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Ground Up Grain
Contact: Andrea & Christian Stanley
Address: 27 Middle St Hadley, , 01035
Email Address: miller@groundupgrain.com
Phone: 617-519-6950
About Us
Ground Up is an off shoot project of Andrea and Christian Stanley that started Valley Malt and Ben Roesch, who founded Wormtown Brewery. We are all passionate about developing and supporting a local grain economy.

The goal of Ground Up is to look back in another ten years and see more acres of grain, more thriving farms, more fresh and nutritious flour - all important signs of a more sustainable and resilient food system.

We mainly source grains from Massachusetts, Connecticut and New York State Farms for milling.
Practices
Ground Up uses a 48” New American Mill made lovingly in Vermont from local granite and a French-style sifter called a bolting box. In the Spring of 2019 the mill was hoisted up to its home on the second story of Valley Malt. While watching spring grains growing out the windows, the stones began to turn. Partners from the beginning have included the Hungry Ghost and Blue Hill Stone Barns who have helped dial-in local wheat blends and protein ratios to create flour styles. As a result, our bread consumption has reached epic proportions and we have realized that we love milling just as much as malting and brewing.

Our staff is comprised of 3 people who take food and public health seriously by:
- Following the Good Manufacturing Practice (GMP) policies of the organization
- Satanize all flour scoops each day
- Wash hands before handling food
- When directly handling flour, using gloves
- Wear face masks throughout the workday
- Adhere to the illness policy - especially about respiratory illness or symptoms