Malting Barley
Brewing markets have one of the most stringent sets of quality standards of all the small grain markets. The humid northeastern climate of NYS can make this all the more challenging; even in the western North American malting barley regions, a significant percentage of barley crops may not meet malting quality standards in a given year. A grave mistake that NYS growers can make is to underestimate and/or be uninformed about the management attention that malting barley needs in order to achieve malting quality standards. If inadequate management is coupled with a difficult weather year, the chance of a malting barley crop failure is high. Operating in a new, developing craft economy also has its own set of challenges. Several aspects of malting barley need to be understood to manage the crop’s potential to produce and meet market quality specifications for craft markets in our climate and context.
- Ten keys to successful malting barley production in New York
- Active Purchasers of New York Grain for Malting
- Timing malting barley harvest
- Understanding Malting Barley Quality, from the Hartwick College Center for Craft Food & Beverage - PDF
