Oregon State University

Flavor

Barley contributions to beer flavor: The Flavor 7-pack

This project is rigorously testing the hypothesis that barley has positive beer flavor attributes. IF there are novel flavors in barley that carry through malting and brewing and into beer, these flavors could provide new opportunities for brewers and expanded horizons for consumers. The first set of germplasm that we tested traced to the World Core. Subsequently, we've fast-forwarded to more current germplasm - the current focus is on the "Oregon Promise" population - a set of doubled haploids derived from the cross of Golden Promise x Full Pint. No worries, though, we are also working our way back to the World Core.

To test this hypothesis we are using a range of germplasm, small scale malts, small scale brews, sensory assessment, and analytical tools.

Current participants - and funders - are Bells, Deschutes, Firestone-Walker, New Glarus, Russian River, Sierra Nevada, and Summit. Rahr Malting is a key partner in providing in-kind contributions of micro-malting, nano-brewing, sensory assessment, beer analytics and hosting Dustin Herb as an intern. Mecca Grade estate malt is another key partner, providing us with an optimum location for growing Oregon Promise test plots.

In 2017, the Brewers Association joined the "Funders of Flavor". 

You can follow the progress of this project in these reports.

 

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