Regional Malting Barley

Posted : 2014-05-21

May 21, 2014 – Every North American brewer has their favorite variety or in most cases, group of varieties, that are suited to making their product line and perform well in their breweries.  Historically, the choices were made based on the barley that was best adapted to the region in which a brewery was located.  Six-rowed varieties originating from northeast China dominated in the eastern and midwestern US, two-rowed varieties from Europe in the intermountain west, and six-rowed varieties out of North Africa in California.  Each type had its own quality strengths, but their field performance was a primary force in determining what brewers were using in different regions of the continent.

read more....

Upcoming Events
2018-01-29 08:00 am
Virginia Tech Food Science & Tec
Blacksburg, VA 24061
Hartwick College and IFBM are partnering to offer a one week intensive class in craft …
View All Events
News
2017-08-23
An article on the Proceedings of the National Academy of Sciences indicates that agriculture contributes almost as much to carbon loss as deforestation.  The full article can be found here. …
View All News
Press Releases
2017-11-16
The North American malting barley industry has undergone some significant changes in the last quarter century.  There has been a decline in the area planted to barley, particularly feed types, …
View All Press Releases