Sulfur & Suds? How Bentonite Sulfur Brews Up Barley Benefits
Bentonite elemental sulfur helps farmers add value by achieving a top malting grade along with excellent yield.
There’s nothing quite like pouring back a cold one after a hard day’s work on the farm, especially during the summertime.
The next time you’re enjoying a pint, think about the role of sulfur in creating the high-quality barley that goes into producing most top beers.
That’s right – sulfur.
As many growers know, ‘sulfur & suds’ go hand-in-hand – one critical to the other. This becomes clear when you look at the big picture of making beer, not just at the brewery level, but starting at the farm where the cereal grains that go into beer production are grown.
Adding value for better barley
Sulfur has grown in recognition as an essential nutrient for optimal plant growth, across all types of crops. This includes a vital role in the production of malting barley used for making beer.
But what is the best strategy to make sure your barley acres have enough sulfur to reach their full potential?
A big factor is to never take sulfur levels for granted, according to experts. Regular replenishing of soil sulfur stores is recommended to make sure your crops always have enough and are never in danger of losing quality or yield to sulfur deficiency.
The cost can be significant, research shows. For cereals including barley, the number of grain sites and the size of grain is reduced under sulfur (S) deficiency. You can spot this deficiency by noticing barley plants that show a bright chlorotic, yellow-green color and stunted growth.
“Chlorosis caused by sulfur deficiency is observed in the young leaves first,” says Brooke Bateman, bentonite elemental sulfur product leader with Keg River. “But of course, it’s best to prevent these symptoms from happening in the first place.”
A growing body of research shows the need to maintain an adequate S supply of barley for both yield and malting quality.
“The bottom line is that any degree of sulfur deficiency puts a limit on the ability of your crop to reach its full potential,” says Bateman. “Maintaining full potential is especially important for malting barley because the requirements are higher for this crop to be successful in obtaining a malting grade.”
Pouring out value
In short, getting sulfur right helps ensure yield, quality, attaining malting grade (rather than feed grade) and, as a result, more dollars for the farmer, says Bateman.
The fact that successful malting barley farmers are a huge contributor to the beverage so many enjoy – and a multi-billion dollar beer industry so important to our economy – is one heck of an added bonus farmers can be proud of.
“It’s a true ‘win-win’ for farmers, our economy and beer drinkers everywhere.”
The other big factor to sulfur success is to choose the best option for your farm. Among sulfur fertilizer options, there has been growing interest and adoption of using bentonite elemental sulfur – such as Keg River products – due to its unique advantages as an economical, season-long sulfur source that allows excellent flexibility and fits well with sustainable farming practices.
Keg River has earned a reputation over many years for producing the highest quality elemental sulfur fertilizers for the North American agricultural industry. “We have a full range of options to meet your needs, no matter what your location or growing conditions,” says Bateman.
Cheers to microorganisms!
Sulfur in its elemental state is not available to plants. In order to be utilized by crops, it must first be converted through the process of oxidation into plant-available sulfate (SO4) – a transformation that occurs naturally in the soil through the presence and activity of beneficial microorganisms.
Elemental sulfur from Keg River is manufactured as a sulfur-bentonite pastille that is compatible with various fertilizer blends. Once applied in the field, the bentonite clay component of the pastille degrades over time. This process is activated by the presence of moisture, which causes the clay to expand and disintegrate. This in turn releases the sulfur to the soil where the microorganisms can convert it into sulfate.
“When you think about it, those microorganisms do a very important job that ultimately leads to good crops and – in the case of malting barley – good beer.” says Bateman.
“Give them a ‘Cheers!’ the next time you’re enjoying a beer.”