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 2016, UVM Extension, in collaboration with the Winter Malting Barley Trial (WMBT) testing network, conducted a winter malting barley trial to evaluate yield and quality of thirty varieties.

Keywords

Vermont, University of Vermont

Publication Date

1-1-2017

Share

COinS