voyager barley variety

Advertisement

Little Creatures releases ‘stout for the ages’

• James Atkinson
• September 1, 2022

Share this:

drinksadventures_au

Copyright © 2024 Drinks Adventures. All Rights Reserved

Discover more from Drinks Adventures Podcast

Subscribe now to keep reading and get access to the full archive.

Type your email…

Continue reading

The plant breeding program at Montana State University is an essential part of agriculture for the state. Montana producers choose to plant varieties developed by the program because they are specifically adapted to Montana’s climate and several are resistant to common diseases and pest found statewide. In addition, the program is in contact with organizations and buyers from around the world collecting data on the needs of the end user. 

Note the chart below which reviews some of Montana’s breeding priorities.

Take a look through our new Spring Wheat Varieties guide, hot off the press! Click on the cover image to read through the entire guide, including Montana spring wheat varieties currently in use by Montana producers,  each WQI score tested at Montana State University’s Wheat Quality Lab, and testimonials by end users.

If you would like to receive a hard copy, email us:  wbc@mt.gov

Loading..........

The Data is Not Available

Choosing a modern, high yielding and disease resistant variety adapted to the growing environment is a crucial management decision. Each year, every breeding program screens around 2500 lines for evaluation. Over three stages of yield testing that take 4-5 years, lines are reduced from 100 to 30 to 10 to 5 to 1 or 2 with cultivar release potential.

Wheat Quality Council Pacific Northwest Wheat Quality Council MSU Cereal Quality Lab MSU Malt Quality Lab MSU Foundation Seed Montana Seed Growers Association MSU Schutter Diagnostic Lab Montana Agriculture Research Stations

The Montana Wheat & Barley Committee partners with a multitude of entities to ensure best possible outcomes.

Our partners screen new lines to determine agronomic and end-use viability. This information helps guarantee that new releases will have excellent agronomic characteristics, as well as superior milling and baking qualities. 

Northern  is a hard red winter wheat developed by the Montana Agricultural Experiment Station and released to growers in fall 2015. Northern was named to commemorate the 100th anniversary of the Northern Agricultural Research Center (NARC) in Havre, Montana. Northern is derived from a cross between a Yellowstone sib line (MT9982) and hard white winter Montana (MTW0072) and Nebraska (NW97S151) experimental lines. Northern is a medium-late maturing, medium-short statured wheat, with white chaff. Northern has average yield (similar to Yellowstone and Colter, see Table 1), average test weight, and average protein (Table 2). Northern is resistant to both stem and stripe rust. Northern has above average milling and average baking properties

Bobcat:  An awned, white-glumed, semi-dwarf wheat with medium to late maturity. Stem solidness is excellent with improved yield potential. Above average test weight, average protein, and average winter hardiness. Resistant to prevalent races of stripe and stem rust, but susceptible to leaf rust. Medium high PPO with above average milling and baking properties. Top performing in locations where sawfly cutting has occurred.

Flathead:  A hollow-stemmed, medium height wheat with white chaff. Average yield, above average test weight, and average protein, with average winter survival. Out-yields other early maturing varieties. Flathead has excellent resistance to stripe rust and moderately resistant to both stem rust and dwarf bunt. Medium PPO with above average milling and baking characteristics.

Top Grown Varieties:

Warhorse  is the most common winter wheat variety planted on 30.2 percent of Montana’s 2021 total winter wheat acres. Warhorse is a solid-stemmed hard red winter wheat released in 2013 by the Montana Agricultural Experiment Station. Warhorse has medium maturity and has medium short, semi-dwarf height. Warhorse yield is similar to Judee, while test weight and protein are above average. Warhorse is resistant to both stem and stripe rust. Warhorse has acceptable mill and bake qualities.

Yellowstone  is the second most common winter wheat variety for 2021. It accounts for 9.5 percent of the state’s planted winter wheat acreage. Yellowstone is a hard red winter wheat developed by the Montana Agricultural Experiment Station and became available in 2005. The variety is high yielding with medium test weight, maturity, height, and protein. It has excellent baking and good noodle qualities. Yellowstone is moderately resistant to dwarf smut and stripe rust but is susceptible to stem rust.

Keldin  ranks third in winter wheat acres for 2021 and accounts for 8.9 percent of planted winter wheat acreage. Keldin is a medium late, semi-dwarf hard red winter wheat. It has excellent yield and a strong stem. It also has good resistance to disease. It was developed by Pflanzenzucht Oberlimpurg of Germany and licensed to WestBred.

Judee  is the fourth most common winter wheat variety planted in Montana. It accounts for 7.2 percent of the total winter wheat acreage in 2021. Judee is a white-glumed, semi-dwarf wheat that performs well in locations where sawfly cutting has occurred. Judee was developed by the Montana Agricultural Extension Station and released to growers in 2011. Judee is susceptible to prevalent races of leaf rust and stem rust, but resistant to stripe rust. 

Brawl CL Plus  is the fifth most common winter wheat variety planted on 6.4 percent of Montana’s total acres of winter wheat for 2021. Brawl CL Plus is a hard red winter wheat developed by the Colorado Agricultural Experiment Station released in 2011. It is tolerant of the Imazamox herbicide (Beyond), resistant to stripe rust, has high test weight and superior milling and bread baking qualities. It is suited for dryland and irrigated production in the west-central Great Plains.

Lanning:  A variety with high yield potential in dryland areas and superior end-use quality. Grain yield similar to Vida but with higher grain protein and stronger gluten characteristics. Lanning is hollow-stemmed, suggesting that it will be susceptible to damage caused by the wheat stem sawfly. Shown to have low-PH tolerance, performing well in acidic environments.

Dagmar : Designed to maintain the high grain yield conferred by the stay-green trait exhibited by Vida and Reeder. The stay-green trait is associated with high yield in dryland environments and lower gluten strength. Selection was for earlier heading date, while maintaining a long stay-green period. Maintains high yield while improving end-use quality by having senescence occur earlier.

