit their needs. 

"It’s a long-term relationship, so we can start to look at tailoring the products starting with what we plant in the ground, rather than just tailoring it in the malthouse.”

After testing the three malts varieties produced by Voyager last year – Schooner, Latrobe and Hindmarsh – Batch settled on the first, with Chris citing that was the variety that possessed the appropriate attenuation levels to achieve Just Beer’s desired residual sweetness. The next step was deciding how to malt it, something that’s gone through several iterations, currently resulting in a product that’s slightly darker than the original.

“That’s what we’re up to now, trialing kilning times and temperatures to get the right colour and complexity” says Chris. “It’s taken a little bit of time, but most of that has been waiting for this year’s crop. With the agricultural cycle, you don’t just get to change your mind tomorrow, you have to wait until it’s harvested.

“For us, it’s a journey we’re committed to making, because it’s being done for what we believe to be the right reasons. I’d argue that this is a beer with one of the shortest distances from paddock to pint. It travels directly from their farm to their malthouse, then to us in Sydney where it’s brewed and sold.”

As for the end product, Chris says: “It’s Just Beer – it’s just for the farmers, because they’re being paid a fair price and it’s just for the community because we’re reducing the carbon footprint. It’s our ability to start changing the way the economy works and the way the industry works.”

Other beers that have used Voyager’s malt include Hope Estate’s Belgian Voyage, Balter/Brewmanity’s The Beast Tamer and, most recently, Bad Shepherd’s SMASH IPA . That was made as part of Bad Shepherd’s Brew Crew Series, whereby non-brewing employees have the opportunity to create their own beers with the assistance and knowledge of the brew team. In this case, it was sales manager Scott Thompson who decided on a single malt and single hop (hence, SMASH) beer using Galaxy hops and Voyager’s Schooner malt.

“The decision to use their malt was, to me, a no brainer,” says Dereck Hales, head brewer and co-founder of Bad Shepherd. “Our purpose is all about beer and the way it should be. We’re all about community and being local. Where possible, everything is sourced within five to ten kilometres of our place.”

Bad Shepherd’s motivation to use that malt is slightly different to that of Batch, however. SMASH has acted as a sort of trial to test the viability of replacing Maris Otter, which features heavily in the brewery's beers, with Schooner.

“Maris Otter is a critical malt for craft brewers and effectively useless for the big guys because it’s so inefficient,” says Dereck. “But the flavour profile and what it does to the beer is critical. It’s an English variety and the carbon footprint of shipping it around the world is huge. It could be grown here, but the terroir for growing that cultivar wouldn’t quite work in Australia.”

However, Schooner malt is a viable alternative owing to its similar flavour profile, says Dereck. 

“We want to look at starting to blend it in to our beers. Although our Hazelnut Brown is our flagship beer and uses a lot of Maris Otter, so we’d have to be careful about swapping it out entirely. But, if it delivers the same profile as Maris Otter, why ship that malt all around the world if we can grow our own wonderful malt here?”

As for Stu, who is also developing a range of gluten free products at Voyager, he’s more than happy with what has been achieved so far with the breweries with whom he has collaborated. 

“We’re really excited in the role we can play in helping brewers push craft beer to new limits. Our quest to seek out or grow obscure and unique grains isn’t because we want to malt them, it’s because we want to see and taste what craft brewers can make with them.

“It’s also been wonderful in establishing a greater awareness of farming and its pivotal role in our daily lives – and more importantly, our future. It doesn’t really seem to matter where you look, farmers are getting a raw deal. If we continue to work with these breweries, they can help tell our story that will educate customers and think about the choices they are making.”

“One of our greatest achievements is that we’ve been able to set up this business in our own community, bolstering the local and regional economies. We love to see locals that we’ve grown up with get some recognition and thanks by a brewer or beer drinker for the role they’ve played in producing that beer. It’s pretty moving stuff.”

