Barley contributions to beer flavor 

Background

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.

Herb et al.  All about subsets of the Oregon Promise population. Open access at the Journal of the American Society of Brewing Chemists

Bettenhausen et al. The top 3 Oregon Promise selections and the launch of the Oregon Promise variety. Open access at the Journal of the American Society of Brewing Chemists

Windes et al. The Western Rivers Conservancy and Next Pint Projects. Open access at the Journal of the American Society of Brewing Chemists

Morrissy et al.  The Romp of Otters. Open access at the Journal of the American Society of Brewing Chemists

Sayre-Chavez et al. The genetics of barley contributions to beer flavor! Open access at the Journal of Cereal Science

  • The article

Morrissy et al.; Halstead et al. The BANT: exploring genotypes, nitrogen management, soil health and terroir. Still bantering in the malt house and field

Thanks to the Brewers Association and the Flavor Pack for their vision to fund this search for knowledge (and even greater beer).