The 2023 malting barley survey is based on varietal composites that represent about 1,795,000 tonnes of malting barley selected for domestic processing or for export. The grain handling and malting companies involved in the selection process were Cargill Ltd., Canada Malting Co. Ltd., Boortmalt, Rahr Malting Canada Ltd., Richardson International Ltd., Viterra Inc. and Malteurop Canada Ltd. The tonnage included in this survey represents only a portion of the total volume of malting barley selected in western Canada. Some additional samples and varieties (e.g., Sirish) included in this report came from the Canadian Grain Commission’s Harvest Sample Program. Samples were received from the beginning of harvest until November 15, 2023.
Quality of barley selected for malting in 2023: general trends
In 2023, the average protein content in malting barley was 12.3%, which was the same as last year’s average but slightly higher than the 10-year average (11.9%) (Figure 3.1). The average test weight was 65.0 kg/hL, which is lower than last year’s average (66.7 kg/hL) and lower than the 10-year average (66.9 kg/hL) (Figure 3.2). The average 1000 kernel weight was 46.8 g, which is higher than last year’s average (45.0 g) and higher than the 10-year average (45.7 g) (Figure 3.3). Kernel plumpness, determined by measuring kernels remaining on a 6/64" slotted screen, had an average value of 94.6%. This is higher than the last year’s average (93.8%) and slightly higher than the 10-year average (94.0%) (Figure 3.4). 2023 barley exhibited excellent average germination energy at 4 mL (98%) (Figure 3.5). In 2023, the average germination energy at 8 mL was 94%, which indicates no water sensitivity (Figure 3.6). The results presented in Figures 3.1 to 3.6 represent weighted averages based on the tonnage of composite samples received and analyzed.
Figure 3.1 Average protein content of barley selected for malting from 2013 to 2023
Graph data
Protein content in barley selected for malting from 2013 to 2023
Year
Protein content (%, db)
2013
11.2
2014
11.7
2015
12.4
2016
11.3
2017
11.5
2018
11.9
2019
11.5
2020
11.8
2021
13.2
2022
12.3
2023
12.3
10-year average
11.9
Figure 3.2 Average test weight of barley selected for malting from 2013 to 2023
Graph data
Average test weight of barley selected for malting from 2013 to 2023
Year
Test weight (kg/hL)
2013
68.2
2014
65.0
2015
66.6
2016
66.5
2017
68.1
2018
69.5
2019
66.3
2020
67.2
2021
64.8
2022
66.7
2023
65.0
10-year average
66.9
Figure 3.3 Average 1000 kernel weight of barley selected for malting from 2013 to 2023
Graph data
Average 1000 kernel weight of barley selected for malting from 2013 to 2023
Year
1000 kernel weight (g)
2013
47.7
2014
44.2
2015
45.7
2016
46.5
2017
44.9
2018
46.7
2019
45.1
2020
45.5
2021
45.3
2022
45.0
2023
46.8
10-year average
45.7
Figure 3.4 Average plumpness of barley selected for malting from 2013 to 2023
Graph data
Average plumpness of barley selected for malting from 2013 to 2023
Year
Plumpness, over 6/64" sieve (%)
2013
93.1
2014
93.3
2015
94.5
2016
93.1
2017
93.6
2018
95.6
2019
92.7
2020
92.4
2021
96.1
2022
93.8
2023
94.6
10-year average
93.8
Figure 3.5 Average germination energy (4 ml) of barley selected for malting from 2013 to 2023
Graph data
Average germination energy (4 ml) of barley selected for malting from 2013 to 2023
Year
Germination energy (%, 4 ml)
2013
98
2014
96
2015
97
2016
97
2017
99
2018
99
2019
98
2020
99
2021
98
2022
99
2023
98
10-year average
98
Figure 3.6 Average germination energy (8 ml) of barley selected for malting from 2013 to 2023
Graph data
Average germination energy (8 ml) of barley selected for malting from 2013 to 2023
Year
Germination energy (%, 8 ml)
2013
92
2014
84
2015
86
2016
90
2017
96
2018
97
2019
89
2020
95
2021
93
2022
92
2023
94
10-year average
91
Comparison of physicochemical parameters in individual barley varieties
Kernel hardness was determined for individual varieties using a single kernel characterization system. The results indicate some differences among barley varieties (Figure 3.7). In addition, the harness index of barley grain in 2023 was slightly lower than in 2022. Kernel length of different malting varieties is shown in Figure 3.8. The average kernel length in 2023 was higher than in 2022, indicating a somewhat elongated kernel shape. In agreement with 2022 results, AAC Connect this year was also characterized by longer kernels compared to other varieties (Figure 3.8). The β-glucan content in selected malting varieties grown in western Canada in 2022 and 2023 is shown in Figure 3.9. Among the two-row varieties, CDC Copeland exhibited the lowest β-glucan content and AC Metcalfe the highest. The arabinoxylan content in selected malting varieties grown in western Canada in 2022 and 2023 is shown in Figure 3.10. In 2023, the β-glucan content in barley grain was slightly lower and the arabinoxylan content was slightly higher compared to 2022. The yearly variations in 1000 kernel weight and grain protein for several established and new malting barley varieties are presented in Figure 3.11 and Figure 3.12, respectively. Values shown in these figures represent the arithmetic averages and the number of samples for 2023 are indicated in parentheses after variety names. The 1000 kernel weight of all varieties in 2023 was slightly higher than last year. The protein content in AC Metcalfe, CDC Churchill and CDC Fraser in 2023 was slightly lower than last year. The protein content of AAC Connect in 2023 was slightly higher than last year.
