Bere (grain)

Bere (grain)

Bere is a six-row barley that is grown and used in various parts of the world, particularly in Scotland. It is one of the oldest cultivated grains, with evidence of its use dating back to the Iron Age.

History

Bere is believed to have been introduced to Scotland by the Vikings in the 8th century. It was a staple grain in the Scottish diet until the 19th century when it was largely replaced by modern two-row barley. Despite this, Bere continues to be grown in some parts of Scotland, particularly in the Orkney Islands.

Cultivation

Bere is a hardy grain that can grow in poor soil conditions and harsh climates, making it well-suited to the Scottish Highlands and Islands. It is typically sown in the spring and harvested in the summer. The grain is known for its rapid growth and early harvest, often being ready to harvest around 10 weeks after sowing.

Uses

Bere is used in a variety of food and drink products. It is often milled into a flour known as "bere meal", which is used to make bere bannock, a traditional Scottish flatbread. Bere is also used in the production of whisky and beer, and is a key ingredient in some traditional Scottish dishes, such as bere porridge and bere barley bannocks.

Nutrition

Bere is a rich source of dietary fiber, protein, and essential minerals such as magnesium, phosphorus, and zinc. It also contains a range of vitamins, including thiamin, riboflavin, niacin, and pyridoxine.

See also

• Barley
• Cereal
• Scottish cuisine