SPRING 2026 RELEASE

This release is brewed with Lyon barley and tells a story of a quiet grains renaissance underway.

In today’s world, most grain breeding prioritizes yield, disease resistance, and uniformity—often at the expense of flavor and nutrition. But at Washington State University, a small but influential program known as the Bread Lab is rethinking that equation. Their guiding question is simple: if the purpose of growing grain is to nourish us, shouldn’t flavor, nutrition, and health be the highest priorities?

From that question, a different path has emerged—one that also considers the long-term health of our soils and ecosystems.

Enter Dr. Stephen Jones and the Bread Lab

After a distinguished career in conventional wheat breeding, Dr. Stephen Jones chose to redirect his work. Rather than pursuing yield at all costs—often reliant on petrochemical inputs and proprietary seed systems—he envisioned a model centered on flavor, nutrition, and ecological stewardship.

He founded the Bread Lab in Washington’s Skagit Valley, near the Salish Sea, as a place where farmers, bakers, brewers, and researchers could collaborate more directly. By shortening the distance from field to table, they’ve created a system where those who craft the final product help shape the ingredients from the very beginning.

We believe deeply in this approach. Hanabi Lager is built on the idea that the best flavors emerge when farmer, brewer, and researcher work in concert.

The story of Lyon barley

Kevin Murphy, a former PhD student of Dr. Jones and now director of the Bread Lab, continues this work today. Among his contributions is a remarkable barley variety named Lyon, in honor of his colleague and mentor, Steve Lyon, who helped steward the Bread Lab’s farming operations.

This variety reflects a new set of priorities: exceptional flavor, elevated beta glucan content (a heart-healthy soluble fiber), and suitability for organic farming practices.

The Lyon barley used in this release was grown by Bill Myers (pictured) on his family farm overlooking the Palouse River in Washington State—one of only a small number of growers cultivating this variety in North America.

We are honored to brew with this delicious grain.

May this spring season help unfurl the ideas that took shape in winter—now ready to meet the light.

Here’s to new beginnings.