Malting Barley and the World

Ralph A. Judd
 Agenda

• Trip around the world in recognition of

Seattle's flying history
• Review of Malting
• Malting as it relates to Brewing
• Barley around the world

2
Barley as it Relates to Malting

• Barley is the soul of Beer

• All kernels must grow: free of sprout or
chitted kernels
• All kernels must grow evenly: S&B or
Skinned
• Correct protein levels
• Free of mold, vermin etc.
3
 Barley Malt

• The Roll of Malt in Brewing

• Malt Biochemistry
• The Malting Process

4
Barley Malt Contributions to Brewing
• Source of Carbohydrates
• Source of Protein
• Source of enzymes to reduce
carbohydrates to fermentable sugar
• Source of enzymes to reduce proteins
• Source of filter material for “Wort”
clarification
• Source of Color and Flavor
5
 Malting Process

BARLEY
AIR
WATER HEAT
WATER
AIR

STEEPING STEEP GERMINATION GREEN KILNING FINISHED

BARLEY MALT MALT

WATER CO2 WATER

CO2 HEAT 6
HEAT
 Carbohydrates

• Most abundant organic compound in nature

• All are built as chains from Glucose –
C6H12O6
• All are built by plant photosynthesis
• Common forms we recognize are sugar,
starch and cellulose

7
 Carbohydrates

OH
GLUCOSE
H C H C6H12O6
C
C C
C O O
C OH H OH
C C1 C C
C C C H OH H H
4
C O C C
C C H OH
1

C6
C C C C6
C O C O C O C O C5 O
C4 C1 C4 C1 C4 C1 C4 C1 C4 C1
C C C C C C C3 C C3 C2

C O C1
C C
C C 8
 Proteins

• Basic raw material in tissue and cell building

• All are built as chains from 20-25 different
amino acids
• Amino acids are built from nitrogen, carbon,
hydrogen, oxygen and sometimes sulfur
• All are built by plant photosynthesis

9
 Enzymes

• The “Worker” proteins

• Catalysts that regulate the speed of chemical
reactions without being involved in or
consumed by the reaction
• Function by reducing carbohydrate and protein
chains by breaking bonds between glucose units
and amino acid units

10
 Barley Benefits

• Source of filter material for “Wort”

clarification
– Other grains can be malted
– Barley malt is the best package for Brewing
• Source of color and flavor
– 100% of Beer Color comes from barley malt
– Significant amount of beer flavor derived from
barley malt

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Clean Barley

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 Malting Process

• Agricultural product in: Barley

• Food product out: Malt
– All FDA processing/sanitary requirements in place
• Production cycle 8-10 days
• Malt is aged 21 days minimum before shipment
• Ship to brewery
– Mostly railcars
13
Floor Malting

14
Steep Operation

15
Chitted Barley

16
Germination Filling

17
Germination Day One

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Germination Vessel

19
Germination Vessel Filling

12 Billion Kernels

20
Kiln

21
Kiln Loaded

22
 Maillard Reactions

Barley Resulting
Components Compounds
from Malt
Modification

Starch Simple
Cell Walls Sugars Color and
+ Flavor
Compounds
Amino
Proteins
Acids
Add Heat

The rate of reaction is impacted by available water, temperature and pH.

23
 Specialty Malt Flavor Profiles

Specialty Malt
Vienna
Caramel Brown Black
Munich
Crystal Chocolate Roasted Barley
Hi-Dried
Flavor Attributes
Caramel Nutty Coffee Phenolic Smoky
Sweet
Very Slight Burnt Sl. Burnt Chocolate Astringent Burnt
Malty
Winey Biscuit Sl. Dry/Harsh Metallic Bitter
Color and Flavor Derived From...

Melanoidin formation, sugar Oxidized polyphenols,

degradation, or pyrolysis amino acids
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Barley Malt Around the World
World Beer Growth

26
China Beer Growth

27
Chinese Brewery

28
Chinese Barley Infrastructure

29
World Malting Barley

30
Canada Exports

31
Canada Exports

32
World Malting Barley Growth

33
China: Beer vs. Malting Barley Demand
400 5

350

Beer Production

Malt Barley Demand (MM Tonnes)

4
300
Beer Prod (MM HL)

250
3

200

150 Malting Barley 2

Demand
100
1

50

0 0

2006f

2008f

2010f
1980

1982

1984

1986

1988

1990

1992

1994

1996

1998

2000

2002

2004
Adapted from: China National Bureau of Statistics, Agriculture and Agri-food Canada. 34
f: Agriculture and Agri-food Canada forecast.
China Barley Supply

35
Chinese Barley

36
 million tonnes

0.0
0.5
1.0
1.5
2.0
2.5
3.0
1987
1988
1989
1990
1991

Imports
1992
1993
1994
1995

Domestic
1996
1997
1998
1999
2000
2001
2002
2003
2004f
2005f
2006f
2007f
2008f
2009f
China Barley: Domestic vs. Import

2010f
37
Barley Regions

Harbin
Brewing

Beijing

Tsingtao
Brewing

Wuhan
Brewing

38
China Malt Barley Production
Issues
• The major issues limiting China’s ability
to grow its domestic malt barley supply
are:
– Low and inconsistent grain quality…variety
and growing practices
– Post harvest quality deterioration…handling
and storage
– High logistical costs and infrastructure
constraints…growing region specific
– An underdeveloped quality control system
39
Thank You