A comprehensive look at the 2018 hops and barley harvests. The U.S. again the top-producing country for hops, while U.S. barley acreage faced further declines.
The U.S. planted a record low 2.5 million acres of barley in 2017, a far cry from the 19-million-acre peak in 1942. The decline in acreage can be traced to many factors.
Researcher Presentation: Developing Fertility and Pest Management Strategies to Optimize Hop Yield and Minimize Environmental Impact Growing hops in temperate climates, like the Northeast, presents both agronomic and environmental challenges to growers. Add an increasingly erratic climate to the mix and …Read More
Without barley, there is no beer! Get to know the growers of your U.S. malting barley, hailing from North Dakota, Idaho, and Montana. This interactive panel discussion will cover national and regional production trends, reasons for the decline in barley …Read More
A comprehensive look at the 2018 hops and barley harvests. The U.S. again recorded record acreage for hops, while U.S. barley production increased.
For the November/December 2018 The New Brewer, we present our annual Raw Materials issue, focusing on the 2018 barley and hop harvests in the U.S. and beyond. The U.S. is once again the world’s top producer of hops, and the U.S. barley crop bounced back from a disappointing 2017. Read More
This issue is brought to you by Yakima Chief Hops
Learn about the research being done on malt flavor, the new methods to evaluate it, and the challenges facing malting barley farmers today.Read More
Ian Ward of BSG presents the latest information about the barley crop in 2017, covering yield volume and quality of the current year's crop.Read More
In 2016, the Brewers Association provided $280,000 in competitive grant support for 13 barley- and hop-related research projects. Several of these researchers will present their findings during the Craft Brewers Conference. Learn about cutting-edge discoveries that will benefit your business …Read More
Craft brewers need malting barley varieties with lower overall protein and enzyme content, and that contribute acceptable, positive flavors to finished beer. Finding such varieties in the current suite of public U.S. offerings remains a challenge in the absence of …Read More