What is a characteristic trait of six-row barley compared to two-row barley?

Six-row barley is known for having a higher enzyme content compared to two-row barley. The increased enzyme levels in six-row barley are beneficial for the malting and brewing processes because they enhance the efficiency of starch conversion during mashing. This results in a more fermentable wort, making six-row barley a popular choice for certain styles of beer, particularly those that require a high degree of fermentation.

In contrast, two-row barley typically has lower enzyme content, which can be advantageous for producing malt for specific styles that do not require as much enzymatic activity. It is also known for producing malt that is generally higher in quality, with a focus on flavor and aroma rather than solely on fermentation efficiency.

The other options do not accurately characterize six-row barley in comparison to two-row barley: six-row does not have a longer maturation time; rather, maturity can vary depending on variety and growing conditions. It does not exhibit lower carbohydrate content, as carbohydrate levels are relatively similar in both types of barley, and while six-row barley does have a distinct husk character due to its higher grain-to-husk ratio, this does not mean that it has a significantly higher level of husks compared to two-row barley.