Malt Modification and its Effects on the Contributions of Barley Genotype to Beer Flavor

• DOI: 10.1094/asbcj-2017-4976-01
• Publication Date: 2017-11-27T17:16:42Z
• Authors: Dustin Herb; Tanya Filichkin; Scott Fisk; Laura Helgerson; Patrick Hayes; Amanda Benson; Veronica Vega; Daniel Carey; Randy Thiel; Luis Cistue; Rebecca Jennings; Robert Monsour; Sean Tynan; Kristi Vinkemeier; Yueshu Li; Andrew Nguygen; Aaron Onio; Brigid Meints; Matthew Moscou; Ignacio Romagosa; William Thomas
• Keywords: Sweetness; Sensory Analysis

Based on prior research that showed significant genetic differences between barley genotypes for beer sensory descriptors, the effects of degree malt modification these descriptors were assessed in two experiments. The first experiment involved assessment nano-beers made from micromalts Golden Promise, Full Pint, 34 doubled haploid progeny, and check CDC Copeland. Average was by sampling grain each 37 stored three postharvest intervals to malting brewing. second pilot beers intentionally under-, properly, overmodified malts varieties: Pint In both experiments, principal sources variation descriptors. Degree genotype × interactions also some results this study, characterization selection contributions flavor are warranted, even with undermodified malts. contribution variety will likely be modest compared flavors developed during process contributed hops yeast. However, certain styles, may worth attention maltsters, brewers, consumers.