An Analysis of Malting Research¹

1 Presented at the 55th Annual Meeting, Denver, CO, April 1989.

Abstract

Two basic objectives of malting research are to improve malt quality and uniformity and to improve the efficiency of malt production. Malt quality is affected by barley quality and processing. Barley quality in turn is affected by genotype, environment under which it is grown, and effectiveness of the selection process. Processing is affected by the maltster's knowledge of conditions required by different barleys to produce good malt and the ability of the malthouse to provide these conditions. Qualitative and quantitative assessments of malt quality are discussed, and the roles of malt specifications, analytical methodologies, new malting barley varieties, and processing factors in meeting quality targets are analyzed. The introduction of new malting barley varieties and use of gibberellic acid have been the two most important factors responsible for improved quality in recent years. The potentially most significant limitations on malt quality are associated with problems of varietal identification, subjective barley selection techniques, deficiencies in analytical methodology, and limited knowledge of both the intrinsic qualities of barley and the mechanisms operative in various barley phenomena and during malting. New barley varieties, gibberellic acid, and kiln heat recovery systems are the major advances that have led to increased malt production efficiency.

• Analytical methodology
• Environment
• Genotype
• Malt quality
• Processing
• Selection