At the Grown Tour in Enid, Oklahoma last week, Radio Oklahoma Ag Network Intern, Maci Carter, had the chance to talk with Brady Sidwell about Enid Brewing Company and Chisholm Trail Milling.
Owned by Sidwell, Enid Brewing Company uses local grain wheat for the barley to brew the beers.
“Since that time, we have added a full farm-to-table restaurant where we have our own local beef, and we are working with local poultry producers, the flour from Chisholm Trail Milling that we are sourcing locally is also used in our bread,” Sidwell said. “We are trying to highlight the whole agriculture supply chain and have it here where people can taste the results of the fruits of the labor of farmers in the area.”
For those who may not be familiar with production agriculture, Sidwell said when they are served local products on their plate or in their glass, it all comes together.
“To be able to do that at a scale- that is really what we are focused on as distribution supply chain and being able to connect those local products to manufacture into ingredients…,” Sidwell said.
Sidwell is also marketing a variety of Oklahoma State University’s Hard Red Winter Wheat.
“At Chisholm trail milling, we largely use local wheat varieties from Oklahoma State, so we are using Gallagher and Butler’s Gold for our red wheat flour, and we use Big Country and Stardust for our white wheat flour,” Sidwell said. “We have a stone ground flour mill here in Enid. We have three mills, and it is pure whole grain. No additives of any sort.”
The grain is milled daily, Sidwell said, and shipped to restaurants in places such as Oklahoma City, Tulsa, and Stillwater and ten states outside of Oklahoma.
