Malt Modification and its Effects on the Contributions of Barley Genotype to Beer Flavor

Abstract

Based on prior research that showed significant genetic differences between barley genotypes for beer sensory descriptors, the effects of degree of malt modification on these descriptors were assessed in two experiments. The first experiment involved sensory assessment of nano-beers made from micromalts of Golden Promise, Full Pint, 34 doubled haploid progeny, and the check CDC Copeland. Average degree of modification was assessed by sampling grain from each of the 37 genotypes stored for three postharvest intervals prior to malting and brewing. The second experiment involved sensory assessment of pilot beers made from intentionally under-, properly, and overmodified pilot malts of two barley varieties: Full Pint and CDC Copeland. In both experiments, genotypes were the principal sources of significant variation in sensory descriptors. Degree of modification and genotype × modification interactions were also significant for some descriptors. Based on the results of this study, the genetic characterization of and selection for barley contributions to beer flavor are warranted, even with undermodified malts. The contribution of barley variety to beer flavor will likely be modest compared with the flavors developed during the malting process and the flavors contributed by hops and yeast. However, in certain beer styles, the contributions of barley genotype may be worth the attention of maltsters, brewers, and consumers.

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

“…Differences in degree of modification are reported to affect malt and beer flavor (1,10,17). The effects of degree of malt modification on beer flavor, under research conditions, are discussed in the companion article that appears in the same issue (18).…”

“…However, the effects of malt modification may further impact these contributions on beer flavor and are discussed in the companion article (18). …”

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

“…[6] The relationship between barley genetic variation and malt chemistry may be through malt modification, another factor that has been demonstrated to affect beer flavor. [7] Importantly, a genetics approach was conducted whereby the barley cultivars Golden Promise and Full Pint were crossed, and their progeny evaluated for variation in beer sensory attributes, while malt modification was controlled. The study demonstrated that the variation in barley genetics can impact the flavor of beer.…”

“…The current study builds on the foundation established by in 2017, [7] in which sensory data from nano-brews prepared from micro-malts was used to document significant contribution and genotype and/or environment to specific beer flavor descriptors. [7] Herein, we investigated the effects of barley genotypes on sensory attributes and metabolite profiles of finished beer made using larger-scale malts and brews.…”

“…The current study builds on the foundation established by in 2017, [7] in which sensory data from nano-brews prepared from micro-malts was used to document significant contribution and genotype and/or environment to specific beer flavor descriptors. [7] Herein, we investigated the effects of barley genotypes on sensory attributes and metabolite profiles of finished beer made using larger-scale malts and brews. Three doubled haploid (DH) barley breeding lines from the cross of Full Pint x Golden Promise were selected (based on agronomic performance, malting quality profile, and beer sensory attributes) from the larger set evaluated by Herb et al [7] .…”