barley

Barley is a member of the grass family and of Triticeae tribe. It is the most common grain used in brewing in the West, and the most common worldwide for products marketed as beer. Barley typically comes in two varieties -- two-row barley and six-row barley. Two-row barley is preferred by brewers because of its lower protein, higher carbohydrate profile. Proteins tend to result in a mash with a gooey texture that can clog brewing systems. Carbohydrates can be broken down into fermentable sugars. Six-row barley is used by American adjunct brewers. Barley is also a desirable grain for beer making because its hulls act to filter proteins and other particulate matter known as draff from beer during the runoff and sparging phases.