18 STUDIES OF AMERICAN BARLEYS AND MALTS. 



way and Iceland, and will even grow at $n elevation of over 10,000 

 feet. 



The greater portion of the barley grown in this country is 6-rowed, 

 most of which is of the Manchuripn type, commonly called " 4-rowed 

 barley." This barley is grown principally in the North Central and 

 Middle Western States and the States of the Great Plains. The 

 original source of this barley was Manchuria. From there it was 

 introduced into Germany about 1859, and in 1861 was introduced into 

 Wisconsin, where, on account of its prolific character,* it rapidly 

 spread. The barleys discussed in this bulletin may be classified as 

 follows : 



The 6-row barleys of the Manchurian and similar types have a 

 relatively high protein content, generally above 11 per cent, the 

 berries being rather small (from 25 to 32 grams per 1,000), with 

 medium thickness of husks. They germinate on the floor in about 

 five days, the malts having rather high enzymic power. Hayduck a 

 established the fact that a high protein malt has a correspondingly 

 high diastatic power. Such barley is, according to Wahl, especially 

 adapted for the preparation of chill-proof beers and for pasteurized 

 bottled beers. The extract from fine grist- may be as high as 75 per 

 cent. The Oderbrucker is similar to the Manchurian in all particu- 

 lars and was introduced into this country about eight years ago by 

 the Wisconsin Agricultural Experiment Station. Although the malt 

 produced from this barley is quite generally used in brewing in this 

 country, it is especially adapted on account of its high enzymic powers 

 for the production of alcohol. 



In the Pacific coast States a similar form, known as " Bay Brew- 

 ing," is being quite extensively groAvn. In Utah, and a few local 

 points in other States, there is grown a type of barley locally known 

 as "Utah Winter" (sometimes called "White Club"), with 6 sym- 

 metrically arranged rows, which is adapted to brewing purposes. 

 Both of these barleys have a rather low protein content, generally 

 below 10.5 per cent, a high weight per 1,000 (30 to 40 grams), require 

 a longer time for germination, and develop less enzymic power. The 

 fine grist yield of extract from Bay Brewing barley malt is about 68 to 

 70 per cent, and from Utah Winter, 71 to 74 per cent. The Bay Brewing 

 variety has a thick husk, while the Utah Winter has a relatively thin 

 husk. The 2-row barleys are grown in Montana, Idaho. Colorado, 

 and California. They contain less than 11 per cent of protein on an 

 average, weigh about from 35 to 40 grams per 1,000, have thin husks, 

 require a longer time to germinate than does the 6-row variety of the 

 Manchurian type, and develop less enzymic power. The fine grist 

 yield of extract from malts of Hanna or Chevalier type is from 75 to 

 80 per cent. 



"Delbriick, J. Inst Brew., 1906, 12: 643. 



