The Birth of Malt – A History of Barley and Brewing

The journey from raw barley to malted barley is one of the oldest human inventions, shaping civilizations, economies, and — eventually — the craft beer you brew at home. From Mesopotamia to medieval Europe, humans learned that sprouted barley turns starch into sugar and makes better-tasting beer. Monasteries refined floor malting, and barley became king for its husk, enzymes, and flavor.

Ancient Origins

Barley quickly became the favorite grain for beer because of its resilience, enzyme power, and husk. It could grow in poor soil, convert starch to sugar easily, and filter well during brewing — something wheat and oats couldn’t match.

Archaeological records show malted grain used in early beers; sprouting created sweetness and stability.

Medieval to Early Industry

By the 15th and 16th centuries, malt houses had become specialized businesses. Towns relied on local maltsters to supply both brewers and bakers. Malting was so important that entire trade guilds were formed to protect the craft.

This period laid the foundation for today’s beer styles — pale ales, porters, and stouts — all of which depended on different roasting and kilning methods developed by early maltsters.

Floor malting, careful turning, and wood-fired kilns shaped classic ales and porters.

CTA: Download the free Brewing Timeline & Malt Basics Guide at ProcessOfMakingBeer.com.