Beer brewing is a complex process which is well-optimized industrially yet poorly understood biochemically due to its molecular complexity. Accreditation for new malting barley varieties and quality control of existing malted barley for the brewing industry in Australia is a lengthy and expensive process that requires large amounts of barley grain, and relies on large, expensive, and specialized heavy equipment. To overcome these challenges, we have developed miniaturized methods for malting and mashing that are compatible with downstream analytics, and that requires only a single seed1. These methods can be easily implemented in industrial or scientific settings. We used DIA/SWATH-MS to measure the abundance and site-specific modifications of proteins throughout the mini-malting and mini-mashing processes, and benchmarked these against current market “micro” equipment and industry-scale equipment to compare performance. These mini-scale systems will allow cheaper, faster, and higher-throughput analyses to track the dynamic proteomes during the brewing processes of malting, mashing, boiling, and fermentation.