Instead of fighting about which brewery uses rice or corn syrup, we should be focusing on the quality of grains used in the brewing and distilling process.
By using selective, minnesota grown grain, we are able to ensure the quality of our malt.
This brings us to the issue of organic malt:
In 1990, the Briess malt house in Chilton, Wisconsin, was the first malting company certified to produce organic malt, in the United States.
Today organic malt is a much more common commodity, but still important nonetheless.
Growing, processing, storing, labeling and selling organic goods is the U.S. is regulated by the USDA’s National Organic Program (NOP). That said, it is with great pride that Maltwerks pushes forward to develop specialty malts for the scrutinous brewer.