By Oregon State University
For the Oregon Beer Growler
Barley has always played second fiddle to hops and yeast when it comes to flavoring beer. Now the grain is ready for its solo.
In two studies published this week in the “Journal of the American Society of Brewing Chemists,” a research team led by Oregon State University found notable differences in the taste of beers malted from barley varieties reputed to have flavor qualities.
Consumers aren’t going to see a barley-flavored brew anytime soon in their local pub or grocery store, but the findings are an important first step toward a potential new market for beer connoisseurs, said OSU barley breeder Pat Hayes.
We started this project with a question: Are there novel flavors in barley that carry through malting and brewing and into beer? This is a revolutionary idea in the brewing world. We found that the answer is yes, Hayes said. These positive beer flavor attributes provide new opportunities for brewers and expand horizons for consumers.
In its malted form, barley is the principal source of fermentable sugars for most beers. But barley’s flavor contributions to beer are usually ascribed to the malting process rather than the grain itself.
Barley World, Hayes’ research group at OSU, with financial support from the beer industry, began with two barley varieties thought to have positive flavor attributes in beer: Golden Promise, developed and released in Great Britain, and OSU’s own barley variety, Full Pint. They then crossbred the two. That resulted in several hundred breeding lines of genetic seed stock. Researchers grew the offspring in test plots in Corvallis, Lebanon and Madras.
But there was a logistical challenge in preparing that barley for brewing and sensory testing. OSU’s progeny of Golden Promise and Full Pint each yielded only about 200 grams of malt — not enough for a reasonable sample to produce large quantities of beer for a standard sensory panel.
That’s when OSU teamed with Minnesota-based Rahr Malting Company and New Glarus Brewing in Wisconsin. The companies had developed a brewing system that could produce a single bottle of beer from each unique malt. Dustin Herb, a graduate student in OSU’s College of Agricultural Sciences, spent almost a year at Rahr participating in the micro-malting, nano-brewing and sensory processes.
Out of that initial partnership, about 150 beers were prepared for sensory testing. Each panelist tasted the beers once and then rated them on a scale in their amount of difference compared to an industry standard control beer.
The panelists found that beer brewed with Golden Promise scored significantly higher in fruity, floral and grassy flavors. Beer with Full Pint was significantly higher in malty, toffee and toasted flavors.
The progeny are showing all possible combinations of those traits. And, since researchers had been conducting DNA fingerprinting on these progeny, they can now assign certain regions of the barley genome as being responsible for these flavors. The study also found that there were some differences based on where the barley was grown, but the genetic effect was larger than the environment.
Based on the results of more Golden Promise-Full Pint progeny, finer structure genetic mapping of barley flavor genes is underway with Rahr. Researchers are also working with Deschutes Brewery in Bend to produce more representative beers from three of the selected progeny. OSU is producing 100 pounds of malt of each variety as well as a control sample called Copeland.
All three have unique flavor attributes and are relatively easy to grow. They have outstanding malt profiles. Deschutes is prepared to brew the same beer twice for each of those three and compare that to the control. Those beers are then destined to be sent to other brewers who will conduct their own sensory panels.
In addition to Herb, OSU Barley Project members Tanya Filichkin, Scott Fisk and Laura Helgerson contributed to the research. Collaborators included scientists in England, Canada, Scotland, Spain and the U.S.
The project received funding from the following breweries: Bell’s Brewery, Deschutes Brewery, Firestone Walker Brewing Company, New Glarus Brewing Company, Russian River Brewing Company, Sierra Nevada Brewing Company and Summit Brewing Company. The Brewers Association, an organization of small and independent craft brewers, also contributed financially. Mecca Grade Estate Malt and OreGro Seeds hosted the field trials.
By Anthony St. Clair
For the Oregon Beer Growler
All year we’ve examined the breweries in the Roseburg area. But before these relative newcomers were around, there was the McMenamins Roseburg Station Pub & Brewery, established in April 1999. At the time, Roseburg was home to two other microbreweries: Umpqua Brewing (1991-2001) and Hawks Brewing (1996-2006). McMenamins has hung on — though the Roseburg location hadn’t even been planned.
