Einkorn Wheat (Triticum monococcum) was one of the mankind’s earliest cultivated species of wheat. It is closely related to wild wheat (Triticum boeoticum), and DNA evidence suggests that its likely site and date of domestication was southeast Turkey around 7500 bc. In modern times, cultivation is restricted to areas of southwest Germany and nearby regions of Switzerland. It is only rarely used in brewing. Unlike modern wheat, Einkorn produces hulled seeds, with husks enclosing the grain. Cultivated einkorn wheat ears are very resilient. They stay intact when ripe and do not lose their husks during threshing. However, einkorn seed embryos are easily damaged, making the grain difficult to malt. Einkorn tends to produce highly fermentable worts and can lend beer a mild, vanilla-like flavor and excellent foam stability.