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Artisan Grain Collaborative

@artisangraincollab

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Farmers, millers, maltsters, bakers, chefs, brewers, distillers, food manufacturers, researchers & advocates strengthening the Midwest grainshed.

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We’re proud to join the @artisangraincollab ,an organization working to build a diverse, resilient regional grainshed across the Upper Midwest through regenerative agriculture, stronger local economies, and a deeper connection between people and the land.

At Great Lakes Malting Company, we believe great beer and spirits start long before the brewhouse or distillery. They start with the farmers who grow our grain, the land that sustains it, and the relationships that connect agriculture with the makers who bring these ingredients to life.

Our mission has always been to supply the highest quality malt while supporting local agriculture. By sourcing Michigan-grown grains and crafting malt close to home, we help create opportunities for local farmers while giving brewers and distillers traceable ingredients that reflect the character of our region.

The Artisan Grain Collaborative shares this commitment to strengthening regional grain systems, supporting regenerative agricultural practices, and building a more resilient Midwest economy rooted in the land and its communities.

We’re excited to be part of a collaborative effort to strengthen these connections, expand opportunities for regional grains, and help build a more sustainable future for Midwest agriculture.

Because when we invest in our regional grain economy, we invest in our farmers, our communities, and the future of craft.

This is Malt That Matters. 🌾

#madeinmichigan #greatlakesmalt
#graintoglass #maltthatmatters

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We’ve got something exciting coming your way in a couple months. That’s how long this preparation takes. Pain d’epices, a traditional French spice bread from Riems featuring a mother dough made from just rye flour, buckwheat blossom honey and spices that ages for at least two months. We recently baked our test loaf and set a 50 lb mother dough to rest until December. The aging process breaks down pentosans in the rye, giving the final product a tender, cake-like crumb, even though no eggs or fat will be added. This process dates back to the 1500s and the spice bread keeps for weeks after it is baked.
Made with organic rye from @janiesmill milled in-house, honey sourced from a partner of @hunters.honey.farm

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When farmers, millers, bakers, and distillers get together, great things happen! 🌾

And that’s exactly what took place when our farmer-owner Harold Wilken and his daughter, Janie’s Mill Operations Manager, Emily, attended the Artisan Grain Collaborative Barnstormer on September 18th at @thorntondistilling. The event brought together farmers, bakers, millers, maltsters, distillers, and researchers to learn from each other and build the kind of relationships that create a more robust and vibrant Midwest grain value chain.

What @artisangraincollab has always recognized is that a strong regional grain economy is not built on information alone. It is built on the people who show up for each other, year after year. Being in a room full of those people is always a pleasure and a meaningful experience. 🙌

And of course, it’s always great to be in the company of @aprespastry and @2mattelis - be sure to check them out! 🫶

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#artisangraincollab #farmers #millers #organicfarming #organicgrains

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If your social media feed is bread-heavy, you might be aware that rye is suddenly becoming trendy. There’s even a new bakery in New York City that sells only 100% rye bread (for $60/loaf). Part of their cost justification is that they import organic Austrian rye flour. I’m here to tell you that some of the best bread rye is grown right here in the Midwest at @janiesfarm and sold by @janiesmill . It’s a variety called Bono. We’ve been making 100% organic sourdough rye for 15 years and the first batch we made with Harold Wilken’s rye in 2019 changed our entire perspective on bread. After 18 hours of fermentation and and hour and a half of baking, their rye becomes fragrant and develops coffee-like notes in the bread. The aroma fills the bakery when the 100% rye loaves come out of the oven. Chasing that special flavor, we use a rye sourdough in most of our loaves these days. Oh, and our 1.5 lb organic, Midwest rye loaves sell for $7.

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Excited to use our first bag of Michigan-grown and milled teff from Tenera Grains! Going into our gluten free sourdough loaves today.

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To say our From Seed to Slice: Ohio field trip was eye-opening & inspiring would be an understatement.

On Monday, August 24, farmers, millers, and bakers from 7 states came together to explore Southwest Ohio’s regional grain economy.

