1

Canadian Barley Malting and Brewing Technical Guide Fifth Edition

Published by: Financial support provided by:

Canadian Malting Barley Technical Centre CMBTC Members

TM

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The Canadian Barley Malting and Brewing Technical Guide was developed with input from:

Mr. Michael BrophyBrewing and Malting Barley Research Institute (BMBRI)

Dr. Michael J. EdneyGrain Research LaboratoryCanadian Grain Commission

Dr. Peter Freeman

Dr. Bryan L. Harvey (retired)University of Saskatchewan

Mr. Richard Leach (retired)Canadian Malting Barley Technical Centre

Dr. Yueshu LiCanadian Malting Barley Technical Centre

Dr. A.W. (Sandy) MacGregor (retired)Grain Research LaboratoryCanadian Grain Commission

Mr. Robert McCaigCanadian Malting Barley Technical Centre

Mr. Norman WoodbeckCanadian Grain Commission

PhotographyAll photography and imaging of single kernels and bulk samples appearing in this guide was done under controlled conditions. Slight variations in print colour may occur due to differences in film lots and film processing. Colour differences may also be observed when comparing prints to actual grain samples due to natural colour variations occurring within a grain variety or from sample to sample.

CMBTC MEMBERSThe Canadian Malting Barley Technical Centre (CMBTC) is a non-profit, independent organization that was set up to provide technical assistance to the malting barley and brewing industries. The CMBTC is a unique one of a kind organization that was created to add value to Canadian malting barley and there is no other organization similar to it in the world.

Our mandate includes:• The evaluation of new varieties of malting barley• Providing technical marketing support to our member companies who market malting barley, and malt, around the world• Applied malting and brewing research• Providing educational opportunities for customers of Canadian malting barley and malt.

The CMBTC focus is on conducting applied research and pilot scale malting and brewing tests of registered Canadian barley varieties. The facilities will be used to commercially evaluate the malting and brewing characteristics of new and existing varieties. The CMBTC also provides training and educational opportunities in malting and brewing for customers of Canadian malting barley and malt.

While most of our work is for members of the CMBTC, we do conduct malting, brewing trials and analysis on a fee-for-service basis.

