- Local malt is fresh – the malting process takes seven days to complete. After cleaning and bagging, you can be brewing with a locally malted grain in less than two weeks. That’s fresh and fresh is good!
- Locally malted grain can improve locally brewed beer – brewers’ access to a local maltster improves their knowledge of Malt “The Soul of Beer” and deepens their mashing process experience. Knowledge and experience improve products and inspire innovation.
- Local maltsters enable malting of locally grown grain – a local malting operation and experienced maltster enable malting of local farm grown grain. Local malt enables brewers to craft a unique beer brewed with all locally malted grain or in complement with premium import malt.
- Local malt adds variety to products and enhances your story – brewing beer with local malt is regionally different, brings a seasonal variety and is unique and special. It creates a farm-malt-beer-customer relationship which deepens the connection of your customer to your beer and your brewery. Variety and this connection, appeals to local customers and also creates a memorable experience for destination customers and tourists.
- Locally malted grain is good for the community, the environment and the economy – sourcing local means more meaningful community relationships and uses less energy to transport (good for the environment). Local businesses create jobs, hire local contractors and build a stronger lasting economy.
Certainly, there are boundless opportunities and many more reasons for choosing a locally malted grain for your beer and your business, but knowing these 5 reasons sill help any craft brewer make the right choice. Cheers!