You can check out other articles in our series, The Collaborators, which focuses on businesses that are growing alongside craft beer, by heading here .

About the author:  Marie Claire is a full-time craft beer enthusiast whose side hobbies include writing about beer (and  winning awards  for it) and completing a PhD in experimental physics. She can be found online at  newsouthales.com .

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25kg Sack - Pale Malt Atlas - Voyager (AUS)

or make 4 interest-free payments of $15.78 

Voyager 'Atlas' Malt was designed as a lighter style continental type pale malt, suitable for use in specialty lagers and lighter style ales.

This versatile, fully modified malt is made exclusively from low protein, Latrobe variety barley. Sourced from Binya and sorrounding farmland in the Western Riverina of NSW. An extended, cooler germination is employed to promote even modification.

Slightly cooler air on temps during kilning and curing assist in producing a clean, fresh subtle malt complexity with the body or colour of a traditional pale malt. Featuring high extract and fermentability this malt has become quite popular amongst craft distillers.

EBC: 2.5-4 Premium Base Malt Diastatic Power: >200 Lintner

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Voyager Atlas 10kg

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Our ATLAS malt was designed as a lighter style continental type pale malt, suitable for use in specialty lagers and lighter style ales. This versatile, fully modified malt is made exclusively from low protein, Latrobe variety barley, grown by Jamie Kite on his 4th generation family farm ‘Bugong’ Binya, in the Western Riverina of NSW. An extended, cooler germination is employed to promote even modification.

Slightly cooler air temps during kilning and curing assist in producing a clean, fresh subtle malt complexity without the body or colour of a traditional pale malt. Featuring a high extract and fermentability this malt has become quite popular amongst craft distillers

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Voyager Malts - Atlas

• Buy 12 for $4.26 Per kg each and save  30 %
• Buy 25 for $3.65 Per kg each and save  40 %

*Note: QTY is per kilogram (kg). If you need less than a kilo, Please use decimals in the QTY field. For example, if you want 500 grams, simply add 0.5 in the QTY field.

Experience the transformative taste and unrivaled quality of the Voyager Malts - Atlas. This unique grain product, crafted with ingenuity and a passion for exceptional beverages, was designed to serve as a distinctive style of continental pale malt, ideal for specialty lagers and lighter ales. Voyager Malts - Atlas distinguishes itself from traditional pale malt, offering a refreshing, subtle malt complexity that adds depth without overwhelming body or colour.

Harness the benefits of this versatile product, sourced exclusively from low protein La Trobe variety barley. Experience an upgrade in your brew with the high extract and fermentability attributes of Voyager Malts - Atlas. With its wide popularity amongst craft distillers, this malt type could be the secret ingredient that takes your ales and lagers to the next level.

The key features of Voyager Malts - Atlas include:

1. Unrivaled Quality: Crafted in the fertile soils of the Western Riverina of NSW in Australia on the 4th generation family farm ‘Bugong’ Binya, the authenticity and quality of this malt are unmatched.

2. High Extract & Fermentability: With an extract over 81%, this malt enhances brew potency while promoting a smooth, pleasing finish on the palate.

3. Optimal Friability: A friability rating of over 87% guarantees this malt will seamlessly integrate into your beverage enhancing the nuances of its flavour profile.

4. Enhanced Protein Content: A protein content between 10-12% adds body and depth to any brew, enhancing overall taste and experience.

5. Extensive Diastatic Power: An elevated diastatic power of over 200 promotes efficient conversion of starches into sugars, ensuring a well-balanced brew each time.

In summary, Voyager Malts - Atlas is more than your average grain – it's a revolution in malt quality and versatility. Not only does it elevate the taste and aroma profile of your lagers and ales, but it also adds unprecedented depth and body to every sip. Embrace the change, enrich your brews, and experience the exceptional quality of Voyager Malts - Atlas today.

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Moscow Muled

Why you should only use moscow mule copper mugs with stainless steel lining.

