‘Dian’ was developed by crossing ‘Milyang85/Suwon335’, which has tolerance to lodging and high yield, and ‘Milyang122’, which has good brewing qualities, in 2003. The regional yield trials were conducted for ‘Dian’ as a breeding line ‘Iksan168’ in four different regions of Korea from 2012 to 2014. The heading and maturing dates of ‘Dian’ in paddy and upland fields were similar to ‘Hopum’. ‘Dian’ had a shorter culm length than ‘Hopum’ in paddy and upland fields, showing tolerance to lodging stress. The yield potential of ‘Dian’ was approximately 18% higher than that of ‘Hopum’ in the paddy fields, but there were no significant differences in the upland fields. ‘Dian’ had rym1 and rym5 genes and showed resistance to barley yellow mosaic virus (BaYMV), but was susceptible to powdery mildew. It also had good quality for brewing and was similar to ‘Hopum’. ‘Dian’ had a higher assortment ratio (94%) than ‘Hopum’ (89%). Regarding grain quality, ‘Dian’ was similar to ‘Hopum’ in protein content, β-glucan content, and husk rate. Concerning malt quality, ‘Dian’ showed a 71.6% extraction rate, 3.6% soluble protein content, and 33.0% Kolbach index, which are similar to the values of ‘Hopum’. Other malt qualities of ‘Dian’ include 185 WK (Windisch-Kolbach) diastatic power and 81.4% friability, which were lower than those of ‘Hopum’. Therefore, ‘Dian’ with high yield, tolerance to lodging, and resistance to BaYMV is considered to be stable for cultivation (Registration No. 8241).

‘Heugho’, a new cultivar developed in 2014, is a two-rowed hulled barley with black grains that was selected among doubled haploid lines produced by anther culture from a backcross between two cultivars. Black barley, which has black grains, was used as the donor parent and ‘Hopum’, which has an elite genotype, was used as the recurrent parent. Agricultural characteristics of the new cultivar such as heading date, lodging and disease resistance were similar to those of ‘Hopum’. The yield was approximately 3.8 ton/ha, which was also comparable to that of ‘Hopum’. In terms of grain quality, the thousand grain weights of ‘Heugho’ and ‘Hopum’ were similar at 44.9 g and 41.4 g, respectively. The malt quality of both cultivars, which was mainly determined by extract, diastatic power, Kolbach index, and soluble protein content, were also similar. The total polyphenol contents of ‘Heugho’ and ‘Hopum’ malts were 0.274% and 0.244%, and the anthocyanin contents were 37.1 µg/g and 16.5 µg/g, respectively. After malting, ‘Heugho’ had high antioxidant capacity, making it a functional food source for beer as well as tea. We expect that ‘Heugho’ will contribute to farmer’s income and regional economic activation associated with the barley processing industry(Registration No. 8239).