The Ramsbury Spring Barley day was a unique opportunity to delve deeper into the world of the spring barley crop from breeding right through to brewing.
The day started with a highly acknowledged breeder, who examines how new varieties are developed and evaluated by Agrii agronomy research trials, where they are monitored for performance such as nitrogen use efficiency, disease resistance, lodging, and brackling management, speed of development, yield, and quality. Moving to the barn, Claas hosted a discussion on combine set up and crop harvesting.
Once the crop genetics, nutrition and agronomy had been discussed, we handed over to the Head Brewer at Ramsbury Estate who took us on a tour of the facilities and a taste of the end product.
Steve Corbett chats to Ronan Hughes about this unique event that connects what happens in the field to what end users and customers want.
Heritage & Agrii Variety Trial
John Miles and Paul Bury discuss the opportunity for barley in the face of changing consumer demands.
Paul highlights how the development of new varieties adds real value for growers on farms, beyond yield advances.
Soil Resilience and Cover crops
Steve Corbett challenges visitors to rethink their approach to soil and highlights why there's still so much we don't know about our soils.
Growing the crop: Crop Nutrition
Managing the crop from drilling to harvest, Tim Horton and Thomas Perrott discuss different approaches to crop management and nutrition throughout the season.
How can we capitalise on varietal characteristics and soil management techniques to give your crop the best chance to thrive?
Setting the Combine for Quality
John Harper is joined by Richard Hutchinson of CLAAS to discuss the importance of harvest timing and combine calibration for Spring Barley crops.
The End Result: Brewery Tour
Tibor Horvath (Head of Brewing, Ramsbury Brewery & Distillery) talks us through the process of taking grain from the farm and turning it into beer (and vodKa/gin for the wheat grown on site).
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