A cultivar is a plant with desirable characteristics that can be maintained by propagation, which is the production of more plants by seeds, cuttings, grafting or other methods.

Belanger said it is also a win-win for the farmers. Barley, after it is used in the brewing process, retains most of its nutrients and can be sold or given back to the farmer for feed, Belanger said.

Barley production has been on a steady decline for nearly 30 years, according to the U.S. Department of Agriculture. In 1987, about 11 million acres were planted nationally. In 2011, that amount had decreased to 2 million acres.

In North Dakota, a major barley producer, acres planted have gone from 2.5 million acres in 1990 to about 500,000 acres in 2010. During that same time, soybean production in the state rose from 500,000 acres to 4 million acres.

For Carey, a member of the American Malting Barley Association, he’ll pay twice as much for the locally grown barley compared to barley from other parts of the country. Most of his barley comes from Idaho and is malted in Minnesota or at Briess Malting in Chilton. Barley grows best after being planted following soybeans, not corn.