Vida  is the leading spring wheat variety planted for 2021. Montana producers planted 22.6 percent of the State’s acres to Vida this year. Vida was derived from a cross of Scholar and Reeder in 1998 by the Montana Agricultural Experiment Station and released in 2005. It is a high yielding hard red spring with moderate resistance to leaf and stripe rust. Vida is a semi-dwarf with white glumes and awns, kernels are red ovate with rounded cheeks. Good milling and baking characteristics have made Vida a popular variety each year.

Reeder  is the second most common spring wheat variety planted this year with 12.2 percent of the seeded acreage to spring wheat in Montana. Reeder was developed by the North Dakota Agricultural Experiment Station, released in 1999. It is an awned, semi-dwarf, hard red spring wheat. Reeder is resistant to upper Midwest stem and leaf rust. It was developed by crossing a relative of Stoa and germplasm from Brazil. Its stay-green trait allows for a longer head-filling period and in turn higher yield.

Lanning  ranks as the third most common spring wheat variety planted for 2021 with 6.5 percent of planted acreage. Lanning was developed by Montana State University and released in 2016. Lanning has a high grain protein. It is a hollow-stemmed wheat with a high grain yield. This variety combines the traits of Glenn and MT0747. This variety also has a stay green trait for continued growth and increased yield.

SY Ingmar  is the is the fourth most common spring wheat variety in Montana for 2021 with 5.9 percent of planted acreage. SY Ingmar was released by Syngenta/AgriPro in 2014 and has semi-dwarf height, strong straw strength, high grain protein, medium-maturity, and good milling and baking quality.

Corbin  is the fifth most common spring wheat variety in 2021 accounting for 5.6 percent of Montana’s seeded spring wheat. A Hard Red Spring variety with an early maturity, it was developed and released by WestBred, LLC in 2006. The variety provides resistance to stripe rust and has very good Wheat Stem Sawfly tolerance. This variety also has very good yield potential, emergence and protein content. Milling and baking quality is acceptable for the market class being grown in Montana.

Lustre:  Has grain protein, test weight, and individual kernel size comparable to the top grown cultivars Divide, Joppa, and Alzada. Lustre has improved protein strength based on mixograph scores compared to Mountrail, but comparable to Divide and lower than Joppa and Alzada. Gluten index was measured in 2017 from Bozeman irrigated samples and Lustre has a similar gluten index to Divide that is higher than Mountrail but not as high as Alzada. The average semolina yield of Lustre (61.7 %) falls within the range of currently grown cultivars as does its semolina brightness (L) and yellowness (b*) (L=84.7, b*=28.6). Semolina from Lustre had higher protein content (13.5%) than Divide, Joppa and Alzada 5 6 and an ash content similar to Divide and Joppa, but lower than Alzada. In 2017, whole grain samples from EARC dryland experiments were evaluated for cadmium accumulation. Compared to lines with the high accumulation allele (avg=0.17 ppm) Lustre had half the amount of cadmium present (0.08ppm) as expected due to the presence of the low accumulation allele. Developed by Montana State University.

Divide  ranks first in Durum wheat acreage in 2021 with 16.9 percent of the 650,000 acres of Durum wheat planted. Released in 2005 by NDSU, Divide has above average height, strong straw strength, medium maturity, and good overall quality.

Alzada  is ranked as the second most common Durum variety with 16.0 percent of Montana’s total Durum wheat acres. Alzada was developed by WestBred, LLC in Bozeman, Montana and first released for commercial planting in 2004. The variety has competitive yields along with excellent straw strength and good sawfly tolerance. Alzada has a high test weight, protein content, and demonstrates good scores for semolina color and gluten strength.

ND Riveland  ranks third in Durum wheat acreage planted with 13.4 percent of the total Durum wheat planted. Released in 2017 by NDSU, ND Riveland has medium height, good straw strength, medium maturity, and good overall quality.

Joppa  is the fourth most popular Durum wheat variety for 2021 and represents 12.3 percent of the Durum wheat planted. Joppa is characterized by above average height, strong straw strength, medium maturity, and good overall quality. It was released in 2013 by NDSU.

Transcend  is the fifth most common Durum wheat variety for 2021 with 10.7 percent of acres planted to Durum. Transcend is characterized by high yield, protein concentration, strong straw, and improved fusarium head blight resistance.

Buzz:  A spring, 2-row, hulled variety that consistently maintains malt-appropriate levels of grain protein under high fertilizer–displaying a substantially higher yield potential. Lax head type, rough awns, white aleurone and long rachilla hairs. When compared to other lines, plump percentage and test weights are higher; heading dates are earlier while maturity dates are later; plant heights are shorter and less prone to lodging under irrigation.

Top Planted Varieties:

AC Metcalfe  is also the leading malting barley variety in Montana for 2021 representing 30.2 percent of all acres seeded, as noted above. It is a two-row malting barley developed by Agriculture and Agri-Food Canada, located in Brandon, Manitoba. It has an 8 percent higher yield, but matures one day later than Harrington. It is resistant to loose smut and is moderately resistant to the spot-form of net blotch, surface-borne smuts, and common root rot. It has plump kernels and high test weight, but it is susceptible to scald and Septoria.

Hockett  is the second leading malting barley variety in 2021, planted on 15.1 percent of the total barley acres. Hockett is a two-rowed dry land variety that was developed by Montana State University (MSU) in 2008. When compared to Harrington, Hockett has a higher yield and better malt quality given dry land conditions. It is susceptible to lodging and stripe rust.

Bill Coors 100  ranked third among malting barley varieties seeded for 2021, planted on 7.2 percent total acres. Bill Coors 100 is well suited for irrigation. It has a short straw length with high yield and early maturity. It is a two-row variety leaving minimal stubble and residue.

