As a sommelier and brewer, I have had the opportunity to work with various types of barley in the brewing process. When it comes to barley, brewers typically have a preference for two-row barley over six-row barley. This preference is rooted in the historical understanding that two-row barley yields malts with 1-2% greater theoretical extract compared to six-row barley.
The higher theoretical extract of two-row barley means that brewers can extract more sugars from the malt during the mashing process, resulting in a higher potential alcohol content in the final beer. This is particularly important for large-scale brewers who aim to maximize their beer production. By using two-row barley, they can brew more beer from the same amount of malt, which ultimately leads to increased efficiency and profitability.
However, it's important to note that the choice between two-row and six-row barley is not solely based on extract yield. There are other factors that brewers must consider when making their decision. One such factor is the cost of the malt. Two-row barley tends to be more expensive than six-row barley, which can impact the overall cost of production for brewers. This cost consideration is especially relevant for smaller craft brewers who may have tighter budgets and need to balance the quality of the malt with their financial resources.
Another factor to consider is the diastatic power of the malt. Diastatic power refers to the ability of the malt enzymes to convert starches into fermentable sugars during the mashing process. Six-row barley typically has a higher diastatic power compared to two-row barley. This means that six-row malt has more enzymes available to break down the starches, resulting in a higher level of fermentability. Brewers who prefer a high level of fermentability may opt for six-row barley to ensure a more complete conversion of starches into sugars.
However, it is worth noting that with advances in modern brewing techniques and the availability of highly modified two-row malts, the diastatic power of two-row barley has significantly improved over the years. This has made it a viable option for brewers who desire a balance between extract yield and diastatic power.
In my own brewing experiences, I have found that the choice between two-row and six-row barley ultimately depends on the specific beer style and desired characteristics. For example, if I am brewing a beer that requires a high level of fermentability, such as a light lager, I may choose to use six-row barley to ensure a complete conversion of starches. On the other hand, if I am brewing a beer that requires a higher alcohol content or if I am looking to maximize efficiency in my brewing process, I may opt for two-row barley.
The preference for two-row barley over six-row barley among brewers is primarily driven by the higher extract yield it offers. However, the decision is not solely based on extract yield, as factors such as cost and diastatic power also come into play. Ultimately, the choice between two-row and six-row barley depends on the specific needs and goals of the brewer, as well as the desired characteristics of the final beer.