Abstract

There has been increasing interest in growing barley (Hordeum vulgare L.) for malting in Vermont and throughout New England to provide local grains for craft breweries and distilleries. Malting barley must meet specific quality characteristics such as high germination and low protein content. Both two-row and six-row barley can be used for malting, depending on the brewer’s preferences. The goal of this project was to evaluate yield and quality of publicly available malting barley varieties.

Keywords

Vermont, University of Vermont

Publication Date

1-1-2010

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