Moravian 165  is the fourth leading malting barley variety seeded for the 2021 crop year. An estimated 3.5 percent of all barley is planted to this variety. It is a two-rowed variety bred by Coors Brewing Company. It is a small-stature, high yielding variety suited for dryland ground and has a high malting quality. It originated as a cross between Moravian 119 and CDC Kendall.

ABI Voyager  ranked fifth among the malting varieties planted for 2021 representing 2.5 percent of all barley varieties planted. ABI Voyager is a two-rowed variety with high yields, good plumpness, and good resistance to lodging.

MT Barley Varieties 2023

MT-Wheat-Varieties-2023

MT-Wheat-Varieties-2022-09012022

MT-Barley-Varieties-2022-09012022

MT-Barley-Varieties-2021-08242021

MT-Wheat-Varieties-2021-08242021

Variety-Survey-2020

Varietal-Survey-2019

Varietal-Survey-2018

MT_Wheat_Var_07302015

MT_Wheat_Var_07162012

https://www.nass.usda.gov/Statistics_by_State/Montana/Publications/Special_Interest_Reports/

https://plantsciences.montana.edu/crops/

Mailing Address: P.O. Box 3024 300 Park Dr. S., Suite 104 Great Falls, MT 59403-3024 Phone: (406) 761-7732 Fax: (406) 761-7851 Email: wbc@mt.gov

The Montana Wheat & Barley Committee promotes local research and develops trade markets around the world.

Office Hours Monday thru Friday 8am to 5pm Holidays May Impact Hours

US Wheat Associates

U.s. wheat associates - dependable people. reliable wheat., usw stories of stewardship episode 6, usw 2023 crop quality report and seminars, hucke farm in montana - farmer stories from u.s. wheat associates, usw stories of stewardship episode 4 - nick jorgensen, usw “stories of stewardship” video series - episode 1, research/msu, winter barley breeding update 2023, spring barley update with jamie sherman, montana state university plant breeding test plot seeding 2023, spring wheat irrigation in yuma arizona with dr. jason cook, spring wheat trait selection with dr jason cook, spring wheat breeding and foundation seed in yuma arizona with dr jason cook, crop reports, 2024 mwbc crop report from winifred.

AAC Synergy

AAC Synergy is a two-row malting barley adapted to all spring barley growing regions of the Northern Plains.

• High quality malting barley approved in Canada and USA (AMBA)
• Consistent yield performance and grain quality
• Excellent malting quality profile desired by maltsters and brewers
• More than 100bu/ac in 2016 US production fields*
• Higher Yields than AC Metcalfe and CDC Copeland
• Good malt quality, high extract, low beta-glucan and lower protein
• Excellent reaction to full season fungicde
• Excellent results in 2016 NDSU state trials
• Recommended planting: 20 to 22 plants per sq. ft.

*More than 100bu/ac in 2016 US production fields

• NDSU Extension Barley, Oat and Rye Variety Trial Results for 2016 and Selection Guide
• NDSU Barley Variety Trials
• MSU Small Grains Performance Data
• University of Idaho Small Gains Report

These agronomic assessments are made by Syngenta scientists and reflect each variety's relative performance within these characteristics prior to and during the 2024 crop year. Specific conditions may cause variations within those characteristics. These relative protection values are based on current pest and disease populations. These have been known to shift periodically and may cause changes in specific evaluations. Resistance to many other diseases and pests is sensitive to environmental conditions, plant development stages and the presence and intensity of other diseases which may result in specific evaluation inconsistencies. This chart is updated annually to reflect the most current trends.

One or all of the varieties may be protected under one or more of the following: Plant Variety Protection, United States Plant Patents and/or Utility Patents and may not be propagated or reproduced without authorization.

** Using Certified Seed every crop season provides growers the best opportunity to maximize the yield potential of the variety.

GENERAL: 9 = Poor      8 = Fair to Poor      7 = Fair      6 = Fair to Good      5 = Good      4 = Very Good to Good      3 = Very Good      2 = Very Good to excellent      1 = Excellent

Performance Data

See all Syngenta trials

For local performance data, contact your AgriPro® Associate .

TESTS SATISFY NEED FOR SPEED

PRICE TRANSPARENCY AT A GLANCE

REINVENTED RISK MAPS

FUNDS WILL FIX ARENAS, HALLS, RINKS AND RODEO GROUNDS

• Commission News
• Advertising
• WINTER 2021

EMPHASIS ON NEW MALTING BARLEY VARIETIES REMAINS STRONG

AN IN-DEPTH LOOK AT CMBTC RECOMMENDATIONS FOR 2021

As the newest malting barley varieties increase their individual shares of prairie acreage, Canadian Malting Barley Technical Centre (CMBTC) managing director Peter Watts says strong agronomic and end-use qualities will continue to drive their adoption.

BY IAN DOIG • PHOTO COURTESY OF BRAEDEN CRONE: CDC FRASER BEING HARVESTED NEAR MOOSE JAW, SK IN 2020

GrainsWest spoke with Watts early in 2021 about CMBTC’s latest malting barley variety recommendations.

GrainsWest : Why does CMBTC issue its annual malting barley recommendations?

Peter Watts: It is targeted to farmers to give them guidance on which malting barley varieties are accepted in the marketplace, that are in demand and have good agronomic characteristics as well as good end-use quality. It provides producers with an idea of which varieties have the greatest likelihood of meeting malt quality and being selected for malting barley by end users—maltsters and grain companies.

GW : The dominant position of CDC Copeland and AC Metcalfe, the two most established varieties on the list, has decreased in recent years. They represented more than 70 per cent of the two-row varieties seeded in 2015. What is the latest total for the two varieties?

PW: In 2020, 42 per cent of seeded area went to Copeland, 23 per cent went to AAC Synergy and 18 per cent went to AC Metcalfe.

