Indian barley varieties and whether they make good brewing malt

Where barley grows in India

Barley is a winter crop in India, sown around October and November and harvested in March and April. It grows mainly in the northern and north-western plains, with Rajasthan, Uttar Pradesh, Madhya Pradesh, Haryana and Punjab among the main producing states. It needs less water than wheat, which helps in drier areas.

The crop faces challenges, especially heat late in the season. High temperatures when the grain is filling can produce smaller, thinner kernels with higher protein, which matters for malting.

Six-row and two-row

Barley comes in two main forms, named for the rows of kernels on the ear. Six-row barley has more kernels per ear, usually smaller and less even, with more husk, more protein and more enzymes. Two-row barley has plumper, more even kernels, with less protein and more extract.

Traditional Indian barley has largely been six-row, grown for food and feed. For brewing, plump two-row barley is usually preferred for higher extract and easier processing. Six-row's extra enzymes can be useful when brewing with a large share of adjuncts such as rice or maize, which need extra enzyme power to convert. Our guide to rice and maize adjuncts in India explains why.

Breeding programmes, including work at the ICAR Indian Institute of Wheat and Barley Research in Karnal, have released two-row and six-row varieties suited to malting. Examples include varieties in the DWRB series. Variety lists change as new releases come through, so maltsters and brewers should check current recommendations.

What maltsters look for

A maltster buys barley that will germinate evenly and give good extract. The main checks are:

• Germination. Almost every kernel should be alive and able to sprout.
• Protein. Lower protein usually means more extract and fewer haze problems. High protein barley is harder to malt well.
• Kernel size and evenness. Plump, even kernels malt evenly and mill consistently.
• Moisture and soundness. Free from mould, damage and pests.

Contract farming, where maltsters or brewers supply seed and advice to farmers and agree to buy the crop, has helped improve consistency in some regions. Our guide to the barley malting process explains what happens after purchase.

How Indian malt compares

Indian malt from good barley and a well-run maltings can make excellent lager. Much of India's mainstream beer is brewed from it. Compared with the best European two-row malts, Indian malt may run higher in protein and husk. It can also be less consistent between lots.

For brewers, that means a few things. Expect slightly lower extract. Watch for haze from higher protein. Adjust milling, since smaller kernels and more husk need a mill set to suit them. Read the certificate of analysis for each lot rather than assuming last month's values.

Indian malt for craft brewers

Many Indian craft brewers use imported European malts for their base and specialty grains, valuing their consistency and range. Others use Indian base malt for lagers and some ales, especially where cost and supply are important.

A sensible approach is to try Indian base malt in a lager or blonde ale where adjuncts or a clean profile suit it. Compare it with an imported base side by side. Brew the same recipe with each and taste the results. Track extract and lautering performance as well as flavour.

Indian maltsters mostly produce base malts. Specialty malts such as crystal, chocolate and roasted types are more often imported.

Reading an Indian malt certificate

When you receive a lot of Indian base malt, look at four lines on the certificate first. Extract tells you how much sugar to expect from each kilo. Total protein hints at haze and foam behaviour, with lower figures usually easier to brew clear beer from. Colour confirms it is the base malt you ordered. Moisture shows how fresh and dry it is. Anything well above the usual low single digits deserves a question to the supplier.

Compare each new certificate with the last few. A lot that drifts on protein or extract may need a small change to your mash or grist to hit the same gravity and clarity.

Sustainability and the future

Barley needs less water than many crops, which matters as groundwater pressure grows in north-west India. Interest in better varieties, soil health and more sustainable farming is rising. Our guide to regenerative barley and sustainable malt covers this side.

For brewers, a stronger Indian supply of high-quality malting barley would mean lower costs, less exposure to import delays and more local character. It is worth following.

Common questions

Is Indian barley good for brewing?

Good Indian malting barley, well malted, makes sound lager malt. It can run higher in protein and husk than the best European two-row, so brewers adjust milling and watch for haze.

Where is barley grown in India?

Mainly in the northern and north-western plains as a winter crop, with Rajasthan, Uttar Pradesh, Madhya Pradesh, Haryana and Punjab among the main states.

What is the difference between six-row and two-row barley?

Six-row has more, smaller kernels with more protein, husk and enzymes. Two-row has plumper kernels with more extract and less protein.