Figure 3.7 Comparison of kernel hardness index for barley varieties selected for malting in 2022 and 2023. Sample numbers for each variety are indicated in parentheses.
Graph data
Hardness Index (HI) 2022
Variety
Sample number
Hardness index
CDC Fraser
7
51.3
CDC Churchill
8
50.5
AAC Synergy
28
52.3
CDC Copeland
29
45.6
AAC Connect
20
48.9
Hardness Index (HI) 2023
Variety
Sample number
Hardness index
CDC Fraser
12
49.8
CDC Churchill
12
48.4
AAC Synergy
33
47.5
CDC Copeland
19
45.3
AAC Connect
19
43.6
Figure 3.8 Comparison of kernel length for barley varieties selected for malting in 2022 and 2023. Sample numbers for each variety are indicated in parentheses.
Graph data
Kernel length (mm) 2022
Variety
Sample number
Kernel length
AAC Connect
29
9.10
CDC Fraser
12
8.91
CDC Churchill
12
8.76
AAC Synergy
32
8.92
CDC Copeland
29
8.72
AC Metcalfe
13
8.56
Kernel length (mm) 2023
Variety
Sample number
Kernel length
AAC Connect
32
9.49
CDC Fraser
17
9.27
CDC Churchill
16
9.14
AAC Synergy
36
9.09
CDC Copeland
26
9.03
AC Metcalfe
9
8.43
Figure 3.9 Comparison of β-glucan content in selected barley varieties in 2022 and 2023. Sample numbers for each variety are indicated in parentheses.
Graph data
β-glucan (%, db) 2022
Variety
Sample number
β-glucan content
AC Metcalfe
10
4.39
AAC Synergy
23
4.23
AAC Connect
29
4.08
CDC Fraser
13
4.16
CDC Churchill
10
3.84
CDC Copeland
25
3.63
β-glucan (%, db) 2023
Variety
Sample number
β-glucan content
AC Metcalfe
9
4.48
AAC Synergy
31
4.23
AAC Connect
31
4.00
CDC Fraser
12
3.99
CDC Churchill
13
3.88
CDC Copeland
17
3.86
Figure 3.10 Comparison of arabinoxylan content in selected barley varieties in 2022 and 2023. Sample numbers for each variety are indicated in parentheses.
Graph data
Arabinoxylan (%, db) 2022
Variety
Sample number
Arabinoxylan content
AAC Connect
31
6.18
AAC Synergy
37
6.65
CDC Fraser
15
6.45
CDC Churchill
13
6.71
AC Meltcalfe
16
7.07
CDC Copeland
32
6.74
Arabinoxylan (%, db) 2023
Variety
Sample number
Arabinoxylan content
AAC Connect
31
6.47
AAC Synergy
31
6.98
CDC Fraser
14
7.08
CDC Churchill
13
7.19
AC Meltcalfe
8
7.21
CDC Copeland
17
7.29
Figure 3.11 Comparison of the average 1000 kernel weight of selected barley varieties from 2018 to 2023
Graph data
1000 kernel weight (g)
Variety
2018
2019
2020
2021
2022
2023
AAC Connect (32)
53.0
51.1
49.5
48.0
48.3
49.8
AAC Synergy (35)
48.1
47.6
47.6
47.7
47.0
47.9
CDC Fraser (16)
54.7
49.5
48.7
46.8
47.4
47.8
CDC Churchill (15)
no data
no data
47.5
46.7
43.8
47.0
CDC Copeland (25)
47.0
45.3
44.7
45.8
43.8
45.1
AC Metcalfe (8)
45.5
43.3
44.0
44.1
42.7
43.4
Figure 3.12 Comparison of the average protein content in selected barley varieties from 2018 to 2023
Graph data
Barley protein (%, db)
Variety
2018
2019
2020
2021
2022
2023
AC Metcalfe (8)
12.3
12.2
12.3
13.5
12.6
12.5
CDC Copeland (25)
11.8
11.4
11.7
12.8
12.1
12.1
AAC Connect (32)
11.0
11.1
11.8
13.1
12.1
12.1
AAC Synergy (35)
11.6
10.9
11.5
12.7
11.9
12.1
CDC Fraser (16)
11.3
10.5
11.3
12.7
12.0
11.8
CDC Churchill (15)
no data
no data
10.6
13.7
11.9
11.5
Pre-harvest sprouting
Pre-harvest sprouting can occur when mature grain remains unharvested in the field during prolonged periods of wet weather. One of the enzymes produced very early during germination is α-amylase. Since the level of α-amylase in sound grain is very low compared to that in germinating grain, the content of α-amylase in grain can be used as a marker of germination. Rapid visco analysis (RVA) indirectly estimates the amount of α-amylase in barley by measuring the viscosity of ground barley in water. The viscosity results are expressed in Rapid Visco Units (RVU) which then can be converted to centipoise (cP) (1 RVU = 12 cP).
