Malting Quality Research Articles

Proteome Phenotypes Discriminate the Growing Location and Malting Traits in Field-Grown Barley.

Barley is one of the key cereal grains for malting and brewing industries. However, climate variability and unprecedented weather events can impact barley yield and end-product quality. The genetic background and environmental conditions are key factors in defining the barley proteome content and malting characteristics. Here, we measure the barley proteome and malting characteristics of three barley lines grown in Western Australia, differing in genetic background and growing location, by applying liquid chromatography–mass spectrometry (LC–MS). Using data-dependent acquisition LC–MS, 1571 proteins were detected with high confidence. Quantitative data acquired using sequential window acquisition of all theoretical (SWATH) MS on barley samples resulted in quantitation of 920 proteins. Multivariate analyses revealed that the barley lines’ genetics and their growing locations are strongly correlated between proteins and desired traits such as the malt yield. Linking meteorological data with proteomic measurements revealed how high-temperature stress in northern regions affects seed temperature tolerance during malting, resulting in a higher malt yield. Our results show the impact of environmental conditions on the barley proteome and malt characteristics; these findings have the potential to expedite breeding programs and malt quality prediction.

Genome-wide marker effect heterogeneity is associated with a large effect dormancy locus in winter malting barley.

Prediction of trait values in plant breeding populations typically relies on assumptions about marker effect homogeneity across populations. Evidence is presented for winter malting barley (Hordeum vulgare L.) germination traits that a single, causative, large-effect gene in the Seed dormancy 1 region on Chromosome 5H, HvAlaAT1 (Qsd1), leads to heterogeneous estimated marker effects genome wide between groups of otherwise related individuals carrying different Qsd1 alleles. This led to reduced prediction accuracy across alleles when a model was trained either on individuals carrying both alleles or one allele. Several genomic prediction models were tested to increase prediction accuracy within the Qsd1 allele groups. Small gains (5-12%) in prediction accuracy were realized using structured genomic best linear unbiased predictor models when information about the Qsd1 allele was used to stratify the population. We concluded that a single large-effect locus can lead to heterogeneous marker effects in the same breeding family. Variance partitioning based on large-effect loci can be used to inform best practices in designing genomic prediction models; however, there are likely few cases for which it may be practical to do this. For malting barley, if germination traits are highly associated with malting quality traits, then similar steps should be considered for malting quality trait prediction.

Registration of three winter malting barley lines

AbstractGermplasm lines are the most important genetic resources for cultivar development. ARS669W (Reg. no. GP‐216, PI 699131), ARS671W (Reg. no. GP‐215, PI 699130), and ARS431W (Reg. no. GP‐214, PI 699129) are three high yield and good malting quality two‐rowed winter type malting barley (Hordeum vulgare L.) germplasm lines developed by the USDA‐ARS breeding program at Aberdeen, ID. All three germplasm lines have been evaluated in 23 trials. Compared with the checks, all three lines have about the same or higher yield potentials. The lodging resistance of ARS669W and ARS671W is similar to the checks but better than ARS431W. The test weight of three lines was like the ‘Endeavor’ cultivar and higher than the ‘Charles’ cultivar. The winter survival rates are all the same statistically. Malting evaluation results showed acceptable quality profiles with specific quality traits including high malt extract, low protein content, and low beta‐glucan for the years tested. These lines are good winter malting barley genetic stocks for future breeding or for further evaluation as possible cultivars.

Seeding rate effect on winter malting barley yield and quality

AbstractGrowth in the craft brewing industry has increased the demand for locally sourced malting barley (Hordeum vulgare L.) grain in the Eastern United States. However, most malting barley seeding rate recommendations are from the Northern Great Plains, the Pacific Northwest, and Western Canada. Therefore, seeding rate research was needed in the humid growing environment of the Eastern United States. The objective of this research was to identify the agronomic optimum seeding rate (AOSR) where grain yield is maximized, and identify the seeding rate that met or exceeded grain quality parameters. An experiment with five seeding rate treatments ranging from 1.9 to 6.2 million seeds ha–1 was established at eight site‐years in Ohio. Under normal growing conditions, the AOSR was 3.8–6.2 million seeds ha–1 (average 4.5 million seeds ha–1). When plants experienced winter injury, the AOSR was greater at 5.3–5.4 million seeds ha–1. Grain quality parameters of protein, germination, and deoxynivalenol all tended to improve with increasing seeding rate. Seeding rates of 4.5–4.7 million seeds ha–1 should maximize yield most years while meeting grain quality parameters. However, regions that experience winter temperatures <15°C without snow coverage should increase seeding rates due to increased chance of winter injury reducing plant stand.

