Barley Contributions to Beer Flavor (??). The most exciting time in this man’s life with barley.
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Transcript of Barley Contributions to Beer Flavor (??). The most exciting time in this man’s life with barley.
Barley
Contributions
to Beer Flavor (??)
The most exciting time in this man’s life with barley
Barley Contributions to Beer Flavor (??)
Is there variation in barley for positive and unique flavor contributions to beer?
a) Where should we look for these flavors?b) How to measure flavor?c) What are the flavors? d) What are the effects of environment (management,
location, and year) on flavor? e) Is genotype x environment interaction important in
flavor?f) What are the underlying genes?
We might be able to breed barley that would bring new flavors to some beer styles
Reasons NOT to pursue barley contributions to Beer Flavor
1. Hops, yeast, and water have huge effects2. Current barley varieties and malting techniques create a
palette of malt colors, flavors, aromas
3. BottlenecksA. Malting• 200 g, 50 kg, or 200 MT - $350, $2,000, or $35,000• NEED cost-effective mid range alternatives
B. Brewing • 150 l - $2,000 • NEED cost-effective smaller systems
C. Beer sensory• Trained panels, limited # of samples - $1,000• NEED cost-effective analysis of more samples
Reasons To pursue barley contributions to Beer Flavor
1. Imagine amazing base malts 2. Breaking Bottlenecks since 2012
A. Malting• NEED cost-effective mid range alternatives• Micromalt – CCRU and Rahr (200g)• Great Western, Malteurop (1 kg) • Big Sky malting (10kg) • OSU malt lab (100 kg)
B. Brewing • NEED cost-effective smaller systems• New Glarus and Rahr nano-brew (350 ml)• Picobrew Zymatic (5 l)
C. Beer sensory• NEED-cost effective analysis of more samples• Citizen science: We Need YOU
The Flavor 6-pack projectBells, Firestone-Walker, New Glarus, Russian River, Sierra Nevada,
Summit
2012AMBA white paper
Oregon Promise Mapping PopulationEnthusiasm and skepticism
20122013
114 World CoreMicromalt (Rahr)
Wort Sensory, Analytics (Sierra Nevada)
3 varieties, 3 locations Micromalt (Rahr)
Wort Sensory, Analytics (Sierra Nevada)
20142014
3 varieties, 1 location Minimalt (CMBTC)
Beer (New Glarus, Sierra Nevada)3 sensory panels (BIC, OSU, CBS)
The Flavor 6-pack project
Flavor is everywhere
Sensory descriptors
Flavor Aroma Compound Variety EnvironmentButtery 2, 3-butanedione Full Pint OregonCheesy Butyric acid Metcalfe MinnesotaWaxy Nonanoic acid Full Pint OregonNutty 2-ethyl-3,5-dimethyl pyrazine Full Pint MinnesotaNutty 2,6-diethyl pyrazine Metcalfe OregonNutty 2-acetyl furan Klages OregonBready Furfuryl alcohol Full Pint MinnesotaRoasted 2-formyl-1-methyl pyrrole Klages MinnesotaChocolate 2-methyl butanal Full Pint OregonSpicy 2-methyl propanal Metcalfe MinnesotaGreen phenyl acetaldehyde Metcalfe OregonFloral phenyl ethyl alcohol Metcalfe MinnesotaFruity ethyl hexanoate Metcalfe MinnesotaEthereal ethyl acetate Full Pint OregonAldehyde 3-methyl butanal Full Pint OregonChemical 2-ethyl furan Full Pint OregonSulferous dimethyl sulfide Full Pint Minnesota
Flavor Top Variety Top Environment
Taste Klages Saskatchewan
Dairy Full Pint Oregon
Malty Full Pint Oregon
Toffee Full Pint Oregon
Roasted Full Pint Oregon
Chocolate Full Pint Oregon
Fruity Metcalfe Minnesota
Vegetable Metcalfe Oregon
Chemical Klages Oregon
Dirty Metcalfe Minnesota
Flavors and Aroma Compounds
Preliminary characterization of wort flavors and sensory attributes:Full Pint, Klages, and Metcalfe grown at three locations in 2013.
