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.
Vermont, University of Vermont, winter malting barley, malting barley
Darby, Heather; Emick, Hillary; Bruce, John; and Jean, Haley, "Organic Winter Malting Barley Variety Trial" (2019). Northwest Crops & Soils Program. 358.