With so many local craft breweries and local distilleries, it only makes sense that the malt be local, too. BY: RONALD HOLDEN| FROM THE PRINT EDITION | SEATTLE BUSINESS MAGAZINE| JULY 2016 At Skagit Valley Malting, Wayne Carpenter presides over a rapidly increasing assortment of squat metal silos that store the grain he buys from local farmers. Carpenter started Skagit Valley Malting to take advantage of the grain supply and to specialize in low-protein...

Kendall Jones raises a glass to the new, micro-local terroir of Washington beer By: Kendall Jones - Seattle Magazine|   October 2015   |  FROM THE PRINT EDITION  The Locale brew crew at Knutzen Farms PHOTO CREDIT: Angela Ciccu The terms “small” and “local” are pervasive in conversations about the virtues of craft beer, but until recently, no craft beer was entirely small or local. It burns the ears of...

Greetings! IN SEARCH OF TERROIR That beer is an agricultural product was lost on the Mad Men advertisers who helped shape the American attitude about this age-old drink. Nature's masterpieces: cereal grains, herbs, yeast, and spices were unimportant in an era where flavor and character were scant considerations. Brewers strove for and achieved tasteless beers made with huge amounts of corn syrup and additives; advertisers marketed sexy lifestyles rather than the quality...

This week I wrote something about craft beer. No surprise there, but the profundity of what I wrote still rings in my ears. The terms small and local are at the heart of any discussion about the virtues of craft beer. There’s just one problem. Until recently, no craft beer was actually small or local. Seriously, for the most part, the core ingredient, the base malt that provides the basic backbone...

By Kendall Jones, Washington Beer Blog I hereby declare this Washington Beer Week. I unilaterally decided that the week leading up to the Washington Brewers Festival should be dubbed Washington Beer Week. I did not ask for approval or seek consensus, I just declared it Washington Beer Week, for whatever that’s worth. To celebrate Washington Beer Week, I want to tell you about three Washington beers, each brewed with a supremely Washington...

Charles Finkel (Pike Brewing), Wayne Carpenter (Skagit Valley Malting) and Kraig Knutzen (Knutzen Farms) in Knutzen Farms’ barley field. Jeannie Yandel talks with Pike Brewing Company vice president Drew Gillespie about the company's new, 100 percent local terroir beer. Listen here at KUOW...

It’s a safe bet that few would stare at the rain and mist off the harbor of Hoquiam and think, “This feels a lot like Western Scotland. Let’s make single-malt whiskey here.” But Emerson Lamb did. He’s already building a second warehouse, about a stone’s throw from the Pacific Ocean, with the sole purpose of aging 10,000 barrels of amber liquor off this foggy bank. “The climate there is stable with high...