Spot the Crop: Winter Barley

Meet Winter Barley

Have you heard of Guinness? Well, ‘Winter Barley’ is a staple crop of many UK farms and certain varieties are used to make the rich trademark colour of Guinness. It is also made into pearl barley, often used in soups, and can even make its way into animal feed! Many people were looking forward to returning to pubs after the covid-19 lockdowns. This was certainly the case for many farmers who found it tough to sell crops such as ‘Winter Barley’, which relies on the consumption of Guinness.

Step 1: planting

After the land is ploughed following harvest (around September time), the soil is ‘drilled’ or planted with new crops for the year. The preparation of the seed bed is of great importance for the successful germination of our seeds. ‘Winter Barley’ seed beds are sometimes ‘rolled’. This is done to preserve moisture, break down large clogs of soil and pack down stones which might get in the way of seedlings as they grow up towards the sunlight. Keeping these stones at bay also helps to avoid them being dragged into the combine later in the year during harvest, as this can cause a lot of mechanical damage.

Step 2: growing

Within 14 days germination has already begun, so by spring there is a thick green carpet across the fields (or we hope at least!). The green colour of the 'Winter Barley' shoots is a lighter green than that of wheat. During this period, the most important thing is to ensure the health of the crop and the eco systems around it as this is a very delicate stage of growth for the ‘Winter Barley’.

Harmful insects, weeds and disease need to be kept at bay to keep crops alive. This is when some farmers may be forced to use sprays, although this is always a last resort. Spraying is not a decision taken lightly, especially as farmers prefer to interfere as little as possible with the natural processes taking place. However, at times certain weather patterns may encourage the growth of choking weeds or an influx of an invasive species, which could destroy a crop, and in turn the food chains relying on it, leaving farmers little choice. Steady rain spells and mild temperatures will help the crop to flourish although as any farmer knows, the weather is never guaranteed, especially nowadays.

Step 3: harvesting

Since its growth during the spring, the crop has developed ‘ears’ which are the actual grains used in products such as Guinness. Typically, Barley is very flat and has fine ‘hairs’ called ‘Awns’ attached to the ears. This crop will be ready once it is golden and has a moisture content of no more than 15%, which we test on a machine called a ‘Moisture Meter’ on the day of combining. When this crop is harvested, nothing is wasted! The grains of barley go into the barn where they are stored until they are sold. The stalks of the crop are cut and baled into straw, which is used for animal bedding. Look out for the combine harvester and baler during summer to see this process in action!