The 2024 malting barley survey is based on varietal composites that represent approximately 1,600,000 tonnes of malting barley selected for domestic processing or 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, 2024.
Quality of barley selected for malting in 2024
In 2024, the average protein content in barley selected for malting was 12.2%, which was slightly higher than the last year’s average (12.1%), and slightly higher than the 10-year average (12.0%) (Figure 3.1). Figure 3.2 shows the average protein content in individual varieties. The average test weight was 64.7 kg/hL, which is lower than the last year’s average (65.0 kg/hL) and lower than the 10-year average (66.6 kg/hL) (Figure 3.3). The average 1000 kernel weight was 44.1 g, which is lower than last year’s average (46.8 g) and lower than the 10-year average (45.6 g) (Figure 3.5). Kernel plumpness, determined by measuring kernels remaining on a 6/64” slotted screen, was lower in 2024 compared to 2023 for all varieties (Figure 3.7). Kernel length and kernel thickness of barley grown in 2024 were lower compared to last year (Figures 3.8 and 3.9). Kernel hardness was determined for individual varieties using a single kernel characterization system. The harness index of barley grain in 2024 was higher than in 2023 (Figure 3.10). 2024 barley exhibited excellent average germination energy at 4 mL (99%) (Figure 3.11). In 2024, the average germination energy at 8 mL was 95%, which indicates no water sensitivity (Figure 3.13). The content of starch and β-glucans in selected malting varieties grown in western Canada in 2023 and 2024 is shown in Figures 3.15 and 3.17. The content of starch and β-glucans in 2024 barley was lower than in 2023 barley. The gelatinization temperature of barley in 2024 was higher than in 2023 (Figure 3.16).
Figure 3.1 Average protein content of barley selected for malting from 2014 to 2024. Values indicate weighted averages based on the tonnage represented by samples.
Graph data
Protein content (%, db)
Year
Selected for malting
Harvest samples
2014
11.7
11.9
2015
12.4
12.5
2016
11.3
11.7
2017
11.5
11.8
2018
11.9
12.1
2019
11.5
12.0
2020
11.8
11.9
2021
13.2
13.9
2022
12.3
12.6
2023
12.1
12.6
2024
12.2
13.2
Figure 3.2 Comparison of the average protein content in selected barley varieties from 2019 to 2024. Values indicate arithmetic averages. Sample numbers for each variety are in parentheses.
Graph data
Barley protein (%, db)
Variety
2019
2020
2021
2022
2023
2024
CDC Copeland
11.4
11.7
12.8
12.1
12.1
12.1
AC Metcalfe
12.2
12.3
13.5
12.6
12.5
12.7
AAC Synergy
10.9
11.5
12.7
11.9
12.1
12.1
AAC Connect
11.1
11.8
13.1
12.1
12.1
12.4
CDC Fraser
10.5
11.3
12.7
12.0
11.8
12.0
CDC Churchill
no data
10.6
13.7
11.9
11.5
12.0
Figure 3.3 Average test weight of barley selected for malting from 2014 to 2024. Values indicate weighted averages based on the tonnage represented by samples.
Graph data
Test weight (kg/hL)
Year
Test weight
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
2024
64.7
10-year average
66.6
Figure 3.4 Comparison of test weight of barley selected for malting in 2023 and 2024. Sample numbers for each variety are in parentheses.
Graph data
Test weight (kg/hL)
Variety
2023 mean
2024 mean
AAC Connect
64.9
65.6
AAC Synergy
65.8
65.0
CDC Fraser
64.1
64.6
CDC Copeland
64.7
64.4
CDC Churchill
66.3
64.5
Figure 3.5 Average 1000 kernel weight of barley selected for malting from 2014 to 2024. Values indicate weighted averages based on the tonnage represented by samples.
Graph data
1000 kernel weight (g)
Year
1000 kernel weight
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
2024
44.1
10-year average
45.6
Figure 3.6 Comparison of 1000 kernel weight of barley selected for malting in 2023 and 2024. Sample numbers for each variety are in parentheses.
Graph data
1000 kernel weight (g)
Variety
2023 mean
2024 mean
AAC Connect
49.6
46.7
CDC Fraser
48.0
44.8
AAC Synergy
48.1
45.0
CDC Copeland
45.0
43.0
CDC Churchill
47.2
41.9
Figure 3.7 Comparison of plumpness of barley selected for malting in 2023 and 2024. Sample numbers for each variety in parentheses.