GW : How will CDC Copeland and AC Metcalfe figure into the variety picture in the future?

PW: AC Metcalf seeded area has been declining quickly over the last few years. That’s based on farmers choosing not to grow the variety due to lower yields and disease issues they’ve faced with that variety. It is now more than 20 years old. We expect the decline in Metcalfe acres will continue. CDC Copeland is the most widely grown variety and we expect it to continue to be strong again this year. AAC Synergy, being the second most widely grown in 2020. We expect that area will probably increase this year as well. Those two, Copeland and Synergy, will be the dominant malting barley varieties in 2021.

If we look forward to future years, we do expect the newer varieties on the recommended list—AAC Connect, CDC Bow and CDC Fraser—to continue to increase in acreage this year and in coming years as the next-generation of Canadian malting barley varieties.

GW : Seeded acres of Synergy have climbed over several years. What has driven this adoption by farmers and is the increased adoption of Synergy expected to continue?

PW: The real driving factor behind AAC Synergy has been its great yield. It yields almost as well as some of the best feed varieties, so farmers are choosing to grow it. If they don’t get selected for malt, they can sell it as feed and not really sacrificed anything in the way of yield.

GW : The four new commercially available malting barley varieties recommended by CMBTC are AAC Synergy, AAC Connect, CDC Bow and CDC Fraser. What are the main selling features of each of the four? Why should farmers consider them?

PW: AAC Synergy is a very good yielding variety. It also has some very good end-quality characteristics, which made it attractive to end-users. The combination of good agronomics and good malting quality has driven its uptake.

With the newer varieties—AAC Connect, CDC Bow and CDC Fraser—all of these have a variety of unique characteristics in terms of agronomics, disease resistance and quality that will be appealing to end-users and to producers. As an example, AAC Connect has moderate resistance to Fusarium . Keeping DON levels down is one of the most significant challenges for the malting barley industry.

The newer varieties tend to have standability, so better lodging resistance. All three of them have very good end-use quality characteristics that are appealing to the malting and brewing industries. Every market is a bit different in terms of their end-use requirements, so some end-users may see different value in these newer varieties depending on those end-use characteristics.

GW : How should farmers go about choosing varieties that are right for them and their area.

PW: We recommend farmers talk to their malting barley buyer, whether it’s a malting company or grain company, but also talk to the seed growers who grow those varieties. They’ll have a really good idea how different varieties are performing in their region. Each variety does perform differently and may perform better in a particular growing area. It can be pretty localized as to how those perform.

GW : Contracting opportunities are available for Bentley, Celebration, CDC Platinum Star, Legacy, Newdale, Tradition, Cerveza and Lowe. What should farmers know about these opportunities?

PW: It’s important for producers to know there are other malting barley varieties that continue to have contracting options. A number of these are a little bit older, but certain end-users are using them for particular markets. If producers have had success on their farm in growing those varieties, they may want to continue to grow them if there are contracting opportunities.

We want to make sure producers know those opportunities do still exist. But if they’re going to grow those varieties, they will definitely want to have a contract because they’re not widely used in the marketplace. They’re more specific to particular companies that are contracting them. Typically, it’s just one company contracting each of those varieties. Eventually, they will be replaced by new varieties.

GW : CDC Churchill, CDC Copper and AB BrewNet are three newly registered varieties now in development and undergoing seed propagation and commercial market development. What is notable about them?

PW: They’re the most recently registered malting barley varieties in Canada. They are undergoing seed propagation and commercial market development. It just so happens all of them do tend to have lower enzymatic activity and may be particularly well-suited for the craft or all-malt brewing industry. That’s still to be determined since they are going through commercial assessment, but early indications suggest these new varieties may be well suited for the craft industry, which uses around 35 per cent or more of all malt in North America. That does not mean those varieties could not also be used for the mainstream brewing industry or the adjunct brewing industry.

GW : Higher protein levels have become increasingly acceptable in some markets. How significant is this, and what implications does this have for farmers?

PW: It’s important because producers have been told for many years to keep the protein level down in malting barley, but it is important to understand what that means. Producers should understand there are different market segments and different opportunities. When we’re talking about the range of protein that is acceptable in malting barley, it’s actually quite large. Ten to 13 per cent is an acceptable range. The lower end of the range tends to go to the all-malt industry, the craft brewing industry. The higher end of the range tends to go into markets such as China or even Japan where their solid tradition is to use adjuncts. The North American mainstream brewing industry falls somewhere in between.

But it’s significant because a producer who tends to maybe get protein on the lower end in their area may be able to manage their yields, may be able to improve their yields with a little bit more fertilization without straying outside that target zone. And just a reminder to producers that higher protein levels in malting barley are acceptable within those parameters. They shouldn’t think that they always need to target low, low, low. They need to find that balance where they’re still getting good yields for their malting barley without exceeding that upper protein band.

GW : Given premiums for malting barley over feed are not as strong as they have been, will this affect malting barley variety adoption?

PW: That’s a function of very strong feed prices. It’s not uncommon to see a narrower spread between feed and malting barley when feed prices are particularly strong. This does have an impact on farmers’ decisions in terms of what they’re going to grow and what they’re targeting, and whether they’re going to grow malt. In some cases, it’s not worth it if this premium isn’t there. The newer malting varieties are yielding close to feed barley yields. Producers can, without sacrificing too much yield, still have the option to sell to that malt market. It’s an additional 2.5 million tonne market.

Certainly, in terms of adoption of the new varieties, there may be slightly less uptake in the new varieties as a result of this anomaly this year. We may lose a little bit of production of those new varieties given the unusual pricing circumstances now. On the other hand, because demand in general is so strong for barley these days it may help acceptance of these new varieties in the international marketplace. The end users may be more willing to try these new varieties in the coming year because there’s a strong demand for Canadian barley this year and we expect that to continue into next year. That’s maybe the silver lining in terms of new variety acceptance, is pushing the end users to give these varieties a shot.

