Malt quality can be affected by different factor; such as barley varieties and growing locations. The objective of this research is to know the effect of locations and barley varieties on malt qualities in Ethiopia and identify the quality gaps from international standards of ASBC (2018) and EBC (2022). The research was conducted on three locations (Shashemene, Assela and Bale) and three varieties (Traveler, planet, and Fatima). From each location, all varieties are taken with three replications and the total numbers of experimental units are 3*3*3=27. As it is observed in the result some quality parameters of malt produced from Traveler, malt size >2.8mm (67.87%), malt size >2.4mm (24.88%), malt size <2.0mm (0.54), soluble protein content (3.66% dm), viscosity (1.52mPa.s) and diastatic power (269.33WK) are meet international standards and the rest qualities of malt produced from this variety, malt size >2.0mm (6.71%) moisture content (4.07%), extract content (80.81% dm), protein content (9.59% dm), wort color (3.02 EBC) and ß-glucan (170.67mg/l) are closer to those international standards (ASBC & EBC). Thus, Traveler has better quality other than Planet and Fatima. In addition malt of barleys collected from Assela, malt size <2.0 mm (1.19%), friability (86.55%), soluble protein content (3.81% dm), wort color (3.16 EBC), viscosity (1.51mPa.s) and ß-gluan (208.33mg/l) have better qualities which are meet EBC standard and moisture content (4.15%), extract content (80.16% dm),protein content (9.90% dm) and diastatic power (338.22) are closer to EBC standard. Thus, Traveler variety growing at Assela is recommended to be used for malt industries for their malt production. Key words: ASBC standards, EBC standards, locations, Malt quality and Varieties.