In-person small grains for brewing and distilling field day to highlight research at Kellogg Biological Station

Dean Baas<baasdean@msu.edu>, Rachel Drobnak and Allison Smith, Michigan State University Extension. - June 01, 2021

The W.K. Kellogg Biological Station will host an in-person small grains for brewing and distilling field day to showcase multiple variety and management trials on June 25, 2021.

Small grains (rye, barley and oats) provide valuable contributions to Michigan’s craft brewing and distilling industries. On Friday, June 25, 2021, Michigan State University Extension will host a Small Grains for Brewing and Distilling Field Day from 1-4 p.m. at the W.K. Kellogg Biological Station Farming Systems Center, 9702 N. 40th St., Hickory Corners, MI 49060.

While this upcoming field day is focused on farmers and stakeholders involved in brewing and distilling, those interested in using small grains for other purposes are welcome to attend.

In addition to craft beverage production, small grains can be used as cover crops to reduce soil erosion, increase soil organic matter and improve weed control. Small grains are also an excellent choice as forage, feed and food.

MSU Extension hosts various research projects at the Kellogg Biological Station to expand their understanding on the variety performance of small grains used for brewing and distilling throughout the state. This in-person field day will showcase the research and provide networking opportunities for those engaged with the industry.

This year, 21 winter rye varieties and over 100 spring and winter barley varieties are being trialed, along with an oat variety trial and a small grain fungicide trial. Attendees will have the opportunity to view multiple plots and hear speakers covering a variety of topics including those listed below. Support for this research is provided by the Michigan Craft Beverage Council, Michigan Department of Agriculture and Rural Development, Michigan Crop Improvement Association, American Malting Barley Association, Michigan Brewers Guild, Bell’s Brewery and Origin Malt.

Agenda topics include:

Overview of the Michigan Craft Beverage Council by Jenelle Jagmin, Director.
Tours and presentations of barley, oat and cereal rye variety trials, fungicide trials, and a winter hardiness trial. Featuring speakers Brook Wilke and MSU graduate students Ryan Hamilton and Tara Watkins.
Presentation of research projects including planting date and seeding rate for winter barley by Manni Singh, and variety and management for wheat malting and variety and nitrogen rate for oat malting by Dean Baas.
Presentation of resources including MSU Upper Peninsula Grain Quality Lab by Dean Baas and the MSU Fermented Beverage Analysis Lab featuring Nicole Shriner.
Overview and update of the Michigan Brewers Guild by Executive Director Scott Graham.

For more information about small grains for brewing and distilling visit the MSU Extension Malting Barley website. Questions regarding the event can be directed to Brook Wilke (wilkebro@msu.edu) or Dean Baas (baasdean@msu.edu).

The event will abide by the MSU Community Compact and all local, state, tribal and federal recommendations/guidelines regarding COVID-19. We will continue to monitor the evolution of COVID-19 and how it might impact the event. You will be contacted regarding any changes or updates through the email you use to register.

This article was published by Michigan State University Extension. For more information, visit https://extension.msu.edu. To have a digest of information delivered straight to your email inbox, visit https://extension.msu.edu/newsletters. To contact an expert in your area, visit https://extension.msu.edu/experts, or call 888-MSUE4MI (888-678-3464).