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Throwback to Joe White Maltings’ 100th Anniversary 🎉
Relive the celebration when the Joe White Maltings community gathered at the Stomping Ground Brewery in Collingwood (Australia) to mark a century of roasting excellence.
The evening brought together craft brewers, industrial partners, industry stakeholders, and current and former team members from across the globe, all united around 100 years of passion and craftsmanship 🍻
🙏 A heartfelt thank you to Stomping Ground Brewing Co., a long‑standing and loyal partner, and to Daniel Baillon and the Ballarat team who make it happen every day.
2026 We celebrate 100 years of Joe White producing the finest specialty malts in Australia and Ballarat is a heartbeat of that. By 1926 we decided to invest in a roaster to produce high quality specialty malts made here in Australia. Adding a roaster in Collingwood enabled us to source locally grown barley from Australian farmers. By 1990, with the emergence of the specialty markets into Asia, there was a need to have a dedicated specialty facility to produce roast and crystal molts. The growth in the craft brewing industry really meant that we needed the ability to customise and have all different products. Having the small batch sizes and additional roasters gave us the ability to meet the differing needs of that market. When you walk through the Ballarat plant, you see the generations of craft, you smell the beautiful roaster and you feel the connection to history. 9's John Lloyd. Roster operator, been working here for 35 years. When I first started it was just an empty polished. Then they brought the roasters in and they set up Bath one and then they brought the ones from Collingwood which is probate next door to it. My name is Matthew Brooks. I'm the plant manager of Bookmark Ballarat site. The experience and knowledge of our rosters and molesters is critical to our success. It helps us to deal with the variation and ends up with the quality that our customers love. Alright side table to produce high quality multi consistently because of our knowledge and our flexibility in our process. For the customers, always just look at it like disquality, you know, like quality and making sure your colors there, you're crystallizations up there. So just things like that. Not just the data and not just the scientific information, but it's about the touch, the feel, the smell, which is something you only get from experience. Ohh, just visually look at it. And the smell. And the taste. What set to Joe Wide apart from their competitors is the passion that our monsters and our roasters have for the final product. We've got people here, have been here for 30 years and we've got a wealth of experience. There's a lot of science to it, but I think it's more your passion and wanting to get it right the first time. The cornerstone of our business is very simple. It's care. It's care for the Brewer and it's care for our malt. The backbone of our business is the Australian farmers who we proudly buy 100% of our Bali from. What we're looking forward to in the future is continuing to evolve and meeting the changing needs of the brewing community.
Well done John!! A great plant and a great team running it.