Winter barley from the aspect of malting.

Abstract

The significance of the brewing barley as an alternative brewing material rises thanks to the progress of selection but even due to unfavourable course of weather in the given year. On the basic of the results in foreign countries and of the experiments in EBC as well as of the results from the variety evaluation in the Czech Republic, the winter barley is being compared in this article with the spring barley from the aspect of its utilization as a raw material for the production of malt. The use of the winter barley in Czech Republic is influences strongly by the tradition as winter barley Tiffany is the only so far (1999) registered malt variety in the Czech Republic.(In Czech, English summary only)

Keywords

• winter barley
• spring barley
• malting quality