TY - JOUR
T1 - Barley Variety and Growing Location Provide Nuanced Contributions to Beer Flavor Using Elite Germplasm in Commercial-Type Malts and Beers
AU - Morrissy, Campbell P.
AU - Halstead, Margaret A.
AU - Féchir, Michael
AU - Carrijo, Daniela
AU - Fisk, Scott P.
AU - Johnson, Vern
AU - Bettenhausen, Harmonie M.
AU - Shellhammer, Thomas H.
AU - Hayes, Patrick M.
N1 - Publisher Copyright:
© 2022 The Author(s). Published with license by Taylor & Francis Group, LLC.
PY - 2023
Y1 - 2023
N2 - Understanding the role barley variety plays in the overall flavor profile of beer is an area of research of interest to barley breeders, maltsters, and brewers. Here we build on previous research on the effect of barley variety on beer flavor by focusing on commercial-type malts and beers. A selection of three winter-habit, elite malting lines–two released varieties and one experimental–were grown in three locations across Oregon and California and harvested in summer 2020. Each was malted to the specifications of Pilsner-style malt. Beers were produced to mimic offerings of the industry partner and utilized a small portion of specialty malt and higher hopping rates than previous work. All beers underwent descriptive sensory analysis and Projective Mapping (Napping®) to characterize and determine the magnitude of separation between samples. Malting and brewing performance differed among the nine entries, but sensory outcomes showed only minor separation and few significant differences in the descriptive analysis. The results here showed that there is correlation between malt modification and sensory outcomes and ultimately confirmed that barley variety and growing location contributes to beer flavor. However, the overall contributions are nuanced, particularly in commercial-ty3pe malts and beers.
AB - Understanding the role barley variety plays in the overall flavor profile of beer is an area of research of interest to barley breeders, maltsters, and brewers. Here we build on previous research on the effect of barley variety on beer flavor by focusing on commercial-type malts and beers. A selection of three winter-habit, elite malting lines–two released varieties and one experimental–were grown in three locations across Oregon and California and harvested in summer 2020. Each was malted to the specifications of Pilsner-style malt. Beers were produced to mimic offerings of the industry partner and utilized a small portion of specialty malt and higher hopping rates than previous work. All beers underwent descriptive sensory analysis and Projective Mapping (Napping®) to characterize and determine the magnitude of separation between samples. Malting and brewing performance differed among the nine entries, but sensory outcomes showed only minor separation and few significant differences in the descriptive analysis. The results here showed that there is correlation between malt modification and sensory outcomes and ultimately confirmed that barley variety and growing location contributes to beer flavor. However, the overall contributions are nuanced, particularly in commercial-ty3pe malts and beers.
UR - http://www.scopus.com/inward/record.url?scp=85137707162&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85137707162&partnerID=8YFLogxK
U2 - 10.1080/03610470.2022.2110819
DO - 10.1080/03610470.2022.2110819
M3 - Article
AN - SCOPUS:85137707162
SN - 0361-0470
VL - 81
SP - 404
EP - 415
JO - Journal of the American Society of Brewing Chemists
JF - Journal of the American Society of Brewing Chemists
IS - 3
ER -