Brewing process energy saving

A method for preparing a beverage from barley with low levels of one or more undesirable flavors and / or precursors thereof, where the method involves reduced energy income, the method comprising the steps of: (i) providing a barley plant or part thereof, wherein said barley plant comprises: (a) a first mutation that causes a total loss of lipoxygenase (LOX) -1 functional; and (b) a second mutation causing a total loss of functional LOX-2; and (c) a third mutation causing a total loss of S-adenosylmethionine: methionine functional S-methyltransferase (MMT); (Ii) optionally malting at least part of said barley, obtaining malted barley; (Iii) macerating said barley and / or malted barley and optionally additional attachments, thereby obtaining a wort; (Iv) heating said wort optionally in the presence of ingredient (s) additional (s), wherein at most 4% of the wort volume is evaporated, thus obtaining heated wort; (V) processing said heated wort in a beverage; thus preparing the drink from barley with low levels of one or more undesirable flavors and / or precursors thereof.