Barley selectors use RVA to identify sound, moderately and strongly pre-germinated barley, and to manage their supply accordingly. Samples with final viscosity values greater than 120 RVU are considered sound, and the probability that they will retain germination energy after storage is very high. Samples with RVA values of 50 to 120 RVU are moderately pre-germinated while samples with RVA values less than 50 RVU are substantially pre-germinated and have a high probability of losing germination energy during storage. They should be malted as soon as possible. To predict safe storage time more accurately, storage conditions (temperature and relative humidity) and the initial moisture content of the grain must be considered in addition to RVA values.
This year’s crop was occasionally exposed to rainy conditions during harvest in August. The RVA results show that some samples were affected by pre-harvest sprouting which resulted in RVA values below 80 RVU (Figure 3.13). The RVA results stress the need to identify low RVU barley that should be malted promptly, especially if the moisture content of grain is relatively high. As indicated in the next section of this report, pre-germinated barley malted soon after harvest can produce good quality malt.
Figure 3.13 Rapid visco analysis (RVA) results for barley selected for malting in 2023 in comparison with previous years
The boxes in the graph show the range of RVA values in the middle 50% of the analysed samples. Quartiles and means are represented by boxes and horizontal lines, respectively. Whiskers extend to the maximum and minimum values.
Initial malting trials indicated that during steeping, barley from 2023 absorbed water easier and at a faster rate than last year’s barley. Several factors contributed to somewhat faster water absorption in 2023 compared to 2022, including lower test weight, kernel density, and kernel hardness. Consequently, the first and second wet steeping cycles were reduced to 8 hours and 7 hours, respectively, from 9 hours used for the respective cycles in 2022. Like last year, the steeping temperature was 14ºC and the entire germination process (96 hours) was conducted at 15ºC. The kilning steps were conducted according to the same schedules as last year. All the analytical methods used to assess barley, malt and wort quality for this report are listed in Appendix I.
Table 3.1 Comparison of micromalting conditions used with the Grain Research Laboratory Phoenix Micromalting System in 2022 and 2023
Steeping
2022
2023
First wet cycle
9 hours
8 hours
First dry cycle
14 hours
15 hours
Second wet cycle
9 hours
7 hours
Second dry cycle
14 hours
14 hours
Temperature
14°C
14°C
Germination
96 hours at 15°C
96 hours at 15°C
Kilning
12 hours at 60-65°C, 6 hours at 65°C, 2 hours at 75°C, 5 hours at 83-85°C, 2 hours at 60°C, 2 hours at 40°C
12 hours at 60-65°C, 6 hours at 65°C, 2 hours at 75°C, 5 hours at 83-85°C, 2 hours at 60°C, 2 hours at 40°C
Malting quality in 2023: varietal and yearly comparisons
Figures 3.14 to 3.19 compare average malt protein, fine extract, malt diastatic power, malt α-amylase, wort free amino nitrogen (FAN) and wort β-glucans values for most common varieties annually evaluated in our survey since 2018. Values shown in these figures represent the arithmetic averages and the number of samples from 2023 are indicated in parentheses after variety names.
Figure 3.14 Comparison of the average concentration of proteins in the malt of selected barley varieties from 2018 to 2023.
