About TexMalt

How TexMalt Started

TexMalt started just like any great idea…over a beer. After a long work week Austin and Chase were visiting one of their local breweries when they asked the head brewer, “Where does your malt come from?”

The answer was a large corporate malting facility located almost 1,500 miles away. To Chase and Austin this was unacceptable because they personally knew Texas farming families located in the panhandle.

They were certain quality malting barley and other grains could be grown locally in Texas and they took it upon themselves to make it a reality.

Austin and Chase went to work learning the malting process and eventually attended the Canadian Malting Barley Technical Center in Winnipeg, Canada where they earned their malting certificate.

At the same time they began working closely with their Texas farmers to grow special varieties of malting barley and other brewing/distilling grains suited for local environment.

In the summer of 2016 TexMalt sold it’s very first batch of malting barley.

They began as a small floor malting operation capable of 1/2 ton batches. Today TexMalt offers small batch floor malting along with their precision controlled Germination Boxes capable of producing over 20 tons per week.

Austin and Chase started with the idea of connecting Texas farms with Texas breweries and distilleries.

Today, the malt and grains that TexMalt offers far surpass any large scale operation due to the hard work and local relationships that were built and continue to grow.

TexMalt will always strive to offer the best ingredients so breweries and distilleries can make the best beer and spirits possible.

Reduce the Footprint – Buy Local

Currently, the brewing and distilling grain market is dominated by large‐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 are used to produce a majority of the grains used in craft beer and spirits that are consumed throughout the world.

TexMalt has grown to be the regional alternative to these practices. We have built personal relationships with our farmers and we work closely with them to implement best management practices available to benefit our environment.

By connecting our local and regional brewers and distillers with the farm, we can reduce the average number of food miles associated with each batch of malt and/or grain.

In most cases the miles driven can 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.