Gallery1 - Barley identification

Dorsal view of bold even barley sample.

Ventral view of a bold even barley sample.

In some barleys the aleurone cells are coloured blue or red with anthocyanin pigments. The presence or absence of pigment does not reflect malt quality but can be useful as a varietal marker. A grain showing anthocyanin nerve pigmentation is pictured above.
 

In some barleys the aleurone cells are coloured blue or red with anthocyanin pigments. The presence or absence of pigment does not reflect malt quality but can be useful as a varietal marker. A grain showing no anthocyanin pigmentation is pictured above.

The amount of spicule development on the inner nerves is a good varietal indicator and can be seen with a magnifying glass or felt with the finger. The number of spicules varies from none to many in different varieties.
 

Grain shape and size can differ considerably between varieties. Even within grains of the same variety there can be noticeable differences in size and relative proportions.

Grain shape and size can differ considerably between varieties. Even within grains of the same variety there can be noticeable differences in size and relative proportions.

Rachillae, present at the base of the ventral furrow, are classified as long, medium or short and as having long or short hairs. Rachillae may be lost during threshing, but rachilla characteristics are stable and a good indicator of variety (Briggs 1998). An example of short haired rachilla is shown above.

Rachillae, present at the base of the ventral furrow, are classified as long, medium or short and as having long or short hairs. Rachillae may be lost during threshing, but rachilla characteristics are stable and a good indicator of variety (Briggs 1998). An example of long haired rachilla is shown above.

Rachillae, present at the base of the ventral furrow, are classified as long, medium or short and as having long or short hairs. Rachillae may be lost during threshing, but rachilla characteristics are stable and a good indicator of variety (Briggs 1998). An example of long haired rachilla is shown above.

Rachillae, present at the base of the ventral furrow, are classified as long, medium or short and as having long or short hairs. Rachillae may be lost during threshing, but rachilla characteristics are stable and a good indicator of variety (Briggs 1998). An example of long haired rachilla is shown above.

The malting barley variety is critical to the character of the final malt and varietal purity is of great concern to the maltster. Not only do single variety bulks of barley malt uniformly, most brewing and distilling customers select malt by specific variety and maltsters are bound contractually to deliver accordingly.

Splits usually form in the ventral furrow, and as well as impairing the ability of the grain to germinate also allow mould growth to develop.

Maltsters require mature, plump, uniform barley that will germinate vigorously and and uniformly. They do not want skinned, cracked or damaged grains. Skinning and breaking occurs when careless or improper harvesting methods are used. Malting barley that has been harvested and threshed properly should contain few skinned or damaged grains.

Maltsters require mature, plump, uniform barley that will germinate vigorously and and uniformly. They do not want skinned, cracked or damaged grains. Skinning and breaking occurs when careless or improper harvesting methods are used. Malting barley that has been harvested and threshed properly should contain few skinned or damaged grains.

Good malting requires plump, even sized corns, which must be covered by an even husk without ‘gape’ or splitting. Water uptake into the grain must be at an even rate and amount; to ensure that germination all takes place at the same time and with equal vigour. Variation in husk thickness, or incomplete husk coverage will affect water uptake. Small or under-sized grains will not perform as well as ideal corns, so standards are set, based upon the percentage of grains retained over a screen.

The standard of most countries, except England and Wales, is 90% retained over a 2.5mm screen. Scottish growers trade malting barley on the 2.5mm standard, however, the standard is different for barley purchased in England, where maltsters normally accept 94% retained over a 2.25mm screen. UK brewers are attuned to this practice, and the resultant malt.

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Incomplete or slow drying can lead to mouldy grain and mycotoxin production

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Barley has to grow evenly during the malting process to ensure high quality malt. Unripe or damaged corns cause problems; they do not producing any usable extract (or spirit yield for distilling), and they can impair the quality of the finished malt.