Preview Mode Links will not work in preview mode

Welcome to the web home for Field, Lab, Earth, the podcast from the American Society of Agronomy, Crop Science Society of America, and Soil Science Society of America. The podcast all about past and present advances in agronomic, crop, soil, and environmental sciences, our show features timely interviews with our authors about research in these fields.

Field, Lab, Earth releases on the third Friday of each month in addition to the occasional bonus episode. If you enjoy our show, please be sure to tell your friends and rate and review. If you have a topic, author, or paper you would like featured or have other feedback, please contact us on Twitter @fieldlabearth or use the email icon below. You can join our newsletter to receive notifications about new episodes and related resources here.

Field, Lab, Earth features graduate and undergraduate students at the end of each episode. If you would like to be featured, please let us know by filling out this brief application form. Please note you must be a student member with ASA, CSSA, or SSSA to apply.

Thank you for subscribing using the buttons below. For mobile users, the icons, in order, are for Twitter, email, our RSS feed, Apple Podcasts, TuneIn (Alexa), Stitcher, Google Play, Google Podcasts, and Spotify.

Nov 20, 2020

“Registration of ‘Butta 12’, A Two-Row Malting Barley Adapted to the California Central Valley with Proven Floor-Malting Success and Craft Brewer Acceptance” with Lynn Gallagher and Ron Silberstein

California is a prime location for craft brewers and microbreweries. However, fungi and virus disease susceptibility have made it difficult for many barley varieties (such as those used for the malt used in beer and whiskey production elsewhere) to thrive in California’s Central Valley. Lynn Gallagher has spent twenty years developing disease and fungi resistant malting barley varieties. Working with UC Davis, USDA, and Ron Silberstein of Admiral Maltings, he and other barley growers have tested hundreds of barley varieties for both agronomically valuable traits and malting quality. In this episode, we talk with Lynn and Ron about what goes into malting, barley breeding, and the three tiers of testing that malting barleys must undergo before finding their way into your favorite brew.

Tune in to learn:

  • The history of malting barley in California
  • What malt is and how it’s made
  • What agronomic traits are valuable in malting barley
  • Why it’s important for barley to be tested at multiple levels of scale before being used in malt production

If you would like more information about this topic, this episode’s paper is available here:

It will be freely available from 20 November to 4 December, 2020.

If you would like to find transcripts for this episode or sign up for our newsletter, please visit our website:

Contact us at or on Twitter @FieldLabEarth if you have comments, questions, or suggestions for show topics, and if you want more content like this don’t forget to subscribe.

If you would like to reach out to Ron, you can find him here:


CEU Quiz:

Malt book by John Mallett:











Admiral Maltings: 



Briess Malt & Ingredients Co.: 

Brewing with Briess site: 

North American Craft Maltster’s Guild: 

Brewer’s Association: 

American Malting Barley Association: 

UC Davis:

Sponsored by Gasmet Technologies. Gasmet Technologies range of portable analyzers are used for environmental research measuring CO2, CH4, N2O, NH3 & H2O gas fluxes simultaneously at sub-ppm levels. Check out for more information and to request a quotation.

Field, Lab, Earth is copyrighted to the American Society of Agronomy, Crop Science Society of America, and Soil Science Society of America.