From milk to malt: Charlotte’s Nordic Farms gets new owners


A Monkton malt producer along with Burlington hotel owners have purchased the iconic Nordic Farms property along Route 7 in Charlotte and they plan to keep it in agriculture as part of Vermont’s growing craft beer industry.

Peterson Quality Malt and owners of Hotel Vermont announced recently that they have purchased the 583-acre property overlooking Lake Champlain. Their goal is to produce malt to increase Peterson’s ability to supply Vermont breweries with a key ingredient from a local source.

“As the demand for Vermont-grown and malted grains continues to increase beyond what I can produce in Monkton, the opportunity to expand to the iconic Nordic Farm is something I could not turn down. The new partnership with Hotel Vermont’s owners is turning a dream into reality. We share common values and goals, and I am humbled to be the steward bringing this historic property into the future,” said Andrew Peterson, who has been malting barley for Vermont brewers and distillers on his farm in Monkton since 2014.

Malted barley is essential to producing beer and many of Vermont’s 64 breweries seek local sources for this key ingredient.

The announcement included these words of support from Todd Haire of Foam Brewers in Burlington: “We enthusiastically support Andrew and his efforts to provide freshly malted grains sourced from local farms for us to brew with, and the Vermont terroir comes through in the taste of our beers.”

Peterson and several of the partners in Hotel Vermont purchased the property previously owned by Charlotte farmer and real estate developer Clark Hinsdale III. Until 2017, the farm was an active dairy which fell into financial peril and ended operations earlier this year when its herd of 236 cows was sold at auction.

At the time, Hinsdale hinted that Vermont’s burgeoning brewery industry might be the answer to keep the land with its prominent red-roofed buildings in agricultural use.

According to the company announcement, Yankee Farm Credit of Middlebury facilitated the transaction; it did not disclose the sale price.

In addition to Peterson, the buyers group includes Jay Canning, founder of Westport Hospitality in Burlington, and Matt Canning, food and beverage director at Hotel Vermont.

Located on Cherry Street in downtown Burlington, Hotel Vermont is a modern independently owned 125-room hotel that strives to exude a Vermont vibe from its energy-efficient construction and materials to its furnishings and offerings in its restaurant.

“We see this partnership as a natural fit, since we have so many existing connections to farmers and brewers,” Canning said in the announcement of the deal. “With Andrew, we will execute a master plan for the property, consisting of several agricultural uses in addition to the 350 acres planted with barley and other grains,” He added that plans include “aquaculture, a bakery, and vegetable and flower gardens.”

The announcement said that Peterson Quality Malts will continue production in Monkton until the a new malthouse can be opened in Charlotte with the goal of that happening in the spring.

In a July interview with Vermont Business Magazine, Peterson estimated that 99 percent of the malted grain – mostly barley – used by Vermont breweries comes from out-of-state sources.

He admits that the malts he produces cost 30 to 100 percent more than out-of-state malts.

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