Barley Contributions to Beer Flavor (??). The most exciting time in this man’s life with barley.

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Barley Contributions to Beer Flavor (??)

Transcript of Barley Contributions to Beer Flavor (??). The most exciting time in this man’s life with barley.

Page 1: Barley Contributions to Beer Flavor (??). The most exciting time in this man’s life with barley.

Barley

Contributions

to Beer Flavor (??)

Page 2: Barley Contributions to Beer Flavor (??). The most exciting time in this man’s life with barley.

The most exciting time in this man’s life with barley

Page 3: 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

Page 4: Barley Contributions to Beer Flavor (??). The most exciting time in this man’s life with barley.

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

Page 5: Barley Contributions to Beer Flavor (??). The most exciting time in this man’s life with barley.

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

Page 6: Barley Contributions to Beer Flavor (??). The most exciting time in this man’s life with barley.

The Flavor 6-pack projectBells, Firestone-Walker, New Glarus, Russian River, Sierra Nevada,

Summit

2012AMBA white paper

Oregon Promise Mapping PopulationEnthusiasm and skepticism

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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

Page 8: Barley Contributions to Beer Flavor (??). The most exciting time in this man’s life with barley.

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

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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

Page 10: Barley Contributions to Beer Flavor (??). The most exciting time in this man’s life with barley.

2015

Oregon Promise Mapping Population

Portal to the genetic basis of flavor

Building the Oregon Barley Brand

Variety, location, grain protein and

flavor

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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

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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

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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

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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

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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?

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Barley Contributions to Beer Flavor

The OSU Malt Lab and mini-malter

Bridging the breeding research gap between grain and glass

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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

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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