Glycosidic Nitriles (GNs) are organic compounds produced at high levels by some barley varieties when they are malted. The use of these varieties in the distilling industry can, under certain conditions, produce significant levels of a potentially harmful compound, called ethyl carbamate.

Ethyl carbamate is also found in the pits of stone fruit and the FDA calls out it’s production in winemaking specifically. The precursor for GNs and EC is a compound called epiheterodentrin, which is from a family of cyanogenic glycosides. These compounds can break down into cyanide, which isn’t great.

Do beer brewers have to worry about it?

GNs form Ethyl Carbamate when combined with ethanol, heat, and copper; which is not used in the majority of beer production.

Why is no one in the US talking about low or no GN barley?

The US doesn’t actively monitor or have resources for it as it hasn’t been as much of an issue due to the types of distillers we have. Canada and the UK both have thresholds, regulations, and barley varieties approved for use that fit “Low GN” criteria.

Why is this a thing we’re talking about now?

It’s only a matter of time until there are more strict federal guidelines. It’s also something that customers who are going to be selling into markets where there are restrictions need to have. We have had a push from our customers to get these barley varieties brought in, so we are taking steps in this direction now.

Other maltsters are starting to have this conversation with their customers and we’re proud to be leading the way on the craft side by offering new varieties specifically.

What varieties do we have that are Low/No-GN?

We will soon release some new No-GN varieties from our 2021 harvest! Look for these awesome products soon.