Grain
Barley
Barley is a hardy cereal used as whole grain, pot barley, pearl barley, flour, and malt for brewing and baking. It has a gentle nutty sweetness and a chewy bite that holds up in soups, stews, and salads. Hulled barley keeps bran; pearling removes layers for faster cooking and paler colour. Malt barley underpins beer, whisky, and malted flours.
Also known as: Gerste, Gebs
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Breeds, cuts & preparations
Variety
BereBlack BarleyConlonGolden PromiseHordeum vulgareHulled BarleyHulless BarleyMaris OtterOpticPurple BarleySix-row BarleyTwo-row Barley
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle OriginStone GroundWhole Grain
Preparation
BoiledCrackedDriedFermentedFlakedFlourFreshGritsGroundHulledMaltedMealParboiledPearledPolishedPowderRoastedRolledSoakedSproutedSteamedToastedWhole
CommonCharacteristic
ChewyEarthyHeartyMildNuttyStarchySweetToasty
History
SY
Barley was among the earliest domesticated cereals of the Fertile Crescent.
Barley bread, porridge, and beer became staples across the ancient Near East and Mediterranean.
GB
British and European malting industries standardised barley for ale and whisky production.
Pearl barley became a global soup grain while specialty malt markets grew with brewing science.