Abstract
With the revival of the small grains industry in the Northeast and the strength of the localvore movement, craft breweries and distilleries have expressed an interest in 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 high-energy concentrate source for their 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 2011-2012, UVM Extension conducted a winter barley trial to evaluate the yield and quality of publicly available malting and feed barley varieties.
Keywords
Vermont, University of Vermont
Publication Date
2012
Recommended Citation
Darby, Heather, "Winter Barley Variety Trial" (2012). Northwest Crops & Soils Program. 266.
https://scholarworks.uvm.edu/nwcsp/266