Naked barley has been around for 10,000 years, the result of a natural mutation that was selected at the dawn of agriculture. Naked barley malt has higher malt extract. The grains can be cooked and eaten whole, or milled at home (we recommend using a Mockmill) for flavoursome and nutritious flour.
Naked varieties may bring new flavors and processing advantages to brewing. In typical brewing, the hulls are used to make the initial malting process easier and act as filters.
