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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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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!



Packaging malts is a last, but critical step in sending our hard work out to local brewers and distillers. Every bag must be bone dry and every seam sewn thoroughly to ensure freshness and preserve the intention of the malt. No detail is too small for the craftsperson. ... See MoreSee Less

Packaging malts is a last, but critical step in sending our hard work out to local brewers and distillers. Every bag must be bone dry and every seam sewn thoroughly to ensure freshness and preserve the intention of the malt. No detail is too small for the craftsperson.

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It is a humbling thing: how acres and acres of seed-grown wheat, rye, and barley yield treasures small enough to hold in our hands. This gigantic effort of nature, farmers, and maltsters alike is one that we endeavor to remember with every season and yield.

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