Chill

Chill is a mid-ripening spring barley (Hordeum vulgare L.) variety intended for brewing production. The variety's vegetation period ranges from 68 to 82 days, allowing it to mature simultaneously with varieties such as Nur and Raushan, slightly earlier than Ataman, and slightly later than Elfa. The mass of 1000 grains varies within the range of 38-49 grams, indicating good grain quality for brewing.

The variety is characterized by resistance to lodging, which ensures crop preservation and facilitates harvesting. The drought resistance of the variety is at or slightly below standard levels, which requires taking climatic conditions into account during cultivation. The average yield in the approved regions is about 27.6 centners per hectare, making it attractive for agricultural production in the corresponding zones.

Chill is recommended for cultivation in the Northwestern and Central regions, where it shows stable results. Thanks to its characteristics and grain quality, this variety is widely used in the brewing industry, providing high-quality raw material for beer production. The variety is included in the state register and has the authorship of BIRGITTE SKADHAUGE.