Malting Barley Supplier — Brewing-Grade Barley
Malting barley is barley of selected varieties that meets the strict germination and protein requirements of maltsters. FUSHKOV GCG supplies malting barley to malt houses and brewing groups worldwide on Incoterms 2020 terms.
What malting barley is
Barley becomes malt when it is steeped, germinated and kilned; malt is then used for beer, whisky and food products. Only grain that germinates evenly and quickly, has moderate protein and plump kernels makes good malt, so malting barley is grown from approved varieties and traded at a premium to feed barley. Major producing and exporting countries include countries of the European Union such as France, Germany and Denmark, as well as the United Kingdom, Australia, Canada, Argentina, Russia and Ukraine.
Types of malting barley
Typical specification (reference)
| Parameter | Typical value |
|---|---|
| Germination capacity, min | Typically 95–98% |
| Moisture, max | Typically 13.5–14.0% |
| Protein (dry matter basis) | Typically 9.5–11.5% |
| Kernels over 2.5 mm screen, min | Typically 85–90% |
| Admixture, skinned and broken kernels | As specified in the contract |
| Variety | As agreed in the contract |
| HS code | 1003 90 (barley, other than seed) |
Reference values for typical commercial grades. The final specification is fixed in the contract; the final classification of a lot is confirmed by the customs declarant.
Main uses and markets
Most malting barley is processed into brewing malt; smaller volumes go into distilling malt and malt extracts for food. Buyers include commercial maltsters, integrated brewing groups and malt plants in importing regions such as China, South America, Southeast Asia, Africa and the Middle East.
Packaging and logistics
Malting barley is shipped in bulk by sea, in containers or by rail. Clean, dry holds and careful handling are essential, because heat, moisture and mechanical damage reduce germination.
Why FUSHKOV GCG
Frequently asked questions
Why is germination capacity so important?
Malt is made by germinating the grain. Kernels that do not germinate do not modify and lower malt extract, so maltsters set a high minimum germination capacity.
Why must protein be moderate?
High protein reduces extract and can cause haze in beer; very low protein limits enzyme activity and yeast nutrition. Maltsters therefore specify a protein range.
Which HS code applies to malting barley?
Barley is classified under HS heading 1003, typically 1003 90 for grain other than seed; malt itself falls under heading 1107. The final classification of a lot is confirmed by the customs declarant.
See also
Need malting barley?
Tell us the variety, germination and protein requirements, volume and destination — we will prepare a commercial offer.
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