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.

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