2.1 thousand tons of new malting barley were threshed in the Kursk region

Brewing barley is one of the main ingredients in brewing. For its cultivation, a special technology is used. This allows you to get grain with the necessary characteristics.

Cereal culture is widely used - in agriculture, food, textile and paint and varnish industries. But it plays a dominant role in the production of beer.

Today there are more than a hundred varieties of malting barley. They differ in the structure or yield of the ear. Also, barley can be spring and winter. The first is sown from March to April, the second, respectively, from October to November. Sowing time depends on the climatic conditions of the region.

The suitability of grain for brewing is determined by quality indicators. Malting barley is evaluated by organoleptic, physiological, chemical and mechanical characteristics. There are two classes. The class-forming indicators include color, the presence of grain impurities, the number of small grains, fineness, and the ability to germinate (for grain supplied no earlier than 45 days after harvest). Also, malting barley is examined for general indicators for two classes: smell, moisture, mass fraction of protein, viability (for grain delivered up to 45 days after harvest), - said Elena Kolmogorova, director of the Kursk branch of the Center for Grain Quality Assessment.

Now for the usefulness. Barley grains are rich in proteins, carbohydrates, vitamins and microelements. For humans, vitamin B1, magnesium and potassium are of particular benefit. They have a beneficial effect on the nervous and cardiovascular systems. The product also contains manganese, selenium, phosphorus, iron, zinc, copper and calcium. All these elements have a beneficial effect on the condition of the skin and hair.

For 6 months, the Kursk branch of the "Center for Grain Quality Assessment" examined 1.8 thousand tons of malting barley. As of July 28, 2023, 2.1 thousand tons of new crop have already been harvested in the region.