Alberta Agriculturehttp://www.agric.gov.ab.ca

Alberta Barley Commissionhttp://www.albertabarley.com

Alfred C. Toepfer Canada Ltd.http://www.acti.de

Canadian Grain Commissionhttp://www.grainscanada.gc.ca

Cargill Aghorizonhttp://www.cargill.ca

FP Geneticshttp://www.fpgenetics.ca

MLCChttp://www.liquormartsonline.com

Manitoba Agriculturehttp://www.gov.mb.ca/agriculture

Molson Coorshttp://www.molsoncoorscanada.com

Parrish and Heimbecker Ltd.http://www.parrishandheimbecker.com

Prairie Malt Limitedhttp://www.prairiemaltltd.com

Public Barley Breedershttp://www.agbio.usask.ca

Rahr Malting Canadahttp://www.rahr.com

Richardson International Limitedhttp://www.richardson.ca

SABMillerhttp://www.sabmiller.com

Saskatchewan Agriculturehttp://www.agriculture.gov.sk.ca

SeCanhttp://www.secan.com

Viterra Inchttp://www.viterra.com

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contents 4 Introduction

5 Chapter 1: Canadian Malting Barley Production and Marketing

11 Chapter 2: Malting Barley Selection, Handling and Storage

17 Chapter 3: Malting Canadian Barley: Chemistry

21 Chapter 4: Malting with Canadian Barley

29 Chapter 5: Brewing with Canadian Malt

34 Chapter 6: Varieties of Canadian Malting Barley

53 Chapter 7: Development and Approval of New Canadian Malting Barley Varieties

57 Chapter 8: Canadian Grain Commission Vessel Certification Process for Malting Barley

61 Chapter 9: Organizations and Companies in the Canadian Malting Barley Industry

65 Contact List

67 Glossary of Terms

Table of Contents

Copyright © CMBTC 2012Design and Layout: Cigi/CMBTC

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Introduction

Introduction

WELCOME TO THE FIFTH EDITION OF THE CANADIAN BARLEY MALTING and Brewing Technical Guide. Its purpose is to provide comprehensive information about Canadian malting barley varieties and related technologies to customers worldwide, highlighting the quality of Canadian malting barley and building a better understanding of the Canadian malting barley industry in general. This revised edition, published by the Canadian Malting Barley Technical Centre (CMBTC), with financial support from its’ members, builds on the success of the first two editions which were well-received domestically and internationally when they were released in 1997, 2001 and 2006. It was the first guide of its kind published in Canada and recently, there has been growing demand to update its content to reflect current advances in Canadian malting barley variety development and major changes in the Canadian industry.Every effort has been made to ensure this guide is both informative and practical. Content in this edition emphasizes the practical aspects of malting Canadian barley and brewing with Canadian barley malt as well as the development of new varieties.Expert authors, many of whom were involved in writing the first two editions, have updated all chapters. Readers familiar with the other editions will also see that we have reorganized the barley variety technical sheets with more representative data to better reflect the commercial quality potential of Canadian malting barley varieties and their current status on the CMBTC Recommended Malting Barley Varieties List. A few new varieties are discussed and some older ones have been removed from the guide since they are no longer in use by the malting industry. Developing the Canadian Barley Malting and Brewing Technical Guide has been a true team effort. Firstly, I would like to acknowledge the financial contributions from our members, and CIGI for the publishing of this edition and for the enormous technical assistance provided by their staff. Also, I extend my sincere thanks to each of the authors who volunteered their valuable time and expertise to prepare the content.

Winnipeg,

Robert McCaig,Coordinator and Technical Editor

May 2012

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1Production

BARLEY IS CANADA’S SECOND MAJOR CROP, AFTER WHEAT, AND IS GROWN mainly in western Canada with the exception of the northern territories (see Figure 1). Malting barley is produced mainly in the three western Prairie provinces (Manitoba, Saskatchewan and Alberta) and in a small part of British Columbia. This vast western region, often referred to as the breadbasket of Canada, has more than 40 million hectares of fertile cropland and accounts for about 60% of Canada’s arable land. Each year, more than four million hectares of this region are dedicated to barley production.

Canadian Malting Barley Production and

Canada produces 12 to 14 million tonnes of barley annually, making it the number two barley producing country in the world behind Russia. Of this total, 11 to 13 million tonnes are grown in the Prairie provinces. In 2005, Canada produced more than 9% of the world’s barley.

On average, malting barley varieties account for about 65% to 70% of Canada’s annual barley production. This provides a large pool for malting barley selection. In a normal year about 25-30% of the best malting barley produced is actually selected for marketing as malting barley.

About half of Canada’s malting barley is grown in Saskatchewan, one-third in Alberta, and the remainder in Manitoba and British Columbia. Currently, about ten million tonnes are used domestically, primarily for feed use, and three million tonnes are exported as malting barley, feed barley and malt (see table 1).

Figure 1. Barley Growing Areas in Canada

Chapter One

Figure 1: Barley Growing Areas of Canada

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The concentration of malting barley production in the Prairie provinces is due to climate. Located in the heart of North America, the Prairies receive few moisture-bearing winds from the Pacific region, but are controlled rather by moist, warm air from the USA Midwest in summer and frigid air masses from the Arctic in winter. The region’s climate is characterized by short, hot summers and long, cold winters, low precipitation and high evaporation. The mean annual temperature ranges from 1.5°C to 3.5°C. Mean seasonal temperatures range from -12.5°C to -8°C in winter and 14°C to 16°C in summer. The mean annual precipitation is 423 mm for Western Canada.

These weather characteristics normally provide optimum growing and harvesting conditions for malting barley. Hot summers promote growth and quality development; cold winters eliminate pests and reduce storage infestation; low precipitation and humidity discourage barley disease development; and cool, dry harvest weather reduces the chance of barley staining or sprouting. Collectively, these climatic conditions enable Canada to produce the cleanest malting barley in the world without, or with very limited, use of chemicals for disease and pest control.

Barley Types and Malting Varieties Two-row malting varieties are the predominant type of barley grown in western Canada (Figure

2). In recent years they have held close to 55% of the total barley. The next biggest type of barley grown is feed varieties. These account for 30% to 35% of total barley area in recent years. The third biggest type is six-row malting varieties. These have declined in recent years to less than 10% of production from over 20% in the late 1990s. A very small area of hulless barley is also produced.

In recent years, AC Metcalfe, Kendall and CDC Copeland have been the principal two-row varieties, with AC Metcalfe being the primary variety. Although in 1998 Harrington had the larger growing area of the two-row varieties (contributing about 66% toward Canada’s total malting barley production), its growing area is continually declining such that it is now fourth in terms of production and two-row selections, as more recently registered varieties with equal or better agronomic traits (AC Metcalfe, CDC Kendall, CDC Copeland) have replaced it. AC Metcalfe accounted for over 50% of the two-rowed selections for crop year 2005-06 (Figure 3). The newly registered varieties (under market testing in 2005-06), which have malting and brewing quality at least comparable to, and potentially better in certain respects than, AC Metcalfe include CDC Select, Calder and Newdale.

