Barley contributions to beer flavor 

This project is rigorously testing the hypothesis that barley has positive beer flavor attributes. Novel flavors in barley that carry through malting and brewing and into beer,  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 fast-forwarded to heirlooms and modern heirlooms.

  1. Herb, D.W., Meints, B.M., Jennings, R., Romagosa, I., Moscou, M., Carey, D., Cistue, L., Filichkin, T, Fisk, S.P., Helgerson, L., Martens, C., Monsour, R., Thiel, R., Tynan, S., Thomas, W.T.B., Vinkemeier, K., Hayes, P.M. 2017. Effects of barley (Hordeum vulgare L.) variety and growing environment on beer flavor. J. Amer. Soc. Brew. Chem. 75:345-353

  2. Herb, D.W., Benson, A., Carey, D., Cistue, L., Filichkin, T, Fisk, S.P., Helgerson, L., Jennings, R., Li, Y., Meints, B.M., Monsour, R., Moscou, M., Nguygen, A., Onio, A., Romagosa, I., Thiel, R., Thomas, W.B., Tynan, S.P., Vega, V., Vinkemeier, K., Hayes, P.M. 2017. Malt modification and its effects on the contributions of barley genotype to beer flavor. J. Amer. Soc. Brew. Chem. 75:354-362

  3. Windes, S., D. Carrijo, C. Curwen-McAdams, and P.M. Hayes. 2019. Improving the sustainability of malting barley production: prospects for perennial and annual growth habit varieties. Crop Sci. 59:2289-2296.

  4. Windes, S., H.M. Bettenhausen, K.R. Van Simaeys, J. Clawson, S. Fisk, A.L. Heuberger, J. Lim, S.H. Queisser, T.H. Shellhammer, P.M. Hayes. 2021. Comprehensive analysis of different contemporary barley genotypes enhances and expands the scope of barley contributions to beer flavor. J. Amer. Soc. Brew. Chem.

  5. Bettenhausen, H., A. Benson, S. Fisk, D. Herb, J. Hernandez, J. Lim, S. Queisser, T.H. Shellhammer, V. Vega., L. Yao, A. Heuberger, and P.M. Hayes. 2020. Variation in sensory attributes and volatile compounds in beers brewed from genetically distinct malts: an integrated sensory and non-targeted metabolomics approach. J. Amer. Soc. Brew. Chem.

  6. Sayre-Chavez, B., H. Bettenhausen, S. Windes, P. Aron, L. Cistué, S. Fisk, L.  Helgerson, A. Heuberger, S. Tynan, P. Hayes, and M. Muñoz-Amatriaín. 2022. Genetic basis of barley contributions to beer flavor. J. Cereal Sci.

  7. Morrissy, C. C. Davenport, A. Hooper, S.P. Fisk, H. Bettenhausen, and P.M. Hayes. 2022. The effect of floor-malting on novel barley germplasm derived from a cross with Maris Otter®. MBAA Tech. Quarterly.  MBAA TQ 59:63-73.

  8.  Morrissy, C., M. Halstead, M. Fechir, D. Carrijo, S. Fisk, V. Johnson, H.  Bettenhausen, T. Shellhammer, and P.M. Hayes. 2022. Barley and growing location provide nuanced contributions to beer flavor using elite germplasm in commercial-type malts and beers. J. Amer. Soc. Brew. Chem.

  9. Halstead, M.A., C. Morrissy, S. Fisk, G. Fox, P.M. Hayes, and D.R. Carrijo. 2022. Barley grain protein is influenced by genotype, environment, and nitrogen management and is the major driver of malting quality. Crop Sci.

  10. Morrissy, C.P., W. Thomas, H. Bettenhausen, S.P. Fisk, and P.M. Hayes. 2023. Glycosidic nitrile and ethyl carbamate in malting barley. Artisan Spirit. Winter 2023.

  11. Morrissy, C.P., S.P. Fisk, and P.M. Hayes. 2023. Code Name: Top Shelf. Artisan Spirit. Fall 2023.

  12. Morrissy, C.P., C. Davenport, S.P. Fisk, V. Johnson, D. Culp, H. Sutton, H.M. Bettenhausen, R. Silberstein, and P.M. Hayes. 2024. Barley variety interacts positively with floor malting to produce different malts and beers. J. Inst. Brewing. In press.

  13. Morrissy, C.P. S. P. Fisk, J. W. Gollihue, H. Sutton, H.M. Bettenhausen, B. Berron, and P.M. Hayes. Malting barley for North American distillers: Novel GN0 winter barley varieties meet and exceed contemporary expectations. J. Distilling Sci. In press.