Traditionally, most breweries malted their own grains. By the 20th century, most had turned the task over to professional maltsters. Today's artisanal movement is leading some small brewers to take it up again — Able Seedhouse among them. The northeast Minneapolis brewery has partnered with the University of Minnesota and local farmers to grow new barley strains developed for flavor over yield. A small germination bed and kiln will allow them to malt that grain in-house to supply a portion of their grist. Did we mention? The beer is pretty good, too. Our favorite, the House Red, delivers layers of malty depth — caramel, biscuit and toast — topped by sprightly citrus hops. 1121 NE. Quincy St., Mpls., 612-405-4642, ablebeer.com
about the writer
It’s too soon to tell how much the immigration crackdown is to blame.
