Variety Selection and Agronomy Practices for Soft Winter Wheat Malting

Research Date
2019
Authors
Dennis Pennington, Dr. Eric Olson, Vince Coonce, Dave Dyson
Priorities
Best Practices, Crop Quality
Crop Categories
Grain
Beverage Categories
Beer, Spirits

Craft brewing is a large and growing economic sector in Michigan, but the malting industry is held back by lack of a local supply of quality raw grains. Wheat beers already comprise an appreciable segment of craft beer production in Michigan and the U.S. Demand for wheat beer products is growing. Often grains with the best malting characteristics have the lowest yield potential for farmers, creating a dichotomy between maltsters and farmers. The goal of the project is to identify wheat varieties and agronomic production practices that provide acceptable quality to maltsters and high yield potential for farmers. Four wheat varieties were selected based on previous grain quality responses and planted in a split plot design with six fertility treatments (3 nitrogen plus 2 potassium). Yield, moisture and test weight data was collected at harvest. Subsamples were sent to the Center for Craft Food and Beverage Center at Hartwick College for pilot malting and full malt analysis.

View: 2019 MI Craft Beverage Council Final Report Pennington (PDF)

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This is the official website of the Michigan Craft Beverage Council. The Council has the mission to provide for research into Michigan agricultural products, such as fruits, hops and barley that are used in the production of Michigan wine, cider, beer, spirits and mixed spirit drinks.