Selecting a variety is the first step in successful production and marketing of malting barley. Some markets prefer only one or two varieties of a particular type. Demand is shifting significantly from six-row varieties of malting barley to two-row ones because overseas export markets are demanding two-row varieties. As Canada's share of the global export market for malting barley and barley malt grows, the market for two-row varieties will increase. Markets are emerging in the United States for six-row white aleurone varieties, replacing the traditional six-row blue aleurone malt varieties. Consult with buyers and contractors of malting barley to decide which varieties are demanded by the various markets. Growers are reminded that the industry is cautious about purchasing new varieties. New varieties are usually phased in over several years.

The Brewing and Malting Barley Research Institute says a good malting barley has the following characteristics:

• a pure lot of an acceptable variety high per cent germination and vigorous growth 95% or over (three day test) fully mature with plump kernels of uniform size free from disease, frost damage and heat damage not weathered or deeply stained less than 5% peeled and broken kernels 13.5% moisture maximum not artificially dried no desiccants free of primary insects, large oil bearing seeds, ergot, treated seeds, smut and odor
• low to moderate protein content 10.5% to 13% dry basis

1. % AC Metcalfe by Area. Refer to Alberta testing zone map for the geographical areas.
2. Yield  by Test Category is described as the % of the test mean in bu/ac categories under low, medium, high and very high conditions