Candace Krebs
The Ag Journal
When Todd Olander and his wife, Emily, opened the doors of their new malt house in August 2016, they expected the product to fly out the door.
Instead, it took several months of pounding the pavement to sell the first 2,000 pounds as the couple attempted to convince craft brewers across the northern Front Range to give them a try.
“We thought we’d made a big mistake,” Olander recalled recently.
But after they hired a full-time salesman with a background in brewing, the tide turned.
“In 2017, we were able to pay our bills, so that was a success for us,” Olander said.