Craft malting
Small-scale malting for craft beer, whisky, and baking.
Craft malting, or micro-malting, involves producing malting barley in small batches, primarily for craft beer. According to one guide, craft malt should consist of at least 50% locally sourced grain—a standard backed by a trade industry group. Beyond beer, this malt can be used for peat-smoked whisky or as specialty grains in baking. It often features heirloom barley varieties that large-scale growers find unprofitable; out of tens of thousands of barley types, only about ten are widely cultivated for beer. The practice also supports local food culture, especially in regions far from the main grain-growing areas of the Midwestern United States.
The roots of craft malting trace back to a 2004 operation in Reno, Nevada, which supplied organic products to breweries in Nevada and Northern California. Other early operations emerged in New England in 2010, North Carolina in 2011, and Michigan and West Virginia before 2013. By 2013, there were five craft malt operations; by early 2017, that number had grown to 59.
In Washington State, the Pacific Northwest’s craft beer industry has fueled strong demand for craft malt. A supplier in Skagit Valley, operating since 2014, was among the first in the nation. Washington State University’s Mount Vernon Research Center has developed new barley varieties suited to local climate and soil, including a cultivar called “Richard” that yields over 6,400 kilograms per hectare (5,700 pounds per acre). One source notes that Skagit Valley malts are naturally lower in protein than those from other North American growing regions. Farms in the Skagit Valley have grown barley on a small scale since at least the 1890s, with some now in their fourth generation of family ownership. The rise of craft malt has been called “the most important development for Seattle craft brewing” and said to “redefine what it means to be a truly local beer.” A Skagit Valley craft malt company produced the United States’ first peat-smoked malt, used in whiskey made by the largest whiskey distillery west of the Mississippi, located in Seattle. Seattle-based Westland Distillery opened a farm in the Skagit Valley for experimental barley varieties and also purchases barley from Skagit Valley Malting for whiskey production.
- Earliest operation year
- 2004
- Earliest operation location
- Reno, Nevada
- Number of craft malt operations in 2013
- 5
- Number of craft malthouses by early 2017
- 59
- Locally sourced grain requirement
- 50%
- Barley varieties produced in great quant
- about 10
Lore & Background
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. In 2013 there were five craft malt operations, and by early 2017 there were 59 craft malthouses.
In Washington State, the Pacific Northwest craft beer industry created strong demand for craft malt. A supplier in Skagit Valley was one of the first in the nation, operating since 2014. Washington State University operates the Mount Vernon Research Center which has developed new barley varieties suitable for the local climate and soil. One cultivar called 'Richard' has produced over 6,400 kilograms per hectare (5,700 lb/acre). According to one source, 'Skagit Valley malts are naturally lower in protein than those from other North American growing regions.' 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.
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. 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.
Reader's Guide
The arrival of craft malt has been called 'The most important development for Seattle craft brewing' and has been said to 'redefine what it means to be a truly local beer.' Craft malting supports local food culture in areas away from the main grain producing areas of the Midwestern United States. It allows the use of heirloom barley varieties that are not commercially viable for large growers, and it provides specialty grains for baking as well as for whisky production through peat malting. Organizations supporting craft malting include the Canadian Malting Barley Technical Center in Winnipeg, the Craft Malting Guild (a trade association), and the Washington State University program at the Mount Vernon Research Center. The growth from five operations in 2013 to 59 malthouses by early 2017 illustrates the expanding role of craft malting in the brewing and distilling industries, particularly in regions like the Pacific Northwest where local barley varieties and climate conditions contribute to distinct malt characteristics.
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