MBAA TQ http://dx.doi.org/10.1094/TQ-52-2-0508-01 | 
VIEW ARTICLE
Mark P. Sammartino. MBAA Technical Director.
Abstract
Much of the 2014 North American barley crop was exposed to heavy rains. Rain and in some cases snow occurred during the harvest, resulting in significant portions of the harvest experiencing what is traditionally known as presprout. The presprout condition is variable, from slight breakage in the pericarp and testa through to actual growth of plants in the barley kernel. This variation sets up an issue for the maltster with steeping and water uptake. Because of this variability, the maltster can be exposed to variable growth response from the barley in germination, thus leading to variations in modification of the grain for brewers' use. As presprouted barley is stored awaiting malting, the dynamics that the presprout condition has on malting can also shift further, creating additional variability in the malting analysis outcome. Understanding these values and what they mean to the malt performance for the brewer will go a long way to understanding how to deal with the malt made from this barley. Beyond the normal brewer's toolbox resides the availability of commercial enzymes that may also provide opportunities to address potential outcomes of this presprout barley condition.
Synthesis
Much of the 2014 North American barley crop was exposed to heavy rains. Rain, and in some cases snow, occurred during harvesting, so significant portions of the harvest experienced what is traditionally called “presprout” (early outbreak). This condition of "presprout" is variable, from a slight rupture of the pericarp and testa to the sprouting of the barley grain plant. This variation is problematic for the malter who has to decide on the soaking and water intake for the grain. Due to this variability, the malting can be faced with a variable response to the growth of barley in germination, resulting in variations in the modification of the grain for brewing use. As the barley “presprouted” awaits its turn for malting, the dynamics of this condition may suffer greater consequences, creating greater variability in the subsequent analysis of the malt. Understanding this problem and what it means to malt performance for the brewer would lead to an understanding of how to handle malt made from this barley. There are commercial enzymes that can provide opportunities to remedy this condition in barley.
