Kebari® malting barley is naturally gluten-free barley for brewing and distilling, its gluten content being less than 5 ppm. Australian researchers and scientists have developed Kebari by using traditional plant breeding techniques, and it is non-GMO.
Kebari’s B-, C- and D-hordein characteristics and smaller seed size have certain effects on malting quality, compared to standard European 2-row malting barley. In addition, Kebari’s extract content tends to be somewhat lower due to its smaller grain size. Its beta-amylase content is clearly lower, while alpha-amylase is at about the same level as with standard varieties. The free amino nitrogen content of the variety tends to be a bit high and beta-glucan content very low. Kebari® has shown similar germination and modification characteristics to other malting varieties.
Kebari® malting barley is semi-commercialized in Australia, and its production is starting in Europe as well. The first test quantities from harvest 2021 are available for our clients in spring 2022.
Do you want to hear more about our barleys? Contact us