New York state’s frothy craft beer market could go flat in the next 10 years if it can’t find a better way to grow malt barley.
Along with water and hops, malted barley is one of the key ingredients used to make beer, and it’s also a key ingredient in making bourbon.
But farmers in the Capital Region and across New York state are finding it difficult to make money on malt barley, which can be easily ruined by moisture, mold and severe weather.
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