Abstract

With the revival of the small grains industry in the Northeast and the strength of the locavore movement, craft breweries and distilleries have expressed an interest in sourcing local barley for malting. Malting barley must meet specific quality characteristics such as low protein content and high germination. Many farmers are also interested in barley as a concentrated, high-energy feed source for livestock. Depending on the variety, barley can be planted in either the spring or fall, and both two- and six-row barley can be used for malting. In 2012-2014, UVM Extension conducted a spring barley trial to evaluate the yield and quality of publicly available malting and feed barley varieties.

Keywords

Vermont, University of Vermont

Publication Date

2014

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