Chip Norton Conserves Water, Supplies Brewers with Sinagua Malt

The next time you’re driving down I-17 and pass Camp Verde, you might give a little more thought to this quiet mecca. Along with its designation as an American Viticulture Area (AVA) and its eclectic restaurants, there is a barley malthouse, where the barley grain is processed to be used in beer making. Here, Sinagua Malt is conserving water and supplying brewers around the state.

 This started when Chip Norton, a youthful 70-plus-year-old river recreationist turned conservationist, decided to create a business that would process barley, a low-water usage crop, in an effort to address the declining ebbs and flows of the precious Verde River waters.   

 In collaboration with The Nature Conservancy Verde River Water Transactions Manager Kim Schonek, he began working with local farmers to see how water usage could be reduced. 

 “Kim suggested that a seasonal shift in crops was the way to improve summer river flows,” said Norton. “That meant switching from alfalfa and corn, which have a high demand for water in the summer, to barley, a lower water-usage crop in the winter and spring. Depending on the farm and its location, barley is planted from the middle of December to February and harvested in May to June,” said Norton.

 “Chip started as a volunteer with The Nature Conservancy. He then became president of Friends of the Verde River,” said Schonek in a YouTube video, Drink like you Care – Sinagua Malt. “The Salt and Verde watersheds contribute a significant portion of the water supply for the Phoenix Metro area and, as the Colorado River experiences shortages, that means we are more and more reliant on our instate rivers. Chip and I had this ongoing conversation about water conservation and what we could do to make a difference.”  

 Teaming up with Hauser & Hauser Farms in Camp Verde, Schonek persuaded then owner Kevin Hauser to consider growing Barley. Zack Hauser, Kevin’s son, is now growing barley on the farm and has partnered with the Yavapai-Apache Nation to grow on their land as well.

 The next challenge was finding a malt house to process the barley, as there were none in Arizona. With no experience in the malting business, Norton decided to open Sinagua Malt in 2018. 

At first glance, the equipment at Sinagua Malt makes one feel as if they are in a ballistic missile plant. The three large germination kilns, grain cleaner and packaging vessels shine with importance in the new 12,000-square-foot building. Three large outside silos represent different barley suppliers. 

 Sinagua Malt Maltster Russell Mayhew says his job is amazing. “I moved to Camp Verde from Salt Lake City two years ago and came upon this job. I feel like I’m the luckiest guy alive. I run all the equipment and make sure all the grain and barley are taken care of from start to finish.”

 Norton’s involvement with rivers, conservation and the community is reflected in the positions he holds. He is president of the Verde Valley Homeless Coalition (VVHC), chairman of the Verde Natural Resource Conservation District (Verde NRCD), and a member the Forever our Rivers Foundation Board of Directors based in Colorado. He is also co-owner of Salt Mine Vineyard and Winery.  

 “Chip is easygoing and really knows a lot,” said Delight Lyons, a horticulturist with the Yavapai-Apache Nation. “I learn something new from him all the time and we have a good working relationship.” Currently, the Yavapai-Apache Nation is the largest supplier of malted barley grain to Sinagua Malt.  

 In a continued water conservation effort and with Norton’s urging, barley is now planted in several locations in Arizona and another on Morrow Farms in New Mexico, which is known for their Hatch chilies.  

 Town of Camp Verde Economic Development Director Molly Spangler calls Sinagua Malt an asset to the Camp Verde business community. “They’re passionate about the community, water conversation (particularly for the Verde River) and good craft beer. They’ve come up with a market-based solution to locally source less water-intensive crops like barley to then create Arizona base malt for breweries and distilleries. I’m impressed with their growth over the past few years and look forward to their continued success.”

 “In 2018, the crop-switching project reduced water demand on the Verde River by 78.5 million gallons,” said Norton.

 “We love Sinagua Malt because it’s malt with soul and depth, not just a source of sugar,” said Sedona Beer Co., owner Mac Crawford. “It’s a malt that’s naturally complex enough so we can make simple beers that are interesting to drink. Plus, the river conservation aspect of the whole process is really cool.”

 Leisure time for Norton is kayaking on the Verde River and spending time with his wife, Kathy, and friends.

 The Verde River runs approximately 177 miles year-round alongside homes, vineyards and farms. Along with irrigation, the river is a playground in the summer, home to a vast amount of wildlife such as migratory birds, nesting bald eagles, mountain lions and rare species of reptiles and amphibians. 

 Sinagua Malt, the only malthouse in Arizona, is located at 284 N. Homestead Parkway, Building B. The organization and can be contacted    at info@sinaguamalt.com or sales@sinaguamalt.com.

MY ROLE MODEL 

My wife, Kathy. She taught me to give back to the community.

FAVORITE BOOK 

“One Hundred Years of
Solitude” by Gabriel Garcia Marquez

MY SUPERPOWER

Empathy.

MY HOBBIES 

Birdwatching, wilderness river trips, cheese making and artisan pizza creation. I love all of the above.

ADVICE TO MY YOUNGER SELF

Be kind. QCBN

By V. Ronnie Tierney, QCBN

Photos by V. Ronnie Tierney, Fresh Focuses Photography: Sinagua Malt Founder Chip Norton works in his malthouse.