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From Field to Pint malting barley in the eastern U.S.
Author(s) -
Hmielowski Tracy
Publication year - 2017
Publication title -
crops and soils
Language(s) - English
Resource type - Journals
eISSN - 2325-3606
pISSN - 0162-5098
DOI - 10.2134/cs2017.50.0504
Subject(s) - craft , brewing , reading (process) , crop , key (lock) , business , marketing , geography , advertising , political science , agricultural economics , agricultural science , agricultural engineering , engineering , computer science , economics , biology , forestry , food science , archaeology , computer security , fermentation , law
As craft breweries in the U.S. look for ways to stand out among the crowd, some are trying to “go local.” However, finding key ingredients, like malted barley, is not easy for those located east of the Mississippi River. Some farmers and entrepreneurs are trying to fill this niche, experimenting with malting barley varieties from Europe and establishing local malthouses to process the grain for brewing. This article highlights the ongoing research and challenges of producing local craft brews, from farm to pint. Earn 0.5 CEUs in Crop Management by reading this article and taking the quiz at www.certifiedcropadviser.org/education/classroom/classes/505 .