OREGON STATE UNIVERSITY
Open search box
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.
There’s a new option for Clearfield® dryland wheat growers who are interested in spring barley as a rotation: OSU Successor™. This new doubled haploid barley variety has the IMI tolerance of its parent “WSU Survivor” plus the agronomic benefits of its parent “OSU Lightning”. The lightning-fast development of the variety (the cross was made in 2017) was funded by the Oregon Wheat Commission. Successor is available for non-exclusive license – please contact Denis Sather (OSU Advantage - denis.d.sather@oregonstate.edu) for details. For more information on the variety, please contact Pat Hayes (OSU Barley Project - hayesp@oregonstate.edu). For the full variety release, click here.
Craft maltsters and brewers take heart: there’s a New World Otter that may provide you with interesting options compared to the Old World Otter (who goes by the name of Maris). OSU is proud to announce the culmination of years of research and breeding, starting with the cross of 04-028-36 (a 2-row winter malting variety from Ackermann Saatzucht GMBH & CO) with Maris Otter. The resulting doubled haploid array - the “Romp of Otters” - was put through extensive agronomic, malting quality, and brewing trials. DH142010 was selected as The Lontra and is now ready for its commercial debut. Lontra is available for non-exclusive license – please contact Denis Sather (OSU Advantage - denis.d.sather@oregonstate.edu) for details. For more information on the variety, please contact Pat Hayes (OSU Barley Project - hayesp@oregonstate.edu). For a cheeky, informative write-up on Lontra, click here. For the full variety release, click here.
Mariona Subira-Martinez is back in Spain after a most productive post-doc at OSU. She dove into aleurone color with gusto, leading to the JASBC paper on the effect (or lack thereof) of blue aleurone on malting quality. She was the lead on taking roasted barley tea to new levels of analytics - paper nearly ready for submission. And finally, she created "Bombucha" - a kombucha based on roasted barley tea. That's the focus of a cross-cultural assessment organized by our colleagues Ann Colonna and Jessica Gutierrez at the Food Innovation Center (Portland). They are assessing consumer sensory perceptions/opinions/preferences of roasted barley tea and bombucha in the US, Korea, and Spain. Stay tuned! Thanks, Mariona, and looking forward to our future collaborations.
Looking for prior features? Go to page 2 ...