Andrea Stanley wanted to make a truly local beer. After investigating what it would take, she realized that not having a local malthouse was her biggest obstacle. In 2010, she started Valley Malt with the mission to bring the malthouse back. Valley Malt now malts 6,000 pounds of malt per week using only grain from local farms in New England and New York. They also grow about 40 acres of organic grains themselves.

• Seminar(s):
• The Malt Nerds History Hour