Wine & Spirit Education Trust (WSET) Level 2 Award in Spirits Practice Exam

Barley is predominantly used for malting in the production of spirits and beer. Malting is a crucial process that involves soaking the barley grains in water, allowing them to germinate, and then drying them to halt the germination process. This method activates enzymes within the barley that convert starches into fermentable sugars, which are essential for fermentation.

Barley is favored for several reasons, including its husk, which aids in the filtration process and its appropriate levels of enzymes that are necessary for converting starches into sugars. This makes barley particularly well-suited for the production of malted barley, which is a base ingredient in many distilled spirits, including whisky and beer.

While wheat, rye, and corn can be used in the production of spirits as well, they are not primarily used for malting. Wheat is less common for malting compared to barley due to lower enzyme activity, rye may not provide the same flavor profile or enzymatic properties as barley and corn is generally used in its whole form rather than being malted. Thus, barley's unique properties make it the primary choice for the malting process.