Crunchy kernels of barley tumble from Joel Williamson’s hands as he scoops them up, offering a taste. “This is a first: The inaugural batch of Lyon malt,” says Williamson, head maltster at Spokane-based craft malting company LINC Malt. “This is really good,” replies customer Heath Barnes, popping a few grains into his mouth. Commercial malts […]
At the Bread Lab, Washington State University researcher Stephen Jones helps Pacific Northwest farmers, chefs, bakers and distillers get more out of their grains—more flavor, more products, more impact. “When we grow wheat, we want you to grow it, bake it, malt and cook with it,” said Jones, who directs a team of scientists and […]
With a hybrid crop called Salish Blue, scientists at Washington State University have combined wheat and wheatgrass in a new species with the potential to help Pacific Northwest farmers and the environment.
Salish Blue is just one variety of a new perennial grain species, ×Tritipyrum aaseae. It’s the first new species to be named by wheat breeders at WSU in 122 years of breeding.
