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Six barley cultivars were grown in locations of Osijek and Nova Gradiska for three successive years. Our study included cultivars of different seasonal type. Zlatko, Barun and Vanessa are two- rowed winter type and Fran, Matej and Scarlett are spring barley cultivars. The results of grain yield and cytolytic degradation showed significant differences among cultivars of winter and spring type as well as specific interactions between cultivars and environmental conditions. Cultivars Zlatko and Barun showed significantly (P≤0.05) higher grain yield in comparison with other cultivars. Generally, spring barley cultivars when compared with winter cultivars had significantly higher malt extract content, lower malt extract fine-coarse difference, lower malt viscosity, higher β-glucanase activity and lower malt β- glucan content, higher friability together with specific interactions with growing conditions.

The malt industry in the Republic of Croatia stimulates the production of spring barley cultivars. However, the production of winter barley for malting purposes is noticeable, especially because of the positive influence of winter barley on production stability and pronounced effect of global warming. Ability of grain degradation during malting and malt modification parameters represent substantial evaluation criteria in barley breeding for malting quality. Six barley cultivars were grown at the locations of Osijek and Nova Gradiska for three successive years. Our study included cultivars of different seasonal type. Zlatko, Barun and Vanessa are two-rowed winter type barley cultivars and Fran, Matej and Scarlett are spring barley cultivars. The results of grain yield and cytolytic degradation showed significant differences among cultivars of winter and spring type as well as specific interactions between cultivars and environmental conditions. Cultivars Zlatko and Barun showed significantly (P≥ 0.01) higher grain yield in comparison with other cultivars. Generally, spring barley cultivars when compared with winter cultivars had significantly higher malt extract content (80.57 ; 79.65), lower malt extract fine-coarse difference (1.49 ; 2.12), lower wort viscosity (1.588 ; 1.682), higher β glucanase activity (416 ; 324) and lower malt β -glucan content (2, 101 ; 1, 731), together with specific interactions with growing conditions.