Related articles

Nanton’s prairie cathedrals, into overdrive, leave a reply.

You must be logged in to post a comment.

You might be interested in

FLYING ROBOTS

ON THE ROAD AGAIN

Pale Malt – Compass (Voyager)

From $2.68 /kg

## AUGUST SPECIAL ## 25kg: $67   (save $12) 5kg: $16   (save $4.50)

Our pale malt is made from the new Compass variety barley. Grown by Doug and Scott McDonald on their family farm alongside the Mirrool Creek south of Barellan, New South Wales. Compass is a high yielding variety with superior grain plumpness and head retention. Our Compass Pale malt offers high extract and good fermentability. One of our best selling malts, Compass is a great base for a wide range of styles.

A low and slow kilning schedule helps to keep colour formation low, whilst providing a bright, fresh clean malt character, suitable as a base in a wide range of ales.

Voyager Craft Malt are a small, independent family owned Malthouse located in the heart of the Riverina area in New South Wales Click HERE to check out the Voyager Craft Malt Product Guide

294.34 kg in stock

Milling Option *

25kg or more will only be supplied unmilled

Mixed or Separate? *

We need to know how to combine your grains. Please fill in the Recipe Details section for clarification.

Bagging Option *

Vacuum Seal maximum 6kg (pick up orders only)

eg. “Recipe #1”, “Pale Ale”

By ordering you agree to our Packaging Policy * (please see below)

Description, additional information.

• Reviews (0)

Hoppy Days Grain Packaging Policy

– Orders over 9kg will be packed into multiple bags. – Vacuum Seal maximum is 6kg and applies for pick up orders only. – Price breaks: 1kg, 5kg, and a full sack (usually 25kg). – We do not repack weights into multiple smaller bags. ie 8kg = one 8kg bag, not eight 1kg bags. – 25kg or more will be supplied unmilled only in original packaging – Please select COARSE crush for Grainfather, BrewZilla and all other recirculating systems – Minimum individual bag quantity is 250g. You can order under 250g but this must be combined with other grains as per your recipe to make the minimum 250g. See our FAQs and T’s & C’s for more info.

There are no reviews yet. Write a Review

You must be logged in to post a review.

Related products

Lager light malt (gladfield), medium crystal malt (gladfield), biscuit malt (gladfield), dark crystal malt (gladfield), vienna malt (gladfield), rolled / flaked oats (blue lake milling), dexter (dextrin malt) (voyager), rolled / flaked maize (thomas fawcett), you may also like…, hoppy days superblend (voyager).

DESIGN YOUR OWN

• Recipe Builder

07 3265 6969

Unit 1 / 8 Shannon Place, Virginia, QLD, 4014

Have a question? Send us an email

Stock & Order Enquiries

Recipes & Brewing Advice

Wholesale Enquiries

SHOP SECURELY

Quick links.

• Terms & Conditions

Store Trading Hours

Monday: 9.00am - 4.30pm

Tuesday: 9.00am - 4.30pm

Wednesday: 9.00am - 5.00pm

Thursday: 9.00am - 5.00pm

Friday: 9.00am - 5.00pm

Saturday: 8.30am - 1.00pm

Sunday: Closed

Public Holidays: CLOSED

*Opening hours are subject to change without notice.

© 2024 Hoppy Days Brewing Supplies.

• AUS Hops Fresh local hop varieties you know and love, with favourites including Galaxy, Eclipse, and Pride of Ringwood.
• New Zealand Hops Unique and characterful Kiwi hops with zesty, tropical, and wine-like aromatics.
• USA Hops Iconic American varieties boasting punchy citrus and tropical fruit notes. Includes CRYO hops for those brewers seeking maximum aroma.
• UK Hops Classic English varieties with earthy, woody, and spicy notes.
• EU Hops Spicy and floral European varieties old and new, for abbey ales, pilsners and more.
• Advanced Hop Products Supercharge your beers with our range of concentrated pellets and other hop-derived products.

• Voyager (AUS) Independent family-owned and operated malthouse in the Riverina area of NSW producing small batch, single origin artisan malt for craft brewers and distillers utilising sustainable agriculture practices.
• Barrett Burston (AUS) Barrett Burston produces high-quality malt rooted in tradition, dedication and innovation, with malthouses located in Victoria, Western Australia and Queensland
• Gladfield (NZ) Family-owned and grown on New Zealand’s South Island, Gladfield Malt brings together perfect climate, soil, and can-do attitude, creating a range of high quality, hand-crafted, 100% natural malt
• Weyermann (GER) This malthouse is synonymous with authentic German Lager and is the leading malt supplier for the worldwide craft brewing industry
• Simpsons Malt (UK) At Simpsons Malt we understand that to make the best beers and the best whiskies, you need the best malts.
• Baird’s (UK)
• Briess/Gambrinus (USA/CA)
• Blue Lake Milling (AUS) Locally sourced flaked grains and cereals for adding body and mouthfeel to your beers
• Grain Guide
• VIEW ALL GRAIN

• Dry Brewing Yeast Active, ready-to-pitch dried yeast. Shelf stable and robust
• White Labs Over 69 strains of fresh PurePitch liquid yeast fit for every need of the modern brewer
• Bluestone Local liquid yeast, for local craft beer
• Bootleg Biology An open source yeast (and wild bugs) project whose goal is to create the world’s most diverse library of microbes.
• Yeast Starter Guide
• Liquid Yeast Guide

