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The Resurgence of the American Malt House

The corporate malting industry and the American malt house is a new phenomenon in brewing and distilling.

Prior to Prohibition in the 1920s, breweries and distilleries typically operated their own independent malt houses to steep, germinate and kiln-dry locally sourced grains. This process encapsulates what we mean when we talk about malting, the labor that activates the sugars that allow yeasts to make tasty, foamy, boozy brews.

Malt for brewing was a corporate affair throughout the latter half of the twentieth century. Many of the largest malt houses today exist in Europe and Canada.

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