A spring 2-row barley developed at Oregon State University (originally named BCD-47). Described as "very fermentable and having a very nice extract... Full Pint wort also tasted very good, pre and post boiled... a very pleasant and strong fresh salted popcorn note. A very positive clean sweetness as well, with no harshness or astringency... the fermented Full Pint beer was clean, slightly estery, a bit tart and bready."
