Barley Beer Calories: What You Need To Know

Barley is a cereal grain cultivated for human and animal food and for use in beer and whiskey production. It is one of the oldest grains in the world, dating back more than 1,000 years to Southwest Asia, where it was first farmed. Today, barley is widely grown in Russia, France, Germany, and Australia. In the US, it is used mostly for animal feed, with a quarter of the crop used for malt in the production of alcoholic beverages.

Barley is a versatile grain that can be used in salads, soups, stews, and even ground into flour. It is also used in the production of beer. But how many calories does barley beer contain?

Barley's nutritional value

Barley is a cereal grain cultivated for human and animal food, as well as for use in alcoholic beverages. It is a good source of nutrients, including vitamins, minerals, and fibre.

Vitamins and Minerals

Barley is a whole grain that is packed with nutrients. It is an excellent source of selenium, providing 13.5 micrograms or about 24.5% of the daily value (DV) set by the FDA. It also provides 3.24 micrograms of niacin or about 20% of the daily value.

Barley is also a good source of manganese, iron, thiamin, vitamin B6, riboflavin, folate, phosphorus, zinc, and copper.

Fibre

Barley is rich in dietary fibre, providing 6g per one-cup serving (as long as you choose the whole grain type). The main type of fibre in barley is beta-glucan, a soluble fibre that forms a gel when combined with fluid. Beta-glucan, which is also found in oats, may help lower cholesterol and improve blood sugar control.

Other Beneficial Compounds

Barley contains lignans, a group of antioxidants linked to a lower risk of cancer and heart disease. It also contains antioxidants such as vitamin E, beta-carotene, lutein, and zeaxanthin, which help protect against and repair cell damage caused by oxidative stress.

Health benefits of barley

Barley is a very healthy grain that is packed with vitamins, minerals, and other beneficial plant compounds. It has a chewy texture and a nutty flavor, making it a versatile ingredient that can complement many dishes. Here are some of the health benefits of consuming barley:

• Rich in Nutrients: Barley is an excellent source of selenium, providing about 24.5% of the daily value. It also provides significant amounts of manganese, iron, thiamine, riboflavin, niacin, vitamin B6, folate, phosphorus, zinc, copper, and magnesium.
• Improves Digestion: Barley is high in dietary fiber, which aids digestion by increasing stool bulk and promoting regularity. It can help relieve constipation and improve symptoms of irritable bowel syndrome (IBS), Crohn's disease, and ulcerative colitis.
• Reduces Hunger and Promotes Weight Loss: The high fiber content in barley, especially the soluble fiber beta-glucan, helps curb appetite and promotes a feeling of fullness, which can lead to weight loss over time.
• Lowers Cholesterol: The beta-glucans in barley have been shown to reduce "bad" LDL cholesterol by binding to bile acids and removing them from the body. Studies have found that consuming barley can lower total cholesterol and LDL cholesterol levels.
• May Help Prevent Gallstones: The insoluble fiber in barley may help prevent the formation of gallstones by keeping the gallbladder functioning normally, thus reducing the risk of gallbladder surgery.
• May Reduce the Risk of Heart Disease: Barley's soluble fiber may help lower blood pressure, and its high fiber content can reduce "bad" LDL cholesterol, both of which are risk factors for heart disease.
• May Protect Against Diabetes: Barley's magnesium content and soluble fiber help improve insulin secretion and lower blood sugar levels, reducing the risk of type 2 diabetes.
• May Help Prevent Colon Cancer: The high fiber content in barley, especially the insoluble fiber, helps reduce the time food takes to clear the gut, which may protect against colon cancer. Additionally, soluble fiber may bind to harmful carcinogens in the gut, removing them from the body.
• Easy to Add to Your Diet: Barley is inexpensive, versatile, and can be easily incorporated into a variety of savory and sweet dishes. It can be used as a side dish, added to soups, stews, salads, or even baked goods.

How to cook barley

A versatile grain with a nutty flavour and a chewy texture, barley can be used in a variety of dishes, from soups to salads, stews to cereals. It is also a very nutritious and healthy food, with lots of fibre and a number of trace minerals like selenium, manganese and phosphorus.

There are two basic forms of barley: hulled and pearl. Hulled barley has had the tough, inedible outermost hull removed but still retains its bran and endosperm layer. It is the most nutritious of the two and can be considered a whole grain. It is a light golden brown in colour, and is the nuttier and chewier version.