Chapter One

Table 1. Disposition of Canadian Barley

2007-08 2008-09 2009-10 (F)

Carryin 1.5 1.5 2.8

Production 11.0 11.8 9.6 Imports 0.0 0.1 0.0Total supply 12.5 13.4 12.4

Domestic use 7.0 8.1 7.7 Feed use 6.6 7.7 7.3 Exports 3.9 2.4 2.2 Feed 1.7 0.1 0.1 Malting 1.2 1.4 1.3 Malt 1.0 0.9 0.8

Carryout 1.6 2.8 2.6

7Chapter One

Figure 3: Two-row malting varieties seeded

Figure 2: Percentage of Barley Area by Variety Type

Figure 4: Six-row malting varieties seeded

0

10

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30

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50

60

70

80

90

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2001 2002 2003 2004 2005 2006 2007 2008 2009 2010

Pe

rce

nta

ge

of

se

ed

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ac

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CWB Variety Survey 2001-2010 Percentage of Prairie barley seeded area by type

Feed (2&6 Row)

Two-row (malt)

Six-row (malt)

Hulless (2&6 Row)

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2001 2002 2003 2004 2005 2006 2007 2008 2009 2010

Pe

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CWB Variety Survey 2001-2010 Two-row Malting Barley - Prairies

Other

CDC Meredith

Merit

Harrington

CDC Kendall

CDC PolarStar

Newdale

CDC Copeland

AC Metcalfe

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2001 2002 2003 2004 2005 2006 2007 2008 2009 2010

Perc

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CWB Variety Survey 2001-2010 Six-row Malting Barley - Prairies

Other

Excel

B1602

CDC Sisler

CDC Clyde

CDC Yorkton

Robust

CDC Battleford

Lacey

Stellar-ND

Tradition

Legacy

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Six-rowed barley varieties currently contribute about 9% toward Canada’s total malting barley production. The leading varieties in terms of production in 2005 were Legacy, Excel, and Tradi-tion (Figure 4). Legacy, Tradition and CDC Battleford are increasing in production in response to market demand while production of Robust and Excel are expected to decline in future years as malting and brewing market demand for these varieties declined in recent years. (see CMBTC Recommended List - Chapter 7)

Markets for Canadian Malting BarleyAbout 25-30% of the area grown to malting barley varieties in Canada is eventually selected and

marketed as malting barley. The remaining 78% is marketed as feed barley. Selected quantities are marketed domestically and internationally.

The disposition of the selected malting barley is about 59% for malting barley export, 11% for domestic brewing and 30% for malt export (see Figure 5).

Malting Barley ExportsAs a leading supplier of malting barley to the world market, Canada exports 1.0 to 1.5 million

tonnes of selected malting barley annually. On average, 65% of exports are two-rowed and 35% are six-rowed varieties. Most of the six-rowed goes to the USA, while offshore markets are mainly supplied with two-rowed varieties. Canada’s markets for malting barley include China, USA, South Africa, Colombia, Chile, Mexico, Japan and Vietnam.

In terms of the total world export market, Canada’s share has increased from 20% in 1992/93 to about 30% in recent years.

This growth in itself is testimony that malting and brewing industries worldwide value Canada as a reliable supplier of quality malting barley.

Chapter One

Table 2. Leading Markets for Canadian Malting Barley (‘000 tonnes)

2008-09 2009-10

Canadian Brewers 1,074 1,022U.S.A. 697 313China 393 500South America 53 182South Africa 83 42Japan 74 52Mexico 71 0

Vietnam 2 7Total 2,447 1,800

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Malt Production for Domestic and Export MarketsCanadian malting companies are the biggest market for Canadian malting barley purchasing

close to 1 million tonnes per year. Of the malt produced by these companies over 60% is exported as malt and close to 40% is sold to domestic Canadian brewers. No significant growth has occurred in the domestic brewing industry due to stagnant Canadian beer consumption. Canadian malt exports, in recent years grew steadily in the late 90’s, from 250 000 tonnes in 1992 to about 500 000 tonnes in 2003 (see Table 3). Most of the nearly 500 000 tonnes of malt exported each year are two-rowed varieties .Of the varieties malted in Canada, for domestic brewing and export as malt, about 90% are two-rowed and 10% are six-rowed.

