Iceland: Iceland barley tried in brewing

The results of experiments with Icelandic barley in baking and brewing were discussed during a symposium at Skógar in south Iceland on December 3, organized by Matís – Icelandic Food Research and the Agricultural University of Iceland (AUI), Iceland Review published on December, 28.

According to Áslaug Helgadóttir, a professor at AUI, there is significant interest in using Icelandic barley for human consumption, for example in bread and beer.

Brewery master at Ölgerdin Egill Skallagrímsson, Gudmundur Mar Magnússon, tried brewing with the barley, producing 600 kilos of malt.

As it is reported, the brewing was successful, although the alcohol level was only 3.5 percent while beer usually has an alcohol level of at least 4.5 percent. However, that could be amended, Helgadóttir said.

30 December, 2008