Last month, the Maine Brewers Guild’s Technical Committee hosted From Kiln to Kettle at Blue Ox Malthouse in Lisbon Falls. The immersive event gave professional brewers a hands-on education in malt — from production and processing to sensory evaluation. Maine brewers toured Blue Ox’s impressive facility, the largest floor malting operation in North America, and participated in a detailed tutorial on how to read a certificate of analysis for a batch of malt. The event blended education with connection, creating valuable space for brewers and suppliers to talk shop.
“I’d say the guided tour with explanation of the malt process, and the ‘how to read a COA’ was the most beneficial for everyone,” said Blue Ox Malthouse Director of Operations Ian Goering. “There was also a quality social hour filled with shop talk on malt, recipes, and quality control.”
Why hands-on guild events matter
The Maine Brewers Guild continues to model how trade associations can bridge the gap between ingredient producers and craft brewers. Events like From Kiln to Kettle go beyond networking. They strengthen technical understanding, build supplier relationships, and keep regional beer communities connected.
“It’s not every day you get to stand in the malt house, taste the grains that make your beer, and deep dive into the process, products, and agricultural nuance behind an essential ingredient like malt,” says Sarah Bryan, Executive Director of the Maine Brewers Guild. “Hosting education days like Kiln to Kettle allowed our brewers to connect directly with the source of their craft, explore new techniques, and build the relationships that keep Maine’s beer industry vibrant and innovative.”
Blue Ox’s banner year for malt
Blue Ox Malthouse has had plenty to celebrate in 2025. The Maine-based maltster won Best of Show and two gold medals at the 2025 Malt Cup Awards, hosted by the Craft Maltsters Guild and Montana State University’s Barley, Malt & Brewing Quality Lab. Its floor-malted Light Munich outscored all other entries to win top honors, marking six Malt Cup medals over the last three years.
That recognition coincides with a major expansion that made Blue Ox the largest floor maltster in North America and one of the few in the world still dedicated entirely to traditional floor malting. The company also launched seven new roasted malt products this year — including Chocolate Rye, Crystal 120, and Roasted Oats — developed in collaboration with Maine Beer Co., Tributary Brewing, and Goodfire Brewing.
Founded in 2013 by homebrewer-turned-maltster Joel Alex, Blue Ox sources its grain from family farms across the Northeast. Its mission remains rooted in building resilient regional food systems through sustainable agriculture and local collaboration. The success of the From Kiln to Kettle event shows that commitment in action — connecting the farmers, maltsters, and brewers who keep Maine beer thriving.
