Barley

Barley (Hordeum vulgare) is a cereal grain of the grass family. It has several cultivated forms, including two-row and six-row barley. Barley kernels may be hulled, with the husk attached, or hull-less (naked) varieties in which the hull is easily removed during threshing.

Barley was domesticated in the Near East about 10,000 years ago and spread to Europe and Asia. It is a cool-season crop, grown as winter or spring varieties. It is relatively drought-tolerant and tolerates poorer soils than some other cereals.

Uses include malting for beer and whiskey, animal feed, and human foods such as pearl barley and barley groats, barley flour, and porridge. In brewing, barley malt is germinated and kilned to develop enzymes and flavors.

Nutritionally, barley provides dietary fiber, particularly beta-glucans, and minerals such as manganese and selenium. It contains gluten and is not suitable for people with celiac disease or gluten sensitivity.

Barley is grown commercially in many temperate regions; leading producers include Russia, Germany, Canada, Australia, Ukraine, Spain, and France. After harvest, barley is processed into malt for brewing or rolled, pearled, or cracked products for food and feed.