Barley (Hordeum vulgare) is a major food and animal feed crop, a member of the grass family Poaceae. In 2004 barley ranked fourth in area of cultivation of cereal crops in the world (570,000 km²) FAOSTAT. Its germination time is anywhere from 1-3 days. Barley - History. Cultivated barley is descended from wild barley (Hordeum spontaneum), which still grows wild in the Middle East. Both forms are diploid (2n=14 chromosomes). As wild barley is interfertile with domesticated barley, the two form ...

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Barley. See GRAIN; WHEAT

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Barley can be divided by the number of kernel rows in the head. Three forms have been cultivated; two-row barley (traditionally known as Hordeum distichum), four-row (Hordeum tetrastichum) and six-row barley (Hordeum vulgare). In two-row barley only one spikelet is fertile, in the four-row and six-row forms, all three are fertile. Two-row barley is the oldest form, wild barley having two rows as well. Two-row barley has a lower protein content than six-row barley but a higher enzyme content. High protein barley is ...

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Barley, Barley - History, Barley - Cultivars, Barley - Production, Barley - Yield, Barley - Uses, Barley - Reference

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Hindu Quotes: Grain of Rice

Smaller than a grain of rice, smaller than a grain of barley, smaller than a mustard seed, smaller than a grain of millet, smaller even than the kernel of a grain of millet is the Self. This is the Self dwelling in my heart, greater than the earth, greater than the sky, greater than all the worlds.

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Cultivated barley is descended from wild barley (Hordeum spontaneum), which still grows wild in the Middle East. Both forms are diploid (2n=14 chromosomes). As wild barley is interfertile with domesticated barley, the two forms are often treated as one species, divided into Hordeum vulgare subsp. spontaneum and H. vulgare subsp. vulgare. The major difference between wild and domesticated barley is the brittle rachis of the former, which is conducive to seed dispersal in the wild. The earliest finds of wild ...

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Barley, Barley - History, Barley - Cultivars, Barley - Production, Barley - Yield, Barley - Uses, Barley - Reference

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Because of their unusual strength, some English ales are often referred to as barley wines. They typically reach an alcohol strength of 8 to 12% by volume (some have gone as high as 15%) and are brewed from specific gravities as high as 1.120. Their natural sweetness is usually balanced with a degree of hoppy bitterness. In some examples, the malt sweetness is also balanced by the bitter flavor of the alcohol. This beer is meant for slow sipping and savoring of its estery, fruity, and well-aged character. It is brewed most often to celebrate events. Because of the high hop rate and alco ...

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Ale is an ancient word for a fermented alcoholic beverage obtained chiefly from malted barley. Before the introduction of hops into England from the Netherlands in the 15th century the name "ale" was exclusively applied to unhopped fermented beverages, the term "beer" being gradually introduced to describe a brew with an infusion of hops. This distinction no longer applies. Ales are brewed with top-fermenting yeasts at temperatures from 15 to 25 °C (59 to 77 °F). For comparison, lagers are brewed over longer periods, a ...

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Alphitomancy (from Greek alphito, 'barley', and manteia, 'divination') is a form of divination involving barley cakes or loaves of barley bread. When someone in a group was suspected of a crime, the members of the group would be fed barley cakes or slices of barley bread. Supposedly, the guilty party would get indigestion, while all others would feel well. Other related archivesGreek, barley, crime, divination, indigestion

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In beer making and homebrewing, an adjunct is an ingredient other than water, barley, hops, and yeast. While "adjunct" is often used in a semi-derogatory fashion to refer exclusively to corn and rice (the two adjuncts commonly used by large North American brewing companies), an "adjunct" is any ingredient added to beer that is not water, barley, hops, or yeast. Common adjuncts include: Wheat -- us ...

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This entry incorporates text from the public domain Easton's Bible Dictionary, originally published in 1897. Abib, also spelled Aviv, has three meanings in Hebrew: The stage in the growth of grain when the seeds have reached full size and are filling with starch, but have not dried yet. During the plague of hail (Exodus 9:31), the barley was abib and the flax was giv`ol. The month in the Hebrew calendar when the barley has reached or passed this stage (Ex. 13:4; 23:15); the seve

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Wheat beer is a beer that is brewed with both malted barley and malted wheat, rather than only barley. The addition of wheat lends wheat beers a lighter flavor and paler color than most all-barley ales. Wheat beer is customarily top fermented, that is, fermented with ale yeast. Wheat beers have become very popular in recent years, and are especially popular in warm weather. In earlier centuries, brewing wheat beer was illegal in many places since wheat was too important as a bread cereal to "waste" it for brewing. The two most important varieties of wheat beer are Bel ...

