Background
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 fast-forwarded to more current germplasm - the "Oregon Promise" population - a set of doubled haploids derived from the cross of Golden Promise x Full Pint. We're now on to the "Romp of Otters" and "The BANT".
Participants and funders:
I (Herb et al.) All about subsets of the Oregon Promise population. Open access at the Journal of the American Society of Brewing Chemists
II (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
III (Windes et al.) The Western Rivers Conservancy and Next Pint Projects. Open access at the Journal of the American Society of Brewing Chemists
IV (Morrissy et al.) The Romp of Otters. Almost ready to Romp in a journal
V (Morrissy et al.; Halstead et al.) The BANT: exploring genotypes, nitrogen management, soil health and terroir. Still bantering in the malt house and field
VI (Morrissy et al.) The DDT: Distilling malts: all-in-one? Still in the field - dedicated to giving the acronym a good name