Canada’s major overseas malt markets are USA, Japan and Mexico. Some of the other important markets for Canadian malt include South Africa, Korea, Venezuela, China, Brazil and Guatemala.

Canada has developed one of the most successful malt processing and export industries in the world. The quality of Canadian malt is recognized worldwide.

The Marketing System for Canadian Malting Barley and Malt

Malting BarleyThe marketing of malting barley involves several important steps that ensure only the best qual-

ity Canadian malting barley reaches the end customer. Malting barley in Canada is sold through the Canadian Wheat Board (CWB) direct to the end-user or through accredited grain exporters.

Malting barley is selected from growers’ submitted samples by trained selectors who work for grain and malting companies (see Chapter 2 for details of selection process). Once the submitted samples are selected, growers sign a variety-specific delivery contract with the CWB and the selecting malt or grain company. Malting barley for export is moved from farm to terminal elevator through an efficient primary elevator and rail transportation system. Ongoing inspection and grading through every step of the process ensures the identity and quality of the malting barley is maintained.

When malting barley is being loaded onto the export vessel, automatic samples are taken and tested by the Canadian Grain Commission (CGC) to ensure that the cargo quality meets, or exceeds, the quality specifications of the sales contract. Official documentation is then provided guaranteeing the quality and weight of the cargo. For CWB and member companies of CMBTC, a composite sample of any cargo leaving Canada can be taken and subjected to a pilot malt and pilot brew. This program called the Cargo Quality Care (CQC) is executed and the results (quality, economic and recommended processing conditions) provided to the customer before the cargo is malted by the customer.

Chapter One

Table 3. Markets for Canadian Malt (‘000 tonnes)

2009 2010

Canadian Brewers 275 285U.S.A. 300 157Japan 160 139South Africa 40 79South Korea 23 33Dominican Republic 9 13Ecuador 8 9Venezuela 16 27 Mexico 9 13Costa Rica 10 27 Guatemala 6 23

10 Chapter One

A wide range of customer services are provided to back up sales. Using a collaborative approach, the CWB works with scientists from the Canadian Grain Commission’s Grain Research Labora-tory (GRL), the Canadian International Grains Institute (CIGI) and the Canadian Malting Barley Technical Centre (CMBTC) to provide informational programs and technical assistance to Canada’s valued customers. The newest organization to the value-added chain is the CMBTC, established in 2000. CMBTC is focusing on applied research and pilot-scale malting and brewing tests of registered Canadian varieties as well as providing customer technical support and educational programs. Chap-ter 9 provides descriptions and roles of Canadian organizations. A Contact List is also provided in this publication to assist with finding answers to any questions about the quality and utilization of Canadian malting barley.

MaltMost malt is produced by the four major Canadian malting companies (Canada Malting Co.

Limited, Malteurop Canada Limited, Prairie Malt Limited and Rahr Malting Canada Ltd.). These malt plants are among the most technologically advanced in the world, producing top quality malt in a clean, healthy environment by highly trained technical experts. These companies are able to ensure that the quality of their product is consistently of the highest quality with:

• state-of-the-art processing plants• strict selection criteria for high quality malting barley• guaranteed quality of selected barley purchases from the CWB• efficient transportation and quality control system from plant to port• careful terminal handling and quality control at the port

In addition to supplying high quality Canadian malt to customers around the world, Canadian malting companies provide a comprehensive marketing package that has made Canadian malt the first choice of brewers in many countries. CMBTC is also available to provide technical support to the malting industry and to the marketing of Canadian malt where required.

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2IN CANADA, BARLEY MUST PASS RIGOROUS TESTING AND EVALUATION BEFORE it is accepted as suitable for malt production. As discussed in Chapter 1, only about 23% of the malting barley grown in Canada is selected for export or domestic malt production annually. In order to meet customers’ quality requirements, malting barley is carefully produced and handled by producers and grain companies to ensure its quality. This chapter outlines the Canadian malting barley selection process and the quality criteria involved, and how to properly handle and store malting barley.

Malting Barley Selection ProcessMalting barley selection starts on the farm. Each year, producers carefully choose

malting varieties to be seeded according to anticipated market demand. An annual Recommended Malting Barley Varieties List from the CMBTC (see Chapter 7) advising of this potential demand is available to producers.

