Why bean beer?

Beer can be a wholesome beverage, and the art of brewing beer has been intertwined with the development of civilised society for centuries. Today, the latest valuation of the economic value of beer (by accountants Ernst and Young in 2013), reported that Europe is the world’s biggest producer of beer with over 4,500 breweries delivering around 390 million hectolitres annually – which in plain English is 68,632,200,000 pints (since 1 hectolitre is a small spillage less than 176 imperial pints). The industry employs over 2 million people, and around 125,000 of these are employed in breweries themselves. It should also be no surprise then that sales generated 53 billion Euro, which is almost doubled again by the value added from the supply chain. Also, the EU brewing sector had a trade surplus (i.e. exports were greater than imports) to the value of 3 billion Euro in 2012. Beer is serious business

Back to the future: using ancient Bere barley landraces for a sustainable future

Societal Impact Statement Bere is an ancient barley (Hordeum vulgare L.) that was once widely grown in northern Britain, where its ability to grow on poor soils and under challenging climatic conditions made it a valuable staple. By the end of the 20th century, Bere had largely been replaced by higher-yielding modern varieties and only survived in cultivation on a few Scottish islands. This article reviews the recent revival of Bere, driven by its use in high-value food and drink products and multidisciplinary research into its genetics, valuable sustainability traits and potential for developing resilient barley varieties. Summary In Britain, modern cereal varieties have mostly replaced landraces. A remarkable exception occurs on several Scottish islands where Bere, an ancient 6-row barley (Hordeum vulgare L.), is grown as a monocrop or in mixtures. In the Outer Hebrides, the mixture is grown for animal feed, and cultivating it with traditional practices is integral to the conservation of Machair, an important coastal dune ecosystem. In Orkney, Bere is grown as a monocrop, and in situ conservation has recently been strengthened by improved agronomy and new markets for grain to produce unique foods and beverages from beremeal (flour) and malt. In parallel, a recently assembled collection of British and North European barley landraces has allowed the genotypic and phenotypic characterisation of Bere and several associated multidisciplinary studies. Genotyping demonstrated Bere's unique identity compared with most other barleys in the collection, indicating an earlier introduction to Scotland than the Norse settlement (c. 9th century AD) suggested previously. Valuable traits found in some Bere accessions include disease resistance, an early heading date (reflecting a short period from sowing to harvest), the ability to grow on marginal, high pH soils deficient in manganese and tolerance to salinity stress. These traits would have been important in the past for grain production under the region's challenging soil and Atlantic-maritime climatic conditions. We discuss these results within the context of Bere as a genetic, heritage and commercial resource and as a future source of sustainability traits for barley improvement

Biological nitrogen fixation by soybean (Glycine max [L.] Merr.), a novel, high protein crop in Scotland, requires inoculation with non-native bradyrhizobia

It is currently not recommended to grow soybean (Glycine max [L.] Merr.) further than 54° North, but climate change and the development of new high latitude-adapted varieties raises the possibility that it could be introduced into Scotland as a novel high protein crop deriving most of its nitrogen (N) requirements through biological N fixation (BNF). This was evaluated via field trials in 2017 and 2018 near Dundee (56.48°N). As there are no native soybean-nodulating bacteria (SNB) in UK soils, soybean requires inoculation to exploit its BNF potential. In 2017, three commercial inoculants containing elite Bradyrhizobium strains significantly increased plant biomass in plot trials with a soybean 000 maturity group variety (ES Comandor). Rhizobia were isolated from the nodules and identified as the original inoculant species, B. diazoefficiens and B. japonicum. One inoculant (Rizoliq Top) was used for larger-scale trials in 2018 with two varieties (ES Comandor, ES Navigator); inoculation doubled the grain yield to 1 t ha-1 compared to the uninoculated crop. The inoculated soybean obtained most of its N through BNF in both years regardless of plant genotype i.e. >73%Ndfa, with BNF contributions to aerial biomass exceeding 250 kg N ha-1 yr-1 in 2017 and that to grain 50 kg N ha-1 yr-1 in 2018. These data suggest that N-fixing soybean could be grown in Scotland without mineral N-fertiliser, either for forage as animal feed, or as green pods for human consumption (“edamame”), and potentially, even as dry grain. The potential for survival of the Bradyrhizobium inoculant strains in soils was also demonstrated through the detection of the inoculant strain B. diazoefficiens SEMIA 5080 at relatively high populations (104 g-1 dry soil) using a qRT-PCR method with SNB-specific nodZ primers. Microbiome data obtained from soil using 16S rRNA primers demonstrated that the diversity of bacteria belonging to the genus Bradyrhizobium increased in soybean-cropped soils compared to bulk soil regardless of inoculation status. The economic and practical implications of residual inoculum, as well as those arising from introducing a non-native plant and alien bacteria into Scottish soils in terms of their impact on the native soil microbiota are discussed