Ranking fourth in about 14 cereal crops produced worldwide, Barley’s prominence in the agricultural sector is undeniable. With an average of 133 million metric tons of barley produced annually, this type of whole grain is far more useful than just your average animal feed ingredients. Next to being used as a major animal fodder, its commercial worth can be largely shored up in terms of its inherent value in the home beer making and commercial brewing industries.
Barley belongs to the grass family called Hordeum vulgare. Barley malt is the end product produced through controlled germination and kilning or drying. In the germination process, the barley kernels are soaked in water, dried, and are allowed to sprout under controlled temperatures. The sprouting process is a crucial phase because this is where the special enzymes (serine-class proteases) are broken down from carbohydrates to simple sugars. In the brewing process, the malt sugar solution is mixed and boiled with the hops for that unique fusion of taste and aroma. The solution is set to cool and yeast is added to initiate the fermentation process. As soon as the yeast ferments the sugar content of the barley malt, it simultaneously releases carbon dioxide and ethyl alcohol. Once the fermentation process has been concluded, the beers are stored in sealed bottles, ready to captivate the most finicky beer enthusiasts from around the world.
Brewers generally classify barley according to species: the two-row and the six-row. In two-rowed barleys, only the central floret is considered fertile, while all florets are fertile for the 6-row barley. Two-row barleys are preferred by most countries around the world including Germany and most English countries. Six-row barleys were conventionally preferred by brewers in the United States and in Mexico, but both variants are now being considered for marketing and innovation purposes. Basically, two-rows can be used as a base malt for almost all styles. They are also characterized by a smoother and less grainy taste. They have lower protein content and higher levels of fermentable sugars, making them more ideal for brewing. The high protein content of 6-row barleys can produce cloudy beers and are not recommended for new home brewers who haven’t mastered the meticulous properties of barley as malt bases.
Apart from the scientific slash aromatic roles of barley in the home beer making process, master brewers also consider barley the soul of every home made beer. This is because barley contains some of the most essential and nutritional features credited to beers. Its fiber content has been shown to have multiple benefits in terms of lowering the system’s cholesterol levels. Its niacin and selenium content are also healthy bonuses that come with every beer experience. The stickiness of the barley malt also contributes in the overall viscosity and the distinct body of home made beers.
With Barley virtually spelling the aroma, taste, and the body of beer, every home beer maker should consider the quality and type of barley to be used in home brewing. While the benefits of barley come in conjunction with other beer ingredients, their inimitable characteristics and properties as beer grains will remain unmatched in the whole beer making process. Some may use other forms of grains as malt bases, but only barleys can define classic home brewed ales.
