Australia: “Germination a must for malting barley,” is the massage from Barley Australia chairman

Growers considering storing grain on-farm post harvest as part of their marketing strategy should ensure that the quality of storage they use is compatible with the end users for that grain, North Qeensland Register published June 8. That is the message to malting barley growers from Barley Australia chairman, David Thomas. Keeping malting barley alive and respiring is vital for the malting process.

"The importance of keeping malting barley alive, just as you would for your stored seed for next season’s crop, is imperative for barley that is sold into the Australian and international grain markets as malting barley," he said.

"The process of making malt is dependent on a live barley grain capable of vigorous germination. Only a live barley grain will trigger the cascade of biochemical reactions required to convert barley into malt suitable for brewing.

"It therefore is important that barley growers understand the need to store barley correctly to maintain this germinative capacity and vigour in their barley, so it can be effectively processed into malt.

"Barley stored in a hot or moist environment may greatly reduce grain germinative capacity and vigour, or even kill the grain outright. For the malting and brewing industry, it is essential that malting barley is stored in a cool dry environment, such as that delivered by fixed and permanent structures."

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