Before it was a brewery, Roseburg Station served as the Southern Pacific train depot dating all the way back to 1872, linking the then-thriving timber town to the nation’s rail network. A bar seat places you near the site where the depot operator oversaw the telegraph. Trains coming through area carried Civil War Gen. William T. Sherman, frontier scout and performer Buffalo Bill Cody, musician Sammy Davis Jr., and even a dying President Warren G. Harding. During the 1980s the timber industry declined, and the station fell into disuse.
“A friend of my cousin owned the Roseburg train station property. When we heard he wanted to sell it, we all flew down to Roseburg to see it and take a tour,” says McMenamins co-founder Mike McMenamin. “We knew we wanted to buy the building right away. It was love at first sight.”
Renovation preserved the station’s vaulted, 16-foot-high ceilings, tongue-and-groove fir wainscoting and marble molding. Period photos and art provide a visual timeline of Roseburg’s history. Today, head brewer Tom Johnson makes 700 barrels of beer a year — both McMenamins standards and his own creations on a 6-barrel system.
“We had a core crowd from the beginning,” says Johnson, who came to Roseburg Station in 2001. “When Umpqua Brewing closed, a lot of their regulars started coming to our place, but growth was pretty slow for the first five or so years.”
Johnson’s own beer journey began with imported beers at a shop in Eugene in the 1980s, which was followed by his first taste of McMenamins in 1988 and a homebrewing class. His homebrews began performing well in competitions, and he went through the Master Brewers Program at the University of California, Davis. While pursuing various brewer positions around western Oregon, Johnson connected with Steve van Rossem (now brewmaster at Springfield’s Plank Town), who was brewing at now-closed Eugene City Brewery. A couple of days later, van Rossem told Johnson that McMenamins was looking for someone to brew at their new Roseburg location.
“I had been hoping to get involved with a startup or a small brewing operation,” says Johnson. “I wanted a lot of say in recipe development, brewing different things that I wanted to brew.”
Today Johnson enjoys that creative freedom, making beers such as You've Made Me So Very Hoppy (“dedicated to the woman I'm marrying”), a Northwest pale brewed with, aptly enough, Golden Promise malt. Lately he’s been brewing fresh-hop beers, such as Hopqua, which is a nod to the Umpqua River Valley where Roseburg is located. “Most hops come from a couple who lives here in Roseburg and have a sizable hop garden in their backyard,” explains Johnson. “A lot of people help us pick those, get them to the brewery that night and brew a beer the next day.” This year’s Hopqua was brewed with 54 pounds of fresh cones — “The hoppiest beer we’ve made here.”
Local hops star in another new release: Hubbard Creek Red Ale, brewed with Centennials from Melrose Vineyards. Winemaker Cody Parker planted three acres in 2012 to bring more local hops to the area’s growing craft beer scene.
Roseburg Station also supports different community organizations, such as the popular 600-acre animal park Wildlife Safari in nearby Winston. To support this year’s Tiger Oasis fundraising project, which will provide additional living space for the facility’s two Sumatran tigers, Johnson brewed Tiger Tales American Wheat Ale. The beer featured special ingredients like blood orange and a 48-ounce box of Tony the Tiger’s own Kellogg’s Frosted Flakes.
The experimentation and variety reflects the area’s changing palate. The local homebrew club, the Umpqua Valley Brewers Guild, has grown. Seven breweries are now in Roseburg and nearby towns such as Winston and Tenmile. “Brewburg” now has a vibrant Beer Week.
“More craft beer has become available, and more and more people are interested in craft beer and seeking it out,” says Johnson. “They bring their friends along and find out that they like it too. It all helps to promote craft beer and bring interest to other places as well as ours.”
McMenamins Roseburg Station Pub & Brewery
[a] 700 SE Sheridan St., Roseburg
Pat Hayes heads up the OSU barley project, which focuses on exploring the creation of a strain that’s specifically designed to appeal to craft brewers. The theory is that by selectively breeding specific barley strains, researchers can produce one that will not only influence the flavor of beer, but also gain unique characteristics due to the terroir. Photos by Kris McDowell
By Kris McDowell
For the Oregon Beer Growler
Brewing isn't particularly technical, right? If one can make soup, one can make beer; just acquire the needed ingredients, follow the instructions and in a matter of weeks, tada … beer! But if one takes a closer look at the process, from the viewpoint of a researcher focusing on a single ingredient, there's more than meets the eye. Pat Hayes, a barley researcher at Oregon State University (OSU), is one of the people who is diving well below the surface of currently available barley and influencing the future of barley, thanks in large part to technology that did not exist even a decade ago.
