\n<\/strong><\/p>\n
Good for growers<\/strong><\/h4>\nLyon is one of two WSU barley varieties to crack the growing craft malt market. Crop scientists at WSU developed Lyon, for the Palouse country, and Fritz, which thrives in coastal growing areas \u2014 both all-round varieties, equally versatile for food, feed and beer.<\/p>\n
![\"\"](\"https:\/\/img.agropages.com\/UserFiles\/FCKFile\/zkc_2018-05-22_11-39-56_837.jpg\")
<\/div>\nBreeder Kevin Murphy tours a test plot of barley at WSU\u2019s Spillman Agronomy Farm (Seth Truscott-WSU Photo).<\/em><\/p>\n\u201cWhat we really wanted was something that would work for Northwest craft maltsters,\u201d says Kevin Murphy, WSU barley breeder.<\/p>\n
In Washington, barley is a $20 million crop, with about 4.5 million bushels harvested annually. Compared to wheat, chickpeas and other cash crops, such as spinach and potatoes, barley is a low earner, but farmers still turn to this crop to break disease and weed cycles.<\/p>\n
\u201cBy giving farmers new malt varieties, we\u2019re adding a lot more value to barley,\u201d says Murphy, who currently testing several potentially malt friendly varieties. \u201cIt\u2019s all about discovering where these barleys fit best.\u201d<\/p>\n
\u201cNew malting varieties like Lyon open up a new world of possibilities for growers,\u201d adds Barnes. \u201cIn a tough farm economy, that makes all the difference.\u201d<\/p>\n
Malts with a story to tell<\/strong><\/h4>\nAs NZ151, its original breeding designation, Fritz is a personal favorite for many customers at Burlington, Wash., based Skagit Valley Malting, which contracts with farmers for the WSU-licensed variety.<\/p>\n
\u201cYou wouldn\u2019t expect it, but barley and wheat grow more robustly here than almost anywhere in the world,\u201d says Adam Foy, Skagit Valley Malting\u2019s vice president of business development. \u201cBut without malting, the only markets growers had for their barley was food and animal feed.\u201d<\/p>\n
Then Steve Jones, director of the WSU Bread Lab, and Wayne Carpenter, Skagit Valley Malting founder, had a lightbulb moment.<\/p>\n
\u201cThey realized our climate is very similar to Northern Europe, Scotland and the UK, which is known for big, plump, high-extract barley for malting and distilling,\u201d Foy says. \u201cWe can grow the same kinds of barley \u2014 in fact, even better, thanks to the uniformity of our climate.\u201d<\/p>\n
WSU researchers set out to develop special malt varieties, and in 2014, released Fritz, which is exceptional as a malter. Its low protein, crumbliness and chemistry help brewers get more out of the malt, and it helps beer stay stable and dependably flavorful.<\/p>\n
Skagit Valley Malting doubled its contract for NZ151 this year, and farmers are growing it organically for the first time.<\/p>\n
\u201cBrewers want barleys with different malting and brewing qualities,\u201d says Foy. \u201cInstead of looking for sameness, we\u2019re looking for uniqueness.\u201d<\/p>\n
\u201cBrewers and beer lovers are realizing there\u2019s a real story to tell through malt flavors,\u201d says Brian Estes, sales and operations manager at LINC Malt.<\/p>\n
\u201cSuccess is just a matter of getting malts in front of people so they can taste the difference.\u201d<\/p>\n
Satisfying sip
\n<\/strong><\/h4>\n\n![\"\"](\"https:\/\/img.agropages.com\/UserFiles\/FCKFile\/zkc_2018-05-22_11-41-39_696.jpg\")
<\/div>\nLyon barley gives Hunga Dunga beer a clean, light and fresh taste, with a rich reddish-gold hue.<\/em><\/p>\nGraham Lilly, owner and brewmaster at Hunga Dunga Brewery in Moscow, Idaho \u2014 the heart of Northwest wheat country \u2014 wanted a malt that evoked the Palouse.<\/p>\n
\u201cIt makes sense to brew with grains grown close to home,\u201d says Lilly. \u201cI wanted to reap the benefits of geography while supporting the local economy. That\u2019s what my customers are craving.\u201d<\/p>\n
He bought Whitgro\u2019s Lyon malt, then set about experimenting to see what it does for a batch of beer.<\/p>\n
\u201cWe haven\u2019t had an opportunity to do that with a locally grown malt, until now,\u201d Lilly says.<\/p>\n
The resulting beer was clean, light and fresh, with a rich reddish-gold hue.<\/p>\n
For Murphy, the ice-cold glass of Lilly\u2019s Oatmeal Pale Ale was one of the most satisfying sips of his career. Murphy has released five barley varieties for food and feed, but this is his first brewed into beer.<\/p>\n
