Innovations in Barley and Malting

A significant advancement in brewing is the evolution of barley and its malting process, particularly concerning water sensitivity. Research conducted in the 1950s highlighted how excessive water exposure could prevent proper germination of barley, leading to problematic malt quality. This discovery resulted in the development of the interrupted steeping method, which revolutionized the malting process by allowing more controlled water absorption, increasing efficiency and enhancing the quality of malt produced. As a result, modern brewers now work with much more reliable malt, drastically improving the consistency and quality of the beer they produce.