Effects of barley (Hordeum vulgare L.) variety and growing environment on beer flavor

Herb, Dustin, Filichkin, Tanya, Fisk, Scott, Helgerson, Laura, Hayes, Patrick, Meints, Brigid, Jennings, Rebecca, Monsour, Robert, Tynan, Sean, Vinkemeier, Kristi, Romagosa, Ignacio, Moscou, Matthew ORCID: https://orcid.org/0000-0003-2098-6818, Carey, Daniel, Thiel, Randy, Cistue, Luis and Thomas, William (2018) Effects of barley (Hordeum vulgare L.) variety and growing environment on beer flavor. Journal of the American Society of Brewing Chemists, 75 (4). pp. 345-353. ISSN 0361-0470

[thumbnail of Published manuscript]
PDF (Published manuscript) - Published Version
Available under License Creative Commons Attribution.

Download (976kB) | Preview


​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 descriptors—when 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 larger-scale experiments involving optimized malts and larger volumes of beer are in process.

Item Type: Article
Uncontrolled Keywords: barley,beer,flavor,genetics,malt,terroir,variety
Faculty \ School: Faculty of Science > The Sainsbury Laboratory
Depositing User: Pure Connector
Date Deposited: 15 Aug 2017 05:06
Last Modified: 22 Oct 2022 02:59
URI: https://ueaeprints.uea.ac.uk/id/eprint/64482
DOI: 10.1094/ASBCJ-2017-4860-01


Downloads per month over past year

Actions (login required)

View Item View Item