Graph data
Plumpness, over 6/64" sieve (%)
Variety
2023 mean
2024 mean
AAC Connect
90.3
87.5
CDC Fraser
93.8
90.8
AAC Synergy
93.3
89.3
CDC Copeland
89.0
84.9
CDC Churchill
91.5
82.9
Figure 3.8 Comparison of kernel length of barley selected for malting in 2023 and 2024. Sample numbers for each variety are in parentheses.
Graph data
Kernel length (mm)
Variety
2023 mean
2024 mean
AAC Connect
9.48
9.23
CDC Fraser
9.27
9.00
AAC Synergy
9.09
9.06
CDC Copeland
9.01
8.85
CDC Churchill
9.12
8.98
Figure 3.9 Comparison of kernel thickness of barley selected for malting in 2023 and 2024. Sample numbers for each variety are in parentheses.
Graph data
Kernel thickness (mm)
Variety
2023 mean
2024 mean
AAC Connect
2.84
2.79
CDC Fraser
2.83
2.76
AAC Synergy
2.85
2.77
CDC Copeland
2.78
2.72
CDC Churchill
2.82
2.71
Figure 3.10 Comparison of the kernel hardness index of barley selected for malting in 2023 and 2024. Sample numbers for each variety are indicated in parentheses.
Graph data
Hardness index (HI)
Variety
2023 mean
2024 mean
CDC Copeland
45.30
48.20
AAC Connect
43.70
50.00
CDC Churchill
46.70
52.42
AAC Synergy
47.50
52.90
CDC Fraser
52.50
53.80
Figure 3.11 Average germination energy (4 mL) of barley selected for malting from 2014 to 2024. Values indicate weighted averages based on the tonnage represented by samples.
Graph data
Germination energy (%, 4 ml)
Year
Germination energy
2014
96
2015
97
2016
97
2017
99
2018
99
2019
98
2020
99
2021
98
2022
99
2023
98
2024
99
10-year average
98
Figure 3.12 Comparison of germination energy of barley selected for malting in 2023 and 2024. Sample numbers for each variety are in parentheses.
Graph data
Germination energy (%, 4 ml)
Variety
2023 mean
2024 mean
AAC Connect
98.6
98.9
AAC Synergy
98.6
98.9
CDC Churchill
99.3
99.2
CDC Copeland
98.8
98.9
CDC Fraser
96.6
98.8
Figure 3.13 Average germination energy (8 mL) of barley selected for malting from 2014 to 2024. Values indicate weighted averages based on the tonnage represented by samples.
Graph data
Germination energy (%, 8 ml)
Year
Germination energy
2014
84
2015
86
2016
90
2017
96
2018
97
2019
89
2020
95
2021
93
2022
92
2023
94
2024
95
Figure 3.14 Comparison of germination index of barley selected for malting in 2023 and 2024. Sample numbers for each variety are in parentheses.
Graph data
Germination index (4 ml)
Variety
2023 mean
2024 mean
AAC Connect
7.37
7.24
AAC Synergy
6.52
6.77
CDC Churchill
6.50
6.91
CDC Copeland
6.81
6.71
CDC Fraser
6.80
7.20
Figure 3.15 Comparison of starch content of barley selected for malting in 2023 and 2024. Starch content is expressed as milligrams per kernel. Sample numbers for each variety are in parentheses.
Graph data
Starch (mg/kernel, db)
Variety
2023 mean
2024 mean
AAC Connect
26.0
24.8
CDC Fraser
24.6
23.9
AAC Synergy
24.7
23.8
CDC Copeland
23.2
22.7
CDC Churchill
24.9
22.4
Figure 3.16 Comparison of gelatinization temperature (Tg) of barley selected for malting in 2023 and 2024. Sample numbers for each variety are in parentheses.
Graph data
Tg (Barley) (°C)
Variety
2023 mean
2024 mean
CDC Fraser
61.9
62.9
AAC Connect
62.0
63.5
CDC Copeland
62.5
63.6
AAC Synergy
62.0
63.5
CDC Churchill
62.4
64.1
Figure 3.17 Comparison of β-glucan content of barley selected for malting in 2023 and 2024. Beta-glucan content is expressed as milligrams per kernel. Sample numbers for each variety are in parentheses.
Graph data
β-glucan (mg/kernel, db)
Variety
2023 mean
2024 mean
AAC Synergy
1.76
1.71
AAC Connect
1.75
1.66
CDC Fraser
1.62
1.62
CDC Churchill
1.59
1.46
CDC Copeland
1.51
1.41
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 more accurately predict safe storage time, storage conditions (temperature and relative humidity) and the initial moisture content of the grain must be considered in addition to the RVA values.
