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Brewer’s Preferences: How do Thresholds Placed upon Growers at the Elevator Affect the Quality of Beer (What Actually Happens when X, Y and Z Characteristics are Too High or Too Low?) Scott Dorsch Brewer / Agronomist Odell Brewing Company – Fort Collins Colorado
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Brewer’s Preferences: How do Thresholds Placed upon Growers at the
Elevator Affect the Quality of Beer
(What Actually Happens when X, Y and Z
Characteristics are Too High or Too Low?)
Scott Dorsch
Brewer / Agronomist
Odell Brewing Company – Fort Collins Colorado
“Why are Brewers Maltsters so Darn Picky about Malting Barley!”
(…Because Brewers Will Not Purchase Malt
if Certain Specifications Are Not Met!)
Scott Dorsch
Brewer / Agronomist
Odell Brewing Company – Fort Collins Colorado
Count of U.S. breweries 1873 - 2018
0
1000
2000
3000
4000
5000
6000
70001
87
3
18
76
18
79
18
82
18
85
18
88
18
91
18
94
18
97
19
00
19
03
19
06
19
09
19
12
19
15
19
18
19
32
19
35
19
38
19
41
19
44
19
47
19
50
19
53
19
56
19
59
19
62
19
65
19
68
19
71
19
74
19
77
19
80
19
83
19
86
19
89
19
92
19
95
19
98
20
01
20
04
20
07
20
10
20
13
20
16
Sources:Brewers Associationand Beer Institute
7,000+ U.S. Breweries as of October 30, 2018
Courtesy of Mr. C. Swersey
Adjunct = brewing starch (CHO) source generally without enzymatic activity
(i.e. grains other than barley)
Component % Weight
Starch 55-58
Protein 10.0-13.0
Sugar (natural) 7.5-8.0
Hemicellulose 6-8
Cellulose 4-5
Minerals 2-3
Lipids et.al. 8.5-12.5
10-13% Wt. = Proteins
40-42% Wt. = Proteins
Barley 101 Review
Malting 101 Review
Plump Kernels (on 6/64) > 90%
• barley plump → malt plump• malt kernel consistency ($ impact)
• brewhouse milling efficiency (grist)
• lautering efficiency (time = $)
• malthouse germination capacity• “A”, “B” and “C” grades
• malt plump → brewhouse extract• starch → brewing sugars → wort
Thin Kernels (thru 5/64) < 3 %
• barley plump → malt plump• malt kernel consistency ($ impact)
• brewhouse milling efficiency (grist)
• lautering efficiency (time = $)
• malthouse germination capacity• “A”, “B” and “C” grades
• malt plump → brewhouse extract• starch → brewing sugars → wort
• Thin Kernels (thru 5/64) < 3%
Germination > 98%
• starch→ brewing sugars → wort• lautering efficiency
• malt utilization
Barley Protein ≤ 12.0% (≤ 13.0%)
• Soluble protein• = protein solubilized into wort
impacts FAN (free amino nitrogen)
• Total protein• = protein that is insoluble in wort
• impacts brewhouse lauter efficiency
• S/T Ratio• Indication of starch modification
(craft prefers↓S/T)
• ↓S/T →↓modification → ↑”mouthfeel” (fuller taste)
• ↑ protein → ↓ extract (=↓ wort efficiency)
Skinned & Broken < 5%
FAN (Free Amino Nitrogen) = 140-190
• Soluble protein• impacts FAN
• FAN = nutrition source for yeast• amino acids → proteins
• All Malt Brewing• minimal or zero adjunct
• Adjunct Brewing• Greater need for ↑ FAN
Evolution of the N American Malting Barley Variety Basket 1960 - 2020
Courtesy of Mr. C. Swersey
Craft Beer Volume Growth
2017 = 24 MM Barrels13% Share U.S. Volume
~40% Share U.S. Brewer Malt Consumption
Courtesy of Mr. C. Swersey
Questions?....
August C. Lillich, ca. 1922
George H. Dorsch, 1921
Prost!
“…they speak of my drinking,
but never of my thirst!”
Scottish proverb
