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    • Field Trials 2016
      Hi, We have started our trials for 2016! Sowing started on 06.0.16 for both Økologisk (Organic) and conventional varieties. Sowing plan - Norsk Landbruksrådgiving Sowing plan - Norsk Landbruksrådgiving We will keep regular updates on the stages of growth and will also share our selected varieties in the next discussion page in this forum.   Please use the growers guide for any other information and if you are growing grains this year, please contact us directly to make sure we can help you.   UPDATE July 2016 After a good start to the trials and with a dry start, we have some good growth in all regions. Drammen has seen all varieties performing well, with very little impact from the weather, soil conditions and disease. Drammen (E) 0207 Both our sites in Skollenborg and Ringerike are also performing well. With both conventional and organic sites having minimal impacts from the heavy rain in the last week. Ringerike (W) 0207 We will keep you informed as we progress, but as we did last year the final report will be published first before we offer our own perspective on the best performance of these selected varieties. God Sommer! Marc
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    • 1 year, 11 months ago

       Marc Myers

    • Growers guide – community page
      Welcome to the growers guide community! We hope you enjoy using the online E-book and growers guide. The guide should help you in developing your field skills for growing malting quality Barley in Norway (and in the Nordics). Please feel free to post any questions to this community and we will do our best to help you grow the best quality malting Barley in Norway!
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    • 2 years, 2 months ago

       Marc Myers

    • Malt production
      An open resource for all members to discuss malt systems and there availability, price and suitability to the market, traditional malting and home based micro malting. Additional discussions will be provided on malt house operations and best practices within managing the grain supply, storage, production routines and finally cleaning and packaging of finished malts for the market.
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    • 2
    • 2 years, 4 months ago

       Marc Myers

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Like all precious or limited resources the ingredients of time, pressure, heat, and heavy lifting are essential to the end result.

This time-lapse of Troubadour Maltings completing a turn-around is executed at least once a day for 3-5 days (depending on outside temperatures and grain type) to ensure even airflow and consistent modification throughout the germination bed.

Don't be fooled, this blink of an eye is really a solid hour (sometimes more) of work.
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Innovation is the battle cry of modern craft. Sometimes the best way to innovate is look backwards to our heritage; to lean into the strength of old cultivars for new flavors, unique provenance, and diversity of choice. Cheers to Heritage Malt, Heirloom Varietals, and a reverence for the past that creates a hopeful future. ... See MoreSee Less

Innovation is the battle cry of modern craft. Sometimes the best way to innovate is look backwards to our heritage; to lean into the strength of old cultivars for new flavors, unique provenance, and diversity of choice. Cheers to Heritage Malt, Heirloom Varietals, and a reverence for the past that creates a hopeful future.

Craft Malt Cooperative posted 4 photos.

Olomouc, Czech Republic
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Olomouc, Czech Republic

Craft Malt Cooperative shared Appalachian Malting's photo. ... See MoreSee Less

Today we got to relax a little and had a nice visit from Halfdan Svalheim of Norway. Halfdam is starting a malting facility in his country and came to ours to learn how we grow and malt barley. He belongs to two progressive cooperatives (Økologisk Spesialkorn and Craft Malt Cooperative) that bring local food and malt to businesses around Oslo. Expect big things to come from them. SKOL!


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