Barke once enjoyed the highest reputation among German brewers and was the most widely used barley variety given the authentic and highly aromatic beers that can be produced with this type of malt. The yield of barley is indeed lower by about 20% than with current varieties, but that is no reason for Weyermann® Specialty Malts not to back Barke®. For Barke® brings with it the best conditions for an intense malt taste in the beer, a full-bodied flavor and good head.
“Barke is giving you so much more aroma than a modern barley variety. Augustiner for example is using Barke and all of our Weyermann Bamberger Hofbräu Beers are brewed with Barke. If you sample a few kernels of a modern Pilsner Malt, the malt sweetness is there immediately, more as a short peak or surge of sweetness. If you then sample a few Barke kernels, the sweet sensation is not as pronounced, but the maltiness lingers on in your mouth much longer. That carries over very well into lager beers ranging from Helles all the way to strong beers such as Double Bock. Process wise, the Barke is easy to brew with and not different to a modern grain. Barke was first phased out, just because the yield on the field was not on par with more modern varieties, but with the advent of craft, flavour became more important again than yield, hence Weyermann® was able to bring our farmers to grow Barke for us again.”
For use at a rate of up to 100% in all lager styles.