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 local jobs and we are not 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. We also produce some of our own experimental consumer food and beverages made with our grain/malt ingredients. Explore our online store!
Our maltsters have diverse backgrounds from research to commercialization in the food & beverage industry. We are craftsman and artisans 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. Need a helping hand? 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 Philly region value chain, made several barley varieties available to the general public, and our annual advocacy and philanthropy activities have set the standard for the craft malting industry.