Abstract

With 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 2019, UVM Extension in collaboration with the Eastern Spring Malting Barley Nursery (ESBN) testing network, conducted a spring malting barley trial to evaluate yield and quality of 28 varieties. Some varieties that had not performed well or are no longer commercially available, were dropped from the trial and new varieties were added.

Keywords

Vermont, University of Vermont, organic spring barley

Publication Date

2019

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