brewer’s preferences: how do thresholds placed upon ... dorsc… · brewer’s preferences: how...

Brewer’s Preferences: How do Thresholds Placed upon Growers at the

Elevator Affect the Quality of Beer

(What Actually Happens when X, Y and Z

Characteristics are Too High or Too Low?)

Scott Dorsch

Brewer / Agronomist

Odell Brewing Company – Fort Collins Colorado

“Why are Brewers Maltsters so Darn Picky about Malting Barley!”

(…Because Brewers Will Not Purchase Malt

if Certain Specifications Are Not Met!)

Scott Dorsch

Brewer / Agronomist

Odell Brewing Company – Fort Collins Colorado

Count of U.S. breweries 1873 - 2018

0

1000

2000

3000

4000

5000

6000

70001

87

3

18

76

18

79

18

82

18

85

18

88

18

91

18

94

18

97

19

00

19

03

19

06

19

09

19

12

19

15

19

18

19

32

19

35

19

38

19

41

19

44

19

47

19

50

19

53

19

56

19

59

19

62

19

65

19

68

19

71

19

74

19

77

19

80

19

83

19

86

19

89

19

92

19

95

19

98

20

01

20

04

20

07

20

10

20

13

20

16

Sources:Brewers Associationand Beer Institute

7,000+ U.S. Breweries as of October 30, 2018

Courtesy of Mr. C. Swersey

Adjunct = brewing starch (CHO) source generally without enzymatic activity

(i.e. grains other than barley)

Component % Weight

Starch 55-58

Protein 10.0-13.0

Sugar (natural) 7.5-8.0

Hemicellulose 6-8

Cellulose 4-5

Minerals 2-3

Lipids et.al. 8.5-12.5

10-13% Wt. = Proteins

40-42% Wt. = Proteins

Barley 101 Review

Malting 101 Review

Plump Kernels (on 6/64) > 90%

• barley plump → malt plump• malt kernel consistency ($ impact)

• brewhouse milling efficiency (grist)

• lautering efficiency (time = $)

• malthouse germination capacity• “A”, “B” and “C” grades

• malt plump → brewhouse extract• starch → brewing sugars → wort

Thin Kernels (thru 5/64) < 3 %

• barley plump → malt plump• malt kernel consistency ($ impact)

• brewhouse milling efficiency (grist)

• lautering efficiency (time = $)

• malthouse germination capacity• “A”, “B” and “C” grades

• malt plump → brewhouse extract• starch → brewing sugars → wort

• Thin Kernels (thru 5/64) < 3%

Germination > 98%

• starch→ brewing sugars → wort• lautering efficiency

• malt utilization

Barley Protein ≤ 12.0% (≤ 13.0%)

• Soluble protein• = protein solubilized into wort

impacts FAN (free amino nitrogen)

• Total protein• = protein that is insoluble in wort

• impacts brewhouse lauter efficiency

• S/T Ratio• Indication of starch modification

(craft prefers↓S/T)

• ↓S/T →↓modification → ↑”mouthfeel” (fuller taste)

• ↑ protein → ↓ extract (=↓ wort efficiency)

Skinned & Broken < 5%

FAN (Free Amino Nitrogen) = 140-190

• Soluble protein• impacts FAN

• FAN = nutrition source for yeast• amino acids → proteins

• All Malt Brewing• minimal or zero adjunct

• Adjunct Brewing• Greater need for ↑ FAN

Evolution of the N American Malting Barley Variety Basket 1960 - 2020

Courtesy of Mr. C. Swersey

Craft Beer Volume Growth

2017 = 24 MM Barrels13% Share U.S. Volume

~40% Share U.S. Brewer Malt Consumption

Courtesy of Mr. C. Swersey

Questions?....

August C. Lillich, ca. 1922

George H. Dorsch, 1921

Prost!

“…they speak of my drinking,

but never of my thirst!”

Scottish proverb