\u201cWhat a great feeling to drink a beer with WSU barley as the main ingredient!\u201d said Murphy. \u201cFor the growers, the maltsters, and for me \u2014 we\u2019ve been waiting a long time for this.\u201d<\/p>\n
\nSource<\/strong>: Washington State University<\/a><\/span><\/div>\n<\/div>\n
<\/div>\nBreeder Kevin Murphy tours a test plot of barley at WSU\u2019s Spillman Agronomy Farm (Seth Truscott-WSU Photo).<\/em><\/p>\n \u201cWhat we really wanted was something that would work for Northwest craft maltsters,\u201d says Kevin Murphy, WSU barley breeder.<\/p>\n In Washington, barley is a $20 million crop, with about 4.5 million bushels harvested annually. Compared to wheat, chickpeas and other cash crops, such as spinach and potatoes, barley is a low earner, but farmers still turn to this crop to break disease and weed cycles.<\/p>\n \u201cBy giving farmers new malt varieties, we\u2019re adding a lot more value to barley,\u201d says Murphy, who currently testing several potentially malt friendly varieties. \u201cIt\u2019s all about discovering where these barleys fit best.\u201d<\/p>\n \u201cNew malting varieties like Lyon open up a new world of possibilities for growers,\u201d adds Barnes. \u201cIn a tough farm economy, that makes all the difference.\u201d<\/p>\n As NZ151, its original breeding designation, Fritz is a personal favorite for many customers at Burlington, Wash., based Skagit Valley Malting, which contracts with farmers for the WSU-licensed variety.<\/p>\n \u201cYou wouldn\u2019t expect it, but barley and wheat grow more robustly here than almost anywhere in the world,\u201d says Adam Foy, Skagit Valley Malting\u2019s vice president of business development. \u201cBut without malting, the only markets growers had for their barley was food and animal feed.\u201d<\/p>\n Then Steve Jones, director of the WSU Bread Lab, and Wayne Carpenter, Skagit Valley Malting founder, had a lightbulb moment.<\/p>\n \u201cThey realized our climate is very similar to Northern Europe, Scotland and the UK, which is known for big, plump, high-extract barley for malting and distilling,\u201d Foy says. \u201cWe can grow the same kinds of barley \u2014 in fact, even better, thanks to the uniformity of our climate.\u201d<\/p>\n WSU researchers set out to develop special malt varieties, and in 2014, released Fritz, which is exceptional as a malter. Its low protein, crumbliness and chemistry help brewers get more out of the malt, and it helps beer stay stable and dependably flavorful.<\/p>\n Skagit Valley Malting doubled its contract for NZ151 this year, and farmers are growing it organically for the first time.<\/p>\n \u201cBrewers want barleys with different malting and brewing qualities,\u201d says Foy. \u201cInstead of looking for sameness, we\u2019re looking for uniqueness.\u201d<\/p>\n \u201cBrewers and beer lovers are realizing there\u2019s a real story to tell through malt flavors,\u201d says Brian Estes, sales and operations manager at LINC Malt.<\/p>\n \u201cSuccess is just a matter of getting malts in front of people so they can taste the difference.\u201d<\/p>\n Lyon barley gives Hunga Dunga beer a clean, light and fresh taste, with a rich reddish-gold hue.<\/em><\/p>\n Graham Lilly, owner and brewmaster at Hunga Dunga Brewery in Moscow, Idaho \u2014 the heart of Northwest wheat country \u2014 wanted a malt that evoked the Palouse.<\/p>\n \u201cIt makes sense to brew with grains grown close to home,\u201d says Lilly. \u201cI wanted to reap the benefits of geography while supporting the local economy. That\u2019s what my customers are craving.\u201d<\/p>\n He bought Whitgro\u2019s Lyon malt, then set about experimenting to see what it does for a batch of beer.<\/p>\n \u201cWe haven\u2019t had an opportunity to do that with a locally grown malt, until now,\u201d Lilly says.<\/p>\n The resulting beer was clean, light and fresh, with a rich reddish-gold hue.<\/p>\n For Murphy, the ice-cold glass of Lilly\u2019s Oatmeal Pale Ale was one of the most satisfying sips of his career. Murphy has released five barley varieties for food and feed, but this is his first brewed into beer.<\/p>\n \u201cWhat a great feeling to drink a beer with WSU barley as the main ingredient!\u201d said Murphy. \u201cFor the growers, the maltsters, and for me \u2014 we\u2019ve been waiting a long time for this.\u201d<\/p>\nMalts with a story to tell<\/strong><\/h4>\n
Satisfying sip
\n<\/strong><\/h4>\n<\/div>\n