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The higher protein makes six-rows popular for specialty malts as the amino-acids making up the protein are an important aspect of the Maillard reactions that produce color and flavor. Additionally the greater husk content of six-row leads to varied flavor profiles such as higher phenolics potentially contributing astringent flavor.2-Row vs 6-Row Malted Barley. Barley grown for brewers malt is called malting barley, as opposed to feed barley, and is divided into two general types; 2 Row Barley and 6 Row Barley. The most obvious .