Barleyworld

Brought to you by the OSU Barley project – a team of barley enthusiasts dedicated to generating fundamental knowledge about barley, applying the knowledge to stimulate economic development through the release of novel barley varieties, sharing barley genetic resources, and encouraging barley use and consumption.

The 23rd North American Barley Research Workshop and 43rd Barley Improvement Conference is pleased to announce is scheduled for September 22-24, 2022 at UC-Davis, California. Learn more here: https://brewing.ucdavis.edu/events/23rd-north-american-barley-researchers-workshop-and-43rd-barley-improvement-conference

The deadline to submit abstracts is April 1, 2022. To submit your abstract, please click on the following link: https://forms.gle/k1H6rMVrXeckkmRA6.

The D-Zine

Honoring the illustrious career of the infamous Mike Davis
Vol. 38 | 2021

The Romp of Otters

Maris Otter is a renowned winter malting barley variety. For many brewers and beer drinkers, the variety evokes flavor, ambiance and tradition. We've been trying to understand what makes The Otter swim, using every tool in the book: genotyping, malting, brewing, sensory, and metabolomics.   To read more on this research - and to think about the creation of a modern heirloom, be it an Oregon Otter or a Maris Beaver, click here!

After Thunder comes Lightning

Lightning, a facultative 2-row covered barley, can make excellent malt - if you are able to deal with dormancy and water sensitivity. Lightning, with resistance to scald, stripe rust, and pre-harvest sprouting, follows on the heels of Thunder, a winter 2-row, covered malting barley is on the American Malting Barley Association (AMBA) list of recommended malting barley varieties.  More information on Lighting. More information on Thunder.  For more information on licensing OSU varieties, please contact: Denis Sather, Senior IP & Licensing Manager,  Oregon State University 541-737-8806; denis.d.sather@oregonstate.edu

Is the future of barley naked?

Naked (aka hull-less) barley is the result of a natural mutation that was selected ~ 8,000 years ago.  Follow this link for more information on the potential of naked multi-use barleys.

Barley - since 1652...the bread that does it all....

THE beste bread is made of cleane Wheate, which groweth in claye grounde, lightly Leuened, meanely Salted, and the Bread to be baken in the ouen, not extremely hote, least it be burned, nor also lesse than meanely hote, least the Breade bee heauie and rawe: the lighter the bread is, and the more fuller of the holes, the holsomer it is, thus Auerhois, and Rasis saye........ Rye bread is wyndie, and hurtfull to many, therefore it must be well salted, and baken with Anisedes. And commōly crusts of Bread, be dry and burned: they do engender choler aduste and melancholy humours. Therefore in greate mennes houses, the Bread is chipped so nigh, and so largely pared, that mutch of it is abused, & shamefully made into sosse for Dogges, which would feede a great number of poore people: but many men bee more affectionate to Dogges, than to men. Barly Bread doeth clense, and make the body leane.

William Bullein: Book of Simples

Comments/suggestions/donations to Barleyworld, please contact us via the OSU directory