An emerging list of descriptors/compounds unique to varieties and/or environments
TASTE
TOFFEE
MALT
FRUITY
VEGETABLE
WOODY
DAIRY
CHOCOLATE
CHEMICAL
DIRTY
0.00
2.00
4.00
6.00
8.00
10.00
Copeland Klages Full Pint
Preliminary characterization of beer flavors: Full Pint, Klages, and Copeland grown in Oregon in 2014.
Varieties contribute to beer flavor
2015
Oregon Promise Mapping Population
Portal to the genetic basis of flavor
Building the Oregon Barley Brand
Variety, location, grain protein and
flavor
Oregon Promise Mapping Population
Full Pint x Golden Promise 200 doubled haploids
Comprehensive gene-based map
2014 crop 34 agronomic selections, 14 random selections
1 location un-replicatedCCRU micro-malt
New Glarus nano-brew sensory
2015 crop 34 agronomic selections, 14 random selections: 1 location replicated
34 agronomic selections: 2 locations replicated Rahr micro-malt
Rahr nano-brew + analytics
Rank Comments DH # Selection 1-1 Nice Foam, Clean, Smooth - Best "American" Type 120058 Agronomic Selection 1-3 Middle of the Road 120166 Agronomic Selection 1-3 Middle of the Road 120263 Random Selection
NDC Flour, Slight Bitter, Dry, Thin 120020 Agronomic Selection 1-1 Full, Malty, Smooth, Rich, Nice! - Best "Euro" Type 120031 Agronomic Selection 1-4 Darkest, Malty, Bready, Very Nice but Slight Grainy 120089 Agronomic Selection 1-2 Best Foam, Sweet, Clean, Mild 120090 Agronomic Selection
NDC Thin, Weak, Astringent 120156 Agronomic Selection NDC Sulfur, soap, bitter, thin 120314 Agronomic Selection 2-1 Malty, sweet / dry, morish, low color 120322 Random Selection 2-1 Light, clean, malty, sulfur, Euro, juicy, nice 120331 Agronomic Selection
NDC Grainy, harsh, low color, DMS 120338 Random Selection 3-1 Wow, malty, biscuit, sweet, candy, floral 120359 Random Selection
NDC Middle of the Road, grainy, malty 120363 Agronomic Selection
Descriptors of nano-brews made from Oregon Promise doubled haploids. New Glarus Brewing sensory panel. 2014 crop, Corvallis, Oregon. CCRU micro-malts.
Variation for beer flavor in a bi-parental mapping population
Building the Oregon
Barley Brand
Copeland, Expedition, Explorer, Full Pint, GenieGrande Ronde, Klamath, Willamette
Low, Medium, High Nitrogen fertilizer BIG plots – 200 lbs. of grain per variety/treatment
All agronomic traits
Barley Grain Yield – Willamette Valley
Low Med High4000
4500
5000
5500
6000
6500
7000
7500
Grain Yield lb/acre
Copeland
Expedition
Explorer
Full Pint
Genie
Nitrogen Applied
LSD0.05
Building the Oregon
Barley Brand
45 variety/treatment/location combinations Micro-malts – Great Western, Malteurop
Mini-malts (10 kg) Big Sky MaltingZymatic picobrews (5 l)
BJCP sensory panels
Can we engage YOU in this experiment?
Barley Contributions to Beer Flavor
The OSU Malt Lab and mini-malter
Bridging the breeding research gap between grain and glass
Barley Contributions to Beer Flavor
Onward: What are the underlying genes?
Breeding barley that will bring new flavors to some beer styles (?)
Oregon Promise
Oregon Otter (Maris Beaver) Full Stein
Thunder and Lightning
Acknowledgements
Funding:OSU-AES, AMBA, BA, BARI, FSP, GWM, OWC, USDA-NIFA Contributions:Barley Project: Past and presentTanya Filichkin, Scott Fisk, Laura Helgerson, Araby Belcher, Dustin Herb