Application of Plackett-Burman Experimental Design for Investigating the Effect of Eight Phytohormones on Malt Quality Parameters

Barley is the major raw material for the malting and brewing industries. Seed germination is a fundamental process for malting and is affected by physical and chemical factors, especially plant hormones. It is well recognized that the phytohormones gibberellic acid (GA) and abscisic acid (ABA) are the primary hormones that antagonistically regulate barley germination. Other plant hormones, including auxin (IAA), ethylene (ET), brassinosteroid (BR), jasmonic acid (JA), salicylic acid (SA), cytokinins (CTKs), and strigolactone (SLs) also regulate seed germination by mediating the ABA/GA balance. In this study, the effects of eight hormones added during barley germination were investigated. An efficient design of the experimental method was employed to assess the effect of eight factors (α-amylase, β-amylase, limit dextrinase, β-glucanase, wort sugar profile, FAN, and β-glucan content) on epicotyl and root elongation. Almost all studied phytohormones played a significant role on barley epicotyl elongation. GA, ET, BA (benzylaminopurine), and zeatin (ZEA) exerted an increased effect, while ABA, SA, and BR showed a decreased effect for α-amylase, β-amylase, limit dextrinase, and β-glucanase activity. Results showed that in addition to GA and ABA, that SA, ET, BR, BA, ZEA, and JA also had significant effects on malt quality. The balance between these phytohormones is vital to the malting quality of barley. Future applications of these results could improve current recognition about the effects of phytohormones on malting and provide concrete ideas for enhancing malt quality.

Comparison of the Changes in Seed Germination Vigour with Prolonged Postharvest Storage for Hordeum vulgare Varieties, Hope and Sierra Malting Barley Varieties, in Zimbabwe

To ensure production of quality malt that conforms to brewing requirements, the barley used should have minimal postharvest dormancy and be able to germinate rapidly and uniformly. The objective of the study was to compare the changes in seed germination, vigour trends, and storage stability of two-row Zimbabwean commercially grown malting barley varieties (Hope and Sierra), as the postharvest storage time increased. The two varieties were stored for 12 months, and at monthly intervals, germination index, capacity, and energy were determined. In addition, other quality parameters (protein content, screening, moisture content, water sensitivity, and insect damage index) were also assessed. Hope’s germination index improved with an increase in storage time from 8.67 at the beginning of the study to 9.18 at the end of the study, while that for Sierra diminished with storage from 9.35 to 6.71. Generally, water sensitivity improved with postharvest storage for both varieties. However, the germination energy for Hope diminished with increased postharvest storage compared to Sierra. Hope variety is the more suitable variety for extended postharvest storage than Sierra. However, Sierra variety is more suitable for early malting postharvest storage.

Comparative Analyses of Impact of Varying Germination Periods on Malt Quality and Wort Characteristics of Sorghum Bicolor (L) Moench and Sorghum Vulgare Varieties

Three Sorghum bicolor [L] Moench and two Sorghum vulgare varieties were steeped for 20 h at 30 ℃ and germinated for 2 to 6 d. The varieties differed in 1000-grain weight, germination energy, germination capacity, water sensitivity, nitrogen, protein, tannin and moisture contents. Sprouts length increased with germination days and varied with sorghum varieties. Malting loss increased with germination days and differed with cultivars. Cold water extract and hot water extract increased from 2-day to 4-day malts and thereafter decreased. Tannin content varied among cultivars, grains>malts>worts. Diastatic power (DP) and amylase activities increased in both sweet and non-sweet sorghum cultivars from day-2 to day-4 malts and then declined. Sweet sorghum malts revealed higher DP (ca 142.1 ºL) than the non-sweet malts (ca 119.6 ºL). Malts of sweet sorghum varieties had -, β- and γ-amylase activities while non-sweet cultivars indicated only - and β-amylase activities. Sweet sorghum worts had more reducing sugars than non-sweet sorghum varieties. Wort-yields (43.9-68.7%) and reducing sugars differed and increased from day-2 to day-4 malts and then decreased. Worts pH (5.1-6.7) varied with cultivars and the sweet generally had higher pH than non-sweet sorghum cultivars. Generally, the 4-day sweet sorghum malts yielded the best quality malts.

