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The Spokesman-Review Newspaper
Spokane, Washington  Est. May 19, 1883

Going with the grain

Rick Bonino

Using locally grown grains for brewing is the next step in establishing a true terroir for craft beer, like with wine. And a Washington State University event on Friday afternoon in and around Fairfield will explore the possibilities.

The “Know Barley, Know Beer” field day, free and open to the public, will feature presentations by WSU barley breeder Kevin Murphy, who’s working on malting varieties specially geared to craft brewers; regional barley growers; a representative from Co-Ag Grain Marketing; two startup craft malting operations, Spokane’s LINC Foods and Walla Walla’s Mainstem Malt; and Shawn Carney of Zythum Brewing in Fairfield, who has used local hops and grains on a limited basis.

The event begins at 2 p.m. outside Fairfield at the on-farm site of Murphy’s malting barley variety trials, then moves to Zythum and ends at 4 with free barbecue and beer available for purchase (RSVPs requested for food service).

For reservations or more information, contact Gina at virginia.nichols@gmail.com.