A strong British-style ale that began in Norfolk, England, this summer with the 150-year-old method of ââ¬Åfloor malting,ââ¬Â wherein malt is soaked and laid out on a floor to sprout (over the course of five days, brewers control the temperature and the germination of the malt by running a 70-pound wrought-iron rake through it). Compared to modern malting, this method yields a malt with a rounder, softer, deeper flavor.