Pat heads up the OSU barley project, which focuses, in part, on exploring the creation of a strain that’s specifically designed to appeal to craft brewers. The theory is that by selectively breeding specific barley strains, researchers can produce one that will not only influence the flavor of beer, but also gain unique characteristics due to the terroir, or the environment in which it’s been grown. Terroir is a term more commonly used by winemakers and understandably so, since most barley grown to be malted comes from multiple states. Oregon "is an epicenter of craft brewing and distilling," according to Hayes, but even as these industries have grown, less and less Oregon-grown barley is being utilized. Pat hopes to change that by creating a variety that will not only grow well in Oregon, but will also perhaps contribute unique flavors to beer BECAUSE it’s grown here.
Considerable work in breeding and selecting has already been done by Pat and his team at OSU to the point where an experimental variety called Oregon Promise is being grown on test plots. The name was developed because the strain came from a cross of Full Pint, which is bred in Oregon, and Golden Promise, which grows in Scotland and is a favorite of craft brewers. These test plots provide far less than the minimum 30,000 pounds of grain for the smallest batch at Great Western Malting based in Vancouver, Wash. or even the relatively diminutive 1,000 pound batches malted at Mecca Grade Estate Malt in Madras. To solve that problem in the first phase of breeding, Pat and other barley breeders around the world use "micro malters," machines that can malt just a few hundred grams of barley. The machines aren’t cheap — they can run as high as $100,000. But these malters can steep, germinate and kiln around 50 samples of this size at one time, an essential first step in breeding to produce flavor in beer. New Glarus Brewing in Wisconsin, one of the partners in OSU’s program, have pioneered a technique to brew a single bottle of beer from less than 200 grams (a little more than 7 ounces) of malt and are using it to test samples of Oregon Promise. The next step up is a mini-malting machine, one of which OSU recently purchased, that’s housed in a room about the size of a two-car garage. It will be able to produce 200 pounds of malt per run and should be ready to begin operating in October.
Once the barley has been malted, it's ready to be used to brew beer. But outside of the technique New Glarus Brewery has developed, researchers still need to make very small batches. A consumer product that recently hit the market, PicoBrew Zymatic, is a potential gold mine to barley researchers. Not only does the product make just 2.5 gallons of beer per batch, it allows for people across the country to brew on the exact same equipment.
At this point one might be wondering why brewing with the exact same equipment in multiple locations should matter to researchers exploring an Oregon-grown variety of barley. The answer is that in order to determine if this particular variety of barley does indeed contribute unique flavor profiles to beer, it needs to be grown in different places.
If this process seems like an awful lot of work, it is, but it’s one that without those technological advances would make small-batch malting and brewing prohibitively expensive for most. In the long run, the potential economic impact of this work for Oregon-grown barley could be substantial. Just think — in the future, craft brewers may be clamoring for Oregon Promise malt, made from barley that is only grown in Oregon because of the unique flavor profile it adds to their beer.
Barley may be the most overlooked ingredient in beer, but it plays a critical background role that Oregon State University professor Pat Hayes likens to the bass solo in a song. Additionally, researchers are working on creating new varieties of barley and farm trials are underway. Pictured here is a combine harvesting Rogue’s barley fields last summer. Photo courtesy of Rogue Ales and Spirits
By Kris McDowell
For the Oregon Beer Growler
Of the four ingredients in beer, barley is perhaps the most underrated. It doesn't have the flashiness of hops, with new varieties seemingly coming out every day. It doesn't have the environmental gravitas of water, the most abundant ingredient in beer by volume. It doesn't have the lingering mystique of yeast that harkens back to the time before yeast was a recognized beer ingredient. That leaves barley, the most predominantly used grain for malt, as the often-overlooked ingredient. But just like "no one puts Baby in the corner," barley is deserving of its own time in the spotlight.
