Dessert with Discussion: The comeback of Spartan Barley for the Michigan brewing industry

Join us for our fall event highlighting Spartan Barley with Dean Baas and Russ Freed

Barley, combined with hops, yeast and water, it is one of the four essential components of almost any beer. Currently, most barley grown in Michigan originates in North Dakota and central Canada, regions with different climatic and environmental conditions. That is until now.

In a world that is focused on local and sustainable crops, Spartan Barley is a winning heirloom variety for Michigan.  From a 5 gram sample that was saved in a seed bank Dr. Russ Freed and colleagues have been able to grow enough Spartan Barley to put it into production on a small scale.  With Dr. Dean Baas’ help the first crop was planted and harvested on the Kellogg Farm here at Kellogg Biological Station in 2016.

Dr. Russ Freed (Retired MSU Prof. CANR Dept. of Plant, Soil and Microbial Sciences) and Dr. Dean Baas (MSU Extension Sustainable Agriculture Educator) will share:

• how the 1916 Spartan Barley was brought back to life in 2016
• why barley is a good fit for Michigan, and some of the challenges for the barley comeback
• current research projects on both winter and spring barley including variety and management trials

Enjoy coffee, tea and delicious locally sourced desserts provided by the KBS Conference Center. A cash bar featuring house wines and Michigan craft beer available prior to the event.

Doors open at 7 p.m., talk from 7:30-8:30 p.m.

Free event! Please register here!

Join us for the Live Stream via YouTube if you can’t come in person!  

A special thanks to our Dessert with Discussion Sponsors!

Visit informational booths before and after the talk to learn more!

Past Dessert with Discussion Presenters

At MSU’s Kellogg Biological Station green is more than a school color. You can help us be sustainability responsible for this event by:

• Carpool or ride your bike to the event.
• Traveling from a distance, watch the live stream instead.
• Reduce food waste by taking smaller portions and going back for seconds if needed.

Thank you for being part of this commitment!