This year’s crop was challenged by occasional rainy conditions during harvest in August. The RVA results show that several samples were moderately affected by pre-harvest sprouting (Figure 3.18). The RVA results were higher for barley grown in 2024 compared to 2023. Figure 3.19 compares the RVA results for individual varieties grown in 2023 and 2024. The RVA results stress the need to identify barley with low RVU 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 3.18 Rapid visco analysis (RVA) results for barley selected for malting in 2024 in comparison with previous years. Sample numbers for 2024 are in parentheses.
Figure 3.19 Comparison of rapid visco analysis (RVA) results for selected barley varieties in 2023 and 2024. Sample numbers for each variety are in parentheses.
Initial malting trials indicated that barley from 2024 absorbed water relatively easily and quickly during steeping. Several factors contributed to somewhat faster water absorption, including lower test weight, kernel density, plumpness, and smaller kernel size. These factors were, however, counterbalanced by a higher grain hardness and slightly higher protein content in 2024 barley. Consequently, only the second wet steeping cycle was reduced to 6 hours from the 7 hours used in 2023. 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 in 2023. All the analytical methods used to assess barley, malt and wort quality in this survey are listed in Appendix I.
Table 3.1 Comparison of micromalting conditions used with the Grain Research Laboratory Phoenix Micromalting System in 2022, 2023, and 2024.
Steeping
2022
2023
2024
First wet cycle
9 h
8 h
8 h
First dry cycle
14 h
15 h
15 h
Second wet cycle
9 h
7 h
6 h
Second dry cycle
14 h
14 h
14 h
Temperature
14°C
14°C
14°C
Germination
96 h at 15°C
96 h at 15°C
96 h at 15°C
Kilning
12 h at 60-65°C, 6 h at 65°C, 2 h at 75°C, 5 h at 83-85°C, 2 h at 60°C, 2 h at 40°C
12 h at 60-65°C, 6 h at 65°C, 2 h at 75°C, 5 h at 83-85°C, 2 h at 60°C, 2 h at 40°C
12 h at 60-65°C, 6 h at 65°C, 2 h at 75°C, 5 h at 83-85°C, 2 h at 60°C, 2 h at 40°C
Malting quality in 2024: varietal and yearly comparisons
Figures 3.20 to 3.29 compare the average malt proteins, fine extract, malt diastatic power, malt α-amylase, wort free amino nitrogen (FAN), and wort β-glucans values for varieties evaluated annually in our survey since 2019. Values shown in the graphs represent the arithmetic averages and the number of samples from 2024 are in parentheses after variety names.
Figure 3.20 Comparison of the average extract levels from the malt of selected barley varieties from 2019 to 2024.
Graph data
Fine extract (%, db)
Variety
2019
2020
2021
2022
2023
2024
CDC Copeland (29)
81.0
80.3
78.5
80.5
80.0
79.6
AC Metcalfe (-)
81.2
80.7
78.6
80.6
80.2
no data
AAC Synergy (42)
81.9
81.0
79.0
81.3
80.5
79.9
AAC Connect (33)
82.8
81.6
79.4
82.0
81.0
80.6
CDC Fraser (19)
82.7
81.6
79.3
81.8
80.7
80.5
CDC Churchill (25)
no data
81.8
no data
81.6
81.2
79.9
Figure 3.21 Comparison of extract levels from the malt of selected barley varieties grown in 2024.
Graph data
Fine extract (%, db)
Variety
Mean
AAC Connect (33)
80.6
CDC Fraser (19)
80.5
CDC Churchill (25)
79.9
AAC Synergy (42)
79.9
CDC Copeland (29)
79.6
Figure 3.22 Comparison of the average α-amylase in the malt of selected barley varieties from 2019 to 2024.
Graph data
Malt alpha amylase (DU, db)
Variety
2019
2020
2021
2022
2023
2024
CDC Copeland (29)
67.0
74.3
76.1
68.7
64.6
66.3
AC Metcalfe (-)
87.5
94.6
90.1
83.2
81.9
no data
AAC Synergy (42)
73.1
82.9
78.8
73.1
69.9
74.0
AAC Connect (33)
72.3
85.8
87.0
80.9
70.1
76.4
CDC Fraser (19)
68.6
83.8
90.5
79.7
75.0
78.1
CDC Churchill (25)
no data
76.4
no data
77.7
71.5
74.8
Figure 3.23 Comparison of α-amylase levels in the malt of selected barley varieties grown in 2024.
Graph data
Malt alpha amylase (DU, db)
Variety
Mean
CDC Fraser (19)
78.1
AAC Connect (33)
76.4
CDC Churchill (25)
74.8
AAC Synergy (42)
74.0
CDC Copeland (29)
66.3
Figure 3.24 Comparison of the average diastatic power in the malt of selected barley varieties from 2019 to 2024.
