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The kernel is midlong with yellow aleurone. It was released as a feed barley. Seven mid-20th-century malting varieties studied at Canterbury Agricultural College 'Compana', an American variety, was developed from a composite cross by the Idaho and Montana Agricultural Experiment Stations in cooperation with the USDA's Plant Science Research ...
In cultivated varieties, the rachis is more durable and the seeds are usually arranged in two or six rows. In the east, barley is usually grown for human consumption and the naked form of the grain is preferred, while in the west, the hulled form is mainly grown. It is used for animal feed and for the production of malt for brewing. [3]
Malting is the process of converting barley or other cereal grains into malt for use in brewing, distilling, or foods, and takes place in a maltings, sometimes called a malthouse, or a malting floor. The cereal is spread out on the malting floor in a layer of 8 to 12 centimetres (3 to 4 + 1 ⁄ 2 inches) depth.
Mainly in Germany Alexis has been the dominant malting barley for more than a decade. There it had been the main source for malt for most of the - small or big - breweries. Its peak was in 1992 when she had 9048 ha of multiplication area. Alexis has been so far the variety with the highest multiplication area in Germany over the last 30 years. [6]
Barley straw has been placed in mesh bags and floated in fish ponds or water gardens to help prevent algal growth without harming pond plants and animals. The technique's effectiveness is at best mixed. [90] Barley grains were once used for measurement in England, there being nominally three or four barleycorns to the inch. [91]
Traditional floor malting at Highland Park Distillery in Scotland. Malting is the process of steeping, germinating, and drying grain to convert it into malt.Germination and sprouting involve a number of enzymes to produce the changes from seed to seedling and the malt producer stops this stage of the process when the required enzymes are optimal.