Performance of barley (Hordeum vulgare L.) varieties for growth, yield and yield attributes and malt quality parameters

Malting barley is grown as a cash crop in a number of developed and developing countries’ including India and malt is the second largest use of barley. Among cereals, barley is most preferred for malt, as its husk protecting the coleoptile (acrospire) during germination process and provides aid in filtration, firm texture of grains and its amylase activity makes it unique for malt recovery. The major portion of the produce is utilized for feed and food purposes and nearly 20-25% of the produce is consumed by the malting industry. With the growing urbanization, more open economy and changing lifestyles demand for quality malt and malt products has increased in last two decades. The malt utilization for different uses has also changed in recent years, with an increase in proportion of malt being used for brewing and decrease in distillation. The selection of a suitable variety is the prime aspect of production technology. Barley is grown under different growing conditions viz.,irrigated or rainfed, timely or late sown, for feed, food or malt purposes and for problematic soils having salinity or sodicity. Several researchers and eminent investigators observed that the performance of barley varieties differs with respect to growth, yield and malt quality parameters under different agro climatic conditions.

Effects of the mashing process and macromolecule contents on the filterability of barley malt.

The filterability of barley malt is a critical quality parameter in beer brewing. The effects of two mashing processes (processes A and B) on the filterability of the three barley malts and their macromolecule contents were investigated. Filtration volume increased by 4%, 9%, and 13% for the Baudin, Ganpi, and Gangpi malts, respectively, and the final filtration volume of Gangpi was still poorer than that of Baudin. A downward mashing process (process C) was applied to measure the β-glucan, arabinoxylans (AX), the polymeric arabinoxylan (PAX), and high molecular weight nitrogen (HMWN) content. The β-glucan degradation rate of well-modified malt during malting was higher than that of poorly modified malt, whereas the PAX and HMWN solubilization rates during malting were lower in well-modified malt than in poorly modified malt. The filterability of poorly modified malt did not effectively improve with an initial mashing phase at 37℃. β-Glucan degradation and PAX and HMWN solubilization during malting were critical for ensuring malt quality. Thus, the goal of predicting the filterability of malt was achieved by applying a downward mashing process. PRACTICAL APPLICATION: Quality of wort and beer as well as production efficiency is affected by the malt quality. The filterability of barley malt can affect the production efficiency and quality of wort. The change in the macromolecule contents during malting is important to ensure the production of high-quality malt. The results of this study can provide a good method for the detection of malt filtration performance, and it also may contribute to the purpose of prediction the changes in barley malt and the resulting barley malt filterability.

Effect of malting regimen on diastatic power, cold and hot water extracts of malts from sorghum

SummaryIn this study, sorghum grains were malted using different malting regimens and the malt qualities were analysed for cold water extract (CWE), hot water extract (HWE) and diastatic power (DP). Results showed that malting regimen produced sorghum malts with peak CWE, HWE and DP within the pre‐determined limits of malting regimen. From this, predictive models of sorghum malt quality were developed and tested. Whilst steeping duration interacts significantly with the germination period to cause variations in CWE and HWE, only the germination period significantly influenced the DP of sorghum malts. However, the kilning temperature showed no significant impact on the parameters studied. Besides CWE, HWE and DP correlating positively with each other, the developed predictive models were significant (P < 0.05) and satisfy the quality of fit (R2 > 0.70) of the proposed models. The result demonstrated that wort for different purposes can be obtained by varying the malting operational conditions in the predictive model, thus saving time, resources, preliminary studies and research designs. Besides the promotion of a cheaper local alternative material for industrial wort production and brewing purpose, this research provides valuable insight on the brilliant prospect of variable malting regimen in predicting and adjusting the quality characteristics of sorghum malt and wort. Future studies are required to develop models for wort produced from peak CWE, HWE and DP, for predicting wort quality characteristics.

