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Author:
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Herb, Dustin; Filichkin, Tanya; Fisk, Scott; Helgerson, Laura; Hayes, Patrick; Meints, Brigid; Jennings, Rebecca; Monsour, Robert; Tynan, Sean; Vinkemeier, Kristi; Romagosa Clariana, Ignacio; Moscou, Matthew; Carey, Daniel; Thiel, Randy; Cistué Solá, Luis; Martens, Christopher; Thomas, William
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Notes:
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This research tested the hypothesis that barley genotype can affect
beer flavor and assessed the relative contributions of genotype and loca-
tion to beer sensory descriptors. Golden Promise, Full Pint, 34 of their
doubled haploid progeny, and CDC Copeland were grown at three loca-
tions in Oregon, U.S.A. Grain from
these trials was micromalted and the
resulting malts used for nano-brewing. Sensory evaluations were con-
ducted on the nano-brews. Barley genotype had significant effects on
many sensory descriptors. The most significant sensory descriptors—
when comparing barley genotypes—were cereal, color, floral, fruity,
grassy, honey, malty, toasted, toff
ee, 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 Cope-
land 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, appli-
cable only to the barley germplasm tested, the environment sampled, and
the protocols used for micromalting and brewing. The necessary larger-
scale experiments involving optimized
malts and larger volumes of beer
are in process.
We thank Seth Klann (Mecca Grade Estate Malt) and Matt Herb (Ore-
Gro Seeds, Inc.) for providing fields
for the field trials, Patricia Aron,
Paul Kramer, and Xiang Yin (Rahr Ma
lting Co.) for malting, quality analy-
sis, and nano-brewing, and Richard Goram at the John Innes Centre geno-
typing facility for KASP genotyping. This research was supported and
funded by the Flavor 7-pack of breweries (John Mallett, Bells Brewing;
Veronica Vega, Deschutes Brewery;
Matthew Brynildson, Firestone-
Walker Brewing Co.; Daniel Carey, New Glarus Brewing Co.; Mike Gil-
ford and Vinnie Cilurzo, Russian River Brewing Co.; Tom Nielsen, Sierra
Nevada Brewing Co.; and Damian McConn, Summit Brewing Co.), the
Brewers’ Association, the Gatsby
Charitable Foundation, the Scottish
Government’s Rural Affairs and the Environment Programme, and the
Spanish Ministry of Economy and Competitiveness (project AGL2015-
69435-C3). |
