Researchers from John Innes Centre (JIC) and Michigan State University’s Upper Peninsula Research and Extension Center (UPREC) have collaborated to ramp up malting barley development for use in craft brewing.
The collaboration comes as farmers and maltsters in the Eastern North America find it difficult to identify varieties that are well suited to a humid climate, although malting barley and malt industries are growing in the region.
Through the partnership, the researchers will develop genomic selection technique, an advanced DNA-based method to fuel the breeding process.
JIC scientists work on heritage barley lines to develop new malt flavours and Fusarium head blight resistance.
UPREC researchers have already put six UK varieties in the ground selected from a cross with Chevallier, a popular barley from the Victorian period, with resistance to Fusarium head blight.
The collaboration is backed by around £40,000 funds from the BBSRC.
John Innes Centre researcher Dr Sarah De Vos said: "Sharing knowledge in this way benefits researchers throughout the entire brewing and malting supply chain, and enables us to gain maximum impact from our work.
"It is important that the next generation of researchers develop commercial knowledge as part of their training."
