What Alcoholic Drinks Have Barley in Them?

November 28, 2025 •

5 min read

Over 70% of the world's barley production is used for animal feed, but a significant portion is dedicated to creating alcoholic drinks that have barley in them, including some of the most popular beverages on the planet. This simple grain is a foundational ingredient, thanks to its ability to be malted, a process that converts its starches into fermentable sugars essential for brewing and distilling.

Quick Summary

This guide details the various alcoholic beverages that feature barley, examining its crucial role in the production of beer, whisky, and other spirits. It explains how the malting process prepares the grain for fermentation and distillation, influencing the final flavor and character of the drink. Key differences and production methods for each beverage type are covered.

Key Points

Malted Barley is Essential: Malting, the process of germinating and drying barley, produces the enzymes and fermentable sugars vital for brewing beer and distilling spirits.
Beer and Whisky are Primary: Most beers and all single malt Scotch whiskies use malted barley as a foundational ingredient, contributing the majority of their flavor and alcohol content.
Vodka and Gin Can Use Barley: While these spirits are often made from other sources, many brands use barley as the base grain for their neutral spirit.
Distillation Removes Gluten: For those with celiac disease, distilled spirits made from barley (like whisky and gin) are generally safe because the distillation process removes gluten proteins.
Barley Wine is a Strong Beer: Despite its name, barley wine is a robust, high-alcohol beer made exclusively from a large volume of fermentable malted barley.
Flavor is Influenced by Processing: The kilning temperature during malting and the use of peat smoke for drying significantly impact the final flavor profile, ranging from biscuity and sweet to smoky.
Blended vs. Single Malt: Single malt whisky uses 100% malted barley from one distillery, while blended whisky mixes malted barley spirits with other grain spirits for a different flavor profile.

The Transformative Role of Malted Barley

Barley's journey from a humble grain to a key ingredient in numerous alcoholic beverages is a testament to the malting process. Malting involves steeping the barley in water, allowing it to germinate slightly, and then drying it with hot air to stop the process. This creates the enzymes necessary to convert the grain's starches into fermentable sugars, which are then consumed by yeast to produce alcohol. Different kilning temperatures and times during malting can produce a wide spectrum of flavors and colors, from the light, biscuity notes of a pale malt to the rich, roasted complexity of a darker one.

Barley's Starring Role in Beer

Beer is arguably the most common and ancient of all alcoholic drinks containing barley. In beer making, malted barley is the primary source of fermentable sugars, flavor, and color. The malt is milled into a coarse flour called 'grist' and then mixed with hot water in a 'mash tun' to create a sugary liquid known as 'wort'. Different styles of beer use specific types of barley malt to achieve their characteristic profiles.

A Spectrum of Barley-Based Beers

Ales and Lagers: The foundation of most ales and lagers is a base malt made from lightly kilned barley. Specialty malts are added in smaller quantities to achieve specific flavors, colors, and body.
Stouts and Porters: These dark beers use highly roasted or chocolate malts, which are malted barley subjected to intense heat. This process imparts rich, roasted flavors and deep, dark coloration.
Barley Wine: This is a style of strong, fermented beer, not a true wine, that features a large quantity of malted barley. Its high alcohol content and full-bodied, complex flavor come from the large volume of fermentable sugars derived from the malt.
Wheat Beer: While wheat is the star of this style, a portion of malted barley is typically included to provide the necessary enzymes and aid in the brewing process.

Distilled Spirits: The Essence of the Grain

Barley's use isn't limited to fermentation; it is also a cornerstone of distillation, especially for whiskies and other spirits. Here, the fermented barley wash is distilled to concentrate the alcohol, creating a higher-proof spirit. The barley contributes fundamental flavor components that are refined and concentrated during this process and the subsequent aging in barrels.

Major Barley-Based Spirits

Whisky (particularly Scotch and Irish): Single malt Scotch whisky is, by law, made exclusively from 100% malted barley. The malting and aging processes are what give it its iconic flavors. The use of peat smoke during the drying of the malted barley can impart a distinctive smoky flavor to peated Scotch. Irish whiskey, known for its smoothness, also traditionally relies on a mash of malted and unmalted barley.
Vodka: While often made from potatoes, corn, or wheat, many vodkas are also crafted using barley, valued for its ability to produce a smooth, clean-tasting spirit. The distillation process effectively removes most of the original flavor, though some subtle notes from the barley may remain in less filtered varieties.
Gin: Some producers use barley as the base grain for their spirit, which is then re-distilled with botanicals like juniper berries to create the final product. The barley contributes a smooth, neutral spirit base before the botanical flavors are infused.
Poitín: An Irish spirit, poitín is an unfiltered, high-proof distillate often made from a mash of potatoes, barley, or other cereals.
Soju: A Korean spirit, some varieties of soju use barley as a base ingredient.

