Supported by Intel
Switching crops on a Verde Valley farm has helped lead to the state’s first malt house opening up.
Sinagua Malt in Camp Verde says it’ll produce four tons of malted barley a week for breweries and bakeries sourced from barley grown at Hauser and Hauser Farms. The 600-acre farm once grew corn but has now swapped its crop for barley and, in the process, has potentially saved millions of gallons of water in the Verde River.
Zach Hauser, a fourth-generation farmer at Hauser Farms, joined The Show to talk about it.
