Many years ago barley and other grains were grown on New England farms.
Every village had a malthouse. Today most grain is grown and traded on the world market, and only a handful of malthouses exist in the United States.
In 2009 we began malting grains in our kitchen in Hadley, Massachusetts because we wanted to make truly local beers. The process was so fun we decided to bring the malthouse back.
We started Valley Malt in 2010, with the support of farmers and brewers in our area.
For the first time in many decades, barley is being grown in organic fields, helping to build healthy soil.
Valley Malt now offers base malts for local brewers and is bringing an innovative twist to many traditional malts.
Being a micro-malthouse has its advantages. We can offer unique malts that are made from heirloom or gluten-free grains, smoked with native woods, and roasted fresh to order.
Our Guarantee to You
- Our malts are handled and hand crafted by people who care, from seed to bag.
- Every batch of our malt comes from a single origin, one farm, one field.
- We personally know every farmer that grows our grain.
PROJECTS & EVENTS
November 3, 2013
By Bernie Ducat II
I started home brewing in 2005 and have been brewing organic beers since 2007. I have been a Malt of the Month member since 2012. For the last seven years Seven Bridges Cooperative in California sponsored the National Organic Homebrew Challenge and this year I entered 3 beers and won 3 awards. I won first place for a Classic American Pilsner and a Kolsch and third place for a German Pilsner.
Classic American Pilsners can have either corn or rice as an adjunct. I decided to go with the rice syrup as I don’t care for the flavor corn imparts in a pilsner. This is my winning recipe for a Classic American Pilsner using organic rice syrup solids. I used organic pale malt and pilsner malt from the Valley Malt, Malt of the Month club.
Classic American Pilsner
5 gallons all grain
5 lbs Organic Valley Malt Pale Malt
2 lbs Organic Valley Malt Pilsner Malt
8 oz Organic Cara-Pils Malt
2 lbs Organic Rice Syrup Extract
24g Organic Saaz 8.3% 60min
14g Organic Saaz 8.3% 15min
5g Organic Spalt Select 5.5% 15min
7g Organic Saaz 8.3% 0min
2 pkgs SafLager S-23 Yeast
107g Organic Corn Sugar for priming
Mash 148 for 75 minutes
Boil 75 minutes
Ferment between 50-55F for 3-4 weeks then lager around 35F for 4 weeks then bottle or keg.
The weekend is intended to be an emersion experience where participants will learn about farming hops and grain, malting and brewing.
Participants can choose from basic or more in-depth workshops.
Food and beer pairings will happen throughout the weekend with a focus on locally sourced food and beer and this year, wild beers!