Dec 01, 2017

Recently in the media there have been many articles warning the public of the dangers of drinking Moscow Mules and other cocktails out of copper mugs. With sensationalist headlines like “ Are Moscow Mule Copper Mugs Really Poisoning People?” you have good reason to be concerned and conduct your own research! As lovers of the traditional Moscow Mule drink and other cocktails served in a copper mug, we wanted to take this opportunity to dive into why it’s so important to always use a stainless steel lined copper mug like ours when enjoying your favorite cocktail.

The Origin of the Copper Mug

The Moscow Mule is a popular drink made of vodka, ginger beer, and freshly squeezed lime served over ice in a copper mug. It’s a refreshing cocktail that is said to have been invented in 1941 in a Los Angeles British Pub called Cock ’n’ Bull. Legend has it the owners of a vodka, ginger beer and copper mug company all found themselves in that pub on the same day lamenting about how slow their sales had been. Together along with the pub bartender, they devised a recipe for the Moscow Mule served in a distinctive copper mug. One of the creators traveled the US taking pictures of patrons drinking the cocktail with Polaroid cameras, a cutting edge invention of the day. As the Polaroids began to circulate, so too did the popularity of this novel cocktail. The Moscow Mule was born.

While originally the copper mug might have been paired with the Moscow Mule purely as a marketing gimmick, it turned out the mugs had some interesting properties that enhanced the popular cocktail. Copper mugs help keep cocktails cold for longer and with less ice than a typical glass. The copper in the mug also reacts with the lime and ginger beer to give the traditional Moscow Mule cocktail more of a ‘kick’. But as it turns out, the kick from the reaction between a pure copper mug and the ingredients of a Moscow Mule might actually be detrimental to your health!

Why Copper Mugs Without Stainless Steel Lining Are Dangerous

While copper is an important essential mineral, it is also a heavy metal that reacts with acidic liquids such as cocktail ingredients. Any acidic drink will corrode the copper contained in a mug without a stainless steel  lining, which will then leach back into the drink and increase the level of copper consumed.

In some cases, you may be able to detect a metallic taste in your drink, which can provide a warning that there is too much copper in your drink and that you should not continue drinking it. However, in some cases, the flavors in your cocktail may mask the presence of excessive copper in the drink, thereby leading you to believe that your drink is safe.

The rate at which copper will leach into a drink depends on a variety of factors including the acidity level of the drink, its temperature, the quality of the copper mug, and the length of time the drink remains in the mug – but there is no doubt that copper leaching is inevitable in any copper mug that does not have a protective stainless steel  lining, and there is no doubt that the leaching process begins immediately upon contact.

How acidic does a drink need to be before you should be concerned about having it in a copper mug? According to a recent report released by Iowa’s Alcoholic Beverages Division, and in keeping with Food and Drug Administration guidelines, copper should not come into contact with acidic foods with a pH below six. The pH of a traditional Moscow Mule, along with many of your favorite beverages, is well below 6, largely as a result of the alcohol and other acids contained in the cocktail.

The term pH refers to the acidity or alkalinity of liquids and is expressed on a scale of 0 to 14. Liquids with a pH below 7, like lemon juice, are considered acidic while liquids with a pH above 7, like liquid soap, are considered alkaline. Liquids with a pH of 7, like water, are considered neutral. Liquids like wine, beer, fruit juice, soda, tea (and even water with a dash of lemon in it) all have pHs well below 6. In short, the only safe use of a pure copper mug is for drinking water, which has a neutral pH.

Accordingly, if you use a copper mug that is not lined with stainless steel  with any drink that is even slightly acidic, the acidic fluids in your drink will cause a chemical reaction which will literally cause you to ingest large amounts of copper, leading to an unhealthy and potentially dangerous concentration of copper in your body.

The matter is so significant that the Food and Drug Administration has prohibited food or drink with pH levels below 6 from coming into contact with copper at licensed premises like bars or restaurants. The Food and Drug Administration also requires that anyone serving beverages through pipes must ensure that sufficient mechanisms are in place to ensure that copper is prevented from leaching into the drinks.

