As a sommelier and brewer, I have had the pleasure of working with various types of barley in the brewing process. When it comes to the preference for two-row barley over six-row barley, there are a few key factors at play.
One of the main reasons brewers typically prefer two-row barley is due to its higher extract yield. This means that when the barley is malted and brewed, it produces a higher amount of fermentable sugars, resulting in a greater potential for alcohol content in the final beer. This is a crucial consideration for large-scale brewers who aim to maximize their beer production and meet the demands of the market.
However, it's important to note that the higher extract yield of two-row barley comes at a cost. Two-row barley tends to be more expensive than six-row barley due to the specific growing conditions required and the limited availability of this variety. Brewers must carefully consider this higher cost in relation to their production budgets and overall profitability.
Another factor to consider is the diastatic power of the malt. Diastatic power refers to the ability of the malt to convert starches into fermentable sugars during the mashing process. Two-row barley generally has a lower diastatic power compared to six-row barley. This means that brewers using two-row barley may need to supplement their mash with additional enzymes or adjuncts to ensure proper starch conversion.
Now, let me share a personal experience to illustrate the challenges faced by brewers when choosing between two-row and six-row barley. I once worked with a microbrewery that was looking to expand its production and enter the larger commercial market. They were using six-row barley in their recipes, which provided them with a good yield but required a higher amount of adjuncts to achieve the desired fermentable sugars. As they started scaling up their production, they realized that the cost of adjuncts was becoming a significant factor, negatively impacting their profit margins.
To address this issue, they decided to experiment with two-row barley. While the initial cost of the malt was higher, they found that the higher extract yield of the two-row barley reduced the need for adjuncts, ultimately resulting in a more cost-effective brewing process. The beer brewed with two-row barley also had a slightly different flavor profile, which they felt appealed more to their target market.
The preference for two-row barley over six-row barley among brewers is primarily driven by the higher extract yield, allowing for greater beer production potential. However, this preference must be balanced against the higher cost of two-row malt and the lower diastatic power, which may require additional measures to ensure proper starch conversion. Each brewer must carefully consider these factors based on their specific production needs and market demands.