Crafted in Michigan. Built on Precision.
Creating exceptional malt requires a balance of science, experience, and precision. At Great Lakes Malting Company, we combine traditional malting practices with modern technology to guide every batch from raw grain to finished product.
Founded in 2016 in a converted vacant warehouse, we established Traverse City’s first craft malt house—a space dedicated to quality, innovation, and the future of Michigan agriculture. Following our recent expansion, we now have the capacity to process up to 2.5 million pounds of grain annually, growing alongside our brewing and distilling partners without sacrificing local character.
Engineered for Efficiency
Our custom equipment was designed and manufactured right here in the Great Lakes State with sustainability at its core. Utilizing heat exchangers, variable frequency drives, and energy recovery systems, we optimize our resource use while maintaining exact control over every stage of production.
Uncompromised Quality & Research
Great malt is about more than technology—it takes deep grain expertise and rigorous quality control. Every batch undergoes third-party lab analysis using American Society of Brewing Chemists (ASBC) standards to guarantee batch-to-batch consistency. To keep driving craft malt forward, we also collaborate on ongoing research with Michigan State University and Montana State University.
Through thoughtful production, testing, and a focus on quality, we provide brewers and distillers with malt they can rely on—consistent, distinctive, and crafted with purpose.
The Malting Process
Malting is the careful transformation of raw grain into the flavorful, high-performing ingredient that brewers and distillers rely on. Through precise control of moisture, temperature, and airflow, we guide each kernel through the natural malting process — developing the enzymes, flavors, colors, and characteristics that shape the final beer or spirit.
At Great Lakes Malting Company, every batch reflects our commitment to Michigan agriculture, rigorous grain selection, and a deep understanding of craft beverage production.
Grain Selection and Harvest
Steep
Germination
Kilning
Step 1
Grain Selection and Harvest
Exceptional malt begins in the field.
We collaborate closely with Michigan farmers, researchers, and industry partners to select grain varieties engineered to thrive in local soils while meeting strict performance standards. Our barley selections carefully balance agronomic yield with essential brewing traits—from extract potential and enzymatic power to distinct flavor profiles.
Our selection process is guided by annual recommendations from the American Malting Barley Association (AMBA) and ongoing trial work with the Michigan State University Extension malting barley research program.
Barley Varieties We Source & Process:
2-Row Spring Barley: Including Odyssey
Winter Barley: Including Violetta and Calypso
Additional Specialty Grains:
Wheat
Rye
Oats
Spelt
Other specialty cereal grains
By working directly with growers and understanding the journey from seed to harvest, we help create malt with a true sense of place — connecting Michigan farms to the beers and spirits crafted across our region.
Step 2
Steep
Awakening the Grain.
Steeping is the first stage of the malting process, where grain and water are combined in a steep tank to initiate germination. The objective is to clean the grain while increasing its moisture content to prepare for growth. Through careful control of water, temperature, and timing, we ensure each kernel is ready to develop the enzymes and characteristics needed for high-quality malt.
Step 3
Germination
Activating essential enzymes.
After steeping, the grain moves into a carefully controlled germination environment where it begins the natural process of developing the characteristics that define exceptional malt.
During germination, cool, humid air is circulated through the grain bed to maintain the ideal balance of moisture, temperature, and oxygen. This controlled environment allows the grain to begin modifying its internal structure, unlocking starch reserves and developing the enzymes needed for brewing and distilling.
Step 4
Kilning
Where flavor, color and character are developed.
Once the desired level of modification has been achieved, the grain moves into the kiln where it is gently dried and cured to preserve quality and develop its final characteristics.
Kilning is one of the most influential stages in the malting process, shaping the malt’s flavor, aroma, color, and overall performance. By carefully controlling temperature, airflow, moisture, and timing, we create a range of malt styles designed to bring unique character to brewing and distilling applications.
Our malts
We offer an assortment of grains for your brewing and distilling needs. From our base malts to our speciality malts, our fresh and flavorful, local grains will blend perfectly into your next recipe.