master-cooks | What Does Malted Barley Have To Do With Beer?

Malted barley is a fundamental ingredient in beer production, playing a crucial role in the brewing process. It begins with raw barley grains, which undergo a malting process to prepare them for brewing. This process involves soaking the barley in water, allowing it to germinate, and then drying it in a kiln. The germination activates enzymes in the barley that convert its starches into fermentable sugars, which are essential for alcohol production. Once dried, the malted barley is milled to break open the grains, making the sugars more accessible. During brewing, the malted barley is mixed with hot water to create a mash. This step further activates enzymes that continue converting starches into sugars. The resulting sugary liquid, called wort, is then separated from the solid grain remnants. The wort is boiled and hops are added for flavor and aroma before it is cooled and fermented with yeast. The yeast consumes the sugars, producing alcohol and carbon dioxide, which transforms the wort into beer. Malted barley not only provides the sugars necessary for fermentation but also influences the flavor, color, and body of the beer. Its versatility allows brewers to craft a wide range of beer styles by varying the type and treatment of the malted barley used.

How barley becomes malted for beer brewing

Once barley is harvested, the grains are dried for storage. The malting process begins by soaking these grains in water for a few days to prepare them for germination. The seeds, or grains, must be maintained at approximately 60°F and aerated to encourage sprouting, similar to growing a chia pet. As they begin to sprout, the starches in the barley are converted into sugars, which will later nourish the yeast.

Before the grains sprout excessively, they are heated to stop the growth process. At temperatures exceeding 120°F, the barley malt is kilned, with the specific temperature influencing the final color of the malted barley—this ultimately determines whether the resulting beer will be light or dark. Barley kilned at lower temperatures yields pale ales, while higher temperatures produce darker beers such as stouts and porters. Additionally, the malted barley can be roasted further after kilning to enhance its flavor richness.

Are all beers made from barley?

Historically, all beers were primarily crafted from barley, which was the standard grain used. Following the prohibition era, the Bureau of Alcohol, Tobacco, and Firearms (ATF) implemented regulations to oversee the ingredients permitted in beer production. This move came in response to a surge in unregulated alcohol manufacturing during the prohibition years. According to ATF guidelines, at least 25% of the grain in beer had to be barley, even if other grains were included—Budweiser, for example, is produced using a mix of barley and rice.

However, this definition of beer has evolved over time, largely due to increased awareness of gluten intolerances. In 2006, the head brewer at Lakefront Brewery in Michigan aimed to create a beer that his gluten-intolerant father could enjoy. After successfully brewing gluten-free beer, he was able to influence a change in the United States' definition of beer to permit the use of alternative grains. As a result, you can now find American beers that are entirely free of barley, utilizing a diverse range of grains such as sorghum, rice, millet, and corn instead.

What Does Malted Barley Have To Do With Beer?

How barley becomes malted for beer brewing

Are all beers made from barley?

Recommended

Next up