The variety was used primarily for research purposes to study the influence of malt drying temperature on the chemical composition and characteristics of wort. Laboratory experiments included analysis of brewing suitability by comparison with commercial varieties.
The protein content in the grain of this variety was recorded at 10.5–11.5%. The variety is characterized by specific starch properties and was included in official agricultural plant catalogs, although it has the status of delisted in current editions.
Sources6
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Countries of admission
1 jurisdiction
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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