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Beremeal is a primitive form of barley, with 4 rows of grains, and a spiny, sharp, seedhead.
The grain is very dark, almost black.
Beremeal is grown in the Orkney and Shetland Islands, Scotland.
Beremeal used to be grown primarily for brewing, though it could also be used for distilling whiskey from. In the Orkneys, farmers used to brew their own beer from Beremeal, up until the end of the Second World War.
Government grants were approved in July 2005 to study the possibility of reviving the use of Beremeal for brewing and distilling in Orkney.
Today, it is mostly used for making bannock.
When ground, Beremeal yields a dark meal that has a slightly astringent tang to it.
To make bannock, recipes usually use 2 parts Beremeal to 1 part flour.
To make risen bread, it needs to be mixed with wheat flour.
History
The Romans grew 6-rowed Beremeal in Viroconium, which was just south of where Shrewsbury, England is now.
Acknowlegements
Gourlay, Kath. Only here for the bere. The Scotsman. Edinburgh. 7 August 2003.
Also called:  Bere Barley
Other entries for Barley
Barley Flakes, Barley Flour, Barley Grits, Beremeal, Black Barley, Hulled Barley, Malted Barley, Pearl Barley, Pot Barley, Quick-Cooking Barley, Sprouting Barley
Other entries for Grains
Amaranth, Buckwheat, Cereals, Corn, Farina, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rice, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat
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