Evaluating Barley for the Emerging Craft Malting Industry in Western Washington

Abstract

Craft malting companies are emerging in response to demand from the rapidly growing North American craft brewing industry, and creating a market for malting barley (Hordeum vulgare L.) in production regions considered to be of minor importance for this crop. Growing malting barley in these under‐represented areas, such as western Washington, requires identification of cultivars with suitable agronomic and quality characteristics. Twelve two‐row spring barley cultivars were evaluated for 2 yr at four western Washington locations to assess suitability for craft malt production in the region. Standard North American malting cultivars had lower yield stability than locally adapted feed cultivars. Pre‐harvest sprouting reduced falling number and germination capacity resulting in a high proportion of samples unsuitable for malt quality evaluation. Cultivars with the highest levels of resistance to pre‐harvest sprouting did not meet malt quality standards when malted according to standard micro‐malting methods. However, craft maltsters have more flexibility to alter processing conditions to produce malt from cultivars previously deemed unacceptable for large‐scale malting and brewing. Craft brewer specifications for malt are also different from large‐scale industry. The current work suggests the need to adjust the malting process to work with locally adapted cultivars while expanding regional testing and breeding programs. Demand for barley for craft malt production outside of major production regions is increasing. Standard North American malting barley cultivars are susceptible to preharvest sprouting and foliar pathogens common in nontraditional growing regions such as western Washington. To meet demand for craft breweries the emerging craft malting industry will need to find ways to work with locally adapted cultivars while expanding regional testing and breeding programs.