Virginia-grown Barley for Craft Brewing: Evaluation of Free Amino Nitrogen Content and Malt Sensory Characteristics
| dc.contributor.author | Carmody, Kyle Garrett | en |
| dc.contributor.committeechair | Stewart, Amanda C. | en |
| dc.contributor.committeemember | O'Keefe, Sean F. | en |
| dc.contributor.committeemember | Lahne, Jacob | en |
| dc.contributor.committeemember | Santantonio, Nicholas | en |
| dc.contributor.department | Food Science and Technology | en |
| dc.coverage.country | United States | en |
| dc.coverage.state | Virginia | en |
| dc.date.accessioned | 2023-06-15T08:00:41Z | en |
| dc.date.available | 2023-06-15T08:00:41Z | en |
| dc.date.issued | 2023-06-14 | en |
| dc.description.abstract | Regionally-Grown barley is in demand for craft malting and brewing in Virginia. Barley lines suited to both Virginia's climate and craft brewing applications are currently under development. Free amino nitrogen (FAN) is a malt quality parameter that influences beer flavor directly and via yeast metabolism during fermentation. FAN and the individual amino acids making up FAN influence yeast health, beer color development, flavor, and flavor stability. Despite potential impacts on beer quality, individual amino acid concentrations in barley and malt are not generally measured or monitored. The objective of this project is to evaluate and assess the conversion of FAN and individual amino acid concentrations during the malting and mashing process of genetically distinct varieties. An additional objective is to evaluate their malt sensory characteristics, to understand genetic variability therein. Raw barley and malt samples were subject to low temperature aqueous extraction, and wort was produced using an isothermal hot water extract technique. FAN and amino acid composition were determined for each line for raw barley, malt and wort extracts, prepared as described. Statistical analysis revealed that these lines had significantly different changes in FAN and amino acid composition. Sensory characteristics of malt hot steep teas were evaluated by forty (N=40) panelists with brewing experience using a sorting task to group malts with similar sensory characteristics, and to assign descriptors to those groups. From the sixteen (N=16) breeding lines, five (5) distinct sensory groups were identified. Taken together, our findings will inform the selection process for barley lines for craft brewing, and add to the knowledge of the extent to which free amino acid composition varies among eastern barley lines and along the malting and mashing processes. | en |
| dc.description.abstractgeneral | Regionally-grown barley is in demand for craft malting and brewing in Virginia, and barley lines suited to both Virginia's climate and craft brewing applications are of interest. The production of beer requires high quality malt, which is defined by many parameters; one of which is free amino nitrogen (FAN), which plays a critical role in yeast nutrition and beer flavor through yeasts' metabolism and chemical reactions. FAN is a general measurement of nitrogen and its individual components (including amino acids) are rarely measured, despite their major role in beer flavor. The objective of this project was to assess the development and changes in FAN and amino acids that occur over the course of the barley supply chain – which will better inform breeders, growers, maltsters, and brewers of the raw materials they use and how they can affect their processes A second objective was to assess the flavor of newly developed barley lines and varieties, and compare them to established varieties currently being grown in Virginia through sensory evaluation methods designed to determine similarities between samples. Results from the analysis of FAN and the amino acid composition identified significant differences between varieties, and results from sensory evaluation identified 5 distinct groups with similar flavor characteristics. Taken together, these findings will help inform the selection process for barley lines for craft brewing, and add to the knowledge of the extent to which free amino acid composition varies among barley lines and along the brewing processes. | en |
| dc.description.degree | Master of Science in Life Sciences | en |
| dc.format.medium | ETD | en |
| dc.identifier.other | vt_gsexam:37870 | en |
| dc.identifier.uri | http://hdl.handle.net/10919/115432 | en |
| dc.language.iso | en | en |
| dc.publisher | Virginia Tech | en |
| dc.rights | In Copyright | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
| dc.subject | Malt | en |
| dc.subject | Barley | en |
| dc.subject | FAN | en |
| dc.subject | Amino Acids | en |
| dc.title | Virginia-grown Barley for Craft Brewing: Evaluation of Free Amino Nitrogen Content and Malt Sensory Characteristics | en |
| dc.type | Thesis | en |
| thesis.degree.discipline | Food Science and Technology | en |
| thesis.degree.grantor | Virginia Polytechnic Institute and State University | en |
| thesis.degree.level | masters | en |
| thesis.degree.name | Master of Science in Life Sciences | en |
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