News

Oct 10, 2020

(CORVALLIS, Oregon, September 17, 2020)​ - ​A national effort led by plant breeders Pat Hayes and Brigid Meints of Oregon State University has been re-funded after a successful first iteration of a project focused on one of the world’s oldest and most versatile grains: barley. “Developing Multi-use Naked Barley for Organic Farming Systems II” aka The Naked Barley Project was awarded a $2 million grant for an additional three years from the U.S. Department of Agriculture (USDA). The USDA National Institute of Food and Agriculture Organic Agriculture Research and Extension Initiative grant has six objectives:

  1. provide organic growers, processors, and consumers with a new crop, food, and raw material alternative that will be economically rewarding and sustainable;
  2. identify and release high-yielding, high-quality, flavorful and nutritious multi-use naked barley varieties for organic systems;
  3. characterize traits that were previously identified as being especially critical for organic production on a large, genetically diverse panel of naked barley germplasm;
  4. create a modified nested association mapping (NAM) population to breed for traits important for organic production and regionally relevant to the different areas represented in this project and to maximize the efficiency of selection;
  5. observe, analyze, and report the results of natural selection and artificial selection on an organically grown naked barley composite population - a vehicle for engaging K-12 students and home gardeners in organic grains and foods;
  6. educate the public on the uses and production value of naked barley.

Project collaborators include from breeders, farmers, millers, maltsters, bakers, distillers, chefs and other end-users in Oregon, California, Wisconsin, Minnesota, and New York.

Excitement for barley is evident from OSU breeder and project leader Pat Hayes’ proclamation, “It is time for barley to go naked, after nearly 10,000 years of hiding the grain under an adhering hull.”

For more information and to learn about outreach events visit https://barleyworld.org/ and https://eorganic.info/barley and follow @barleyworld, @multibarley and
@culinarybreedingnetwork on Instagram.

Apr 4, 2020

We're excited to bring you a barley zine, edited and illustrated by Katie Gourley, in collaboration with Oregon State researchers Pat Hayes, Brigid Meints, Jordyn Bunting and recipe testers Adrian Hale and Lane Selman! This spring 2020 edition contains a wealth of barley information and inspiration, including history, definitions of barley-related terms, and recipes for creating your own grain salad as well as breads, crackers desserts and beverages using our favorite grain!

Click here or on the picture to download the Spring 2020 Barley Zine!

Jun 6, 2019

If you are in Madison, Wisconsin on Friday, June 28, please join us in celebrating our favorite ancient grain! The event takes place at the West Madison Agricultural Research Station, 8502 Mineral Point Road, Verona, WI from 9am to 2pm (lunch provided for those that register by June 25). This educational + festive day will include field tours, an update on the exciting new national organic, hull-less barley project, a barley-centric lunch, guest speakers, and more! Come learn, meet new friends, visit with fellow grain movers & shakers and enjoy a delicious lunch from JOON. There is no cost to attend, but you must register by June 25 to receive lunch at https://barleyday2019.bpt.me

Jun 6, 2019

There will be a barley field day on June 24th, 2019 from 130-4PM at the Lewis-Brown Farm: 33329 Peoria Rd, Corvallis, OR 97333. The event is free and open to the public and will include discussions on:

• Breeding trials
• End-use quality research
• Disease and weed management

Mar 3, 2019

March 15, 2019. University of Wisconsin news article about how fifth-grade students are learning about plant growth by doing experiments with naked barley in their classrooms. Read the article at https://news.wisc.edu/barley-reveals-plant-science-to-fifth-graders/

Jan 1, 2019

The 2019 Craft Malt Conference will take place February 2nd and 3rd, 2019, in Bozeman, Montana at Montana State University. The 2019 Craft Malt Conference will feature workshops and seminars on the latest research, topics, and best practices relevant to those in the craft malt supply chain. Find out more at https://craftmalting.com/2019-craft-malt-conference/

Jan 1, 2019

 The 7th annual Cascadia Grains Conference is coming up on January 18th & 19th, 2019 in Olympia, WA bringing together over 400 participants, convening and connecting growers, processors, brokers, investors, and policy-makers across the grains value chain. Find out more at https://www.cascadiagrains.com/

Sep 9, 2018

GENERAL ADMISSION TICKET ($50)  Click here to learn more and register
Tue, September 25, 2018, 4:00 PM – 6:00 PM EDT

Please join GrowNYC and the Greenmarket Regional Grains Project for this very special event exploring the region’s first hull-less barley. This gathering will give professionals in the food and beverage sector, especially those with a keen interest in the development of regionally grown grains, the chance to learn how to work with an exciting new type of one of the oldest known domesticated crops.

Come hear about the first-year harvest of barley variety trials being grown as part of the three-year grant project, “Developing Multi-use Naked Barley for Organic Farming Systems,” from GRGP and its research partners at Oregon State University and Cornell University. Taste malt “teas” with OSU’s Brigid Meints. Learn about varieties like the aptly named “buck” and “streaker,” and sample the culinary creations of food and crop scientist Dr. Andrew Ross of OSU.

Originally cultivated for human consumption, barley has become important for many uses over the millennia and is prized for its versatility. Its three main uses today are feed, food and malting. Barley is the fourth most important cereal crop in the world and the second most widely grown organic small grain in the United States. Through these trials and sensory evaluations, GRGP and its partners are working to bring new viable barley varieties to market, giving our farmers more options to diversify crops, and a broader palate of flavors for chefs, bakers and brewers to experiment with.

THIS IS AN EVENT GEARED TOWARD INDUSTRY PROFESSIONALS, SPACE IS VERY LIMITED FOR $50 GENERAL ADMISSION TICKETS 

 

 

Sep 9, 2018

Learn about the history of beer and barley with this animated timeline from Oregon's Agricultural Progress, published by Oregon State University. https://oap.oregonstate.edu/2018/08/22/evolution-of-beer/.

 

Mar 3, 2018

"Buck" Naked barley features in the USDA NIFA "Fresh from the Field" newsletter on February 22, 2018. Read the article and watch the video from 24H News at https://content.govdelivery.com/accounts/USDANIFA/bulletins/1db7acf