Barley–Winter

Barley in the northwest can be planted in the fall (like winter wheat)..

Beer can be made from different types of barley:

Two-row and six-row barley

Two-row and six-row barley

Spikelets are arranged in triplets which alternate along the rachis. In wild barley (and other Old World species of Hordeum), only the central spikelet is fertile, while the other two are reduced. This condition is retained in certain cultivars known as two-row barleys. A pair of mutations (one dominant, the other recessive) result in fertile lateral spikelets to produce six-row barleys.[6] Recent genetic studies have revealed a mutation in one gene, vrs1, is responsible for the transition from two-row to six-row barley.[8]

Two-row barley has a lower protein content than six-row barley, thus more fermentable sugar content. High protein barley is best suited for animal feed. Malting barley is usually lower protein[9] (‘low grain nitrogen’, usually produced without a late fertilizer application) which shows more uniform germination, needs shorter steeping, and has less protein in the extract that can make beer cloudy. Two-row barley is traditionally used in English ale-style beers. Six-row barley is common in some American lager style beers, especially when adjuncts such as corn and rice are used, whereas two-row malted summer barley is preferred for traditional German beers.

This was a local event.

Mount Vernon Winter Barley Field day
June 29, 2010

Photo of person speaking at the winter barley field day
Pat Hayes, a barley breeder from Oregon State University discusses winter barley varieties being trialed at the Mount Vernon REC.

On a cool summer afternoon, around 50 brewers, maltsters, bakers, distillers and current and aspiring barley growers met at the WSU Mount Vernon Research and Extension Center. Participants came to learn about barley varieties that are currently available, to learn about small grain research currently underway at NWREC, and to forge connections with other interested parties. Speakers included barley breeder Pat Hayes from Oregon State University, PhD student Jeffrey Endelman, and experienced small scale maltster and grower, Mike Doehnel from British Columbia. Winter barley seems to be an especially promising crop for Northwestern Washington because it fits well into existing crop rotations.

For more information see results of Mount Vernon winter barley variety trials and an article about the field day by the Skagit Valley Herald.

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Jeffrey Endelman, a WSU PhD student, spoke about research he is conducting in spring grains, including barley, wheat and rye.

 

THERE IS A LOT OF RESEARCH UNDERWAY

http://cascadiagrains.files.wordpress.com/2012/09/2013-cascadia-grains-conference-program2.pdf

 

Research Update: Grains in Western Washington and Oregon
Dr. Karen Hills, King Conservation District & Brook Brouwer, Washington State University
& Brigid Meints, Oregon State University
Systematic research of grain production has been revitalized in western Washington over the last five
years, and research continues in western Oregon. Hear the latest findings concerning agronomic perform-
ance, end
use quality, nutrient management, and economic development.
Craft Distilling: The Washington State Story
David Bauermeister, Northwest Agriculture Business Center & Ryan Hembree, Skip Rock Distillers
Craft distillers have been popping up all over since 2008 when Washington state law was changed to
allow for small
scale distilling.
An overview of the process of craft distilling will be presented, along with
recent market trends, and stories from active craft distillers.
Kicking the Commodity Habit: On Being Grown Out of Place
Dr. Stephen Jones, Washington State University, Mount Vernon
West of the Cascades, grains have an important role in our complex crop rotations and in our local food,
feed and malt systems. How do we add value to crops as mundane as wheat or barley? How do we en-
sure that grains receive a higher status, not just in our meals, but in how we view them in a local field?
MORNING SESSION 1: 9:00AM
10:20AM
MORNING SESSION 2: 10:25AM
11:45AM
Expanding Grain Networks and Infrastructure
George Pearce, Wilco Agronomy & Wayne Carpenter, Skagit Valley Malting & Brewing Company
& Dennis Gilliam, Bob’s Red Mill Natural Foods
The regional grain economies west of the Cascades have to contend with a loss of local infrastructure
and the commodification of supply
chain relationships. Learn about three regional efforts to rebuild in-
frastructure and reaffirm grower
buyer relationships to get locally
produced grains to local consumers.
Growing Small Grains West of the Cascades
Dr. Andrew Corbin, Washington State University Extension & Sam McCullough, Nash’s Organic Produce
Wondering how to include small grains in your rotation but don’t know which varieties to try or what
sources to use? Thinking about incorporating livestock into your system and raising your own feed? Get
a firsthand account of western Washington small grain production from research to retail during this ses-
sion and find out how incorporating grains into a diversified vegetable farm has helped farmers realize
the added benefits of diversifying their income stream.
THERE IS A WHOLE CATEGORY OF BARLEY WINE
 More alcohol. Different process.
wiki:

A barley wine typically reaches an alcohol strength of 8 to 12% by volume and is brewed from specific gravities as high as 1.120. It is called a barley wine because it can be as strong as wine; but since it is made from grain rather than fruit, it is, in fact, a beer.

There are two primary styles of barley wine, the American which tends to be more hoppy and thus more bitter with colors ranging from amber to light brown[5] and the English style which tends to be less hoppy and thus less bitter with more variety in color ranging from red-gold to opaque black.[6]

Until the introduction of amber coloured Whitbread Gold Label in the 1950s, British barley wines were always dark in colour.

The Anchor Brewing Company introduced the style to the United States in 1976 with its Old Foghorn Barleywine Style Ale.[7]

Writer Michael Jackson referred to a barley wine by Smithwick’s thus: “This is very distinctive, with an earthy hoppiness, a wineyness, lots of fruit and toffee flavours.” He also noted that its original gravity is 1.062.[8]

Martyn Cornell has been quoted as saying “no historically meaningful difference exists between barley wines and old ales“. He later clarified, “I don’t believe there is actually any such meaningful style as ‘barley wine'”.[9]

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