Abstract

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. 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 the fall of 2017, a winter malting barley trial was conducted to evaluate yield and quality of 27 varieties. This same malting barley variety trial was conducted in 2018 with 27 varieties. Varieties that have not performed well in previous years of this trial have been excluded from the 2018 trial and new varieties have been tested.

Keywords

Vermont, University of Vermont, winter malting barley

Publication Date

2018

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