Throwback Brewery in New Hampshire is one of almost 20 New England breweries using malts from Massachusetts' micro-malt house Vally Malt.
Credit Courtesy of Valley Malt
Valley Malt, in Hadley, Mass., works with 25 farmers growing six different types of grain in the Northeast.
Credit Salisbury Post / Karissa Minn
North Carolina farmers Buddy Hoffner (left) and son Chris have been growing barley for Riverbend Malt House in Asheville since 2010. Riverbend then processes the grain into malt for use by local breweries.
Brent Manning is a maltster on a mission. The co-founder of Riverbend Malt House in Asheville, N.C., wants people to be able to taste local grains in North Carolina's beers, just as vino aficionados can identify the provenance of fine wines.
"In the wine industry ... they will tell you that the No. 1 Syrah grape grows on this hillside over here because it's a bit rockier," Manning explains. "It's that very same connection to the soil and the underlying geology that creates these nuances in flavors."