Crop

Barley

Picture to come.

A hardy cereal grown widely across England, sown in spring on open-field and other arable land. Its main use was malting for ale: the grain was soaked, allowed to sprout and then dried. Barley was also eaten in pottage and baked into coarse bread by poorer households, and served as fodder. It was among the most important crops of the medieval economy.

Sources: museumofoxford.org · medievalists.net

Made by

Harvest graingathered, not made; with Sickle; by farm hand

Used to make

Mill graingives Flour, Bran; from any grain (wheat, barley, oats and 1 more); at hand mill
Malt and brewgives Ale, Spent grain; from any grain (wheat, barley, oats and 1 more), any fuel (poles, ash poles, firewood and 5 more); at brewhouse; by brewer
Brew (alehouse, half batch)gives Ale, Spent grain; from any grain (wheat, barley, oats and 1 more), any fuel (poles, ash poles, firewood and 5 more); at alehouse; by brewer

Made by

Used to make

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