Red Wheat (Triticum aestivum)
- Variety: KWS 231
- Breeder: KWS
A hard milling wheat with exceptional bread-making qualities.
Null-Lox Barley (Hordeum vulgare)
- Varieties: Cheerio, Chapeau
- Supplier: Gleadall
- Breeder: Carlsberg Group Research
Null-lox barley, developed through traditional breeding, helps beer keep its fresh flavour for a longer period of time, increasing its shelf life. The barley lacks a particular enzyme (called LOX-1), normally present in barley, which accelerates the staling process making off-flavours. Beer produced from null-lox malt has improved flavour and foam stability. Null-lox barley and malt is exclusively used by Carlsberg and Heineken with buy-back contracts available from Gleadell.
Chevalier
A malting variety that dominated barley production from 1800 to 1900, finally being superseded by shorter, higher-yieldingvarieties. Researchers at John Innes Centre in Norwich havediscovered that the variety has fusarium resistance and are studying the flavour characteristics of the malt.
Naked Barley (Hordeum vulgare)
- Supplier: Bangor University
Naked barley describes those varieties with grains that thresh freely out of the hulls similar to wheat. The hull of covered barley is indigestible for humans and must be removed by pearling. Naked barley does not need thisprocessing and is ideal for food use and as an alternative to wheat flour in baking and milling. A project based at Bangor University’s Henfaes Research Centre, funded by the Welsh Assembly Government and HGCA, is investigating whether a supply chain for naked barley could be established either using currently available naked barleys or with new varietiesdeveloped by crossing existing lines with UK ‘covered’ varieties.
