he beer industry has begun its wider demand of raw materials to accomplish the vast productionrn.Ethiopia has many breweries being opened, among the raw materials that are needed ,the Maltrnhas been praised as the soul of the beer. Both imported and local malts are used in the beerrnproduction. Besides the maximum quality and quantity imported malt contributes for beerrnproduction, it also takes much of our foreign currency. Based on the proximate analysis of bothrnmalt variants the different parameters essential for the malt types have been analyzed. Taking therncritical parameters in this research which are proteins which occur as polyphenol complexes,rnFree Amino Nitrogen (FAN) in The extract yield of each variety of malt apart from pure of thernMalt types, several blending ratios of local to imported malts have been taken as factors inrnseveral runs of Experiments were designed by using Mixture Design, D-optimal afterrnundertaking several runs and analyzing the results, the optimized malt ratio has been estimated tornbe 64 % imported and 36% local malt with critical values of polyphenol as 109.8 ppm, extractrnyield as 8.8 European Brewey Convention and FAN as 198.9 ppm with desirability of 57%.rnAfter the improved beer produced was analyzed both physico-chemical, microbial andrnaccelerated shelf-life study were conducted beside other quality parameters. Thus the optimizedrnbeer has showed the following results :original gravity 11.99 oP Ea 2.24 Op Alc(v/v) 5.18rnoP,apparent degree of fermetation 81.34 Foam Stability 170 ,Haziness 0.77/0.06,Biterness 14.9rnBu, Polyphenol 119 ppm rn,Color 8.0 EBC,VDK 0.215 EBC, Smell rn0(1),+1(3),Taste+1(4)Appearance +1(4) The colloidal Chill haze formed after forcing test andrncalculating the haze difference from initial and final showed a lower haze value than the standardrn2 EBC according to Harp Method, i.e.1.77 EBC, as expected. This research initiates impacts onrnalleviating the malt scarcity problem for the several breweries including facilitation of therngenetic manipulation of reducing the haze active protein, Herdoin, in the organic local maltrn(which has displayed a greater Herdoin amount (0.35 % ), more than double, than the importedrnMaltâ€™s( 0.84%). Furthermore, describing good agricultural practice, good manufacturingrnpractice, good storage and delivery system of the produced malt variant also may help. Thisrnshows several beer properties can be controlled for ensuring consistent sensory qualities of beerrnwhile it becomes compulsory to use different kinds of malt strains in homogeneous orrnheterogeneous mixes. A further research on the genetic manipulation to reduce herdoin protein ofrnthe local malt is expected in the near future in order to fill the gap between the herdoin amountsrnof that it has with imported malt that will affect shelf stability of beer to be produced.