Our mission is to partner with Texas breweries, distilleries, and farmers to produce quality malted grains. At TexMalt we choose to practice the traditional floor malting method in order to develop the best flavors possible. Our efforts help provide the Texas farming community with a new cash crop, as well as put the "local" in craft beer and spirits.

Reduce the Footprint-Buy Local

Currently, the malted products market is dominated by largeā€scale producers located in the Northern United States and Europe. They ship millions of pounds of malted products on an annual basis to clients on every continent. These mass operations require grain to be purchased on a global-commodities market and shipped thousands of miles. As a result, an enormous amount of fossil fuel, water, and petrochemicals(1) are used to produce a majority of the craft beer and spirits currently consumed throughout the world.

 Truckload of Texas grown 2 row malting barley at the storage elevator in North Central Texas. 

Truckload of Texas grown 2 row malting barley at the storage elevator in North Central Texas. 

TexMalt is the alternative to some of these practices. We have personal relationships with local farmers and brewers/distillers. By supporting the local farming economy, we provide guaranteed returns on an annual basis. We work closely with our farmers to implement best management practices (BMPs) that reduce sediment and nutrient loading to the adjacent streams and waterways. As a result, the average number of food miles associated with each batch of malt could be reduced from 3,000 miles to 300 miles. This would equate to a reduction of 4.5 tons of carbon emissions on average for every truckload of grain.

About The Owners

Chase and Austin are both proud graduates of Texas Tech University. Their love for craft beer and knowledge of home brewing inspired them to launch TexMalt in 2015 to become a part of the industry they appreciate so much. As they both often explain when asked about why they started a malt house- "Texas craft beer and spirits deserve and should demand high quality, locally farmed and malted grains. Currently, the only thing local about most of these products is the water they use."

  Chase Leftwich (left) and Austin Schumacher (right) checking out the malt handling process at the Sierra Nevada Brewery in Asheville, North Carolina.

Chase Leftwich (left) and Austin Schumacher (right) checking out the malt handling process at the Sierra Nevada Brewery in Asheville, North Carolina.