'Farm to Tap' initiative more than doubles acreage of local grains for area craft brewers

Patrick Varine, Tribune-Review, Greensburg, Pa.
·2 min read

Jul. 14—Hempfield farmer Alquin Heinnickel is happy to be a link in the local production chain for craft brewers in Western Pennsylvania.

Last year, he and other Westmoreland County farmers grew about 40 acres of barley that ultimately was converted into about 75,000 pounds of malt in nearby Butler County.

Attendees at the annual St. Bartholomew's Our Lady of Mt. Carmel Festival got a chance to taste the end product, St. Bart's Festiv-Ale, created in Hempfield by All Saints Brewing.

It is part of a nearly all-local production chain that was the brainchild of Crabtree farmer Vince Mangini, who also is value-chain coordinator for Pittsburgh nonprofit Food21, which helped kick-start the "Farm to Tap" initiative with $3,000 in seed money in 2021.

This season, Mangini, Heinnickel and others doubled their total acreage, growing about 100 acres of the two-row barley for All Saints and others. Other farm partners include Lone Maple Agriculture and Eidemiller Farm in New Alexandria and Saint Vincent College, where

25 acres of barley are growing.

"We've started a brand as well through Food21, called Allegheny Mountain Malt," Mangini said.

At All Saints, owner Jeff Guidos said that in addition to brewing the St. Bart's Festiv-Ale for the church's 112th annual celebration — set for July 13-16 at the church grounds, 2538 Route 119 in Crabtree — he also will bring back another beer from the partnership's early days.

"The first year, we brewed an amber ale we called Old Hanna's Town Amber," Guidos said. "So we're bringing that back, and this week we just started releasing the St. Bart's Festiv-Ale to bars and restaurants, instead of brewing it exclusively for the festival."

In addition to All Saints, Yellow Bridge Brewing in Delmont and Conny Creek Brewing in Allegheny Township have purchased Allegheny Mountain Malt products.

Guidos said he sees the "Farm to Tap" initiative expanding in the next few years.

"I was pretty skeptical at first," he said. "There's only four ingredients in beer, and they all have to be really in order to make a good beer. It's got to be a good starting product, and I've been thoroughly impressed."

For more, see AMmalt.com.

Patrick Varine is a Tribune-Review staff writer. You can contact Patrick by email at pvarine@triblive.com or via Twitter .