Barley with low levels of hordeins

A process of making a malt-based beverage, the process comprising obtaining malt from barley grain which is homozygous for at least one genetic modification which results in 25% or less of the level of total hordeins when compared to a corresponding wild-tyke barley grain, mixing the malt with at least one other beverage ingredient to make a mixture, and processing the mixture to produce the malt-based beverage, wherein the malt produced from said grain comprises about 25% or less of the level of total hordeins when compared to malt produced in the same manner from corresponding wild-type barley grain.