Perched above a steaming stainless steel cauldron, Adam Lamoreaux rhythmically stirs the contents with a large metal oar. Inside, a thick amber-colored concoction of cracked grains and hot water simmers. As he continues to stir, a sweet malty smell fills the air. Lamoreaux looks down into the vat and studies his mixture, then says, “For the first two years of my daughter’s life, she thought I made oatmeal.”

Read More