We started at @goodhandsbreadco in Dayton, where Owner & Founder Andrew Fisher led attendees through his bakery, which is known for its rustic sourdough breads made with locally grown and milled flours.

We then got a behind-the-scenes look at @dorothylanemarket’s extensive bakery program, and Baker and FSQA Officer Greg Tyzzer showed us how the team scales regional grains into high-volume production.

Our final stop took us to @branstratorfarm in Clarksville, where we met fifth-generation farmer and miller Jon Branstrator, who grows heritage grains using regenerative practices and mills them on-site — supplying flour directly to both Good Hands and Dorothy Lane.

We are so grateful to @elena.gutibyrne of the @artisangraincollab, our partner for this trip, Dorothy Lane Bakery for sponsoring our wonderful lunch, our Guild Ambassador & Board Member, Ashwin Rao, the local businesses that welcomed us into their spaces, and the attendees who traveled near and far.

Next up: We’re headed to Virginia’s Shenandoah Valley on Tuesday, September 22 for From Seed to Slice: Virginia — link in bio to register (limited space available)!

#BreadBakersGuild #DaytonOhio #ClarksvilleOhio #RegionalGrains #ArtisanGrainCollab

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Our Dinner + Drinks series is back! On September 25th we’re highlighting @artisangraincollab, a network that works to create a diverse regional grainshed in the Upper Midwest built upon regenerative agricultural practices that steward the health of communities, local economies, and natural resources. 🌾⁠
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The evening will begin with cocktails and appetizers with Artisan Grain Collaborative’s Network Engagement Director, Sarah Elliott, and Granor's Lead Baker, Jill Morgan before a three-course family-style meal in the Greenhouse that showcases the grains and crops grown at Granor Farm. ⁠
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🎟️ Each ticket includes a $50 donation to AGC, head to the link in our bio for more information about the evening and to purchase tickets.⁠
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#SWMichigan #HarborCountry #DinnerAndDrink #FarmtoTable

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What a wonderful day connecting with bakers, millers, and farmers from across the Midwest!

I had the pleasure of being part of @breadbakersguild’s From Seed to Slice: Ohio Field Trip here in Dayton, with participants from Ohio, Kentucky, Michigan, Wisconsin, Indiana, New Jersey, and Texas.

A huge thank you to our wonderful hosts at @goodhandsbreadco, @dorothylanemarket, and @branstratorfarm for opening their doors and sharing their stories, knowledge, and passion with us.

And a special thank you to @elena.gutibyrne of @artisangraincollab for all her support in making the tour such a wonderful experience!

It was inspiring to see the connections being built across the regional grain economy. I’m proud to be part of this community!

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Pouring rain and thunder could not deter this crowd from leaning in to hear Rooster Milling operators and farmers Andy Rowntree and Graham Adsit share their experiences and wisdom at Friday’s Midwest Kernza Harvest Field Day in East Troy, WI. We had a full tent! About 80 people attended for presentations, field tours, equipment demos, lunch and beer.

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Watching the Kernza cleaning rig in action at Rooster Milling in East Troy, WI. Just one amazing piece of an amazing field day last Friday. Thanks to the 75+ farmers, agronomists, breeders, brewers, and bakers who braved thunderstorms to join us! It is a day we won’t forget.

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Oh boy! Look at the gorgeous lunch being prepared at this moment by Dana Kohlmann at @mama_bearcatering for our Midwest Kernza Harvest Field Day. Kernza bread baked by the incomparable Tom Welcenbach at @incognitokitchenmukwonago ! Kernza desserts made by our own Research Director Nicole Tautges. All with Fields Best Kernza flour processed at Rooster Milling.

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TODAY! It’s on! We see a chance of rain 🌧️ in the forecast, but not enough to stop us. Meet us at Rooster Milling in East Troy, WI, this morning at 11am for an incredible line up of people, equipment demos, and peers focused on Kernza cultivation, harvest, cleaning, post-harvest handling and food production. Enjoy a Kernza lunch! Find more information and directions at michaelfields.org.

Today, Aug 21
11am-4pm
Rooster Milling & Michael Fields Ag Institute New Farm

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