• VIEW ALL RECIPES (102)
• SESSION BEERS (15) Sometimes you just want a beer that tastes like a beer. Our Session Beer recipes are simple, approachable styles that won’t blow your head off.
• PALE ALE / XPA (9) Explore our collection of Pale Ale recipes and you’ll find everything from classic clone recipes to punchy modern takes.
• IPA (17) Whether it’s a West Coast IPA, Red IPA, or NEIPA, we’ve got heaps of recipes to satisfy even the biggest hopheads.
• HAZY (10) Got the Haze Craze? Our Hazy recipes run the gamut from Session IPA to big juicy Oat Creams.
• GERMAN (10) German beers are all about expertly balancing the finest quality ingredients to make supremely drinkable beers; we’ve got you covered for everything from a smashable Helles to smoky Rauchbier.
• BELGIAN (6) From Witbiers to Quads, we’ve got heaps of recipes that showcase the unique flavours of Belgian beer.
• BRITISH (7) There’s nothing more comforting then a malty English ale, and great British Beer starts with fresh and aromatic British malt.
• LAGER (16) Crisp and crushable, there’s a good reason lagers are the most widely consumed beer style in the world. From your old man’s favourite Greg Northern to our Hoppy Kiwi Pilsner; we’ve got recipes that’ll make you take back every dirty word you’ve ever said about lagers.
• AMBER (6) These recipes encompass a range of styles with no rhyme or reason apart from guaranteeing a brilliant amber hued ale, so there’s a little bit of everything for those brewers craving a bit of a malty punch.
• RED (6) Check out one of our Reds for some inspiration on how to nail that perfect red colour on your next brew.
• DARK BEERS (9) Here we have everything from Brown Ales to Baltic Porters, showcasing the array of rich chocolatey flavours of our darker malts.
• STOUT (4) Rich and roasty, our stouts are a big hit in the cooler months- but we think it’s stout season all year round.
• CLONE RECIPES (18) Here is where you’ll find recipes for iconic beers from home grown breweries along with lesser known (but no less influential) favourites found abroad.
• STRONG ALES (4) This category includes some big and brash beer styles that sit outside our other collections.
• EXPERIMENTAL (5) Here’s where you’ll find some of our more ‘out there’ recipes. These beers are for the adventurous brewer and include sours, fruited and smoked beers.
• SPIRITS (5) We’ve curated some recipes for you to make Artisan quality spirits at home, using the freshest ingredients.
• RECIPE BUILDER Design and order your own custom recipe! Select from our full range of malts, hops, and yeast.

• 1/2″ Threaded Fittings
• Accessories
• Grainfather
• SS Brewtech
• Temperature Control
• Starter Kits

• Wood Chips & Additives
• Botanicals Guide
• Classic / Top Shelf Select
• All Essences
• Fresh Wort Kits
• Extract Kits
• All Brewing Kits
• Mead Making
• Wine Making
• Cider / Seltzer
• Ginger Beer
• Adjuncts & Process Aides
• Water Chemistry
• Low & Slow BBQ
• New Products

• Agribusiness
• Recruitment
• AgCarbon Central
• Properties For Sale
• Property Sales Results
• Sponsored Content
• Beef Central
• Sheep Central
• AgProperty Central
• AgJobs Central
• Ag Tech Central

Schooner resurfaces as barley with ability to be Australia’s Maris Otter

That hypothesis was posed by Coopers maltings manager, Doug Stewart , who in his keynote address at last week’s Australian Craft Brewers Conference in Adelaide, said heritage varieties like Schooner could well supply the market with the kind of malt craft brewers were chasing to produce a balanced beer.

Bred in England in the 1960s, Maris Otter was a leading malting variety in the UK until the mid-1980s, when farmers, maltsters and brewers turned to other varieties with higher yields and preferred fermentation results.

Australia’s own heritage variety, Schooner, is also known for its flavour and helps produce a balanced beer, though over time Schooner met the same fate.

Maris Otter’s popularity waned until the late 1990s, when its flavour brought it back into demand.

“Brewers of real ale in the UK came to believe that beer brewed from Maris Otter malts were generally superior in flavour,” Dr Stewart said.

While hops have continued to be crucial in determining a beer’s flavour, Dr Stewart said barley should not be overlooked.

“Most brewing scientists were of the opinion that the varietal characteristics of barley had little or no influence on the flavour of the malt made from it.”

Dr Stewart said this belief was now being challenged.

Old variety could bring provenance to craft

The flavours of the barley that Schooner brings to beer, along with its brewability, have led to varieties such a Schooner gaining a small resurgence in popularity.

Schooner barley was bred by David Sparrow at South Australia’s Waite Institute, and named after the vessels which a century earlier had transported prized South Australian grain to Britain and the continent.

Schooner barley. Picture: Voyager Malt.

Its malt is renowned for being easy to brew, and for producing a rich beer with an appropriate mouth feel and flavour.

What Schooner lacked was an ability to yield as well as subsequent varieties like Commander, Gairdner, LaTrobe, and Westminster, and to deliver within maltsters’ specification.

While some maltsters paid a premium for Schooner over other malting varieties, its area waned massively throughout the 1990s, and the onus has now fallen on the craft brewing sector to pay up for Schooner if they want growers to produce it.

Chasing a premium

Provenance Malt principal, John Campbell , is linking growers with maltsters and brewers who have said they are prepared to pay enough for Schooner to make it worthwhile for growers to produce.

“It’s not going to take over the world. The key is paying the premium that encourages growers to grow it.

“It’s really, really hard to get Schooner to meet those malting specifications because it runs up in protein so easily.

“That’s why growers turned away from it: if they didn’t hit the specs, their barley was discounted on price from malting to feed, and they copped a yield penalty as well.”

Barley Australia’s preferred varieties have eclipsed Schooner because of their faster fermentation times.

The development of new varieties has demonstrated the barley breeders’ ability to satisfy market demands that have come from large-scale commercial brewers.

Mr Campbell said those export and domestic customers wanted a malt which responded quickly to the addition of adjuncts such as rice and cane sugars.

