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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.
Craft brewers are seeking out organic malt, malts produced with fewer water and fertilizer inputs, locally produced malts and those with distinctive flavors. Speakers describe the basics of barley growing practices and variety development past, present and future, along with …Read More
Malt flavor and composition differ by variety. Do you know how they impact the taste and shelf-life of your unique craft beer brand? Two leading experts combine forces to discuss basics of flavor development in malt, malt variety choices and …Read More
Ron Ryan discusses malt analysis line items and specifications to assist in determination of characteristics for beer flavors and malt selection. Read More
Local” and “sustainable” are no longer trendsÑthey are societal shifts. Beer plays an increasingly important role in this evolution. This team will discuss these agents of change Read More
Dan and a panel of farmers and brewers will discuss farm economics and the farm planning cycle. When do farmers decide on growing decisions, GMOs, quality and the impact on pricing from potential loss of support in the farm bill? …Read More
The world barley markets are improving; the hop alpha-glut is receding; and the hop flavor/aroma markets are tightening as we offer our annual global raw materials report.
Ian Ward of BSG reviews the European growing conditions over the past year, as well as the acreage, yield and production.Read More
The feed and malting barley markets are beginning to converge, while the high-alpha and flavor/aroma hops markets begin to diverge as craft brewing continues full steam ahead.
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