2. 2 2
• Most important raw material for beer production is barley
• Arguments:
• High content of starch
• Enzyme activity
• Husks (serve as a natural filter in lauter tun)
• Barley – belongs to the family of grasses
• Division:
• Summer and winter barley
• 2- or more rows of kernels
• Brew barley: 2-row summer barley
• Barley for brewing must be malted
Raw material barley
3. 4 4
• Two-row summer barley is very good suitable for beer production, but more expensive
• Six-row barley has a higher yield per ha.
• New varieties under development are very promising
Differentiation
Characteristics of
grains
Characteristics of
husks
Amount of starch
Amount of proteins
Two-row summer barley
Uniform grains
Thin husk
A lot of starch
Less protein
Six-row winter barley
Twisted grains
Plump husk
Less starch
More protein
4. HEATED KERNELS are discoloured (usually reddish-purple) and are caused
during storage when the barley contains too much moisture.
IMMATURE GREEN KERNELS result from harvesting too early or from delayed
crop development due to undesirable growing conditions/weather.
BROKEN KERNELS are pieces of kernels amounting to less than three-quarters
of whole kernels, or kernels with the germ end broken o!.
FROST DAMAGED KERNELS have a loose husk and pinched e!ect
on the kernel. #e germ has been killed and will not germinate during the
malting process.
PEELED KERNELS have at least one-third of the husk removed, or germ fully
exposed, or the husk ruptured over the germ end without evidence of
germination.
To better understand visual evaluation, the following photos depict some of the
degrading factors.
5. PEELED KERNELS have at least one-third of the husk removed, or germ fully
exposed, or the husk ruptured over the germ end without evidence of
germination.
THIN KERNELS contain less starch than plump ones, therefore producing less
malt extract. #ey usually result from very dry growing conditions during kernel
development.
WEATHERED AND MILDEWED KERNELS are usually grayish in colour, and result
from barley lying in swaths during wet weather.
SPROUTED KERNELS have t he germ end broken open by premature
germination.
6. Barley
Malting Barley Selection Process
Malting barley selection starts on the farm. Each year, producers carefully choose
malting varieties to be seeded according to anticipated market demand. An annual
Recommended Malting Barley Varieties List from the CMBTC (see Chapter 7) advising of this
potential demand is available to producers.
Growers are encouraged to grow certified barley seed provided by commercial
seed companies. Some growers have malting barley production contracts with grain companies using
certi"ed seed and production advice provided by these companies. Growers pay
special attention to crop rotation, fertilization, pest control, combining and on-farm storage conditions
to increase the potential of their barley to be selected as malting barley in the fall.
#e entire commercial selection, from combining the barley crop to unloading onto an export
vessel (or into a receiving pit of a domestic malting company) is outlined below.
1. Representative samples are taken by the farmer while unloading the newly combined malting barley
from a truck into on-farm storage bins. Usually, every truckload is sampled
to ensure a true representation of the barley in storage bins.
2. The collected barley crop samples are submitted to a grain or malting company
for selection evaluation by trained experts, and the producer "lls in a CWB Malting Barley
7. Barley
3. If the barley is selected for malting based on the submitted samples, the signed storage and delivery
contract is forwarded to the CWB. #e CWB, in turn, sends a letter to the farmer con"rming selection. is
confirmed. The barley storage bins are periodically probed and a recheck sample is submitted for analysis to
verify the quality of the stored barley on the farm. #e probed samples must match the quality of the selection
samples. If the quality is con"rmed, the producer may start
the delivery at a period speci"ed by the grain or malting company that is party to the contract.
5. If delivering to a malting company, the barley is sampled and checked again at the receiving site prior to
unloading the delivered barley into a receiving pit. If the barley is being delivered
directly from a farm, growers are given an o&cial grade that is used for CWB payment purposes.
6. If delivering to a grain elevator, a representative sample is taken from the truck as
the barley is delivered. Based on this sample, growers are given an o&cial grade for CWB
payment purposes. These samples also represent the selected barley in storage at the
elevator and allow the selecting party to verify the quality prior to shipping to customers.
7. If the barley is for export, a full quality check is carried out at the port by the
CGC on behalf of the exporting agency while loading the barley into the vessel.
This final check ensures that the quality of the selected barley meets the customer’s
quality speci"cations.
11. - Indian Barley are single crop 6 row barley mainly grown in Rajasthan, UP, Haryana and Punjab.
- Indian barley is a cattle feed variety and do not have any varietal characteristics.
- 50% of Indian barley is used for malting by the Malting companies.
- Barley is a commodity and is price controlled by the Government and sold in open Mandies.
- Maltster purchase and store barley for malting and is used throughout the year.
- Major malting companies are Bar malt, Malt Company, Padmavati, Soufflet in India.
- Since malting companies uses a high steeping temperature , less germination days, most of Indian malt
- Malted is poorly modified.
- Malt modification is measured by Kolbach Index. (Protein modification index)
- India Malt has low friability and lower KI and less diastatic power.
- Imported 2 R malt has higher friability ,higher KI and higher Diastatic power.
- Avg India malt price in India is 30 rs per KG and Avg 2 R imported malt price is 75 to 80 rs per Kg.
- Avg India Barley price in India is 18 -20 per KG.
- Avg extract in India 6 R malt is 71% as is basis.
- Avg Extract in 2R Imported malt is 78% as is basis.
- Most micro breweries and big brewing company uses for premium brands imported 2 R malt.
- For all local brands Big brewing companies uses 6R India malt.
- Brewing companies Supply chain usually has a annual contract to supply barley malt with Indian Maltsters.
