Search for News & Stories

LakeEffect, the first winter malting barley released by the Cornell Small Grains Breeding Program, produces high yields, is disease resistant and has a good malting profile, researchers in the School of Integrative Plant Science said.

Cornell researchers have used high-speed cameras to analyze what happens when raindrops hit a leaf of a wheat plant infected with rust – a pathogenic spore that has decimated crops globally.

Farmers, brewers, distillers and researchers gathered for the sixth annual Empire State Barley and Malt Summit, to celebrate successes and plan for the future of New York’s growing craft brewery and distillery industries.

Formerly called CU-31, the barley got its name as a result of a contest co-hosted this fall by the College of Agriculture and Life Sciences (CALS) and the New York State Department of Agriculture and Markets. Richard Ball, commissioner of Ag and...

The College of Agriculture and Life Sciences (CALS) and the New York State Department of Agriculture and Markets are co-hosting a naming contest, Nov. 12 through Dec. 3, for this promising new variety – currently called CU-31. All those...

The project focuses on developing infrastructure to establish an organic industry for grains such as bread wheat, naked barley, hulless oats, rye, emmer, spelt and einkorn. “Grains are very nutritious and are a critical part of the human diet,”...

A team of plant breeders has developed and released the first variety of malting barley that is uniquely adapted to New York state's growing conditions, further supporting brewers' ability to source in-state ingredients.

Cornell CALS research explores which ancient and heritage wheat varieties are most adapted to organic systems and the climate of the Northeast.

A Cornell-led project is helping build a new local grain culture by providing research-backed, farm-to-table information on modern, ancient and heritage wheat varieties.