The frequent appearance on the French market of new barley varieties, especially two-row and six-row winter types, has caused some delays in adapting malting and brewing procedures. Malting studies with several quantities (10 and 250 g; 2 and 300 kg) of barley have been conducted, and evaluations were made of malt at various malting times. Some of these malts were tested by microbrewing (7 L) a...