Andrea and Christian Stanley wanted to make a truly local beer. After investigating what it would take, they realized that not having a local malthouse was the biggest obstacle in their way. In 2010 they started Valley Malt with the mission to bring the malthouse back. They now malt 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):
• Practical Malting