Craft malting, also called micro-malting, [1] is an agricultural practice of creating malting barley in relatively small quantities for craft beer. [2] One guide says that craft malt must include 50% locally sourced grain, [3] the figure endorsed by a trade industry group. [4]
In addition to beer, craft malt can be used for whisky (peat malting), [5] or as specialty grains for baking. [6] The craft malt may be heirloom varieties that are not commercially viable for large growers; [7] of tens of thousands of barley varieties, only 10 or so are produced in great quantity for beer. [6] Craft malting also appeals to local food culture in areas away from the main grain producing areas of the Midwestern United States. [8] [9]
Craft malting may be traced to a 2004 operation in Reno, Nevada that supplied organic products to Nevada and Northern California breweries. Other early craft malting operations began in 2010 in New England; North Carolina in 2011; and Michigan and West Virginia prior to 2013. [10] [11] In 2013 there were five craft malt operations. [7] There were 59 craft malthouses by early 2017. [12]
The Pacific Northwest craft beer industry has created strong demand for craft malt. A supplier in Skagit Valley was one of the first in the nation, operating since 2014. [13] Washington State University operates the Mount Vernon Research Center which has developed new barley varieties suitable for the local climate and soil. [14] One cultivar called "Richard" has produced over 6,400 kilograms per hectare (5,700 lb/acre). [2]
According to one source, "Skagit Valley malts are naturally lower in protein than those from other North American growing regions". [15]
Farms in the Skagit Valley area have produced barley on a small scale since the 1890s or earlier, and some are in the fourth generation of ownership by the same family. [16]
The arrival of craft malt has been called "The most important development for Seattle craft brewing", [17] and "redefin[ing] ... what it means to be a truly local beer". [8]
A Skagit Valley craft malt company created the United States' first peat-smoked malt, to be used in whiskey made by the largest whiskey distillery west of the Mississippi, in Seattle. [18] [19]
Seattle-based Westland Distillery opened a farm for experimental barley varieties in the Skagit Valley, north of Seattle, as well as purchasing barley for whiskey production from Skagit Valley Malting. [20]
Organizations supporting craft malting include Canadian Malting Barley Technical Center in Winnipeg, [12] the Craft Malting Guild (a trade association) and the Washington State University program mentioned above.
Craft malting, also called micro-malting, [1] is an agricultural practice of creating malting barley in relatively small quantities for craft beer. [2] One guide says that craft malt must include 50% locally sourced grain, [3] the figure endorsed by a trade industry group. [4]
In addition to beer, craft malt can be used for whisky (peat malting), [5] or as specialty grains for baking. [6] The craft malt may be heirloom varieties that are not commercially viable for large growers; [7] of tens of thousands of barley varieties, only 10 or so are produced in great quantity for beer. [6] Craft malting also appeals to local food culture in areas away from the main grain producing areas of the Midwestern United States. [8] [9]
Craft malting may be traced to a 2004 operation in Reno, Nevada that supplied organic products to Nevada and Northern California breweries. Other early craft malting operations began in 2010 in New England; North Carolina in 2011; and Michigan and West Virginia prior to 2013. [10] [11] In 2013 there were five craft malt operations. [7] There were 59 craft malthouses by early 2017. [12]
The Pacific Northwest craft beer industry has created strong demand for craft malt. A supplier in Skagit Valley was one of the first in the nation, operating since 2014. [13] Washington State University operates the Mount Vernon Research Center which has developed new barley varieties suitable for the local climate and soil. [14] One cultivar called "Richard" has produced over 6,400 kilograms per hectare (5,700 lb/acre). [2]
According to one source, "Skagit Valley malts are naturally lower in protein than those from other North American growing regions". [15]
Farms in the Skagit Valley area have produced barley on a small scale since the 1890s or earlier, and some are in the fourth generation of ownership by the same family. [16]
The arrival of craft malt has been called "The most important development for Seattle craft brewing", [17] and "redefin[ing] ... what it means to be a truly local beer". [8]
A Skagit Valley craft malt company created the United States' first peat-smoked malt, to be used in whiskey made by the largest whiskey distillery west of the Mississippi, in Seattle. [18] [19]
Seattle-based Westland Distillery opened a farm for experimental barley varieties in the Skagit Valley, north of Seattle, as well as purchasing barley for whiskey production from Skagit Valley Malting. [20]
Organizations supporting craft malting include Canadian Malting Barley Technical Center in Winnipeg, [12] the Craft Malting Guild (a trade association) and the Washington State University program mentioned above.