The Maltsters Arms, right, donated by Pat Tullett shows the pub in the 1930's period. Outside stands the landlord, Albert Edward Tullett with his son - Pat's father.
The name 'Maltsters' refers to the process of dampening the barley until the husk breaks open and starts germination, where it is quickly dried, often in a kiln.
It is roasted to produce a certain type of beer, a light roast will produce an amber beer whereas a heavy roast will create a dark beer, such as a stout. Hops are added in or after frementation for taste and also act as a preservative.
You can still find old Malthouses dotted around but working ones are very rare.