By Emily Hutto, RadCraft The 2022 installments of the Field To Bench series tell stories about some of the world’s leading malt research. Next up is Oregon State University. The barley researchers at Oregon State University (OSU) have always found themselves on the cusp of something big in the craft malt world. Today, it’s GN…
Biotech & Barley Webinar
Advancements in a wide range of biotechnologies are having a significant impact on the way improvements are being made to crops; whether to increase yields or to make them more resilient to stressors, barley is no different. Given the shifting landscape of the biotechnology industry, the American Malting Barley Association (AMBA) is hosting a webinar to…
Exploring the Genetic Basis of Barley Contributions to Beer Flavor
By Harmonie Bettenhausen, Ph.D., Hartwick Center for Craft Food and Beverage As producers (and producer-adjacent) of malted grains, we are all quite aware that barley malt provides critical starches and enzymes to the brewing process, in exchange for saccharides and nutrients to be consumed by yeast and the creation of some tasty beverage. We are…
Field to Bench: Canada Led the Way
By Meghan Howes, Contributing Writer for RadCraft Located at the longitudinal center of North America, in Winnipeg, Manitoba, the Canadian Malting Barley Technical Center (CMBTC) opened in 2000 with Yueshu Li serving as director. “I was the first employee,” Li said with a chuckle. Since then, the Centre has worked with breeders, farmers, seed companies, exporters/importers,…
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…
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