We supply corn and small grain types for distilleries, malt houses and breweries. The following products can be purchased, either whole or milled, in 48 lb quantities for direct shipment to consumers. For quantities larger than 48 lb, please contact Vaughn or Beth for details!
Distillation & Malting Grains
Corn
Whole, Milled
Varieties
- Yellow Non-GMO Dent Corn
- Heirloom Corn
- Ohio Blue Clarage
- Bloody Butcher
- Silver King
- Hickory King
- Oaxacan
- Argentina Orange
- Cherokee White Eagle
- Dublin
- Reid’s #2 Dent
- Holcomb Prolific
- MN13
- Wapsie Valley
HISTORY OF DISTILLATION & MALTING GRAINs
The art and science of turning raw materials into spirits is referred to as distillation. The process has been refined since antiquity, 4,000 years ago when the ancient Mesopotamians, Chinese and Egyptians utilized the art to make perfumes and essential oils from plants.
More recently, during the European Renaissance, monks played a role in distilling spirits for medicinal purposes, but knowledge began to spread beyond the monastic walls. Irish and Scottish monks began the tradition of fermenting and distilling malted barley into Whiskey and those in France and Spain began distilling wine into brandy – both traditions made their way to North America with European Colonization.
By 1640, the first distillery in North America was opened on Staten Island by the Dutch to continue the tradition of gin production. By 1830, with the introduction of the column still and the Industrial Revolution in full swing, distilleries were quite numerous and much more efficient.
Today, the rise of craft distilling industry processes have gone back to arts long ago abandoned and are using more ancient grains utilized by our forefathers. SchoolHouse Farms is bringing back the art of growing heirloom grains for the modern craft distiller and maltster.