Cereals for beer brewing have long been dominated by barley (Hordeum vulgare) and wheat (Triticum aestivum). Tritordeum, a novel amphiploid hybrid of South American barley (Hordeum chilense) and durum wheat (Triticum turgidum), is considered an interesting alternative. The aim of the study was to investigate how different malting regimes influence the malt quality of tritordeum from a beer brewing perspective. Tritordeum malt produced by a double wet steep regime with 6 days of germination exceeded commercial barley malt in amylase activity and free amino nitrogen content (FAN) while achieving equal levels of extract. A triple wet steep regime was not as successful, only yielding an increase in β-glucanase activity. FAN, extract, acidity and amylase activity in tritordeum sweet worts generally increased with germination, with all quality parameters except β-amylase activity plateauing after 5 days. Worts made from tritordeum malts generally had higher iron levels than worts made from the barley malt. A laboratory-scale brew of the best experimental tritordeum malt had the same alcohol content as the barley malt reference, confirming its potential as an alternative raw material. Elevated FAN and iron contents were retained throughout the brewing process.