Английская Википедия:Craft malting
Craft malting, also called micro-malting,[1] is an agricultural practice of creating malting barley in relatively small quantities for craft beer.[2] One guide says that craft malt must include 50% locally sourced grain,Шаблон:Sfn the figure endorsed by a trade industry group.[3]
In addition to beer, craft malt can be used for whisky (peat malting),[4] or as specialty grains for baking.[5] The craft malt may be heirloom varieties that are not commercially viable for large growers;[6] of tens of thousands of barley varieties, only 10 or so are produced in great quantity for beer.[5] Craft malting also appeals to local food culture in areas away from the main grain producing areas of the Midwestern United States.[7][8]
History
Craft malting may be traced to a 2004 operation in Reno, Nevada that supplied organic products to Nevada and Northern California breweries. Other early craft malting operations began in 2010 in New England; North Carolina in 2011; and Michigan and West Virginia prior to 2013.[9][10] In 2013 there were five craft malt operations.[6] There were 59 craft malthouses by early 2017.[11]
Washington State
The Pacific Northwest craft beer industry has created strong demand for craft malt. A supplier in Skagit Valley was one of the first in the nation, operating since 2014.[12] Washington State University operates the Mount Vernon Research Center which has developed new barley varieties suitable for the local climate and soil.Шаблон:Sfn One cultivar called "Richard" has produced over Шаблон:Convert.[2]
According to one source, "Skagit Valley malts are naturally lower in protein than those from other North American growing regions".[13]
Farms in the Skagit Valley area have produced barley on a small scale since the 1890s or earlier, and some are in the fourth generation of ownership by the same family.[14]
The arrival of craft malt has been called "The most important development for Seattle craft brewing",[15] and "redefin[ing] ... what it means to be a truly local beer".[7]
A Skagit Valley craft malt company created the United States' first peat-smoked malt, to be used in whiskey made by the largest whiskey distillery west of the Mississippi, in Seattle.[16][17]
Seattle-based Westland Distillery opened a farm for experimental barley varieties in the Skagit Valley, north of Seattle, as well as purchasing barley for whiskey production from Skagit Valley Malting.[18]
Organizations
Organizations supporting craft malting include Canadian Malting Barley Technical Center in Winnipeg,[11] the Craft Malting Guild (a trade association) and the Washington State University program mentioned above.
References
Sources
Further reading
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