Effects of Barley (Hordeum Vulgare L.) Variety and Growing Environment on Beer Flavor

Abstract

J. Am. Soc. Brew. Chem. 75(4): [345][346][347][348][349][350][351][352][353] 2017 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.

Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach

“…Several studies have reported the contribution of barley genotype (cultivar or variety) to malt metabolite variation and subsequent variation in beer. [7,8,14,50,51] Ultimately, variation in metabolites can be tracked back to variation at the genetic level and these polymorphisms can be used as a basis for selection in barley breeding programs.…”

“…The lipids that were common between M341 and Copeland were a notably higher variation of fatty acid esters. For example, the lipid profile of M341 and Copeland has higher proportions of dodecanoic acid (11) and n-decanoic acid (8). M058 lipids were higher in several terpenes and short-chain fatty acid esters including octanoic acid (ester) (14) and butanoic acid (ester) (83), and a sesquiterpenoid (206).…”

“…The study demonstrated that the variation in barley genetics can impact the flavor of beer. [8] The effects of barley genetics on beer flavor may be attributed to differences in the small molecule (i.e., metabolite) content of the malt. This can occur through two mechanisms: (i) differences in the genetics-mediated potential for biochemical/metabolic reactions to form metabolites during germination (i.e., seed metabolism and maturation of the embryo), and (ii) subsequent metabolite/metabolite interactions that occur during kilning, for example the heatinduced interactions of amino acids and saccharides that provide for Maillard reactions.…”

Complete Issue

“…In short, both Herb et al (2017) and Bettenhausen et al (2018) provide a solid foundation for exploring specific barley varieties and flavor. Another paper by Bettenhausen integrating malting, brewing, sensory, and metabolomics data is now in press in the Journal of the American Society of Brewing Chemists.…”

Beer and Barley, Whiskey and Corn: Breeding Plants for Tastier Craft Beverages

“…In short, both Herb et al. () and Bettenhausen et al. (2018) provide a solid foundation for exploring specific barley varieties and flavor.…”