We use genetics and plant breeding tools to understand and realize the potential of barley, a most amazing crop and model organism. Our applied efforts are directed at developing varieties and germplasm meeting a range of end uses: malting and brewing; food; and feed. Our basic research is directed at understanding the genetic mechanisms that will allow us to deal with changes in climate and production systems.
Our basic and applied research endeavors intersect on the following themes: low temperature tolerance, quantitative disease resistance, and input use efficiency – all within a framework of facultative growth habit. Realizing our goals in a timely and efficient fashion involves continuous improvement of breeding and selection procedures. We are currently implementing doubled haploid genomic selection schemes for malting and food quality. For malting and brewing, we pursue novel traits, such as processing flexibility and flavor. The thrust of our food program is on nutrition, flavor and aroma within the context of whole grain products. Our germplasm and varieties are tested and grown throughout the world under a range of management scenarios, from organic to input-intensive. Our germplasm and variety release procedures are tailored to the product and range from public releases to exclusive licenses. Royalty income will help support our continued breeding efforts and initiatives.
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Dr. Patrick Hayes is a Professor at Oregon State University. His research team focuses on barley - in its many forms and uses. Current research areas include: development of winter and facultative habit malting barley varieties; the many facets of winter hardiness; dissection of quantitative disease resistance; characterization and utilization of genetic diversity; stimulating local barley production; development of multi-use naked barley for organic and conventional systems; exploring the contributions of barley genotype to beer flavor; and barley quality assessment. The OSU Barley Project has released 14 varieties/germplasms, developed 12 mapping populations, distributed approximately 14 metric tons of barley seed, published 154 papers in refereed journals, and authored 14 book chapters. He has taught Plant Genetics to approximately 1,400 students: most graduate with a keen appreciation for the complexity and power of genetics. He has served as Major Professor for 30 graduate students.
Q&A WITH BARLEY BREEDER DR. PATRICK HAYES
“We started this project with a question: Are there novel flavors in barley that carry through malting and brewing and into beer? This is a revolutionary idea in the brewing world. We found that the answer is yes,” Pat Hayes said.