Can barley be replaced by other ingredients in beer brewing? Why do you choose barley for fermentation?

Some domestic manufacturers use wheat malt instead of barley malt, and developing countries in Africa generally use sorghum malt, they are cheaper than barley malt, but their main disadvantage is that the protein content is high, which will result in a bad non-biological stability of the beer, and the second is that the hulls and skins are difficult to separate, and it is difficult to filter the wort when it is made.

The reason for the use of barley malt, a traditional factor in it:

Modern beer (not ancient Egyptian ancient Babylonian kind of so-called ancient beer) originated in Germany in the Middle Ages on the cloth law stipulates that the beer is only allowed to use barley malt, water, yeast and hops, the four main raw materials, and to date, in the domestic sale of beer in Germany are not allowed to add the auxiliary ingredients. This has had a great impact on the beer brewing industry in other countries.

The second is that barley is not the main direct food crops, with barley brewing will not affect the supply of human food rations, which is why the modern has been a major reason for the use of barley.

Thirdly, barley itself has some properties suitable for brewing beer compared to other crops.