What are the key stages in malting barley?
First is the barley selection. The maltster needs to carefully select a barley which best suits her/his needs. A key step in malting barley is steeping the grain. The degree of modification is another key step in malting barley. Malting barley varieties are the raw material that powers the malting and brewing industry, and the quality of these varieties has a significant impact on the quality of malt and beer. BMBRI uses its extensive knowledge of malting and brewing quality preferences in a collective effort with others in the supply chain to help BMBRI members produce first-rate malt barley products for a variety of customers. The core of this effort is variety evaluation. The starch, protein and nucleic acid molecules that are stored in barley grains are not good nutrients for brewing yeast nor do they support the fermentation reactions performed by brewing yeasts. These large and structurally complex compounds must be partially or, in some instances, fully degraded into their compo
