Spring Barley Information and Demonstration Field Day

Date: July 7, 2016
Time: 8 - 11:30 a.m.
Location: 9693 N. 40th Street, Hickory Corners, MI 49060
Contact: Dean Baas, baasdean@anr.msu.edu, 269-967-9672

LEARN WHY YOU MAY WANT TO CONSIDER GROWING BARLEY!

As the craft brewing industry is expanding in Michigan, so is the desire to source locally grown barley for malting. Join barley experts from Michigan State University and the malting and brewing industry for a barley discussion about what’s needed, what to grow, what it takes to grow it and other considerations. Come and see 37 different varieties being tested to identify the best for use in Michigan.

DATE: 

LOCATION: 
July 7, 2016

MICHIGAN STATE UNIVERSITY W.K. KELLOGG BIOLOGICAL STATION
9693 N. 40th Street
Hickory Corners, MI  49060
(1/4 mile south of B Ave. on 40th St.)

AGENDA:

8 a.m. Registration & Coffee
8:30—10:30 a.m. Presentations

  • Welcome, Barley Research in Michigan and the Eastern Spring Barley Nursery
    • Ashley McFarland— Michigan State Univ.
  • Malted Barley Industry: Market, Needs, and Requirements

    • Ryan Hamilton—Pilot Malt House
  • Brewing Industry: Market, Needs and Requirements

    • John Mallet—Bell’s Brewery
  • Growing Barley: Producing Quality Barley

    • Christian Kapp—Michigan State Univ.

10:30—11:30 a.m. Tour Variety Research Plots

  • MSU Variety Trial Plots
  • Pilot Malt House Scale-up Plots
  • Networking with Michigan Barley Experts and Farmers

11:30 FREE Lunch!

THE PRESENTERS
Ashley McFarland—Ashley coordinates the MSU Upper Peninsula Research and Extension Center  and is a Community Food System Educator for MSU Extension, focusing primarily on beginning farmer training and integrating traditional field crops into the local food market, specifically malting barley. 
Ryan Hamilton—Ryan is Pilot Malt House’s Maltster and oversees production planning, implementation and execution. Combining passion for the craft beverage industry and an intense focus on quality assurance. He is the driving force behind Pilot producing the finest quality malt from locally grown grains. 
John Mallet—John is the Director of Operations for Bell’s Brewery and is a professional brewer going on 30 years. He is known for his knowledge of barley and it’s use in brewing. He recently released his first book, Malt: A Practical Guide from Field to Brewhouse (Brewers Publications).
Christian Kapp—Christian is a research technician at the MSU Upper Peninsula Research and Extension Center. In addition to implementing forage and crop research at the Center, he has performed barley trials at the Center and a number of locations around Michigan. Chris has extensive knowledge about growing and evaluating quality barley.

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