Malt modification and its effects on the contributions of barley genotype to beer flavor

Based on prior research that showed significant genetic differences be- tween barley genotypes for beer sensor y descriptors, the effects of degree of malt modification on these descriptors were assessed in two experi- ments. The first experiment involved sensory assessment of nano-beers made from m...

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Autores: Herb, Dustin, Filichkin, Tanya, Fisk, Scott, Helgerson, Laura, Hayes, Patrick, Benson, Amanda, Vega, Veronica, Carey, Daniel, Thiel, Randy, Cistué Solá, Luis, Jennings, Rebecca, Monsour, Robert, Tynan, Sean, Vinkemeier, Kristi, Li, Yueshu, Nguygen, Andrew, Onio, Aaron, Meints, Brigid, Moscou, Matthew, Romagosa Clariana, Ignacio, Thomas, William
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2017
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/62563
Acceso en línea:https://doi.org/10.1094/ASBCJ-2017-4976-01
http://hdl.handle.net/10459.1/62563
Access Level:acceso abierto
Palabra clave:Barley
Malt
Beer
Flavor
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repository_id_str
spelling Malt modification and its effects on the contributions of barley genotype to beer flavorHerb, DustinFilichkin, TanyaFisk, ScottHelgerson, LauraHayes, PatrickBenson, AmandaVega, VeronicaCarey, DanielThiel, RandyCistué Solá, LuisJennings, RebeccaMonsour, RobertTynan, SeanVinkemeier, KristiLi, YueshuNguygen, AndrewOnio, AaronMeints, BrigidMoscou, MatthewRomagosa Clariana, IgnacioThomas, WilliamBarleyMaltBeerFlavorBased on prior research that showed significant genetic differences be- tween barley genotypes for beer sensor y descriptors, the effects of degree of malt modification on these descriptors were assessed in two experi- ments. 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 ex- periment involved sensory assessment of pilot beers made from intention- ally 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 variati on in sensory descriptors. Degree of modification and genotype × modificati on interactions were also signifi- cant for some descriptors. Based on the results of this study, the genetic characterization of and selection for ba rley 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.We thank Seth Klann (Klann Family Farm) for the field experiment fa- cilities at Madras and Patricia Aron, John Andrews, Paul Kramer, and Xiang Yin (Rahr Malting Co.) for criti cal review of the manuscript. This research was supported and funded by the Flavor 7-pack of breweries (John Mallett, Bells Brewing; Veroni ca Vega, Deschutes Brewery; Mat- thew Brynildson, Firestone-Walker Br ewing Co.; Dan Carey, New Glarus Brewing Co.; Mike Gilford and Vinni e Cilurzo, Russian River Brewing Co.; Tom Nielsen, Sierra Nevada Brewing Co.; and Damian McConn, Summit Brewing Co.), the Brewers’ Association, the Gatsby Charitable Foundation, and the Spanish Ministry of Economy and Competitiveness (project AGL2015-69435-C3).American Society of Brewing Chemists2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1094/ASBCJ-2017-4976-01http://hdl.handle.net/10459.1/62563reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)Inglésinfo:eu-repo/grantAgreement/MINECO//AGL2015-69435-C3-1-Rinfo:eu-repo/grantAgreement/MINECO//AGL2015-69435-C3-2-RReproducció del document publicat a: https://doi.org/10.1094/ASBCJ-2017-4976-01Journal of the American Society of Brewing Chemists, vol. 75, núm. 4, p. 354-362cc-by, (c) Herb et al., 2017info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:recercat.cat:10459.1/625632026-05-29T05:05:01Z
dc.title.none.fl_str_mv Malt modification and its effects on the contributions of barley genotype to beer flavor
title Malt modification and its effects on the contributions of barley genotype to beer flavor
spellingShingle Malt modification and its effects on the contributions of barley genotype to beer flavor
Herb, Dustin
Barley
Malt
Beer
Flavor
title_short Malt modification and its effects on the contributions of barley genotype to beer flavor
title_full Malt modification and its effects on the contributions of barley genotype to beer flavor
title_fullStr Malt modification and its effects on the contributions of barley genotype to beer flavor
title_full_unstemmed Malt modification and its effects on the contributions of barley genotype to beer flavor
title_sort Malt modification and its effects on the contributions of barley genotype to beer flavor
dc.creator.none.fl_str_mv Herb, Dustin
Filichkin, Tanya
Fisk, Scott
Helgerson, Laura
Hayes, Patrick
Benson, Amanda
Vega, Veronica
Carey, Daniel
Thiel, Randy
Cistué Solá, Luis
Jennings, Rebecca
Monsour, Robert
Tynan, Sean
Vinkemeier, Kristi
Li, Yueshu
Nguygen, Andrew
Onio, Aaron
Meints, Brigid
Moscou, Matthew
Romagosa Clariana, Ignacio
Thomas, William
author Herb, Dustin
author_facet Herb, Dustin
Filichkin, Tanya
Fisk, Scott
Helgerson, Laura
Hayes, Patrick
Benson, Amanda
Vega, Veronica
Carey, Daniel
Thiel, Randy
Cistué Solá, Luis
Jennings, Rebecca
Monsour, Robert
Tynan, Sean
Vinkemeier, Kristi
Li, Yueshu
Nguygen, Andrew
Onio, Aaron
Meints, Brigid
Moscou, Matthew
Romagosa Clariana, Ignacio
Thomas, William
author_role author
author2 Filichkin, Tanya
Fisk, Scott
Helgerson, Laura
Hayes, Patrick
Benson, Amanda
Vega, Veronica
Carey, Daniel
Thiel, Randy
Cistué Solá, Luis
Jennings, Rebecca
Monsour, Robert
Tynan, Sean
Vinkemeier, Kristi
Li, Yueshu
Nguygen, Andrew
Onio, Aaron
Meints, Brigid
Moscou, Matthew
Romagosa Clariana, Ignacio
Thomas, William
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Barley
Malt
Beer
Flavor
topic Barley
Malt
Beer
Flavor
description Based on prior research that showed significant genetic differences be- tween barley genotypes for beer sensor y descriptors, the effects of degree of malt modification on these descriptors were assessed in two experi- ments. 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 ex- periment involved sensory assessment of pilot beers made from intention- ally 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 variati on in sensory descriptors. Degree of modification and genotype × modificati on interactions were also signifi- cant for some descriptors. Based on the results of this study, the genetic characterization of and selection for ba rley 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.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1094/ASBCJ-2017-4976-01
http://hdl.handle.net/10459.1/62563
url https://doi.org/10.1094/ASBCJ-2017-4976-01
http://hdl.handle.net/10459.1/62563
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MINECO//AGL2015-69435-C3-1-R
info:eu-repo/grantAgreement/MINECO//AGL2015-69435-C3-2-R
Reproducció del document publicat a: https://doi.org/10.1094/ASBCJ-2017-4976-01
Journal of the American Society of Brewing Chemists, vol. 75, núm. 4, p. 354-362
dc.rights.none.fl_str_mv cc-by, (c) Herb et al., 2017
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by, (c) Herb et al., 2017
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv American Society of Brewing Chemists
publisher.none.fl_str_mv American Society of Brewing Chemists
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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