Northwest District

The document explores the research and development of heirloom barley varieties at Oregon State University, emphasizing their influence on base malt and beer flavor. It outlines the breeding pipeline, including germplasm assessment and flavor evaluation, with a projected timeline of about 10 years for new variety releases. The findings indicate that barley variety significantly affects beer flavor, with variations in metabolite profiles and sensory outcomes linked to genotype and growing conditions. The research also discusses the agronomic and malting characteristics of several barley lines derived from Maris Otter, concluding with the potential for unique flavors through innovative malting processes. Additionally, the text contrasts spring and winter barley, detailing their planting and harvesting schedules, irrigation requirements, and flavor profiles. Spring barley, planted in early spring, tends to have higher color and flavor, while winter barley, planted in the fall, yields more but has lower flavor intensity. The malting process is analyzed, showcasing a pilot protocol that produced quality malt with slight performance variations. Sensory evaluations favored Copeland malt over DH142010, though differences were not statistically significant, leading to the conclusion that floor malting can create unique malt characteristics and that winter barley may effectively replace spring barley.