Organic Winter Malting Barley Variety Trial

Authors

Heather Darby, University of Vermont
Hillary Emick, University of Vermont
John Bruce, University of Vermont
Haley Jean, University of Vermont

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 2018, a winter malting barley trial was conducted to evaluate yield and quality of 17 varieties.

Keywords

Vermont, University of Vermont, winter malting barley, malting barley

Publication Date

2019

Recommended Citation

Darby, Heather; Emick, Hillary; Bruce, John; and Jean, Haley, "Organic Winter Malting Barley Variety Trial" (2019). Northwest Crops & Soils Program. 358.
https://scholarworks.uvm.edu/nwcsp/358