Metabolomic spectra for phenotypic prediction of malting quality in spring barley

We investigated prediction of malting quality (MQ) phenotypes in different locations using metabolomic spectra, and compared the prediction ability of different models, and training population (TP) sizes. Data of five MQ traits was measured on 2667 individual plots of 564 malting spring barley lines from three years and two locations. A total of 24,018 metabolomic features (MFs) were measured on each wort sample. Two statistical models were used, a metabolomic best linear unbiased prediction (MBLUP) and a partial least squares regression (PLSR). Predictive ability within location and across locations were compared using cross-validation methods. For all traits, more than 90% of the total variance in MQ traits could be explained by MFs. The prediction accuracy increased with increasing TP size and stabilized when the TP size reached 1000. The optimal number of components considered in the PLSR models was 20. The accuracy using leave-one-line-out cross-validation ranged from 0.722 to 0.865 and using leave-one-location-out cross-validation from 0.517 to 0.817. In conclusion, the prediction accuracy of metabolomic prediction of MQ traits using MFs was high and MBLUP is better than PLSR if the training population is larger than 100. The results have significant implications for practical barley breeding for malting quality.

From Ground to Glass: Evaluation of Unique Barley Varieties for Craft Malting, Craft Brewing, and Consumer Sensory

Differentiating agricultural products has been adopted as a strategy to improve farm profitability and thereby business sustainability. This study aimed to evaluate unique barley varieties for craft malting and brewing markets to enhance profitability for diversified grain growers in southwestern Washington. Advanced barley breeding lines from Washington State University (WSU) were compared to a control variety (CDC-Copeland) through field trials, experimental and commercial malting conditions, and consumer sensory evaluation. The beers differed only by the genotype-dependent malt. Malting conditions (experimental or commercial) and field replicate influenced five out of the eight malt quality traits measured, while genotype influenced seven out of eight of the traits. Consumers differentiated the beers through ranking, open description, and check all that apply during a central location test. Based on consumer liking, breeding lines 12WA_120.14 or 12WA_120.17 could replace CDC-Copeland in beers. A total of 83% of consumers responded that they would pay more for a beer if it would support local farmers. This value proposition represents an opportunity for consumer purchasing to support producers, who form the foundation of the craft malt and beer value chain and whose economic success will determine the sustainability of small farms in minor growing regions. We provide further evidence for the contributions of barley genotype to beer flavor, while tracing the impact of barley genotype from ground to glass.

Barley varieties registered in the Czech Republic after the harvest of 2021

Ten new varieties of malting barley were registered in the Czech Republic after the 2021 harvest. After four years of testing, the malting barley varieties Fangio and LG Slovan were registered, and after three years of testing, the spring barley varieties Evgenia, Guzel, LG Flamenco, LG Lodestar, LG Sedlak, Schiwago, SY Solar and the winter barley variety Suez were registered. Based on the results obtained, LG Slovan and LG Sedlak were recommended for the production of beer with the protected geographical indication 'České pivo'. These varieties showed low activity of proteolytic and cytolytic enzymes and low level of final attenuation. The other spring barley varieties (Evgenia, Fangio, Guzel, LG Flamenco, LG Lodestar, Schiwago and SY Solar) gave wort with extract contents ranging from 82.5 to 83.6 %, with Guzel, Evgenia, Fangio and Schiwago showing extract contents above 83 %. Proteolytic modification was mostly at an optimal level in these varieties, with only Fangio, Schwago and Guzel having the Kolbach index above 50 %. The β-glucan content in wort below 50 mg/l was recorded for Schiwago and Fangio. The level of final attenuation for these varieties ranged from 80.7 % to 82.8 %, while final attenuation level above 82.5 % was observed for the varieties Fangio and Guzel. LG Lodestar and SY Solar always produced clear wort. Low to zero lipoxygenase enzyme activity was found in LG Lodestar. The winter barley variety Suez gave malt with an average extract content of 81.9 %. Proteolytic modification, cell wall degradation and malt quality were at an optimal level. The β-glucan content was 158 mg/l.

Barley varieties registered in the Slovak Republic after the harvest of 2021

After three years of testing, the spring barley varieties Amidala, Ellinor and LG Belcanto were registered in the Slovak Republic. Extract of the varieties was between 82.3 and 82.8 %. The varieties showed optimal to high levels of proteolytic modification (Kolbach index 48.6 to 49.4 %) and satisfactory to optimal malt quality (final attenuation 80.9 to 81.5 %). Cell wall degradation was optimal (high friability 87 to 92 %). The beta-glucan content of the wort was satisfactory to optimal (174 to 68 mg/l).

Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes

Interest in malting hulless barley (HB) is driven by its potential to produce very high levels of malt extract, but elevated levels of wort ß-glucan and insufficient levels of enzymes in hulless malt have prevented its widespread use. The objective of this study was to highlight the recent advancements in quality improvement of Canadian HB for malting purposes. Five advanced HB lines were evaluated for various barley and malt quality characteristics. All hulless lines exhibited lower grain hardness and slightly lower kernel weight and diameter compared to AAC Synergy (a popular two-rowed covered Canadian variety). The average total starch content of the hulless barley lines (64.2%) was significantly higher than AAC Synergy (59.9%) but slightly lower than that of CDC Clear (65.1%). Despite the low friability values, HB malts had a crumbly texture with good solubility and enzyme accessibility resulting in ample production of fermentable sugars. The average chain length of starch hydrolysis products in wort of new HB lines was similar to that of AAC Synergy, indicating sufficient enzyme activities and a highly effective hydrolysis. The fine-grind extract levels from hulless malt were on average 8% higher than from AAC Synergy, and several new HB lines exceeded the level of CDC Clear extract by 0.7–1.0%. Compared to CDC Clear, the new HB lines showed a significant reduction in concentration of wort ß-glucans. The concentration and the average degree of polymerization of arabinoxylo-oligosaccharides in wort of HB lines were generally higher than in wort of AAC Synergy, partly explaining the higher viscosity of HB worts. In general, the recently developed HB lines exhibited excellent malting potential with significant improvements in the levels of malt enzymes, concentration of free amino nitrogen compounds, and β-glucans in wort.

A comprehensive study on multi-mycotoxin screening, changes of mycotoxin residues and fungal community analysis from barley germination to malt

Multi-mycotoxin contamination of barley reduces malt quality and also poses serious health risks to both humans and animals. Among the detected mycotoxins in barley, Fusarium and Alternaria toxins represent severe food safety issues due to their widespread prevalence and strong synergistic toxicity. In this study, the effects of Fusarium and Alternaria fungi and their related toxins were investigated using simulated malting process conditions for contaminated barley samples. The dynamic changes of the fungal community and their associated mycotoxins were analyzed via high-throughput sequencing and UHPLC-q-trap-MS/MS, respectively. The results showed significant differences in the fungal communities between barley grains and their associated malt samples. These differences were noted for the following: fungal community diversity, dominant flora and the fungal structures at phylum, genus, and family level. Additionally, significant changes in the levels of alternariol monomethyl ether, tentoxin, zearalenone, and 15Acetyl-Deoxynivelenone were observed (p < 0.05) during the malting process. These results provide valuable information for strategies aimed at controlling fungal infections and the presence of mycotoxins in malt, so as to ensure food safety and human health.

Small Mesh-Bags within Industrial Malting Batches as a Simple Non-Expensive Alternative Micro-Malting Technique

In malting and brewing, early assessment of small batches of barley is of great interest. Thus, micro-malting methods on a laboratory scale are needed in order to determine the potential quality of raw materials, particularly of new advanced barley genotypes or registered varieties grown under alternative environmental conditions, as well as for countless R&D projects. However, the applicability of laboratory-scale results to industry is often poor and the necessary equipment expensive. The aim of this experiment was to validate and optimize a simple alternative micro-malting mesh-bag-based method to be more representative of the industrial quality than other micro-malting based methods. Comparing the new alternative method on the laboratory and industrial scale, it was observed that, in absolute terms, the quality of the malt obtained through standard micro-malting laboratory equipment is overrated compared with that obtained through the other two methods. Furthermore, the relative malt quality through the mesh-bag was closer to the industrial sample quality. There were no significant statistical allelopathic interactions between alternative bagged genotypes and genotypes used in the commercial batches. Through this alternative micro-malting method, there is the possibility to study the varietal and environmental effects on the malt quality. This alternative micro-malting bag scale was inexpensive, easy to implement, safe, and more representative of actual industrial scale data. Supplemental data for this article is available online at

Effect of the optimized regulated deficit irrigation methodology on quality, profitability and sustainability of barley in water scarce areas

