Prized mainly for it?s enzymes for converting starches to sugar for the fermentation process so the yeast can feed on the sugars. Where corn is the ?engine?, malted barley is considered the ?work horse? that delivers these enzymes. Barley provides some flavor with the underlying malty and chocolate notes along with some dryness. Usually only around 5% ? 14% of any grain bill, the use of barley is mainly for those enzymes, and gives it that biscuity texture.