Triticeae Genomics and Genetics, 2024, Vol.15, No.5, 266-276 http://cropscipublisher.com/index.php/tgg 266 Research Insight Open Access Malting Barley: The Botanical Evolution and Domestication History from Wild Grain to Brewing Staple AipingYu1 , Zefeng Guo2,Wei Liu 3 1 Hangzhou Cheerday Brewery Co., LTD, Chun'an, 311700, Zhejiang, China 2 Enterprise Research Institute, Hangzhou Cheerday Brewery Co., LTD, Chun'an, 311700, Zhejiang, China 3.Beer Museum, Hangzhou Cheerday Brewery Co., LTD, Chun'an, 311700, Zhejiang, China Corresponding author: yuap@qdhbeer.com Triticeae Genomics and Genetics, 2024, Vol.15, No.5 doi: 10.5376/tgg.2024.15.0025 Received: 28 Aug., 2024 Accepted: 30 Sep., 2024 Published: 12 Oct., 2024 Copyright © 2024 Yu et al., This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Yu A.P., Guo Z.F., and Liu W., 2024, Malting barley: the botanical evolution and domestication history from wild grain to brewing staple, Triticeae Genomics and Genetics, 15(5): 266-276 (doi: 10.5376/tgg.2024.15.0025) Abstract Barley (Hordeum vulgare), an ancient grain crop, originally grew in the wild and has undergone long-term domestication to become an essential crop in modern agriculture. Widely cultivated across the globe, barley plays a critical role in beer brewing, where its ability to serve as a fermentable sugar source makes it indispensable in the brewing process. This study explores the botanical evolution and domestication history of barley from its wild grain origins to its foundational role in modern beer brewing. The specific objectives include analyzing barley’s morphological characteristics, ecological adaptability, and domestication process, investigating the selection of Malting Barley varieties and their specialized applications in brewing, and further revealing barley’s cultural and historical impact on agriculture and brewing. The research shows that barley’s morphological structure and genetic traits have undergone significant changes during its domestication, particularly in terms of adaptability and yield performance. Additionally, specific barley varieties have shown enhanced enzyme activity and saccharification efficiency, providing better raw material for beer brewing. By gaining a deeper understanding of barley’s biological traits and its domestication history, this study will provide a scientific basis for the improvement and breeding of Malting Barley. In the context of global climate change, improving barley’s stress resistance and brewing quality holds substantial agricultural and economic value. Moreover, this research highlights barley’s profound influence on human society, culture, and economic development. Keywords Malting Barley; Barley domestication; Brewing process; Genetic improvement; Stress resistance 1 Introduction Barley (Hordeum vulgare) is one of the oldest cultivated grains, with a history that dates back to the Neolithic revolution approximately 10 000 years ago. It is a crop of significant botanical and agricultural importance, being the fourth most important cereal crop globally after wheat, rice, and maize (Nevo, 2013; Tyagi et al., 2020; Wu, 2024). Barley’s adaptability to a wide range of environmental conditions, from extreme latitudes and altitudes to various climates and soils, underscores its ecological versatility and resilience (Nevo, 2013). This adaptability has allowed barley to thrive in regions where other crops might fail, making it a crucial staple in diverse agricultural systems (Nevo, 2013; Dawson et al., 2015). Barley plays a pivotal role in agriculture not only as a food source but also as a key ingredient in the brewing industry. Its use in beer brewing dates back thousands of years, and it remains the primary grain used in the production of malt, which is essential for brewing beer (Mrízová et al., 2014; Tyagi et al., 2020). The genetic diversity and adaptability of barley have made it a valuable crop for both traditional and modern agricultural practices. Its ability to be used as animal feed, human food, and a brewing staple highlights its multifaceted utility (Baik and Ullrich, 2008; Nevo, 2013; Mrízová et al., 2014). Understanding the evolution of barley from its wild progenitor, Hordeum spontaneum, to its domesticated form, Hordeum vulgare, is crucial for several reasons. The domestication process involved significant genetic changes, such as the loss of seed shattering, increased seed size, and the development of a non-brittle rachis, which made barley more suitable for cultivation and harvesting (Badr et al., 2000; Wang et al., 2019). Exploring these evolutionary changes provides insights into the genetic and ecological factors that have shaped barley’s
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