Animal Agriculture

Field Crops

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  • Growing and Selling Malting Barley

    Published on January 27, 2016

    Getting started with growing and selling malting barley.

  • Meeting 2 - Grains for Brewing & Distilling Virtual Happy Hour

    This week’s session was held on Thursday, October 8th, 2020 at 3:30 p.m. EST. Ryan Hamilton hosted our meeting focused on cereal rye varieties for use in distilling.

  • Meeting 7 - Grains for Brewing and Distilling Virtual Happy Hour

    This week, we focused on the Michigan Craft Beverage Council by having a conversation with their Executive Director, Jenelle Jagmin. Dr. Dean Baas spoke about how the council and similar organizations support agricultural value chains by supporting research that benefits farmers, both directly and indirectly.

  • Winter Barley Varieties - Calypso & Puffin

    Ryan Hamilton from Michigan State University visits two winter barley variety trial sites in lower Michigan in 2020. He shares information on two varieties, Calypso and Puffin, and how they perform in Michigan.

  • Meeting 9 - Grains for Brewing and Distilling Virtual Happy Hour

    Dr. Rich Horsley, barley breeder at North Dakota State University, shared his thoughts and experiences in breeding malting barley for “non-traditional” barley growing regions, like… the Great Lakes and the Northeast!

  • Meeting 1 - Grains for Brewing & Distilling Virtual Happy Hour

    Our first Happy Hour was held onThursday, October 1st, 2020 at 3:30 p.m. EST and is focused on winter barley varieties and how they perform in Michigan. We have virtual crop walk video clips from two sites in lower Michigan and updates from MSU barley researchers, Dr. Brook Wilke and Ryan Hamilton, along with perspectives and conversation with Chris Schmidt of Schmidt Farms of Auburn and President of the Michigan Crop Improvement Association. Also joining us will be Larry Judge of Mitten State Malt, to share his experiences growing, malting, and marketing winter barley.

  • Meeting 3 - Grains for Brewing & Distilling Virtual Happy Hour

    This week’s session was all about the key qualities that maltsters consider when making that important decision after harvest -- is this grain malting grade? Hosted by Ryan Hamilton, we heard from Christian Kapp of the Upper Peninsula Research and Extension Center in Chatham, MI and Rebecca Jennings, Vice President of Quality at Origin Malt in Marysville, OH. The decision to accept or reject a load of grain for malting is a matter of critical importance no matter the size of the malthouse or the size of the farm.

  • Meeting 5 - Grains for Brewing and Distilling Virtual Happy Hour

    Session 5 was about disease management, Fusarium Head Blight and others affecting small grains, with Dr. Martin Chilvers and Tara Watkins of the Michigan State University Field Crops Pathology Lab. We were also joined by agronomist and certified seed producer, Carl Wagner III of C3 Seeds in Niles, Michigan.

  • Meeting 6 - Grains for Brewing & Distilling Virtual Happy Hour

    This week’s session was held on Thursday, November 5th, 2020 at 3:30 p.m. EST. Ryan Hamilton hosted our meeting focused on alternative uses for locally grown barley.

  • Cereal Rye Varieties for Distilling

    In the past two years, 16 rye varieties were grown at three different sites across the state and evaluated for agronomic performance and spirit yield. In this video, Brook Wilke and Ryan Hamilton discuss spring barley varieties growing in the rye trial plots at the W.K. Kellogg Biological Station (KBS) in Hickory Corners, Michigan.

  • Tour of MSU Upper Peninsula Research and Extension Center

    We hear from Christian Kapp of the Upper Peninsula Research and Extension Center in Chatham, MI. The decision to accept or reject a load of grain for malting is a matter of critical importance no matter the size of the malthouse or the size of the farm.

  • Meeting 4 - Grains for Brewing & Distilling Virtual Happy Hour

    This week’s session focused on grain quality evaluation! It can be a "dry" topic (pun intended), but we had a lively chat with Aaron MacLeod of the Center for Craft Food & Beverage at Hartwick College; Dr. Nicole Shriner, who heads the Fermented Beverage Technology program and analysis lab at MSU; and Christian Kapp, who leads the MSU Quality Lab at the Upper Peninsula Research & Extension Center (UPREC). Check out the recording of our meeting to find out why quality assurance and quality control are so critical from farm to glass!

  • Meeting 8 - Grains for Brewing and Distilling Virtual Happy Hour

    This week's topic: Spring Barley varieties with Dr. James DeDecker, director of the the Michigan State University Upper Peninsula Research and Extension Center in Chatham, Michigan. Alison Babb, founder and maltstress at Empire Malting Company, shared her experiences as well, along with lively banter and discussion.