The results of experiments with Icelandic barley in baking and brewing were discussed during a symposium at Skógar in south Iceland on December 3, organized by Matís – Icelandic Food Research and the Agricultural University of Iceland (AUI).
The symposium’s theme was “innovation in southeast Iceland.” Moderator Áslaug Helgadóttir, a professor at AUI, told Morgunbladid that there is significant interest in using Icelandic barley for human consumption, for example in bread and beer.
Two bakeries, Reynir bakari in Kópavogur and Braudhúsid in Grímsbaer shopping center in Reykjavík, tried using the barley for baking bread. The bread received considerable interest, Helgadóttir said, and the first step towards mass production could be a joint marketing initiative by bakeries across the country.
The project was supervised by Ólafur Reykdal at Matís.
Brewery master at Ölgerdin Egill Skallagrímsson, Gudmundur Mar Magnússon, tried brewing with the barley, producing 600 kilos of malt.
According to Helgadóttir, the brewing was successful, although the alcohol level was only 3.5 percent while beer usually has an alcohol level of at least 4.5 percent. However, that could be amended, Helgadóttir said.