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Eleven spring barley varieties from harvest years 2009, 2010 and 2011 were studied. Eight basic technological parameters of malt for the determination of malting quality of barley were assessed: content of nitrogenous substances in barley, malt extract, relative extract at 45 °C, Kolbach index, diastatic power, apparent attenuation, friability and β-glucan content in sweet wort. Results of the statistical analysis showed that the variety, year and locality significantly affected the studied parameters and contributed to a variability of the individual parameters from 6.61 % to 60.12 %. The highest effect of the genetic material was recorded in the parameter of diastatic power. Differences between years affected especially a variability of Kolbach index. More positive and negative statistically significant relationships were determined between the studied parameters (protein content and friability r = 0.46; extract and friability r = 0.55; relative extract at 45 °C and Kolbach index r = 0.53; friability and b-glucan content in wort r = 0.53).Eleven spring barley varieties from harvest years 2009, 2010 and 2011 were studied. Eight basic technological parameters of malt for the determination of malting quality of barley were assessed: content of nitrogenous substances in barley, malt extract, relative extract at 45 °C, Kolbach index, diastatic power, apparent attenuation, friability and β-glucan content in sweet wort. Results of the statistical analysis showed that the variety, year and locality significantly affected the studied parameters and contributed to a variability of the individual parameters from 6.61 % to 60.12 %. The highest effect of the genetic material was recorded in the parameter of diastatic power. Differences between years affected especially a variability of Kolbach index. More positive and negative statistically significant relationships were determined between the studied parameters (protein content and friability r = 0.46; extract and friability r = 0.55; relative extract at 45 °C and Kolbach index r = 0.53; friability and b-glucan content in wort r = 0.53).