Program Book - Master Brewers Association of the Americas

P-158
New barley varieties and their suitability for malting and
brewing process
UDO KATTEIN (1), Klaus Hartmann (1)
(1) TU Muenchen
Barley variety has a great influence not only on agronomic
properties such as yield, fertilization and resistance to diseases
but also on quality characteristics, i.e. on suitability for malting
and brewing. In the past, the varieties offered by breeders were
not satisfactory in all cases. They often showed a disharmony
between cytolytic and proteolytic enzymatic power which can cause
problems in processing performance and beer quality (taste, foam,
colloidal stability, flavor stability). In order to integrate all partners
involved in the supply chain (breeders, farmers, maltsters and
brewers) the Berliner Programm was established several years ago.
The objectives were to improve the information flow between the
partners, to get closer co-operation and thereby a reduction in time
between breeding of new varieties, evaluation of their suitability for
malting and brewing and finally to obtain acceptance in the market.
The Technical University of Munich Weihenstephan supports
this program by analyzing barley and malt via micro malting with
samples of 1 kg and finally by pilot malting and brewing at the
facilities of the Trial and Research Brewery Weihenstephan. In
this equipment batches of 200 kg of barley can be malted under
all required conditions as in modern plants. Then, these malts are
processed up to finished beers. These facilities allow malting and
brewing under totally reproducible conditions. All the intermediate
and final products are analyzed according to their special needs.
This system has proven its ability to produce malts and beers with
outstanding quality, which are fully comparable to commercial
brews. This paper shows the facilities of the plants and an overview
about the technology used in malting and brewing of new barley
varieties. The analytical results show how this support is important
for the decision on whether a new variety could be accepted by the
market.
Udo Kattein was born in 1945 in Bad Blankenburg, Thuringia.
From 1967 to 1972 Udo studied at the Faculty of Brewery, Technical
University Munich-Weihenstephan, obtaining a diploma engineer
degree in brewing and beverage technology. From 1972 to 1976 Udo
studied at the Ludwig Maximilian University Munich, obtaining
a MBA economics degree. From 1976 to 1984 Udo worked on a
doctoral thesis at the Chair of Brewing Technology I, Technical
University Munich-Weihenstephan on “Volatile Sulphur Components
in Malt, Wort and Beer. At the same time Udo was technical
manager of the Trial and Research Brewery Weihenstephan (annual
production up to 40,000 hL of beer and 1,200 t of malt), working
on development of new technologies, new beer types, and training
students. Since 2002 Udo has also been responsible for planning and
construction of new brewery plants, research in the new facilities,
and training students on working in modern plants.
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P-159
Factors predicting malt extract: A statistical approach within a
single barley cultivar
YIN LI (1), Paul Schwarz (1)
(1) Department of Plant Sciences, North Dakota State University,
Fargo, ND
The amount of extract a malting barley cultivar can produce in the
brewhouse will always be of crucial economic importance, and malts
with high extract are desired. While the extract level of a particular
cultivar is influenced by genetics, environment and malting practice,
it is anticipated that that if quality grain is selected and optimally
malted, extract levels will not vary much within samples of the same
cultivar. Nevertheless, differences are observed in commercial
practice, and the objective of this study is to determine which
factors are most important in determining extract within a narrow
population using statistical analysis. Four barley samples of the
six-rowed malting cultivar Tradition were selected for the current
study. All were of acceptable quality for malting. A randomized
complete block design using barley sample, kernel size, germination
days, and malting type as independent variables was carried out
to give a wide variation in extract. Using analysis of variance and
stepwise regression, results showed that soluble protein contributed
the major variation (79%) in extract under different modification
levels. However, under the same modification level, barley protein,
1,000-kernel weight, and diastatic power explained the most
(74.3%) variation in extract. The predicted extract equation takes
the form of Extract = 89.3 – 1.64 × Pr + 0.16 × KW + 0.019 × DP.
Dr. Yin Li is a post-doctoral research associate in Dr. Paul Schwarz’s
lab in Plant Sciences at North Dakota State University. He received
his Ph.D. degree from the School of Biotechnology at Southern
Yangtze University in Wuxi, China, working on research in the area
of malting and brewing. He has published 28 papers in international
peer-review journals in cereal and food science. He is the winner of
the 2007 AACC International Bruce Wasserman Young Investigator
Award. He has served as a reviewer for more than 10 journals in
cereal and food sciences. Recently, he is interested in malt extract,
antioxidant activity associated with phenolic acids, and nonstarch
polysaccharides in malting and brewing science.