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Exploring Regional Grain Sourcing
This webinar explores the potential benefits of regionalizing a portion of a brewery's grain supply for brewers, farmers, and maltsters.Read More
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Barley is the most common starch used in brewing beer today. The resources in this section are all about barley, beginning with the farmers who grow it and ending with the brewers who select and use it.
This webinar explores the potential benefits of regionalizing a portion of a brewery's grain supply for brewers, farmers, and maltsters.Read More
Hear brief presentations from researchers doing work relevant to the craft beer industry, including work funded by BA research grants.Read More
In this BA Collab Hour webinar, we provide a glimpse at what's happening with barley and hops in 2022 and beyond.Read More
Learn about the challenges to malting barley in a changing climate and actionable steps you can take to exert control in the brewhouse.Read More
Researcher Presentation: Developing Fertility and Pest Management Strategies to Optimize Hop Yield and Minimize Environmental Impact Growing hops in temperate climates, like the Northeast, presents both agronomic and environmental challenges to growers. Add an increasingly erratic climate to the mix and …Read More
Without barley, there is no beer! Get to know the growers of your U.S. malting barley, hailing from North Dakota, Idaho, and Montana. This interactive panel discussion will cover national and regional production trends, reasons for the decline in barley …Read More
Learn about the research being done on malt flavor, the new methods to evaluate it, and the challenges facing malting barley farmers today.Read More
Ian Ward of BSG presents the latest information about the barley crop in 2017, covering yield volume and quality of the current year's crop.Read More
In 2016, the Brewers Association provided $280,000 in competitive grant support for 13 barley- and hop-related research projects. Several of these researchers will present their findings during the Craft Brewers Conference. Learn about cutting-edge discoveries that will benefit your business …Read More
Craft brewers need malting barley varieties with lower overall protein and enzyme content, and that contribute acceptable, positive flavors to finished beer. Finding such varieties in the current suite of public U.S. offerings remains a challenge in the absence of …Read More