Effects of Barley (Hordeum vulgare L.) Variety and Growing Environment on Beer Flavor

This research tested the hypothesis that barley genotype can affect beer flavor and assessed the relative contributions of genotype and loca- tion to beer sensory descriptors. Golden Promise, Full Pint, 34 of their doubled haploid progeny, and CDC Copeland were grown at three loca- tions in Oregon,...

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Autores: Herb, Dustin, Filichkin, Tanya, Fisk, Scott, Helgerson, Laura, Hayes, Patrick, Meints, Brigid, Jennings, Rebecca, Monsour, Robert, Tynan, Sean, Vinkemeier, Kristi, Romagosa Clariana, Ignacio, Moscou, Matthew, Carey, Daniel, Thiel, Randy, Cistué Solá, Luis, Martens, Christopher, Thomas, William
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2017
País:España
Recursos: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:10459.1/63104
Acesso em linha:https://doi.org/10.1094/ASBCJ-2017-4860-01
http://hdl.handle.net/10459.1/63104
Access Level:acceso abierto
Palavra-chave:Barley
Beer
Flavor
Genetics
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spelling Effects of Barley (Hordeum vulgare L.) Variety and Growing Environment on Beer FlavorHerb, DustinFilichkin, TanyaFisk, ScottHelgerson, LauraHayes, PatrickMeints, BrigidJennings, RebeccaMonsour, RobertTynan, SeanVinkemeier, KristiRomagosa Clariana, IgnacioMoscou, MatthewCarey, DanielThiel, RandyCistué Solá, LuisMartens, ChristopherThomas, WilliamBarleyBeerFlavorGeneticsThis research tested the hypothesis that barley genotype can affect beer flavor and assessed the relative contributions of genotype and loca- tion to beer sensory descriptors. Golden Promise, Full Pint, 34 of their doubled haploid progeny, and CDC Copeland were grown at three loca- tions in Oregon, U.S.A. Grain from these trials was micromalted and the resulting malts used for nano-brewing. Sensory evaluations were con- ducted 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, toff ee, 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 Cope- land 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, appli- cable 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.We thank Seth Klann (Mecca Grade Estate Malt) and Matt Herb (Ore- Gro Seeds, Inc.) for providing fields for the field trials, Patricia Aron, Paul Kramer, and Xiang Yin (Rahr Ma lting Co.) for malting, quality analy- sis, and nano-brewing, and Richard Goram at the John Innes Centre geno- typing facility for KASP genotyping. This research was supported and funded by the Flavor 7-pack of breweries (John Mallett, Bells Brewing; Veronica Vega, Deschutes Brewery; Matthew Brynildson, Firestone- Walker Brewing Co.; Daniel Carey, New Glarus Brewing Co.; Mike Gil- ford and Vinnie Cilurzo, Russian River Brewing Co.; Tom Nielsen, Sierra Nevada Brewing Co.; and Damian McConn, Summit Brewing Co.), the Brewers’ Association, the Gatsby Charitable Foundation, the Scottish Government’s Rural Affairs and the Environment Programme, and the Spanish Ministry of Economy and Competitiveness (project AGL2015- 69435-C3).American Society of Brewing Chemists2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.1094/ASBCJ-2017-4860-01http://hdl.handle.net/10459.1/63104reponame: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-2017-4860-01Journal of the American Society of Brewing Chemists, 2017, vol. 75, núm. 4, p. 345-353cc-by, (c) Herb et al., 2017info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:recercat.cat:10459.1/631042026-05-29T05:05:01Z
dc.title.none.fl_str_mv Effects of Barley (Hordeum vulgare L.) Variety and Growing Environment on Beer Flavor
title Effects of Barley (Hordeum vulgare L.) Variety and Growing Environment on Beer Flavor
spellingShingle Effects of Barley (Hordeum vulgare L.) Variety and Growing Environment on Beer Flavor
Herb, Dustin
Barley
Beer
Flavor
Genetics
title_short Effects of Barley (Hordeum vulgare L.) Variety and Growing Environment on Beer Flavor
title_full Effects of Barley (Hordeum vulgare L.) Variety and Growing Environment on Beer Flavor
title_fullStr Effects of Barley (Hordeum vulgare L.) Variety and Growing Environment on Beer Flavor
title_full_unstemmed Effects of Barley (Hordeum vulgare L.) Variety and Growing Environment on Beer Flavor
title_sort Effects of Barley (Hordeum vulgare L.) Variety and Growing Environment on Beer Flavor
dc.creator.none.fl_str_mv Herb, Dustin
Filichkin, Tanya
Fisk, Scott
Helgerson, Laura
Hayes, Patrick
Meints, Brigid
Jennings, Rebecca
Monsour, Robert
Tynan, Sean
Vinkemeier, Kristi
Romagosa Clariana, Ignacio
Moscou, Matthew
Carey, Daniel
Thiel, Randy
Cistué Solá, Luis
Martens, Christopher
Thomas, William
author Herb, Dustin
author_facet Herb, Dustin
Filichkin, Tanya
Fisk, Scott
Helgerson, Laura
Hayes, Patrick
Meints, Brigid
Jennings, Rebecca
Monsour, Robert
Tynan, Sean
Vinkemeier, Kristi
Romagosa Clariana, Ignacio
Moscou, Matthew
Carey, Daniel
Thiel, Randy
Cistué Solá, Luis
Martens, Christopher
Thomas, William
author_role author
author2 Filichkin, Tanya
Fisk, Scott
Helgerson, Laura
Hayes, Patrick
Meints, Brigid
Jennings, Rebecca
Monsour, Robert
Tynan, Sean
Vinkemeier, Kristi
Romagosa Clariana, Ignacio
Moscou, Matthew
Carey, Daniel
Thiel, Randy
Cistué Solá, Luis
Martens, Christopher
Thomas, William
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Barley
Beer
Flavor
Genetics
topic Barley
Beer
Flavor
Genetics
description This research tested the hypothesis that barley genotype can affect beer flavor and assessed the relative contributions of genotype and loca- tion to beer sensory descriptors. Golden Promise, Full Pint, 34 of their doubled haploid progeny, and CDC Copeland were grown at three loca- tions in Oregon, U.S.A. Grain from these trials was micromalted and the resulting malts used for nano-brewing. Sensory evaluations were con- ducted 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, toff ee, 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 Cope- land 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, appli- cable 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.
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-2017-4860-01
http://hdl.handle.net/10459.1/63104
url https://doi.org/10.1094/ASBCJ-2017-4860-01
http://hdl.handle.net/10459.1/63104
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-2017-4860-01
Journal of the American Society of Brewing Chemists, 2017, vol. 75, núm. 4, p. 345-353
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.format.none.fl_str_mv application/pdf
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 15,812429

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