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Not sure if this has been discussed here, but a company called novozymes in Denmark have produced an enzyme that can ferment unmalted barley wort.

Summary on it here,

<!-- m --><a class="postlink" href="www.novozymes.com/NR/rdonlyres/5D89A1D2-...34F/0/BarleyBeer.pdf">www.novozymes.com/NR/rdonlyres/5 ... eyBeer.pdf

The pdf focuses largely on the environmental impact of not having to malt. I wouldn't be surprised to see a lot of breweries move this way once the product has been well developed and tested, at least to make up a portion of their grain bill to save on the expense of malt. And the green factor too, I suppose.

Try crushing unmalted barley. It's a bastard. <!-- s:cry: --><img src="{SMILIES_PATH}/icon_cry.gif" alt="" title="Crying or Very sad" /><!-- s:cry: -->

&amp;quot;rossa&amp;quot;:6brjpq4o wrote: Try crushing unmalted barley. It's a bastard. <!-- s:cry: --><img src="{SMILIES_PATH}/icon_cry.gif" alt="" title="Crying or Very sad" /><!-- s:cry: -->[/quote:6brjpq4o]

Boil it

The mill for crushing barley is just much bigger and more powerful than a mill for malt. It can still be done and it isn't boiled.

You can buy rolled barley, looks porridge like.
You can get 40kg for e10 or so at farmers co-ops

Great way to take a natural process ( Malting ) and replace it with some lab made chemicals .


Oh yeah , and claim in the process that it's better for the environment .