While barley tends to get taken for granted, Oregon State University barley breeding and products professor Pat Hayes puts it in perspective saying that, "Without malt there wouldn't be the opportunity to showcase hops and yeast. It plays a critical background role but rarely gets to move to the front." He likens being able to pick the flavor of barley out in a beer to picking out the bass solo out in a song. The comparison is apt because base malts, which are lightly kilned and have low color, don’t provide much flavor. That isn't to say there is no contribution to beer's flavor from malt; in fact, there are a wide variety of specialty malts that do contribute more distinct characteristics. Craft brewers by far use more specialty malts than mainstream, adjunct brewers and have been the primary drivers in the growth and evolution of the specialty malt market.
Before malt is created, barley must be grown, most of which is called spring barley that is planted in the spring and harvested in the fall. As an agricultural crop, barley provides some potential challenges for farmers. The revenue per acre for can be lower than what could be made growing other crops, setting up a situation in which it may be replaced with more lucrative crops. In addition, there is a secondary market for barley that doesn’t meet the specifications of malting companies. But that market — animal feed — is priced in favor of other crops, corn in particular, whose price is lamentably low due to national policies. Sadly, it may be cheaper for an Oregon farmer to buy Midwest-grown corn for feed than it is to purchase a neighboring farmer's barley.
Finally, barley grown for malting requires it to be a still-living thing, 99 percent viable, when it arrives to be processed into malt. That viability is influenced by handling during harvest and transport (an extra logistical consideration) as well as the moisture content at the time of harvest. Fall rains can be detrimental to the quality of the barley, a risk that’s minimized when malting companies contract with farmers in diverse geographical areas and supplement their spring barley crop with winter barley, which is typically harvested about a month earlier. Great Western Malting, a historical West Coast supplier to craft brewers, buys barley from northern California up through Washington and east to Idaho and Montana.
The variety of barley each farmer grows is based on the suitability of the climate it's grown in and provides only minor differences that are negated by malting. The process of turning barley into malt can be compared to turning bread into toast, one in which it is the process that is more influential on the finished product than what the starting product was. Great Western Malting produces 30 different types of malts to provide craft brewers with the variety and selection that they seek.
With that said, the starting product — the barley itself — is an area that continues to evolve as well. Researchers like Pat Hayes at Oregon State University are exploring the creation of new varieties of barley, which beyond having the ability of being malted into different types, may actually contribute their own unique flavors to beer. One such exploration is the crossing of Golden Promise, a barley strain that produces a malt craft brewers favor, with Full Pint, a variety that some hope will yield unique flavors. The hybrid creation, called Oregon Promise, is currently being grown in Madras. Oregon State University is in the process of conducting farm trials, moving beyond small plot production and working with industry partners who are starting to make the tiniest batches of beers with the grain.
Digressing slightly, standard batches of barley to be malted range from 30,000-350,000 pounds where as 5-by-20 test plots can be expected to yield only around 11 pounds. There’s no simple way to malt that small of an amount, currently. But that’s not stopping some from figuring out a way to do so, providing researchers with a way to determine whether they’ve gotten the results they were hoping for in the preliminary stages. One such venture is related to Pat Hayes' work in which Wisconsin's New Glarus Brewing Company has been able to develop a process utilizing less than a half a pound of malt to make a batch of beer that is equivalent to a single bottle. There’s a big gap between that highly specialized process and the smallest batch size of 30,000 pounds from Great Western Malting.
Just as craft brewers respond to the demand of consumers, so too is there at least one malting company working to fill the gap in malt batch sizes. A student from Pat Hayes' program is heading to Rahr Malting Company in Minnesota to work on a small scale malting/brewing/analyzing pipeline. The outcome of that work should expedite the exploration of barley’s contribution to beer flavor, starting with the Oregon Promise variety.
Developments like creating new barley strains, malting previously unheard of small batches and making a single-bottle batch of beer are exciting. And it’s things like this that may result in barley becoming the next frontier in craft beer.
For more information, visit the Oregon State University Barley Project site.
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