Extracts of malted barley have been shown by molecular sieve chromatography to contain at least five enzymes which hydrolyse β‐glucosidic linkages. In order of decreasing molecular weight, these are two β‐glucosidases, an endo‐β‐1,4‐glucanase, an endo‐barley‐β‐glucanase and an endo‐β‐1,3‐glucanase. This last‐named enzyme was purified about 60‐fold and shown to be specific for substrates containing only β‐1,3‐glucosidic linkages. This enzyme was activated by calcium ions, and deactivated by EDTA, but was not affected by chloride ions or a sulphydryl reagent. The endo‐β‐1,4‐glucanase, which was purified about 50‐fold, hydrolysed glucans containing only β‐1,4‐ or a mixture of β‐1,3‐ and β‐1,4‐linkages. The two β‐glucosidases were shown to be true glycosidases and not exo‐β‐glucanases. The changes which occur in the levels of the various enzymic activities during the malting process have been measured.