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Barley

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.

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  1. Seminar

Craft Malting and the Rebel Alliance

Craft Brewers Conference 2016Philadelphia, PennsylvaniaSpeaker(s): Christopher Schooley, Matt Lincecum, Wayne Carpenter

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

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Raw Materials Issue

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

ingredients
  1. Seminar

Managing the 2014 North American Barley Crop

Craft Brewers Conference 2015Portland, OregonSpeaker(s): Joe Hertrich, Larry Horwitz, John Mallett, Chris Swersey, Whitney Thompson

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

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The New Brewer: Raw Materials Issue

2014 World Barley and Hops Harvest

Ann George, Scott Heisel, Michael Brophy, Horst Dornbusch, Georg Drexler & Walter Konig

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.

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The New Brewer: Raw Materials Issue

Barley and Malt from a Southern Hemisphere Perspective

Horst Dornbusch

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.

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The New Brewer: Technical Brewing Issue

Flavor Impact

Adrienne So

A multi-institutional group of researchers, farmers, maltsters, and brewers is slowly piecing together the links in a supply chain to develop new, flavorful malt varieties.

Displaying results 51-60 of 77