Malting is the age-old process of converting grain into a form suitable for brewing or distilling. For some 10,000 years it was an artisanal process done locally, but in the United States, Prohibition caused local maltsters to shut their doors. Now, we're part of the growing movement to bring this process back to the East Coast, finally make craft beer truly local, and grow our local economies in the process. We go one step farther, to fully integrate our nano-brewery with our malthouse, in the style of breweries pre-prohibition, giving us the opportunity to do in-house quality control, as well as innovate new malt styles.