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 concentrate source for their livestock. Depending on the variety, barley can be planted in either the spring or fall. In 2012, UVM Extension conducted two spring barley trials to evaluate the yield and quality of publicly available malting and feed barley varieties.

Keywords

Vermont, University of Vermont

Publication Date

2012

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