Cheers - a beer to save water

ADELAIDE researchers have developed an improved variety of malting barley sure to please beer lovers. 
 
And the improved malting barley could reduce the amount of water involved in brewing beer by up to 40 per cent.

The team, led by Australian Research Council Centre of Excellence in Plant Cell Wall Biology director Professor Geoff Fincher, developed the not-so-thirsty grain by reducing the thickness of its cell walls after identifying the genes involved in their formation.

Under current malting practices, barley has to be immersed in water for up to 24 hours to ensure it is properly prepared, which requires massive water use.   Read Here