Malting and Brewing
|Project lead:||Dr. Yueshu Li, Canadian Malting Barley Technical Centre|
|Funders:||Agriculture and Agri-Food Canada (AAFC): $150,000|
|SaskBarley Development Commission: $131,000|
|Brewing and Malting Barley Research Institute (BMBRI): $19,000|
Canadian malting barley is in demand worldwide. One of the reasons for that is its contribution to beer flavour.
There is a growing demand from consumers for diverse and consistent flavours in their beer, so mainstream and all malt brewers are becoming more and more interested in understanding how their choice of barley malt affects the flavour of the final brewed product.
This is why it’s important to fully understand what qualities of malting barley affect beer’s flavour.
This project aims to do so by: characterizing the sensory attributes of specific malting barley varieties; understanding their origins; and testing if they can carry through the malting and brewing process into the final product.
The results of this research will allow us to gain an understanding of the sensory profile of different malting barley varieties and identify which sensory attributes (flavours and aromas) in beer are beneficial to the end product. It will also help us understand the impact of processing on sensory and flavour attributes.
Overall these results will help us expand current markets for Canadian malting barley and tap into new markets.