Lipid binding proteins (LBPs) are a group of barley-derived proteins that make an important contribution to beer foam quality. They may contribute directly as components of the foam or they may protect foam from lipid damage. The object of this work was to determine if different barley varieties, different malting and mashing procedures contribute different levels of LBP to the brewing process. For the purposes of this work LBPs were defined as follows: Proteins were separated using Fast Protein Liquid Chromatography. Fractionated proteins were combined with ANS and the fluorescence value determined. Lipid (which can displace the ANS) was added to the mixture and the decline in fluorescence registered. The change in fluorescence with the addition of lipid was designated as the lipid binding capacity. Thus, the change in fluorescence revealed specific lipid binding capability as well as binding to non-specific hydrophobic regions. A range of malting and non-malting barleys was screened for LBP content and, although there was considerable variation between extractions, ANOVA indicated a significant difference between some varieties. Similar results were obtained with the malts of these barleys. A time course showing the development of LBP activity during malting and the variations of extraction during mashing will also be reported. There are several factors that influence the final LBP content of beer and several things the brewer can do to enhance these levels. Careful selection of barley variety, malting and mashing conditions all play a role in the extraction of maximum LBP levels.