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MSU researchers resuscitating 100-year-old Spartan barley to bolster Michigan's craft beer industry

Kirk Heinze, Russ Freed

With the recent, explosive growth in craft breweries, Michigan has become a hub for brewers and beer enthusiasts around the country.  The Great Lakes State ranks among the top U.S. destinations for exploring craft beer, even adopting the nickname, “The Great Beer State.”

With the growing demand for unique and locally produced brewing ingredients, researchers at Michigan State University are working to bring back the Spartan barley variety which is especially well-suited to Michigan’s environment and local brewing needs.

As beer aficionados well know, one of those key brewing ingredients is malt, processed directly from barley by maltsters.

Dr. Russell Freed, professor emeritus of plant, soil and microbial sciences at MSU, starts his conservation with the host, Kirk Heinze, on Greening of the Great Lakes by sharing the history of Spartan barely that originated on Michigan State’s campus 100 years ago. The barley was created in 1916 by MSU plant breeder Frank Spragg who combined the Michigan Black Barbless and Michigan Two-Row barley varieties and was officially released in 1928.

“It grew beyond the borders of Michigan,” he says. “It had a reign of 30 years where it was very, very good; Spartan had a tremendous impact on barley production around the U.S.”

After its decline, barleys from North Dakota and other non-native breeds were introduced to Michigan. These varieties grow well in dry climates, but they can struggle in Michigan’s varying, humid weather. Adverse weather conditions can force farmers to throw away a significant portion of their harvest, another key factor in the revival of Spartan barley.   

Freed teamed up with fellow MSU researchers, Ashley McFarland and Chris Kapp, to transform a mere 5 grams of Spartan seeds, secured from a USDA gene bank in Idaho, into what is now 10 acres of Spartan barley growing at MSU’s Kellogg Biological Station near Battle Creek.  According to Freed, the anticipated yield is 40-50 bushels of barley per acre.

When the researchers are satisfied with the overall quality of the barley, including protein level, there are local maltsters who are anxious to give it a try, most likely next year.   

Eventually, Freed says, the Spartan variety could be crossbred with other varieties to produce characteristics even better suited to Michigan malting and brewing needs.  

“There will be kids and grandkids of the Spartan barley, which will still have some of the Spartan spirit,” Freed laughs.

The use of local barley will help sustain Michigan’s bountiful agriculture despite increasing pressures from such major concerns as climate change and the growing population, Freed says.   

“There is no other agriculture in the world that does what we do, as well as we do it,” he says. “We’re going to have some challenging times, but I’m confident with the research and extension capabilities that we have here at MSU and across the USA.”

Freed looks forward to the resurgence of Spartan barley and is enthusiastic about the possibilities it will bring to Michigan and elsewhere.

“It’s virtually unlimited,” he believes.  “To have a locally grown product, well-suited to our state’s eco-system, where you can use it to brew Spartan beer—is there any better feeling for beer lovers?”

Kathleen Alexander contributed to this report.
 

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