Yes, it's one of those things that the large breweries would try to stamp out; grains which are inefficient at providing fermentable sugars often create nice flavours.

It's why, with the exception of guinness, every industrial global brand, is a light golden beers, made with pale malts (and/or sugar and/or rice). And they're tasteless.

Old varieties of barley also fall into this category. The preferred barley of the UK real ale industry, maris otter, dates from 1966. the global industry prefers even newer ones

keep to the Fen Causeway