High concentrations of copper are very poisonous and have caused various food borne illnesses. Symptoms of copper poisoning include abdominal pain, diarrhea, vomiting, nausea, and jaundice, according to the U.S. National Institutes of Health . In fact, in one report published in the American Journal of Public Health, researchers discovered an outbreak of nausea, vomiting and diarrhea among party-goers who had consumed cocktails at a party that have been sitting in copper cocktail shakers. The researchers determined that the concentration of copper in the drinks caused symptoms of chemical food poisoning precipitated by the consumption of alcohol on an empty stomach.

While one drink from a copper mug without stainless steel  lining won’t kill you, long-term exposure can pose serious health issues such as liver problems and low blood pressure. In some cases, severe copper poisoning can cause liver failure and death.

This recent report comes as no surprise to chefs and food scientists who have, for centuries, known to never use copper cookware with acidic recipes like tomato sauce. Beyond the negative health effects, using copper cookware with acidic foods results in metallic tasting recipes. No thanks!

However, while copper cookware has been used for centuries, the use of copper mugs with cocktails such as the Moscow Mule is a relatively new phenomenon and has only recently achieved widespread popularity. As a result, the health risks of using copper mugs without stainless steel  lining have not received the same attention until now.

The Solution: Stainless-Lined Copper Mugs

The good news is that not all copper Moscow Mule mugs are created equal. Some are lined with stainless steel , including our copper mugs . Why is stainless steel  lining so important? In short, unlike copper, stainless steel does not corrode or otherwise react when put in contact with acidic liquids. As a result, a cocktail or other drink enjoyed in a stainless steel   lined copper mug will not experience any copper leaching, which means that your health is fully protected!

In fact, Iowa’s Alcoholic Beverages Division recommends that if bar and restaurant owners are going to use copper mugs for acidic drinks such as the Moscow Mule, then they should use copper mugs lined with stainless steel  in order to avoid copper leaching.

In order to protect the health of our customers, we specifically choose to only manufacture and sell copper mugs made from 100% pure high-grade and food-safe copper with an inner layer of high-grade stainless steel . As a result, you can enjoy your favourite cocktail in one of our copper Moscow mule mugs for years to come without worrying about copper poisoning or other negative health effects.

Cocktails from our Moscow Mule mugs taste pure and fresh. Like the original Moscow Mule mugs, ours are also great insulators that help keep your drink cold and frosty. The stainless steel lining in our copper mugs also has an added functional benefit. In particular, because copper is a very soft metal, it can become damaged by repeated use. Stainless steel plating increases the strength and durability of your copper mug and greatly extends its life!

Cleaning your stainless steel  lined copper mug is simple. Clean the inside of your copper mug with warm water, soap and a soft cloth and dry it immediately. Be sure to never wash your copper mug with detergents or in a dishwasher. The exterior of the mug will naturally patina over time, which many of our customers enjoy. If you wish to remove the patina, simply sprinkle a pinch of salt on a slice of lemon, allow the salt to dissolve, and then gently rub it on the surface of the mug. The lemon and salt will form a mixture that will naturally remove the patina and restore the copper’s shine. Once done, rinse with water and dry well.

Did You Enjoy This Article?

Thank you for reading! If you enjoyed this article, you might also like the following articles:  How to Clean and Care for Copper Mugs: The Definitive Guide and  Top 3 Reasons Why Copper Mugs Make the Best Gift

Relevant Products

Moscow Mule Copper Mug

Mar 05, 2020 • Posted by Moscow Muled

Hi Stacie Culmer, you can handwash your copper moscow mule mugs with any liquid dish soap! Just be sure to never place the mugs in the dishwasher or use any abrasive detergents. :)

Mar 05, 2020 • Posted by Stacie Culmer

What kind of soap do you mean versus detergent?

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