MALTING QUALITY TRAITS - Canadian Malting Barley Technical ...

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Chapter Six
Varieties of Canadian
Malting Barley
OF CANADA’S MALTING BARLEY IS PRODUCED ON THE PRAIRIES
of Western Canada (see Chapter 1, Figure 1). This is a vast area with over 40 million
hectares of arable land. Almost half of this area is suitable for malting barley production and each
year some four million hectares are planted to barley. The barley producing area is generally the
cooler, moister regions as well as the heavier soils in the warmer areas. In summer, these areas all
experience hot days and cool evenings. Barley grown under such conditions can be of special quality
with high levels of both enzymes and extract.
Malting varieties are selected and bred to perform well in Canada’s variable
environment and to produce a high quality product with a minimum of inputs. Disease
resistance, which Canada breeds into its varieties, is the most environmentally friendly
method of disease control. Canada is the lowest pesticide user per unit area of any
developed nation.
Canada grows a range of two- and six-rowed malting barley varieties. The number of
registered varieties in Canada has increased in recent years due to breeders developing
varieties with higher disease resistance and better field performance while preserving
malting quality.
All varieties must undergo extensive testing before receiving registration in Canada
(see Chapter 7). Good quality malt can be produced from all the varieties listed on the CMBTC
Recommended Malting Barley Varieties List (see Chapter 7, Figure 1) given adequate
growing conditions for the barley. Potential malting quality for all the varieties presently
recommended in Canada is outlined in the following pages. The important malting
features of each variety should be noted when comparing varieties.
Each variety has its own unique malting characteristics and optimum malting
conditions are required if the quality potential of a particular variety is to be realized. The
malting of mixtures requires compromises on malting conditions and, as a result, full
quality potential may not be reached. Malts made from mixtures of varieties can show
increased losses in the malthouse, reduced extract in the brewery, problems with lautering and
beer filtration, and poor quality beer due to hazes and off-colour. The breeding of high quality
barley, which can overcome all these problems, is wasted when varieties are mixed prior to malting.
Canada has developed a handling system that ensures varieties are kept separate from the field to
the malthouse. Compromises are not accepted.