Graph data
Malt protein (%, db)
Variety
2018
2019
2020
2021
2022
2023
CDC Copeland (16)
12.2
11.7
11.7
12.9
11.9
12.0
AC Metcalfe (7)
12.5
12.2
12.1
13.6
12.2
12.0
AAC Connect (31)
11.2
11.1
11.7
13.1
11.7
11.9
AAC Synergy (30)
11.9
11.0
11.3
12.5
11.4
11.8
CDC Fraser (13)
11.2
10.7
11.3
12.6
11.8
11.7
CDC Churchill (12)
no data
no data
11.0
no data
11.4
11.2
Figure 3.15 Comparison of the average extract levels from the malt of selected barley varieties from 2018 to 2023
Graph data
Fine extract (%, db)
Variety
2018
2019
2020
2021
2022
2023
CDC Churchill (12)
no data
no data
81.8
no data
81.6
81.2
AAC Connect (31)
82.1
82.8
81.6
79.4
82.0
81.0
CDC Fraser (13)
82.1
82.7
81.6
79.3
81.8
80.7
AAC Synergy (30)
81.0
81.9
81.0
79.0
81.3
80.5
AC Metcalfe (7)
81.3
81.2
80.7
78.6
80.6
80.2
CDC Copeland (16)
80.6
81.0
80.3
78.5
80.5
80.0
Figure 3.16 Comparison of the average diastatic power in the malt of selected barley varieties from 2018 to 2023
Graph data
Malt diastatic power (°, db)
Variety
2018
2019
2020
2021
2022
2023
AC Metcalfe (7)
181
198
191
191
196
187
CDC Fraser (13)
179
165
174
187
191
184
AAC Connect (31)
160
166
172
188
185
182
CDC Copeland (16)
155
161
163
168
166
169
AAC Synergy (30)
155
163
157
173
169
168
CDC Churchill (12)
no data
no data
146
no data
160
151
Figure 3.17 Comparison of the average α-amylase activity in the malt of selected barley varieties from 2018 to 2023
Graph data
Malt alpha amylase (DU, db)
Variety
2018
2019
2020
2021
2022
2023
AC Metcalfe (7)
94.7
87.5
94.6
90.1
83.2
81.9
CDC Fraser (13)
81.4
68.6
83.8
90.5
79.7
75.0
AAC Connect (31)
70.5
72.3
85.8
87.0
80.9
70.1
AAC Synergy (30)
77.3
73.1
82.9
78.8
73.1
69.9
CDC Churchill (12)
no data
no data
76.4
no data
77.7
71.5
CDC Copeland (16)
74.1
67.0
74.3
76.1
68.7
64.6
Figure 3.18 Comparison of the average FAN level in wort produced from the malt of selected barley varieties from 2018 to 2023
Graph data
Wort FAN (mg/L)
Variety
2018
2019
2020
2021
2022
2023
AC Metcalfe (7)
191
200
199
232
215
203
CDC Fraser (13)
185
186
188
229
211
202
CDC Copeland (16)
178
186
183
221
209
187
AAC Synergy (30)
161
170
170
191
191
180
AAC Connect (31)
137
157
163
177
185
173
CDC Churchill (12)
no data
no data
160
no data
190
172
Figure 3.19 Comparison of the average β-glucan concentration in wort produced from the malt of selected barley varieties from 2018 to 2023
Graph data
Wort β-glucan (mg/L)
Variety
2018
2019
2020
2021
2022
2023
AAC Connect (31)
71
108
79
76
95
57
CDC Churchill (13)
no data
no data
85
no data
99
58
CDC Copeland (16)
89
109
84
76
89
57
AAC Synergy (30)
79
107
67
70
87
53
CDC Fraser (12)
77
99
67
67
93
49
AC Metcalfe (7)
93
122
85
79
98
55
Highlights of malting barley quality in 2023
The hot and dry conditions at the beginning of the growing season negatively affected the yield of barley in 2023. Despite a 4% increase in the area seeded with barley, the production of barley was approximately 10% lower than last year.
In 2023, AAC Synergy was the most popular malting barley variety seeded in western Canada. The area seeded with CDC Copeland continued to decline. The popularity of newer varieties, such as AAC Connect, CDC Fraser and CDC Churchill, increased noticeably. The area seeded with AC Metcalfe declined to approximately 4% of the area seeded with malting barley.
The hot and dry growing conditions had some effect on the physical characteristics and composition of barley grain in 2023 but the malting quality of this year’s barley was generally good. The average barley protein content was 12.3% in 2023, which is the same as last year’s but slightly higher than the 10-year average (11.9%).
The average test weight was 65.0 kg/hL, which is lower than last year’s average (66.7 kg/hL).
The rainy conditions in August caused some pre-harvest sprouting in this year’s barley. However, in the fall of 2023, barley exhibited an excellent average germination energy (98%) with no water sensitivity.
The combination of lower test weight, lower grain density and lower kernel hardness in 2023 barley contributed to easy and quick water absorption during steeping.
Well-modified malt was obtained from 2023 barley with high friability and adequate levels of enzymes (diastatic power and α-amylase), soluble proteins and free amino nitrogen (FAN). Wort was characterized by low levels of β-glucans and very good (low) viscosity values.
Malt made from 2023 barley resulted in average levels of extract with expected differences in extract levels among different Canadian malting varieties.