Terroir for barley

Varieties which satisfy that requirement, and perform well agronomically with higher yields than Schooner can achieve have made malting barley viable to grow across much of the southern Australian grainbelt.

Mr Campbell said terroir — a crop’s character as influenced by environmental factors — needed to be considered when looking at Schooner.

“I think it’s a matter of finding where the variety will perform overlayed on the matrix of minerals and nutrients in the soils in certain areas.

“Schooner is suited to a slower, softer finish, and there are pockets right throughout the barley growing regions that can produce it.”

Terroir is most commonly associated with winemaking regions; in Australia, the most famous is the Coonawarra region in South Australia, where a red soil strip produces cabernet sauvignon with distinctive characteristics.

Mr Campbell said whiskey distillers were leading the charge in terms of the sensory evaluation of malting varieties to look for similar character traits in barley.

“Up until now, we thought malt was malt in terms of a base malt. What the distillers and the craft brewers are saying is challenging that.”

HAVE YOUR SAY Cancel Reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

Your comment will not appear until it has been moderated. Contributions that contravene our Comments Policy will not be published.

• Visit the University of Nebraska–Lincoln
• Apply to the University of Nebraska–Lincoln
• Give to the University of Nebraska–Lincoln

Search Form

Usda forecasts u.s. corn production down, soybean production up from 2023.

The Crop Production report issued Aug. 12 by USDA’s National Agricultural Statistics Service (NASS) forecasted corn production down from 2023 and soybean production up from last year. Corn production is down 1% from last year, forecast at 15.1 billion bushels; soybean growers are expected to increase their production 10% from 2023, forecast at a record high 4.59 billion bushels.

Average corn yield is forecast at record high 183.1 bushels per acre, up 5.8 bushels from last year. NASS also forecasts record high yields in Idaho, Illinois, Indiana, Iowa, Louisiana, Michigan, Nebraska, South Dakota, Washington, and Wisconsin. As of Aug. 4, 67% of this year’s corn crop was reported in good or excellent condition, 10 percentage points above the same time last year.

Soybean yields are expected to average a record high 53.2 bushels per acre, up 2.6 bushels from 2023. If realized, the forecasted yields in Arkansas, Illinois, Indiana, Mississippi, Missouri, and Ohio will be record highs.

All wheat production is forecast at 1.98 billion bushels, up 9% from 2023. Growers are expected to produce 1.36 billion bushels of winter wheat this year, up 1% from the previous forecast and up 9% from last year. Durum wheat production is forecast at 76.9 million bushels, up 30% from 2023. All other spring wheat production is forecast at 544 million bushels, up 8% from last year. Based on Aug. 1 conditions, the U.S. all wheat yield is forecast at 52.2 bushels per acre, up 3.6 bushels from 2023.

Today’s report also included the first NASS production forecast of the season for U.S. cotton. NASS forecasts all cotton production at 15.1 million 480-pound bales, up 25% from last year. Yield is expected to average 840 pounds per harvested acre, down 59 pounds from 2023.

NASS interviewed approximately 14,200 producers across the country in preparation for this report. NASS is now gearing up to conduct its September Agricultural Survey, which will collect final acreage, yield, and production information for wheat, barley, oats, and rye as well as grains and oilseeds stored on farms across the nation. That survey will take place during the first two weeks of September.

Online Master of Science in Agronomy

With a focus on industry applications and research, the online program is designed with maximum flexibility for today's working professionals.

Olympics Closing Ceremony: All the Highlights as Paris Hands Over Games to L.A., From Phoenix Rocking Out to Tom Cruise’s Epic Stunts

The Paris Olympics set a high bar for itself after an opening ceremony that showcased Lady Gaga, Celine Dion and a scenic backdrop involving virtually every Parisian landmark along the Seine. But the closing ceremony — taking place on a blistering hot day in stark contrast to the pouring rain of its kickoff — also delivered a blockbuster show with a Hollywood twist.

Related Stories

How media companies medal in a different olympics: european video market share, 'rrr' star ntr jr starts film by 'k.g.f.' director prashanth neel - global bulletin, popular on variety.

Unfolding days after a thwarted terrorist attack that targeted a Taylor Swift concert in Vienna, the Paris Olympics closing ceremony took place under a beefed up security protocol involving thousands of police forces, including nearly 2,000 agents coming from overseas. Over 70,000 spectators attended in addition to 8,200 athletes from over 200 delegations and 270 artists. In an interview with Variety , Reboul said he and the rest of the organizers spent an “incalculable” amount of time to prepare an airtight security plan with local authorities. The country has already been on high alert since the start of the war in Gaza last October.

Below, see all the best moments from the Paris Olympics closing ceremony.

Zaho de Sagazan Kicks Things Off From the Jardin des Tuileries

French singer-songwriter Zaho de Sagazan, who sang “Modern Love” to Greta Gerwig at the Cannes Film Festival, kicked off the closing ceremony with a performance of French music legend Édith Piaf’s “Sous le Ciel de Paris” at the lush Jardin des Tuileries, where the Olympic Cauldron — an air balloon lit by the Olympic Flame — is located. She was accompanied by the choir of the Académie Haendel-Hendrix.

French Breakout Star Léon Marchand Carries the Olympic Lantern

Dressed elegantly in a suit, French swimmer and Olympic breakout star Léon Marchand — who won four gold medals and one silver at the Games — then removed the lantern containing the flame from the cauldron and began carrying it to the Stade de France. Nicknamed “the dolphin” by his French supporters, Marchand was welcomed with “Léon, Léon” chants. He moved to Arizona three years ago to train with Bob Bowman, the coach of 23-time Olympic gold medalist Michael Phelps.

Athletes Band Together — and Sing Karaoke?

After parading in boats under pouring rain during the opening ceremony, the athletes — who all stuck around the City of Light for the closing bash — entered the futuristic stage together and moved to the beat of French electro tracks, including by Justice and M83.

