Proximal analysis of the cultivation and quality of barley (Hordeum vulgare) in the brewing industry helps ensure excellence in beer production. The process begins with the selection of the appropriate varieties of barley, whose characteristics directly impact the flavor, color and body of the beer. Barley is an essential raw material in beer manufacturing, and its quality significantly influences the flavor, aroma and consistency of the final product. During this process, various factors are evaluated, such as the starch, protein, and moisture content in the barley, as these factors affect the efficiency of starch conversion into fermentable sugars during brewing. In addition, constant monitoring of the physical and chemical properties of the barley is maintained to ensure that it meets the required quality standards. High-quality barley cultivation contributes to the production of tastier, more consistent beers, which is essential to satisfying consumers and ensuring continued success in the brewing industry.