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Rye (Secale cereale) is a grass grown extensively as a grain and forage crop. It is a member of the wheat tribe and is closely related to barley and wheat. Rye grain is used to make flour, feed, beer, some whiskies and most vodkas. Rye, alone or overseeded, is planted as a livestock forage or harvested for hay. It is highly tolerant of soil acidity and is more tolerant of dry and cool conditions than wheat, though not as tolerant of cold as barley. The first possible use of domestic rye comes from the site of Tell Abu Hureyra in northern Syria, in the Euphrate ...

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Crithomancy (also known as Critomancy) is a form of divination by the study of barley cakes in hope of drawing omens from them. The paste of cakes which are offered in sacrifice is closely examined, and the sought for answers are drawn from the flour which is spread upon them. The term crithomancy is also used for divination by cereal grains. Category: Divination ...

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Malting is a process applied to cereal grains, in which the grains are made to germinate and then quickly dried before the plant develops. The term malt refers to several products of the process: The grains to which this process has been applied, for example malted barley; The sugar derived from such grains which is heavy in maltose, such as baker's malt, A product, based on malted milk, similar to a malted milkshake (i.e., "malts"). Including:

• Malt - Reference

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Wort (pronounced [wɜ(r)t]) (to rhyme with dirt or word, not wart or ward) is the liquid extracted from mashing malted barley in a brewing process. It is known firstly as sweet wort and then hopped wort after hops have been added at the boiling process. Wort contains sugars that will be fermented by yeast added once the solution has cooled down

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Matzo (also Matzoh, Matzah, Matza, Hebrew מַצָּה maṣṣā), an unleavened bread, is the "official" food of Passover. According to tradition, when the Jews were leaving Egypt, there was no time for the bread to rise, and the resulting food was matzoh. For Passover, the ingredients for matzoh are flour and water. Five grains are forbidden for use during Passover in any processed form but dry-roasting and as matzoh: wheat, barley, spelt, rye, and either oats (according to Rashi) or two-rowed bar ...

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Alcohol by volume (ABV) is an indication of how much alcohol (expressed as a percentage) is included in an alcoholic beverage. This measurement is assumed as the world standard, although in the United States the predominant measurement is Alcohol by weight (also known as ABW). Another, outdated way of specifying the amount of alcohol is alcoholic proof. Alcohol by volume - Typical examples. beer: 3-8% alcopop: 4-7% cider: 5-7% barley wine: 10% wine: 1 ...

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A blended whisky (or whiskey) comes from one of many distilleries, but is drawn from whiskies of differing vintages and/or manufacturers. It will include either single malt whisky (made from 100 percent malted grain—often barley, rye or corn) or straight whiskey (bourbon, Tennessee whiskey, or rye whiskey) together with other grain whiskies or neutral grain spirits. Blended whiskies normally identify what malt or straight whisky is used in their production, for example blended Sco ...

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Chametz (חמץ) is the Hebrew term for "leavened bread". The word is used generally in regard to the Jewish holiday of Passover. Jewish law prohibits one from owning, eating or benefiting from any chametz during Passover. According to halakha, chametz is defined as any grain of wheat, barley, rye, oats or spelt which has come into contact with water after having been milled, and subsequently left to ferment. The rabbis have defined the time needed for the grain or flour to ferment as 18 minutes. Therefore, matzo, which is the ...

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Wave offering - parts of peace-offerings were so called, because they were waved (T'nufah in Hebrew) by the priests (Ex. 29:24, 26, 27; Lev. 7:20-34; 8:27; 9:21; 10:14, 15, etc.), in token of a solemn special presentation to God. They then became the property of the priests. The first-fruits, a sheaf of barley, offered at the feast of Pentecost (Lev. 23:17-20), and wheat-bread, the first-fruits of the second harvest, o ...

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