==Enzymes, Extract Potential, and Nutrients==
===Extract and Sugars===[[File:Alternative cereals fig3.JPG|none|thumb|700px|The following figures were sourced from [https://link.springer.com/article/10.1007/s00217-019-03372-3 Source: "On the suitability of alternative cereals, pseudocereals and pulses in the production of alcohol-reduced beers by non-conventional yeasts. " Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, Kieran M. Lynch, Elke K. Arendt. Eur Food Res Technol (2019). DOI: https://doi.org/10.1007/s00217-019-03372-3.] Re-posted with permission from Konstantin Bellut:<gallery mode=packed height=600px>File:Alternative cereals fig3.]]JPG|Composition of real extract from different grain types.File:Alternative cereals tbl2.JPG|Enymes, starches, fats.File:Alternative_cereals_tbl3.JPG|Real extract, fermentable extract, and FAN.File:Alternative cereals tbl4.JPG|Amino acid content.</gallery>
==Microbial Populations on Barley==