The Canada Malting Company, established in 1902, is one of the oldest operating malting companies in the world and supplies many craft breweries and distilleries with the grains that they use. Given Canada’s vicinity to the U.S. the grain is still domestic in a sense while offering a higher quality product due to the fact that Canada’s climate is much more conducive to the growth and harvest of barley. 2-row barley has a lower protein content and diastatic potential than 6-row and a higher potential extract. Most brewers prefer 2-row because it has plenty of enzymatic potential to convert most any grain bill, less protein means less haze and flavor instability, and it has a higher potential sugar contribution. However, 6-row is preferred in brews where there is a lot of adjunct use because of the higher diastatic power of the grain and its ability to convert starches found in rice, corn, etc… to fermentable sugar. 2-row functions as a base grain and is typically used at 70-100% of the grain bill, supplying a majority of the fermentable sugars and enzymatic potential. One can expect a pale yellow to straw colored brew with a mild clean malt sweetness.