Only peat of the character described above can be used for drying malt. Attempts have been made in Ireland to use the Irish peat, and in other countries to use native peats, but all without success. It is only the peat of the Scotch heather which has the quality necessary to produce the flavor.

The peat which is to be used for drying malt is cut into blocks and put away where it ferments and dries. During this process the aromatic properties of the peat are fully developed. The peat, as a rule, is not used until it is two years of age.

The malt is spread upon a perforated floor, below which is the furnace, in which the peat is burned. As the peat does not always give a very great degree of heat, it is a common practice to mix anthracite coal or coke with it, in order to aid its drying properties.