We produce traditional floor germinated malt, turning carefully by hand with rakes and shovels the way it was done for centuries before pneumatic equipment replaced skilled laborers to make large scale commodity malt. Is it easy? No. Does it influence malt quality and flavor? Absolutely. We are committed to doing things the right way; not the easy way. We pay farmers a premium for high quality grain, and we pay living wages to our hard working maltsters. We create jobs; not send them overseas, and we aren’t willing to compromise quality for quantity.
We love a good challenge and our team is never satisfied with the status quo: Constantly growing, evolving and improving ourselves, our process, and our malt ingredients. If it germinates, we will malt it. Our batch size is small and flexible, which makes our malthouse well suited for customization. Want to try something new? Contact us!
Our maltsters have diverse backgrounds from research to commercialization in the food & beverage industry. We are craftsman and artists with malt manufacturing expertise grounded in strong technical abilities. Whether you are a farmer, brewer, distiller, or chef, we don’t just want to be your customer or supplier, we want to be your partner & collaborator. Contact us!
There is a reason why we started the first commercial malting operation in PA since prohibition. We love what we do, but we are also uniquely skilled to add value to regional grain growers and craft food/beverage producers. Our leadership efforts have improved the local value chain, and our commitment and persistence creating sustainable malting infrastructure in the Commonwealth has been driven by annual advocacy and philanthropy work. Check out our event page to learn more!