MD Brew Pub Spring Summer 2016

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the remaining product, known as wort, is
boiled in a third process where hops and
other ingredients can be added. Finally,
yeast is added to allow fermentation
to begin, eventually producing beer.
The explosion of interest in the past
years over Maryland’s craft beer
industry and the desire for local
ingredients mean that the need for
local malting facilities is growing.
Maryland farmers have increased the
production of ingredients recently to
meet this demand. Similar to the growth
in hops production, Maryland farmers
have grown barley increasingly in the
past years. According to Maryland’s
Department of Agriculture, farmers in
Caroline County grew the most barley
in 2014, with Maryland farmers growing
2.24 million bushels of barley overall in
2015. While Maryland breweries have
been growing substantially and Maryland
farmers have increased the production of
local ingredients to supply brewers, there
is a lack of malting facilities in Maryland.
Amber Fields Malting & Brewing was the
first to brew from Maryland ingredients
in 2001, after starting its own growing and
malting operation. Burley Oak Brewing
Company and Brooks Clayville have
also begun malting Maryland barley.
However, many more is needed to take
advantage of the growth seen in the
farm industry. As Maryland’s craft beer
industry has substantially grown in the
past few years, and Maryland farmers
have worked to meet the demand for
local ingredients, new malting facilities
in Maryland are needed to further bolster
this great industry for Maryland.
S P R I NG / S UMME R 2 0 1 6
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I N H AR F O R D C O U NT Y
SPOIL all
Senses
Craft beers lovers will
savor exploring all the new
breweries springing up
around Harford County. Find
out more and plan your trip
at .
Larry Hogan Governor