In this case study, we conducted a detailed investigation into the quality of Norwegian farmhouse malt. We analysed the physical, chemical, and organoleptic properties of the malt. Our findings indicate that a specific sample of Norwegian farmhouse malt exhibits a distinct quality, attributed to the production process and the use of a non-malting barley variety with high nitrogen content. The sample of Norwegian farmhouse malt showed low values for all basic malting characteristics. Low values were found especially in cytolytic modification. Additionally, the sensory characteristics of this malt differed significantly from those of conventional, industrially produced malts, especially the smell of the malt and then the smell of the mash after smoke was distinctive.