Growing malt in our maritime climate allows for unique experimentation with micro-climates contained within it. From all the way up to the headwaters of the Skagit River to out on the islands of the Puget Sound, changes in how barley interacts with the environment and gives distillers and brewers uniquely local expressions to play with. Whidbey Island Distillery is uniquely positioned to take advantage of this exploration and we’re proud to work with them to highlight one of these micro-climates in their products.

When we started working with Zeeks Pizza to replace malt extract with our malt flour it seemed like a perfect match. Zeeks brings together an exciting brand that makes delicious pizza along with highlighting many of our brewing customers on their beer list. What could be better than craft PNW companies working together to highlight local ingredients?

Our friends and neighbors at Terramar Brewstillery have been supporting us since they opened their doors. Trying to showcase the best that the valley offers, especially seasonal and fresh items, they lean into terror and express it through food, beer, and spirits. We asked them a few questions to help folks get to know them a bit better. Enjoy!

At Skagit Valley Malting, we’re at work adapting our products to better serve homebrewers. As we launch more homebrewer resources (link here!) we thought we would highlight one of our long time homebrew store customers. Tony and the folks at Micro Homebrew have supported us and helped us get tied in with the local homebrewing scene in Seattle over the past few years.

Charles Porter from Little Beast Brewing in Portland has been a big supporter of our malt in Oregon. We asked him some questions to get to know Little Beast Brewing and what he likes about Skagit Valley Malting.

Chris and The Original 40 Brewing Company have been using Skagit Valley Malts since the first day we became available in San Diego! We asked him a few questions about why he continues to use Skagit Malts.