CBC Early Bird Registration is now open, register by February 26 and save! Learn More.
You are using an outdated browser not supported by The Brewers Association.
Please consider upgrading!
Barley is the most common starch used in brewing beer today. The resources in this section are all about barley, beginning with the farmers who grow it and ending with the brewers who select and use it.
Health concerns associated with the widespread use of glyphosate have created public interest and questions, both in Europe and in the U.S. This best practice guidance is designed to increase understanding, scrutiny and accountability at all levels of the North …Read More
This Power Hour presents the latest information about the 2016 barley crop, covering yield volume and quality of the current year's crop.Read More
Leading experts on Fusarium and its effects on malting barley, malt, and beer cover problems in the malt house and other issues concerning brewers.Read More
Experts discuss the revolutionary power of craft malting and small-scale barley farming. Over the last 100 years, breweries have moved away from malting their own barley to buying a small number of barley varieties from a small number of producers. …Read More
In our November/December Raw Materials issue, we are pleased to present even more expanded content, with the debut of our Technical Brewing column spearheaded by Brewers Association technical brewing projects coordinator Chuck Skypeck. We also take a look at the U.S. and worldwide hops and barley harvests. Read More
This issue is brought to you by National Honey Board
This Power Hour presents the latest information about the 2015 barley crop, covering yield volume and quality of the current year's crop.Read More
The 2014 growing year was very challenging for barley growers; those challenges now fall to maltsters and brewers. This panel was assembled to help brewers make the most of this important raw material when Mother Nature throws a curveball. Read More
In the geography of malt and barley, Chile is usually not the first country that comes to mind. But in a normal year, some 75 percent of the Chilean harvest is of malting quality.
A comprehensive look at the 2014 hops and barley harvests, broken out into regions. First up: how shifting demand for hop varieties has led to replanting in the U.S.
Resource Hub