Craft maltsters are bringing to malt what craft brewers brought to beer decades ago. With a focus on quality over quantity, and regional over multinational, they are pushing the boundaries of what this key ingredient can bring to the beverages we love

Most grains can be malted, from barley and wheat to corn and quinoa. It’s a weeklong process of sprouting and kiln drying that crafts a raw seed into something that brewers and distillers can ferment. A whole universe of unique beer and spirits is possible by pairing different grains with different malting techniques.

Transparency is all the rage in food, but do we know who grew and malted the grain in our beer? Rest assured that breweries and distilleries who support their nearest craft malthouses are in turn supporting local farmers in your region. The many benefits include shorter supply chains, freshness, traceability, sustainability, and the ability to put more of our dollars into a brighter agricultural future.

Use the hashtag #CraftMaltMonth to join the online conversation. Follow @craftmating on Instagram, Facebook, X, and Linkedin to learn more about the Craft Malt Revolution.