“I’m always out on the farm as much as I can. Yeah. And in the malt plant as well. So yeah, it’s my passion really. I’m a bit of a home boy I suppose.” Doug Michael of Gladfield Malt on the importance of his rural roots.

Welcome back to The Third Pint Theory! In this episode, hosts Michael Donaldson and Martin Bridges catch up with Doug Michael, the founder of Gladfield Malt.

Doug discusses his roots growing up on a mixed-cropping farm in Canterbury, where his family managed 1,500 mixed-age ewes alongside crops like barley, wheat, peas, and clover seed. A passionate homebrewer since the age of 19, Doug saw a unique opportunity to supply the emerging New Zealand craft beer scene with high-quality, local malt.

He and his wife Gabi built a small malting plant and officially launched Gladfield in 2004, sending highly successful early samples to industry pioneers like Dux de Lux and Emerson’s.

The conversation dives into the growth and mechanics of the malting process. Doug explains how they expanded their operation significantly around 2011 and 2012 by building their own roaster.

This critical addition allowed Gladfield Malt to produce a full range of specialty products, including crystal and chocolate malts, which have become absolute staples for brewers across the country. Despite his success and the growth of the business, Doug emphasizes that his true passion remains out on the farm and in the malt plant, describing himself as a “homeboy” who is deeply dedicated to the hands-on nature of his craft.

Looking beyond the farm, the episode touches upon the broader realities of the brewing industry. While the current economic climate presents challenges for breweries and their suppliers, Doug’s journey from a university student to a global traveler and back to the family farm highlights the resilience and innovation needed to succeed.

Gladfield Malt’s story is a fantastic testament to identifying a local niche in the market and building a foundational business that supports the thriving craft beer community.

In the post-interview ramble, Martin mentioned a book by UK beer writer Pete Brown on working men’s clubs, but couldn’t remember the title – it’s “CLUBLAND: How the Working Men’s Club Shaped Britain”. Highly recommended.

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