Growers are encouraged to grow certified barley seed provided by commercial seed companies. Some growers have malting barley production contracts with grain companies using certified seed and production advice provided by these companies. Growers pay special attention to crop rotation, fertilization, pest control, combining and on-farm storage condi-tions to increase the potential of their barley to be selected as malting barley in the fall.

The entire commercial selection, from combining the barley crop to unloading onto an export vessel (or into a receiving pit of a domestic malting company) is outlined below.

1. Representative samples are taken by the farmer while unloading the newly combined malting barley from a truck into on-farm storage bins. Usually, every truckload is sampled to ensure a true representation of the barley in storage bins.

2. The collected barley crop samples are submitted to a grain or malting company for selection evaluation by trained experts, and the producer fills in a CWB Malting Barley Storage and Delivery Contract.

3. If the barley is selected for malting based on the submitted samples, the signed storage and delivery contract is forwarded to the CWB. The CWB, in turn, sends a letter to the farmer confirming selection.

4. Prior to delivering the barley to a grain elevator or a malting company, quality is confirmed. The barley storage bins are periodically probed and a recheck sample is submitted for analysis to verify the quality of the stored barley on the farm. The probed samples must match the quality of the selection samples. If the quality is confirmed, the producer may start the delivery at a period specified by the grain or malting company that is party to the contract and the CWB.

5. If delivering to a malting company, the barley is sampled and checked again at the receiv-ing site prior to unloading the delivered barley into a receiving pit. If the barley is being delivered directly from a farm, growers are given an official grade that is used for CWB payment purposes.

6. If delivering to a grain elevator, a representative sample is taken from the truck as the barley is delivered. Based on this sample, growers are given an official grade for CWB payment purposes. These samples also represent the selected barley in storage at the elevator and allow the selecting party to verify the quality prior to shipping to customers.

7. If the barley is for export, a full quality check is carried out at the port by the CGC on behalf of the exporting agency while loading the barley into the vessel. This final check ensures that the quality of the selected barley meets the customer’s quality specifications.

Malting Barley Selection, Handling and

Chapter Two

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Selection CriteriaSince quality specifications of the selected barley have a direct influence on the malt

quality, barley selectors place great emphasis on the selection criteria. Though quality specifications may vary somewhat between malting companies, the following quality criteria remain the same to ensure a high quality malting barley is being selected.

Varietal PurityVarietal purity is an important factor in order to produce malt with high

homo-geneity and uniform quality traits. This is because different malting barley varieties require different processing conditions.

Germination and Vigorous GrowthHigh percentage germination and vigorous growth are key quality factors during the malting

process. At least 95% germination is required for malt production.

Kernel SizeHigh plumpness and uniform kernel size are desirable quality characteristics

since potential malt extract is directly associated with barley kernel size. Minimum requirements for official CGC primary (grower) grades are specified at 85% over 6/64” slotted screen for special select two-rowed malting barley varieties and 75% over 6/64” for special select six-rowed varieties.

Barley Protein ContentBarley protein content affects the chemical composition and enzyme levels of the

malt. It should be high enough to provide enough enzymes for malting and mashing, sufficient nutrients for yeast growth and sufficient peptides for beer head retention. If too high, however, it will cause beer stability problems. A preferred protein range for two-rowed Canadian barley is from 10.0 to 13.5%, and for six-rowed malting barley it can be slightly higher.

Barley Moisture ContentB ar l e y m oi s tu re c onte nt i s an e x t re m e ly i mp or t ant qu a l i t y p ar am e te r.

A moisture content of more than 13.5% is unacceptable as too much moisture may re-sult in infestation, mould growth and viability loss during storage and transportation. Customers also prefer a lower barley moisture content for economic reasons.

Peeled and Broken KernelsNo more than 5% of the kernels should be peeled or broken, as husk and

kernel damage affect the uniformity of barley water uptake during steeping and the barley’s viability (too much water is absorbed and the soggy kernels may not germinate). Husk and kernel damage often occurs during combining, auguring or conveying dur-ing handling. In addition, the degree of husk damage is varietal dependent, and some varieties have better husk adherence than others.

No Desiccant TreatmentBarley selected for malting should not be treated with any pre-harvest desiccant.

Desiccant treated barley is not accepted by malting and brewing companies, and is not accepted under the terms of the malting barley selection contract.

Visual InspectionVisually, barley kernels should be bright, healthy and fully matured. They should be free from

disease, heat and frost damage, and not weathered or deeply stained. Also, the barley kernels should be free of insects, large oil-bearing seeds, ergot, treated seeds, smut and odour, and have no sign of pre-germination.