Pearl barley has been polished to remove the bran and possibly even the endosperm layers, resulting in a pale, creamy-coloured grain. It is less chewy and cooks faster than hulled barley, but has less fibre, is less nutritious, and is not considered a whole grain.

Step 1: Rinse the barley

Place the barley in a colander and rinse it under cold running water. This will remove any dust or debris.

Step 2: Transfer to a pot and add water

Place the barley in a medium-sized pot and add water or stock. The ratio of barley to water should be 1:3, so for every cup of barley, add three cups of water. You can also add a pinch of salt at this stage, if desired.

Step 3: Bring to the boil

Place the pot on high heat and bring the water to a boil. Keep an eye on the pot as barley can create a lot of foam and cause the pot to boil over.

Step 4: Simmer

Once the water is boiling, reduce the heat to low and simmer until the barley is done. Cover the pot and continue to cook for around 25 minutes for pearl barley, and 40 minutes for hulled barley. The barley is done when it has tripled in volume and is soft yet chewy. If the pan becomes dry before the barley is cooked, add a little more water and continue to cook until it is tender.

Step 5: Drain (if necessary)

When the barley is done, it will have absorbed most of the water. If there is still water left in the pot, leave the barley to sit for 10 minutes, covered, until it has all been absorbed. If there is a lot of water left, drain the barley in a colander over the sink.

Step 6: Fluff and serve

Use a fork to fluff up the barley and separate the grains. Serve as desired.

Cooked barley can be stored in the fridge in an airtight container for up to four days, or frozen for up to a month.

How to store barley

Storing barley correctly is essential to preserving its freshness and nutritional value. Here are some detailed guidelines on how to store barley:

Choosing Containers

Use airtight containers with tightly fitting lids to keep out pests and insects. Glass jars with rubber seals, aluminium canisters with rubber seals, and zip lock bags are good options. Mark the container with the date to keep track of the barley's freshness.

Storage Location

Store barley in a cool, dry place, ideally at a temperature between 4°C and 15°C. Avoid areas with high humidity, such as basements or bathrooms, as moisture can cause spoilage. Keep the barley away from direct sunlight to prevent UV rays from degrading its quality.

Processing and Fermenting

Processing breaks down the outer husk of the grain, reducing its storage life. If you want to extend the shelf life of barley, you can ferment it or treat it with organic acids. Fermentation involves creating anaerobic conditions to promote acid-producing bacteria, which preserve the barley. Alternatively, applying organic acids such as propionic or acetic acid can destroy spoiling organisms and inhibit their proliferation.

Storage Time

Whole barley stored in airtight containers can last for 12 to 24 months, while rolled barley has a shorter shelf life of 3 to 6 months. Remember that factors like moisture, temperature, light exposure, and pests can affect the shelf life of barley.

Freezing

You can extend the shelf life of barley by freezing it, either cooked or uncooked. Frozen barley will remain good for the same duration as when stored in airtight containers at room temperature.

Barley's history

Barley, or *Hordeum vulgare*, is one of the world's oldest grains, dating back over 1,000 years to Southwest Asia, where it was first farmed. It is believed to have been domesticated around 8,000 BCE in the Fertile Crescent, based on archaeological evidence of barley grains found at various sites in the region. Today, barley is cultivated around the world, particularly in Russia, France, Germany, Australia, and the United States, where it ranks fourth among cereal grains.

Barley has a rich history and has been an important crop for thousands of years. It is one of the founder crops of Old World agriculture and is considered a staple food in many ancient civilizations, including the Hebrews, Greeks, and Romans, who used barley as the main plant for bread production. In ancient Mesopotamia, barley even served as a form of currency.

The wild relative of barley, known as *Hordeum spontaneum*, still grows in the Fertile Crescent region, from Israel and Jordan to southern Turkey, Iraqi Kurdistan, and southwestern Iran. Over time, barley has spread and colonized secondary habitats, including the Aegean region, southeastern Iran, and central Asia.

The cultivation of barley can be traced to several parts of the world, with specific dates for different regions. In Egypt, barley cultivation dates back to 5,000 BCE; in northwestern Europe, it appeared around 3,000 BCE; in Mesopotamia, it was introduced in 2350 BCE; and in China, barley cultivation began as early as 1,500 BCE.

Today, barley remains a significant crop globally and is among the top four grain producers, along with maize, wheat, and rice. Its versatility extends beyond human consumption, as it is also used for animal feed and in the production of alcoholic beverages like beer and whiskey.

Frequently asked questions