A three-year experiment (2015–2017) was conducted under the semiarid conditions of the Hydrogeological Unit Eastern Mancha (HUEM) (Spain), using the optimized regulated deficit irrigation for a limited amount of irrigation water (ORDIL) methodology on barley. Five irrigation treatments were performed during the experiment: no deficit (ND), 100% (T100), 90% (T90), 80% (T80), and 70% (T70) of barley net typical irrigation requirements (2500 m3 ha-1) in the area. The aim was to determine the effect of ORDIL: 1) on the quality of grain and malt; 2) on the profitability and use of water at farm scale; and 3) on the profitability and sustainability of the HUEM. Despite using less water, ORDIL treatments showed no significant differences in grain quality with respect to ND, while T80 achieved the highest economic water productivity (average 0.17 € m-3). Thus, by using T80 instead of ND and increasing the irrigated area of barley on the farm by 14%, it is possible to save up to 31% of water with the same profitability. This amount of water could be used for more profitable crops, increasing the profitability of the farm. The use of ORDIL at basin scale, using T80 instead of ND and increasing the cultivated area by 9%, could have saved up to 55.9 hm3 over the 3 experimental years (16% of annual extractions in the HUEM). Supplying this water to more profitable crops, the profitability of the basin could have increased by up to 44.4 M€. In the case of saving this amount of groundwater, piezometric levels would have risen, decreasing the pumping costs and improving the environmental conditions in the area. Consequently, applying ORDIL in low-profit crops, such as barley, and in water scarce areas, could improve the profitability and/or the sustainability of agricultural systems, maintaining the production.

A Malting Barley (Hordeum vulgare L.) Variety, ‘Baegrok’with Resistance to Powdery Mildew and Tolerance to Lodging

Other SectionsAbstract서 언재료 및 방법결과 및 고찰적 요사 사FigureTableReferenceA new malting barley variety, ‘Baegrok’, was developed in 2016 at the National Institute of Crop Science, RDA: Rural development administration by crossing the high-yield ‘Milyang130’ variety with ‘Myoginijo’, which has lodging tolerance and resistance to barley yellow mosaic virus (BaYMV). ‘Baegrok’ is suitable for use in brewing, similar to ‘Hopum’, and has resistance to powdery mildew and tolerance to lodging. From 2014 to 2016, regional yield trials were conducted in four different regions, with ‘Baegrok’ as a breeding line of ‘Iksan176’. The heading dates of ‘Baegrok’ in paddy and upland fields were April 6 and April 11, respectively, 2 days earlier than those of ‘Hopum’. Maturing dates of ‘Baegrok’ in paddy and upland fields were May 16 and May 21, respectively, similar to those of ‘Hopum’. The yield potential of ‘Baegrok’ was approximately 14% and 6% higher than that of ‘Hopum’ in upland and paddy fields. ‘Baegrok’ had a shorter culm length than ‘Hopum’ showing tolerance to lodging. Screening for powdery mildew resistance in the greenhouse showed that ‘Baegrok’ had resistance to powdery mildew, unlike ‘Hopum’ which was susceptible. It also is suitable for use in brewing, similar to Hopum. ‘Baegrok’ showed good grain quality in terms of β-glucan content (3.4%), starch (61.0%), and husk rate (12.7%). Regarding malt quality, ‘Baegrok’ exhibited 75.1% acrospire length, 70.8% friability, 4.4% soluble protein, and 345.8 WK (Windisch-Kolbach) diastatic power, superior to the malt quality of ‘Hopum’. Thus, ‘Baegrok’ is resistant to powdery mildew, tolerant to lodging, and more suitable for brewing. (Registration No. 8399)Keywords : malting barley, variety, malt, powdery mildew, lodging

Time-Course Comparative Metabolome Analysis of Different Barley Varieties during Malting.

Malt production is one of the important uses of barley, and its quality differs greatly depending on the barley varieties used. In this study, ultraperformance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry technology was used to investigate the temporal changes of metabolites during malting in two barley varieties: Franklin (malt barley) and Yerong (non-malt barley). Also, differences in metabolite profiles were compared in the kilned malt between two other malt barley varieties (Copeland and Planet) and two non-malt varieties (ZD10 and Hua30). Results showed that degradation of trisaccharide and accumulation of UDP-glucose and mannose-1-phosphate are the key metabolic events during steeping, with Franklin showing earlier and greater changes. Earlier increase of sugars and amino acids in Franklin is associated with its faster germination rate. Comparative metabolome analysis of kilned malt from the different barley varieties indicated that malt barley accumulated more sugars, hordatine-glucoside, and oxoproline, and non-malt barley accumulated more polyphenols and monogalactosylmonoacylglycerol. These results improved the understanding of the genotypic difference in the formation of malt quality at the metabolomic level.