This document discusses barley production and use in distilling and brewing. It provides details on different types of barley like hulled, hull-less, two-row and six-row varieties. It also discusses barley production challenges, malting processes, and how different cultures use barley differently in spirits like bourbon, scotch, and Asian distillates. Key presenters discuss barley trials in Washington to develop new varieties and flavors.

1. Barley Matters: From U.S. To
Europe
Moderated by Fred Minnick, author of
Whiskey Women and Bourbon Curious
Presenters: Wayne Carpenter, Skagit
Valley Malting. Emerson Lamb, Westland
Distillery. Brigid Meints, Washington State
University. Scott Ungermann, Anchor
Brewers & Distillers.Tales of the Cocktail

2. Barley Matters
Barley’s importance
Barley types
Malting barley
Brewing barley
Distilling barley

3. Barley’s Importance
Bourbon – Barley is used for its high-enzyme
content and conversion of starches. It is not
intentionally used as a flavoring component.
Kentucky distillers use 6-row barley.
Single Malt Scotch– Distillers consistently rank
barley behind maturation in the hierarchy of
importance. Most currently use U.K.-produced
Concerto spring malting barley, a 2-row barley.
On barley-quality: Alan McConnochie, manager
of BenRiach, GlenDronach and Glenglassaugh—
Asian Distillers – Import barley from UK.
American Single Malt Distillers – This is a
relatively new category and barley
experimentation is alive.

4. Trial Plots in the Skagit ValleyBarley Types

5. Hulled Hull-less

6. Two-row Six-row

7. Even before the malting
process, the barley plant
faces…
Diseases
Insects
Frost
Geese

8. Making a cross!

9. Yield trials at WSU-Mount Vernon

10. Colored barley
research

11. Malting Barley

12. Floor malting

17. Vast Numbers of New Flavors
Grains
MaltingProcesses
20,000 Barleys, 40,000 Wheats, …