If you’ve ever wandered through Media Farmer’s Market on a Sunday, you’ve likely come across Deer Creek Malthouse’s stand. Mark Brault, the visionary behind Deer Creek, began his journey a decade ago. What started as a homebrewing hobby evolved into creating economically viable ways to grow grain himself, then moving away from farming and instead bridging the gap between authentic local farmers and the consumers. Brault shares that he disagrees with the lack of transparency in industrial agriculture. He is committed to transparency and authenticity, ensuring that every product from Deer Creek tells a story. “It is important to us that consumers know they are buying something that is connected to the farm,” he explains. “We want people to know us as craftsmen—local, artisanal, authentic, transparent.”
The team at Deer Creek shares Brault’s vision, drawn to the malthouse by a shared belief in its mission. “It is a labor of love, difficult and labor-intensive, hot in the summer, cold in the winter,” Brault admits. But the challenge is part of the reward. “I’m an idealist and we’re trying to change something big and that’s inherently difficult.”
At Deer Creek, the range of products is diverse, reflecting their holistic approach. “We self-grain, malt, process as flour or coarsely ground ingredients; we brew beer, make baking mix, granola, and barley tea,” says Brault. This commitment to quality and local sourcing extends beyond their own products, adding value to brewers, distillers, and bakers alike. “We truly are an ingredient company… When you see our brand on the shelves, at the farmer’s market, or on our beer at the taproom and see ‘made with Pennsylvania craft malt’ or ‘Deer Creek’ or ‘made local,’ I want it to resonate with the consumers.”
One of Brault’s primary goals is to disrupt the commoditized grain and malt supply chain, which has long been dominated by a few large companies far removed from the Mid-Atlantic. By shortening the value chain and focusing on local relationships, Deer Creek connects consumers more closely with the farms and foods they rely on. They work together with local farmers, purchasing grain during harvest times and supporting small and medium-sized farms. This collaboration ensures a high-quality, traceable product for consumers and sustains local agriculture.
Deer Creek’s malting process is a true craft, requiring skill, care, and a deep understanding of the grain. “We look at what we do as a craft,” Brault says. “It's not just pressing a button and walking away.” Malting is a highly labor-intensive process, every step of the way. It is different for each type of grain and steeping protocol. It changes the chemical composition of the grain by germinating with water, then dried to stop the germinating process through evenly raking then kilning. “You can create a diverse palette of ingredients, colors, flavors,” Brault notes, highlighting the complexity and precision involved.
As Deer Creek Malthouse continues to grow, Brault remains steadfast in his commitment to producing high-quality malt and grain products while maintaining close relationships with local farmers and consumers. By doing so, Deer Creek not only supports the local economy but also strengthens the connection between people and their food sources. Mark Brault’s dedication to his craft and community is a powerful example of how passion and idealism can drive meaningful change in the food industry.
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