Graph data
Malt diastatic power (°, db)
Variety
2019
2020
2021
2022
2023
2024
CDC Copeland (29)
163
157
173
169
168
158
AC Metcalfe (-)
198
191
191
196
187
no data
AAC Synergy (42)
161
163
168
166
169
162
AAC Connect (33)
166
172
188
185
182
177
CDC Fraser (19)
165
174
187
191
184
181
CDC Churchill (25)
no data
146
no data
160
151
151
Figure 3.25 Comparison of diastatic power in the malt of selected barley varieties grown in 2024.
Graph data
Malt diastatic power (°, db)
Variety
Mean
CDC Fraser (19)
181
AAC Connect (33)
177
AAC Synergy (42)
163
CDC Copeland (29)
158
CDC Churchill (25)
151
Figure 3.26 Comparison of the average FAN level in wort produced from the malt of selected barley varieties from 2019 to 2024.
Graph data
Wort FAN (mg/L)
Variety
2019
2020
2021
2022
2023
2024
CDC Copeland (29)
186
183
221
209
187
193
AC Metcalfe (-)
200
199
232
215
203
no data
AAC Synergy (42)
170
170
191
191
180
181
AAC Connect (33)
157
163
177
185
173
176
CDC Fraser (19)
186
188
229
211
202
206
CDC Churchill (25)
no data
160
no data
190
172
174
Figure 3.27 Comparison of FAN levels in wort produced from the malt of selected barley varieties grown in 2024.
Graph data
Wort FAN (mg/L)
Variety
Mean
CDC Fraser (19)
206
AAC Connect (33)
176
AAC Synergy (42)
181
CDC Copeland (29)
193
CDC Churchill (25)
174
Figure 3.28 Comparison of the average protein concentration in the malt of selected barley varieties from 2019 to 2024.
Graph data
Malt protein (% db)
Variety
2019
2020
2021
2022
2023
2024
CDC Copeland (29)
11.7
11.7
12.9
11.9
12.0
11.8
AC Metcalfe (-)
12.2
12.1
13.6
12.2
12.0
no data
AAC Synergy (42)
11.0
11.3
12.5
11.4
11.8
11.6
AAC Connect (33)
11.1
11.7
13.1
11.7
11.9
11.8
CDC Fraser (19)
10.7
11.3
12.6
11.8
11.7
11.6
CDC Churchill (25)
no data
11.0
no data
11.4
11.2
11.6
Figure 3.29 Comparison of the average β-glucan concentration in wort produced from the malt of selected barley varieties from 2019 to 2024.
Graph data
Wort β-glucan (mg/L)
Variety
2019
2020
2021
2022
2023
2024
CDC Copeland (29)
109
84
76
89
57
78
AC Metcalfe (-)
122
85
79
98
55
no data
AAC Synergy (42)
107
67
70
87
53
63
AAC Connect (33)
108
79
76
95
57
69
CDC Fraser (19)
99
67
67
93
49
68
CDC Churchill (25)
no data
85
no data
99
58
77
Highlights of malting barley quality in 2024
In 2024, the cool, wet conditions at the beginning of the growing season substantially improved soil moisture and gave the barley crop a good start. Excessive heat in July, however, negatively affected yield and substantially affected the physical characteristics and composition of barley grain in 2024.
The average test weight was 64.7 kg/hL, which is lower than the 2023 average (65.0 kg/hL) and lower than the 10-year average (66.6 kg/hL). The average 1000 kernel weight in 2024 was 44.1 g, which is substantially lower than the 10-year average (45.6 g). Reduced kernel plumpness in 2024 was associated with a lower starch content in the grain. The average level of barley proteins (12.2%) in 2024 was, however, similar to last year’s, and only slightly higher than the 10-year average (12.0%).
Occasional rain in August in parts of Alberta and Saskatchewan caused some pre-harvest sprouting in this year’s barley. In the fall of 2024, however, barley exhibited an excellent average germination energy (99%), a high germination index and no water sensitivity.
The combination of lower test weight, lower grain density, and smaller kernel size in 2024 barley contributed to relatively easy and quick water absorption during steeping and good modification during germination. This resulted in the production of well-modified malt with high friability and ample levels of enzymes (diastatic power and α-amylase), soluble proteins and free amino nitrogen (FAN). Wort from 2024 barley had low levels of β-glucans and very good (low) viscosity values.
The smaller, lighter and thinner kernels of 2024 barley negatively affected the malt extract. Malt made from 2024 barley produced lower than expected levels of extract with substantial differences in extract levels among different Canadian malting varieties.
