The analysis of six winter barley varieties, crop 2004, from Kragujevac location, was performed along with micromalting and analysis of the produced malts. The aim of this analysis was to determine which technological factors in malting various barley varieties can give the best malt quality. During malting, changes of various technological factors were performed, both in the steeping and germination phase. As a result of complete analysis of the produced malts it appeared that barley variety had the most important influence on produced malt quality.