Comparison Table: Barley in Various Alcoholic Drinks


Drink Type	Primary Use of Barley	Flavor Contribution	Gluten Content	Key Production Notes
Beer	Source of fermentable sugars for fermentation and flavor	Malty, nutty, biscuity, sweet, or roasted notes	High (unless specially processed)	Malted barley is mashed with water, boiled with hops, then fermented with yeast.
Single Malt Whisky	100% Malted barley provides fermentable sugars	Rich, malty, sometimes smoky (if peated)	Trace amounts (distilled)	Wash is distilled twice in copper pot stills and aged in oak barrels for at least three years.
Blended Whisky	Often includes some malted barley for character	Varies based on blend, but can add malty complexity	Trace amounts (distilled)	Combination of single malt and grain whisky.
Vodka	Can be a base grain for distillation	Typically neutral, but high-quality versions may have subtle smoothness	Trace amounts (distilled)	Distilled to high proof, filtered extensively, and diluted with water.
Gin	Used as a base grain for the neutral spirit	Neutral, provides a clean base for botanicals	Trace amounts (distilled)	A barley-based neutral spirit is re-distilled with botanicals.
Barley Wine	High concentration of malted barley for fermentation	Full-bodied, sweet, and fruity with high alcohol notes	High	Strong, fermented ale with no grapes involved, named for its alcohol strength.

Other Considerations and Conclusion

For those with celiac disease or gluten sensitivity, it is important to understand the role of distillation. While beer made with barley contains gluten, spirits like whisky, vodka, and gin that are distilled from gluten-containing grains are considered gluten-free by regulatory bodies in most countries, as the distillation process removes the gluten proteins. However, it is crucial to be aware of any flavorings or other additives that might be added after distillation, as these could reintroduce gluten. For beer, there are specific 'gluten-removed' or 'naturally gluten-free' options that are safe for many individuals with gluten issues.

In conclusion, barley is a remarkably versatile grain, forming the foundation for an impressive range of alcoholic beverages. From the rich and varied world of beer to the intricate depths of whisky, the simple act of malting unlocks its potential. It is a cornerstone of global brewing and distilling traditions, providing the essential fermentable sugars and distinctive flavors that are cherished by drinkers worldwide. Understanding barley's role is key to appreciating the craft behind your favorite pour. The next time you enjoy a cold beer or a glass of fine whisky, remember the humble grain that made it all possible. For more information on the malting process, resources like Spike Brewing offer detailed guides to homebrewers and enthusiasts.(https://spikebrewing.com/blogs/learn/malted-barley-guide)

Frequently Asked Questions

Most traditional beers contain barley as a primary ingredient. Some specialty beers, such as those that are naturally gluten-free, may use alternative grains, but often even wheat beers include a significant portion of malted barley for its enzymes.

Yes, distilled spirits like Scotch whisky are generally considered gluten-free, even though they are made from barley. The distillation process effectively removes the gluten protein, making the final product safe for individuals with celiac disease.

Barley provides a wide range of flavors to whisky, from sweet and malty to nutty and toasted. The way the barley is malted and dried (e.g., using peat smoke) profoundly influences the final flavor, adding complexity and depth.

Yes, vodka can be made from a wide variety of fermentable bases, including barley. Some high-end vodkas are specifically crafted from barley and are prized for their smoothness and subtle flavor.

Malted barley has undergone a controlled germination process that activates enzymes to break down starches into fermentable sugars. Unmalted barley lacks these enzymes and is often used in combination with malted barley or requires added enzymes to facilitate fermentation.

No, barley wine is a type of strong ale, not a grape-based wine. The name is derived from its high alcohol content, which is comparable to wine. It is fermented from a large amount of malted barley.

Barley is ideal for brewing due to its high starch content and the presence of a husk, which acts as a natural filter bed during the mashing process. It also contains the necessary enzymes to convert its own starches into sugar efficiently.