Two-Row vs. Six-Row Barley in Whiskey Production: Exploring Protein’s Influence on Flavor

You may have heard brand ambassadors talking about two-row vs six-row barley and higher protein content in their mash as if we completely understand what that means. Following is a summary of what that means, but first a quick explanation of malting and why that is so important. Malted barley is simply barley that has been germinated, the germination process is stopped by drying it out, then ground up. This is called malted barley and contains an enzyme that converts starch into sugar, required for fermentation.

Two-Row Barley:

Known for its compact, parallel kernel arrangement, is favored for its balanced protein content. This characteristic lends to a smoother, cleaner flavor profile, appreciated by many whiskey enthusiasts. The maltiness derived from two-row barley contributes to a rich, full-bodied mouthfeel and adds complexity without overpowering the spirit. This variety’s proteins facilitate a well-rounded malt character in the whiskey. Two-row barley is most commonly used in malt whiskey.

Six-Row Barley:

Boasts kernels arranged in six rows along the barley stalk, resulting in a plumper appearance. While less common in whiskey production, six-row barley has higher proteins and enzymes and less starch. The enzymes that come with the higher protein are what convert starch to sugar. The sugar being necessary for fermentation. The increased proteins translate to a fuller body, often found in lighter beer styles where extensive starch conversion is essential. The choice of six-row barley is motivated by the necessity for enhanced enzyme activity when non-malted grains are used in the mash mix such as corn or rye. Six-row is commonly used in bourbon.

Protein’s Influence on Whiskey Flavor:

Higher protein content contributes to a richer mouthfeel, greater complexity, and an intensified maltiness in the spirit. These elements, while subtle, augment the overall tasting experience, providing a nuanced and sophisticated profile. Moreover, proteins interact during fermentation, generating fruity and estery notes, further diversifying whiskey’s flavor spectrum.