History and current value of ancient barley (Hordeum vulgare L.) varieties – a review

Abstract

Ancient barley (Hordeum vulgare L.) varieties were not subjected to modern breeding. They were well adapted to their environment but lost importance over time due to the development and cultivation of higher-yielding varieties. This contributed to a loss of plant genetic resources. However, in the context of climate change and a growing population, as well as increasing consumer interest in new and high-quality products, these ancient barley varieties are receiving renewed attention. This review provides a history of ancient barley varieties, as well as an overview of the available data regarding their suitability for malting and brewing. It also briefly discusses the challenges and opportunities associated with integrating these ancient barley varieties into our current food system, as well as their potential as plant genetic resources. Ancient barley varieties are mainly considered a valuable pool of genetic resources for incorporating beneficial traits, such as resistance to diseases and pests, into modern cultivars. Whereas limited data are available regarding their malting and brewing performance and their potential to produce beers with specific sensory profiles. They currently play only a minor role as a raw material in the modern malting and brewing industry.