Brewing barley is a specialized product for the malting and brewing industry. Its main difference from feed barley lies in strict requirements for germination capacity (≥95%), grain size (residue on a 2.5 mm sieve ≥85%), protein content (9.5–11.5%), and extract yield (≥78% on an absolutely dry matter basis). Low protein is critical for malting: excess protein hinders starch saccharification by enzymes and causes beer turbidity. Extract yield determines beer wort output — the higher it is, the more beer is produced per ton of malt. Two-row varieties are preferred: Scarlett, Margret, Kanga, Ronya, Xanadu — they form uniform grains with thin husks. The price of brewing barley is 20–40% higher than feed barley. GOST 5060-86. Moisture ≤14.5%. Storage requires ventilated elevators with temperature control — overheating kills germination capacity. Regions: Central Black Earth Region, Kursk, Tula, Oryol oblasts. An important parameter is germination energy on the 3rd day (≥85%) and 5th day (≥95%). Grain with a damaged embryo loses viability. Post-harvest drying is gentle (≤45°C), otherwise protein denaturation kills enzyme activity.