New Canadian Malting Barley Varieties and Their Malting and Brewing Characteristics

摘要

During the last 10 years, there has been a demand from the farmers for better agronomics and an increased demand from the domestic and international malting and brewing industries for improved malting and brewing characteristics. In response, the Canadian barley breeders, in cooperation with the industry, have developed a group of new malting barley varieties, especially two-rowed varieties, to address these demands. However, some international barley users have to be convinced that these new varieties can replace older varieties, such as Harrington, without compromising their requirements for malting and brewing characteristics. To obtain basic information and provide technical support to customers, a series of pilot and plant-scale malting and brewing trials with 'AC Metcalfe', 'CDC Kendall', 'CDC Stratus', and 'CDC Copeland' were carried out during the last 3 years at the Canadian Malting Barley Technical Centre. Results of these trials indicate that all these varieties compare with, or exceed, 'Harrington' in the important aspects of malting and brewing performance, and they can be processed like 'Harrington' in an uncomplicated manner. Each of these varieties has its own subtle malting and brewing characteristics. In general, they all offer good extract yields, an acceptable enzyme package, and moderate protein and low β-glucan levels, as well as improved hull retention, although there are some varietal differences in these parameters. These new varieties are suitable for both all-malt formulations and adjunct brewing and for the production of various styles of beers to meet diverse customer needs.