Breeding Better Barley​

Tuesday, May 30, 2017 | 11:00 a.m. - 12:00 p.m. US Central Time

Watch the On Demand video here!
(available to MBAA members only)​

Presenter: Patrick Hayes, Oregon State University, Corvallis, Oregon

The underlying premise of this webinar is that barley is the base of beer. Starting with a quick review of barley sexual reproduction (since that explains where barley varieties come from), this dynamic webinar will cover the following topics: the elusive definition and genetic basis of malting quality, how and why the American Malting Barley Association approves and recommends specific varieties, a year in​ the life of a barley breeder (in 365 seconds), and the quest for true facts on the barley contributions to beer flavor. Along the way, there will be brief digressions into the following: the Golden Promise mutant, DNA fingerprinting, CRISPR, intellectual property and the Open Source Seed Initiative. We'll close with the key role of barley in keeping humans healthy and happy in the face of climate change.

What attendees will take away:

  • Because barley is the base of beer, it behooves us all to understand it better 
  • Why barley science matters
  • Barley can help in addressing the real challenges of climate change

Webinar Agenda:

  • Reproductive biology is in the driver’s seat: why most barley varieties are not F1 hybrids and why university plant breeders are still in the game 
  • If it weren’t for malt, barley couldn’t even find the door 
  • The elusive definition and genetic basis of malting quality 
  • Variety seals of approval – AMBA and the likes 
  • A year in the life of a barley breeder (in 365 seconds) 
  • Taking barley to the next level: the quest for barley contributions to beer flavor 
  • Dealing with climate change – going naked and facultative 
Any and all beer drinkers, brewers, maltsters, and farmers - this webinar is for you! 

About the Presenter

Dr. Patrick Hayes is a Professor at Oregon State University. For the past 31 years, his research has focused on the many forms and uses of the world’s most amazing plant. ​