Deer Creek Malthouse is the first commercial malthouse in Pennsylvania since prohibition. Our mission is simple: Provide local craft brewers and distillers with high quality, sustainably farmed, artisan malts that bring truly local character and innovation to our region’s craft beverage tradition. Founded in 2012, we are committed to supplying hand crafted, traditional floor malted products with terroir that can be enjoyed by the craft beverage community. Deer Creek Malthouse thanks our current and future customers for supporting and committing to the vision of PA craft malt. We believe that truly amazing things can happen when you shorten the supply chain. Cheers!
Our Core Values:
We’ve taken a careful and deliberate approach to agronomic and product development. We don’t just want to make local malt, we want to make high quality craft malt that helps drive quality and innovation in the craft beverage industry. The needs of craft brewers are different than large adjunct brewers, and we have made significant investments to target malting barley characteristics that address important gaps in the current malt barley marketplace. We appreciate the importance of high quality barley to make malt that meets our quality specifications, and we are constantly researching new barley varieties, improving crop management practices, and experimenting with new malting techniques to deliver the best possible malt to our customers.
We are committed to using only the highest quality and responsibly sourced grains as inputs at our malthouse. Sustainability across the entire malt barley supply chain starts at the farm. All of the grain used to support our production is sourced on farm or within the region. From the re-purposed steel used to build our malt rake, to the steep waste water we use to irrigate our fields, we have an unwavering commitment to our environment, our community, and our customers.
Craft brewers and distillers are constantly seeking malts with distinctive flavors and aromas. The origins of malt flavor are not well understood however, and flavor is very subjective. Furthermore, malt flavor is not easily defined by numerical specifications. Traditionally U.S. adjunct brewers have desired pale malts that are lightly kilned with high enzymes using mechanized equipment (i.e. “pneumatic malting”). Consequently, malt (and barley) has been developed with less flavor and aroma. We make small batch, hand-crafted, artisan malts that are traditionally floor germinated and thoughtfully kilned to produce products with distinct flavor and aroma characteristics. We continually screen and select high quality barley varieties for flavor through micro-malting experiments and wort sensory analysis before they are used in production.