After all the teams had entered, it was announced that it was time for “athlete karaoke,” where all competitors were expected to sing along to various songs. First up were some French anthems, including “Emmenez-moi” by Charles Aznavour, “Les Champs-Elysées” by Joe Dassin and “Freed From Desire” by Gala. Naturally, “We Are the Champions” by Queen was also part of the playlist, and resulted in the biggest sing-along of the night.

Tom Cruise Has Arrived

The actor waved to fans as he arrived to the VIP section of the closing ceremony ahead of his stunt performance to hand over the Games to 2028 host Los Angeles.

A Golden Voyager Descends on the Games

Dressed in a glittering costume, the voyager rappelled down from the top of the stadium and performed an acrobatic piece as two more mysterious figures attached the flag of Greece to a pole and waved it in the air. Nike, the Greek Goddess of Victory who appears on every Olympic medal, was also portrayed as a swarm of acrobats descended upon the stadium from the sky and erected the five Olympic rings. A piano then emerged from underneath the set, dangling vertically as Alain Roche played the instrument suspended in midair while French lyric tenor Benjamin Bernheim sang “Hymn to Apollo.” As the acrobats danced and flipped, the rings were raised into the air to symbolize the rebirth of the Games.

Francophone Musicians Take Over

After the dancers had been cleared off the futuristic stage, French indie band Phoenix delivered a rousing rendition of their hit “Lisztomania” surrounded by athletes. DJ Kavinsky and Belgian singer Angèle then joined the band to play “Nightcall,” the breakout song from Nicolas Winding Refn’s “Drive,” before launching into “If I Ever Feel Better” featuring a verse from Cambodian rapper VannDa. Fellow French rockers Air then showed up to play “Playground Love,” the band’s collaboration with Phoenix frontman Thomas Mars that was featured in “The Virgin Suicides,” directed by Mars’ wife Sofia Coppola. The surprise guests continued with Vampire Weekend frontman Ezra Koenig hopping on stage to sing “Tonight,” his duet with the band. Phoenix closed out its set with “1901,” which saw Mars jump into the crowd of moshing Olympians.

Paris Sets a Record in Olympic Marriage Proposals

Tony Estanguet, the dashing gold medal-winning French slalom canoeist who presided over of the Paris 2024 Organizing Committee for the Olympics, delivered a moving speech highlighting the records broken during the event, which not only included the 64 medals won by the French team, but also the number of wedding proposals that happened through the last 11 days. Hosted in the city of Love, the Paris Olympics saw seven wedding proposals, two of which happened in Marseille during the sailing competitions. 

“To you, athletes, what can I say? We knew you would be brilliant, but you were magic,” Estanguet said. “You made us happy, you made us feel alive,” he continued, drawing a parallel with the exhilarating feelings triggered by a coup de foudre.

L.A. Mayor Karen Bass Is Handed the Olympic Flag

H.E.R. Performs the U.S. National Anthem

Is there anything Grammy-award winning superstar H.E.R. can’t do? As the American flag was raised into the sky to symbolize L.A. taking on the 2028 Summer Games, award-winning musician H.E.R. sang the U.S. National Anthem with gusto.

H.E.R. was dressed in an all-white look and also had a matching custom Fender Stratocaster. After belting out the final notes of the “Star Spangled Banner,” she paused and began strumming the “Mission: Impossible” theme song as Tom Cruise descended from the roof of the stadium.

Tom Cruise Delivers “Mission: Impossible”-Worthy Stunts

Tom Cruise jumped off the top of the Stade de France to mark the handover from the Paris Olympics to the L.A. Games in 2028, and landed on the stage of the stadium.

He was welcomed like a rockstar at the Stade de France and joined Team USA champion Biles along with L.A. mayor Bass, who handed the Olympic flag to him. He then hopped on to a motorcycle with the flag in tow and rode out of the stadium to make the symbolic delivery to L.A. In a pre-recorded segment, Cruise dove out of a plane over the Hollywood sign and positioned the Olympic rings over it before the artist performances in L.A. began.

The Red Hot Chili Peppers, Billie Eilish and Snoop Dogg Welcome Games to L.A.

L.A. natives the Red Hot Chili Peppers, Billie Eilish and Snoop Dogg represented the City of Angels after the handoff of the Olympic flag was made. On a beachside stage, the Red Hot Chili Peppers played “Can’t Stop” before Eilish sang her most recent hit “Birds of a Feather.” Snoop Dogg, who has been contributing commentary to this year’s Games on NBC, brought his Long Beach style to the screen as he rapped “Drop It Like It’s Hot” and even brought out Dr. Dre for their anthem “The Next Episode.”

Yseult and Paris Say “Au Revoir” With “My Way”

The broadcast shifted back to the Stade de France for the closing ceremony’s final segment: an enchanting version of “My Way” belted by French singer Yseult. As the final notes rang out, an impressive amount of fireworks exploded over the stadium — ensuring that the Paris Olympics went out with a bang.

More from Variety

Winona ryder’s ‘one condition’ for joining ‘stranger things’ was a filming break if ‘beetlejuice 2’ ever happened: ‘they agreed. luckily, it worked out’, ‘skibidi toilet’: flushing out audience data on an internet phenomenon, netflix expands virtual ‘geeked week’ fan event with first in-person show in atlanta, ‘stranger things’ play to open on broadway in 2025, the future of fast: a special report on free streaming, more from our brands, gena rowlands, ‘the notebook’ star and renowned actress, dead at 94, clint eastwood’s onetime seaside retreat in california is up for grabs at $21 million, ‘caitlin clark effect’ hits bottom line in indiana fever finance report, the best loofahs and body scrubbers, according to dermatologists, gena rowlands, acclaimed film actress and emmy winner, dead at 94.