When it comes to choosing the best barley for beer, there are a few factors to consider. One of the most important considerations is the barley's yield and extract potential. This refers to how much fermentable sugar can be extracted from the barley during the brewing process.
One popular option for brewers is six-row barley malt. This type of barley is known for its higher yield and extract potential compared to other varieties. The higher protein content in six-row barley also contributes to its popularity, as it helps to create a fuller body in the finished beer. This is particularly desirable for lagers and light-bodied ales, where a more substantial mouthfeel is often desired.
Personally, I have found that using six-row barley malt in my brewing has resulted in beers with a nice balance of body and flavor. The higher protein content in the barley adds a certain richness to the beer, without being overpowering. This is especially beneficial in lighter beer styles, where the malt character may be more subtle.
In addition to its brewing qualities, six-row barley also offers some advantages in terms of agricultural sustainability. Its higher yield potential means that fewer acres of land are needed to cultivate the same amount of barley compared to other varieties. This can help to reduce the environmental impact of barley farming, making it a more sustainable choice for brewers.
That being said, it's important to note that there is no one-size-fits-all answer to the question of which barley is best for beer. Different beer styles require different characteristics from the barley, and personal preferences can also play a role. Some brewers may prefer the flavor profile and brewing qualities of two-row barley, for example, which tends to have a lower protein content and can result in a crisper, cleaner beer.
Ultimately, the best barley for beer will depend on the specific needs and preferences of the brewer. Experimentation and personal taste should always be taken into account when selecting ingredients for brewing.