EUROPEAN BREWERY CONVENTION RANKING OF BARLEY VARIETIES FOR MALTING QUALITY

Abstract

The barleys grown for the E.B.C. Barley Committee in a number of countries have been malted on the small scale in three different ways (conventional procedures, a procedure using gibberellic acid and a hot water resteeping method) in three successive years. The analyses of the resulting malts, and the procedures used to make them, have been statistically examined and it has been found that the ranking of barley varieties for quality shows very good agreement between the different methods, both between varieties and between years. Thus it is confirmed that, even with micromalting methods as dissimilar as the three now studied, barley varieties will in general be ranked in a constant order of excellence.