Grain
Bere
A tier
Bere is an ancient six-row Scottish landrace barley—short season, thrives on poor northern soils and long daylengths—milled into beremeal for bannocks and used historically for early whisky and ale. Flavour of the meal is earthy, sweet, and distinctly old-cereal, different from modern pale malt. Grains are small and husked in traditional form. Seek Orkney or Highland beremeal for heritage baking. Malt from bere appears in specialty distilling projects. It is a living landrace story, not a high-yield commodity barley.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Bere-type barleys were established in northern Scottish and island agriculture.
Bere bannocks and early distillation used local bere crops extensively.
Modern barleys nearly displaced bere except in residual island plantings.
Revival projects on Orkney and elsewhere restored bere for food and heritage malt.