The Craft Maltsters Guild Board of Directors is a group of individuals dedicated to holding craft malting to the highest standards. The members of the board of directors are elected by Member Malthouses of the Guild. The directors are responsible for the general administration of the association’s activities and for creating policy on behalf of the Guild.
Current Board of Directors
President: Hillary Barile, Rabbit Hill Farms
Hillary Barile is a 5th generation farmer and head maltster for Rabbit Hill Farms and Malthouse, a producer of NJ-grown ingredients for craft brewers and distillers. The family farm also grows sod and commodity grains on the 585 acres in southern NJ. Along with her brother, Hillary initiated the farm’s transition from vegetable farming to the production of malting barley with the construction of their craft malthouse in 2016. Since then, Rabbit Hill has focused on the production of base malts in their 1-ton floor malting facility with the goal of helping brewers and distillers explore what contribution grains can have to develop a regional flavor. As a former student of Environmental Chemistry and Farmland Conservation Planner, Hillary is particularly interested in finding strategies to build more environmentally and economically sustainable farm systems – starting with her own land. She lives on the farm with her husband and two sons.
Vice President: Brian Estes, LINC Malt
Brian Estes is Co-owner and Partnerships Director at LINC Malt, the Spokane Valley, Washington malting operation managed by the LINC (Local Inland Northwest Cooperative). A lifelong Eastern Washingtonian, Brian joined the Cooperative in 2017, first supporting the regional growth of its wholesale distribution enterprise, LINC Foods. Coinciding with an expansion of malt production in 2019, Brian has focused his work on building partnerships across the malting supply chain. He holds a special passion for building direct relationships between the farmers behind LINC’s malted grains and the brewers and distillers using them. Brian and his wife Sophie live in Spokane, an excellent place to call home and an easy jumping-off point for the endless fun to be discovered across the Inland Northwest.
Treasurer: Jeff Malkiewicz, Great Lakes Malting Co.
Jeff Malkiewicz co-founded the Great Lakes Malting Company back in 2016. His mission is to support the Midwest’s small grains industry and produce the finest quality malts for breweries and distilleries. As a member of the Craft Maltsters Guild board of directors, Jeff’s goal is to oversee the continued growth in membership and support quality and technical assistance initiatives. He resides with his wife and two dogs in Traverse City, Michigan, and enjoys hiking and spending time on Lake Michigan.
Secretary: Curtis Davenport, Admiral Maltings
Curtis Davenport co-founded Admiral Maltings in 2017 with Ron Silberstein and Dave McLean and is Admiral’s Head Maltster. Prior to opening Admiral, Curtis grew organic fruits, vegetables, barley, and wheat in Santa Barbara County, CA. Curtis began floor malting inside a converted shipping container in 2013 and has been a member of the Craft Maltster’s Guild ever since. Curtis and his wife, Maddie, live in Oakland, where they like to ride bikes, make wine, and eat pizza with friends.
Jean Girardeau-Montaut, A VOS MALTS
Jean Girardeau-Montaut has a background as an engineer and has been a brewer since 2012. He was inspired by travels to the United States and Germany to study technical malting operations to launch his own malting house, A VOS MALTS, in June 2020 in Granges-les-Beaumont, southeast France. He credits these visits. and the many great relationships he has made as a Craft Maltsters Guild member, for increasing his malting knowledge and allowing him to launch his business. A VOS MALTS is the first French craft malthouse to operate in a 10-ton steeping tank and germination-kiln combo drum. From day one, the malthouse was also been equipped with a malt roaster. Jean’s mission with A VOS MALTS is to re-localize cereal and malt production, promoting agricultural biodiversity and allowing French brewers and distillers to re-discover malt’s sensory aspects so that they can create fresh products made with local flavor, strengthening their regional identity. Jean’s friends say he is a passionate person with endless curiosity who doesn’t let difficulty stand in his way. And, as everyone knows, passion crosses borders.
