Journal
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
Volume 75, Issue 4, Pages 345-353Publisher
AMER SOC BREWING CHEMISTS INC
DOI: 10.1094/ASBCJ-2017-4860-01
Keywords
Barley; Beer; Flavor; Genetics; Malt; Terroir; Variety
Funding
- Bells Brewing
- Deschutes Brewery
- Firestone-Walker Brewing Co.
- New Glarus Brewing Co.
- Russian River Brewing Co.
- Sierra Nevada Brewing Co.
- Summit Brewing Co.
- Brewers' Association
- Gatsby Charitable Foundation
- Scottish Government's Rural Affairs and the Environment Programme
- Spanish Ministry of Economy and Competitiveness [AGL2015-69435-C3]
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This research tested the hypothesis that barley genotype can affect beer flavor and assessed the relative contributions of genotype and location to beer sensory descriptors. Golden Promise, Full Pint, 34 of their doubled haploid progeny, and CDC Copeland were grown at three locations in Oregon, U.S.A. Grain from these trials was micromalted and the resulting malts used for nano-brewing. Sensory evaluations were conducted on the nano-brews. Barley genotype had significant effects on many sensory descriptors. The most significant sensory descriptorswhen comparing barley genotypes-were cereal, color, floral, fruity, grassy, honey, malty, toasted, toffee, and sweet. Golden Promise was significantly higher in fruity, floral, and grassy flavors, whereas Full Pint was significantly higher in malty, toffee, and toasted flavors. CDC Copeland was closest to neutral for most flavor traits. There were notable differences for some descriptors between locations. New combinations of parental flavor attributes were observed in the progeny. Multitrait analysis revealed regions of the barley genome with significant effects on malting quality and flavor traits. These findings are, of course, applicable only to the barley germplasm tested, the environment sampled, and the protocols used for micromalting and brewing. The necessary largerscale experiments involving optimized malts and larger volumes of beer are in process.
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