EAST LANSING, Mich. — For those who have the privilege of working with barley, rye and other small grains for malting and craft beverage production, the opportunity to invite everyone to an in-person, on-farm field day is the highlight of the summer. Michigan State University Extension small grains for craft beverages team thoroughly enjoys presenting our work, giving and receiving updates from valued colleagues and coming together to share our thoughts, a meal and maybe even a craft beverage.
As we pivot and adjust to doing things differently, instead of traditional field day gatherings we would like to introduce our eight session series of virtual gatherings: Grains for Brewing and Distilling Virtual Happy Hour. We have eight episodes planned that will each focus on a specific topic with video recordings made available after each meeting:
- Focus on winter barley varieties on Oct. 1, 2020
- Cereal rye for distillation on Oct. 8, 2020
- Making malting grade on Oct. 15, 2020
- Evaluating grain quality on Oct. 22, 2020
- Pest & disease management on Oct. 29, 2020
- Alternative uses for barley on Nov. 5, 2020
- Spotlight on the Craft Beverage Council on Nov. 12, 2020
- Focus on spring barley on Nov. 19, 2020
Each Virtual Happy Hour will include 30 minutes of presentations from MSU researchers and industry leaders, then 15 to 30 minutes of open discussion with the beverage of your choice. Short, sweet and thirst quenching!
— Dean Baas, Michigan State University Extension
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