Ryan Hamilton, Michigan State University
Ryan Hamilton is a member of the Small Grains for Brewing & Distilling Research Team and a Research Assistant in the Field Crops Pathology Lab at Michigan State University. His mission is to promote and improve small-grain economies through research and advocacy. As a pioneer of craft malting in Michigan, founder of the Michigan Barley Association, and the 2020 Soles of Malt Award recipient, he believes that empowering farmers is the key to establishing equitable agricultural value chains.
Craig Miller, Root Shoot Malting
Craig Miller is an Account and Production Manager for Root Shoot Malting in Loveland, Colorado. The Root Shoot team supports the region’s strong craft beverage scene by providing locally grown and malted grains from their 1700-acre farming operation. His goal for the Craft Maltsters Guild is to increase awareness for both the producer and the consumer about the benefits of using local craft malt. Prior to joining the team at Root Shoot, Craig started a craft brewery with his wife and a neighbor in Northern Colorado’s bustling beer market. He brings the perspective of a maltster, brewer, businessperson, bartender, sales-person, and imbiber to the Board of Directors. You can probably find Craig playing his role of swiss army knife at the malt house, enjoying a beer in a local taproom with his wife, Valerie, spending time with their two daughters, and enjoying a Colorado lifestyle.
Phil Neumann, Mainstem Malt
Phil Neumann’s career in natural resources took a turn toward craft malt in late 2014. Steeped in a lifelong love of agriculture, he started pursuing a dream to use a malt house as a novel tool for landscape-scale conservation, connecting family farms to brewers and distillers, and consumers who want to help agriculture become more sustainable. Mainstem Malt was born in 2015 and continues to find its way through the endless opportunity and challenges of this industry. Phil is happy to call Walla Walla home these days, along with partner Alyssa and doggo Sofí. It’s pretty much paradise for grain nerds. When they’re not busy with food systems work, they enjoy a mix of outdoor sports, cooking, gardening, music, and relaxing with friends over the region’s never-ending stream of craft beer and spirits. Their door is always open.
Jason Parker, Copperworks Distilling Co.
Jason Parker is the Co-Owner and President of Copperworks Distilling Company, a craft distillery located on the downtown Seattle waterfront. Jason began his career in the alcohol industry in 1989 helping open iconic craft brewers in the Seattle area, including Pike Place Brewery, Fish Brewing, and Pyramid Breweries. Copperworks was launched in 2013 with co-owner, Micah Nutt (a long-time homebrewing friend), to explore the flavor possibilities of brewing a high-quality malt-based craft beer (without hops) and then distilling that into fine spirits. Besides barley-based beverages, Jason enjoys playing bluegrass mandolin, hiking, traveling with his girlfriend, and rock climbing.
Branch Rothschild, Allagash Brewing Co.
Branch Rothschild joined the board in 2021. He’s been a brewer at Allagash in Portland, Maine for the last 12 years, currently as the brewhouse manager and leading their initiatives toward greater use of locally grown and processed grain. Before Allagash, he expressed his passion for grain and yeast in a different form, working as a baker in St. Louis and Portland while homebrewing on the side. When not at work, Branch likes to get out on the water in Casco Bay or toss the baseball around with his sandlot team.
Hannah Turner, Montana State University
Hannah Turner has been involved in plant science research for the past decade, receiving both bachelor’s and Masters’s distinctions, and has acted as Director of the Montana State University Barley, Malt & Brewing Quality Lab since 2016. Hannah’s research career began with the investigation of the pathways leading to starch production in plants while her current role revolves around malting and making grain starch accessible for the brewing and distilling process. MSU’s Barley, Malt & Brewing Quality Lab performs both research and service, providing data for the University’s Barley Breeding Program and industry members across the barley value network. Research focuses include innovative projects such as improved barley for craft malting, barley and malt flavor, and improved throughput analysis for breeding program selection. Hannah works closely with the American Society of Brewing Chemist’s Technical Committee, leading the Malt Subcommittee which works to develop and streamline methodologies for malt quality analysis. Hannah also serves as chair of the Guild’s Technical Working Group, which develops educational and practical tools for the industry. When not in the lab, Hannah spends time enjoying Montana with her three-year-old son.