But man can’t live by bread alone. Maltsters Andrea and Christian Stanley of Valley Malt in Massachusetts will lead a workshop on the joys and challenges of micro-malting New England-grown barley (including some from Sam Mudge of Grange Corner Farm in Lincolnville) for almost 20 hot area breweries, including Allagash, Maine Beer Company, Peak Organic, and Rising Tide, though much malted barley is still mass-produced and shipped in from large, industrial facilities in Canada, the Midwest, and Europe. In 2014, Farmington entrepreneur Joel Alex plans to launch Blue Ox Malt, germinating, caramelizing, and drying grain on the ground floor of an old Grange Hall to be renovated in downtown Skowhegan. It would be Maine’s first micro-malthouse.

Even if you miss the conference, opportunities abound to seek out Maine grains in bread and brews. Whole Foods’ commissary just purchased tons of the Skowhegan-milled wheat to make Maine loaf for its New England stores. And Standard Baking is developing a new miche loaf with this flour, in a quest to truly express terroir.

KNEADING CONFERENCE | July 25-27 | Skowhegan | kneadingconference.com

 

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