Relationships Between Barley, Malt, and Beer. Manfred Moll, Roland Flayeux, and Michel Bastin, Centre de Recherches et Developpement Tepral, Branche Alimentaire BSN, 2 rue Gabriel Bour, F-54250 Champigneulles, France. J. Am. Soc. Brew. Chem. 37:0025, 1979.

The relationships between the analytical characteristics of barleys and malts and the qualities of corresponding beers were examined by statistical treatment of the results of analyses of barleys, malts, and beers prepared on a small scale. This study assessed the effects of variety, place, and year of growth of the barley, the duration of germination in malting, and mashing. In physical and chemical analyses, strong correlations were found between the contents of sensitive proteins, tannoids, and mineral salts of barley and beer as well as between the extract of barley, refractive index, and reducing sugar content of beer. The six variables involved in the relationship between barley and the organoleptic quality of beer are potassium, tannoids, magnesium, extract, agricultural yield, and calcium. The variables of malt analyses that allow beers to be classified according to flavor preference are diastatic power, potassium, calcium, sensitive proteins, magnesium, wort viscosity, and β-glucanase activity. Results obtained on the large scale largely confirm the results obtained in the laboratory.

Keywords: Barley, Beer, Malt, Quality, Statistical analysis