OSU, Others Working On Buck Naked Barley

Land-grant university researchers across the country are developing new varieties of naked barley to capture all benefits of this grain, from human dietary benefits to animal feed as well as malting and brewing. The trick is finding the right balance  of a soluble fiber called "beta glucan" through cross-breeding.

"Pursue a modest level of beta glucan, sufficient to meet the health claim, and that's manageable in brewery. Furthermore that could move in to poultry feeding channels swine feeding channels and then on in to the ruminant animal" said Oregon State University's Patrick Hayes.

Now Hayes said that they may have one such new barley variety, and the name, should come at no surprise, "Buck Naked Barley."

Future tests with a micro-brewer will determine if naked barley variety, minus the hull, which is essential in brewing, could work as a craft beer ingredient. Not to mention its availability as a whole grain for cooking and baking. 

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