The Maltster’s Toolbox: Gibberellic Acid, a maltster’s friend or foe?

By Hartwick College Center for Craft Food and Beverage Gibberellic acid (also known as GA or ‘Gibb’) is a naturally occurring hormone produced in plants. GA is synthesized in germinating grain and stimulates the production of enzymes. It can also be purchased in its pure form and used as a processing aid in malting. GA…

Barley Researcher Conference Seeks Abstract Submissions from Craft Malt Community

By Glen Fox, Ph.D., University of California – Davis Every few years, barley researchers across North America gather to share and discuss the latest research and commentary on the future of the industry. The next combined conference, the 23rd North American Barley Researchers Workshop and 43rd Canadian Barley Technical Conference is slated to take place…

Studying Roots Is Challenging But Could Help Wheat and Barley Breeders Improve Drought Tolerance

By Jessica Williams, Ph.D. Candidate at Montana State University’s Barley, Malt & Brewing Quality Lab In a semi-arid climate, it is important for crops to produce high yields and quality even if water is lacking. Since root systems are the part of the plant that absorbs water, they are a likely target for crop breeders…

Southern SARE Graduate Student Grant Call for Proposals Now Open

GRIFFIN, Georgia – The Southern Sustainable Agriculture Research and Education (SSARE) program has released the 2019 Call for Proposals for Graduate Student Grants. Southern SARE Graduate Student Grants are very competitive. To be considered for funding, proposals must demonstrate a direct relationship between the approach and methods used and the project’s relevance to sustainable agriculture. Proposal submission deadline is…