Barley is the most commonly used for brewing, but you can also use any other (wheat, corn, rice, oats or rye). Is another resource of brewers, as they provide additional characteristics to beer, as the character or the foam.

The cereal grain passes through a steam humidification process and the subsequent crimping to open the grain, without making flour but retaining their properties.

The beer quality is determined in part by the quality of cereals and the malting process.