Beer barley is the main raw material for brewing beer. There is not much difference in morphology between malting barley and forage barley, but there are some special requirements in grain character and internal quality. The biggest difference is that the protein content of malting barley should not be too high, because the high content will reduce the grain solubility, the brewed wine is easy to be turbid and the shelf life is short. On the other hand, forage barley requires high protein content and good palatability. When making beer from malting barley, soak the wheat to make it germinate. Then bake, then grind off the malt root to make dry malt, and then through saccharification, fermentation and other complex processes to make beer. Malting barley is a typical cereal crop with saline-alkali tolerance, drought tolerance and strong adaptability. Under normal circumstances, there is no need for artificial irrigation, and a better harvest can be achieved only by natural precipitation.