Chapter Two

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To better understand visual evaluation, the following photos depict some of the degrading factors.

Sample of Special Select Canada Western Two-Rowed Malting Barley.

Chapter Two

HEATED KERNELS are discoloured (usually reddish-purple) and are caused during storage when the barley contains too much moisture.

IMMATURE GREEN KERNELS result from harvesting too early or from delayed crop development due to undesirable growing conditions/weather.

BROKEN KERNELS are pieces of kernels amounting to less than three-quarters of whole kernels, or kernels with the germ end broken off.

FROST DAMAGED KERNELS have a loose husk and pinched effect on the kernel. The germ has been killed and will not germinate during the malting process.

PEELED KERNELS have at least one-third of the husk removed, or germ fully exposed, or the husk ruptured over the germ end without evidence of germination.

THIN KERNELS contain less starch than plump ones, therefore producing less malt extract. They usually result from very dry growing conditions during kernel development.

WEATHERED AND MILDEWED KERNELS are usually grayish in colour, and result from barley lying in swaths during wet weather.

SPROUTED KERNELSh av e t h e g e r m e n d broken open by premature germination.

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Malting Barley Handling and StorageMalting barley, like other cereal grains, is frequently subjected to various physical and biologi-

cal damages during handling and while in storage. If damage is excessive, however, the barley will lose its suitability for malt production. Although damage cannot be avoided completely, it can be minimized through proper handling and safe storage.

HandlingThe barley kernel is very brittle, especially when its moisture content is low. During the handling

process, the physical force applied to barley kernels may peel, crack and break them. Excessively peeled and broken kernels could be a result of rough handling during the harvesting and convey-ing processes.

Combining and ConveyingImproper combining is the most common reason for peeled and broken kernels.

The degree of kernel damage is associated with combine settings, combine cylinder speed, barley kernel moisture content and the variety type. The variety type plays a significant role in the barley kernel’s resistance to damage. As some malting varieties have a tougher husk, they are less susceptible to physical damage.

For storage safety reasons, malting barley should not be combined if kernel mois-ture is higher than 14.8%. On the other hand, if the kernels are too dry they will peel and crack easily. Accordingly, farmers often combine malting barley in the early morn-ing and evening when humidity is relatively high. The combine should be adjusted to eliminate chaff and weeds as much as possible without damaging the kernels. Generally, the combine cylinder speeds should be set slightly slower than those used for harvesting wheat. Speed requirements differ depending on the barley variety, kernel moisture content and the cylinder di-ameter. All mechanical adjustments to the combine must be worked out by trial and error to ensure a minimum degree of damage to the barley kernels.

Conveying is involved when grains are physically moved from one point to another. If not conveyed carefully with suitable conveying equipment, severe kernel damage can occur. The degree of damage depends on both the conveying method and the barley condition, such as kernel shape and moisture content. ‘Screw and drag’ conveyers should be used as little as possible, as they usually result in more damage than ‘belt and bucket’ conveyers. Although conveying by gravity and airflow is considered to be the safest conveying method, damage can still occur if barley kernels are dropped from a great height, or if passed through a pipe or chute too quickly. The best preventative measure is to keep barley move-ment minimal, and to convey as gently as possible.

Safe StorageMalting barley must be stored carefully in order to preserve its quality. It has al-

ways been a challenge to find cost-effective storage that both preserves the barley’s qual-ity and is suitable for various climatic conditions. Although modern storage structures effectively protect the barley from weathering, other biological and environmental factors such as fungi, insects, rodents, ambient temperatures, relative humidity and oxygen content can damage stored barley. To maintain quality and prevent malting barley loss, these po-tential damages must be successfully controlled. In Canada, the cold and dry climate typical of the Prairie provinces provides excellent conditions for barley storage without major concerns of fungal infection and insect infestation. However, in countries with a hot and humid environment, various measures must be taken to protect barley in storage from excessive fungal growth and insect infestation. The effects of barley moisture content, fungal infection and insect infestation on barley quality are briefly discussed on the next two pages.

Chapter Two

15

Barley Moisture ContentBarley moisture content is one of the most important factors in protecting stored

barley from fungal and heat damage. Malting barley with a moisture content of 13.5% or lower can be safely stored for an extended period of time. Like other cereal grains, barley grains are hygroscopic and will gain or lose moisture to achieve equilibrium with the am-bient air. Barley in prolonged storage, however, must be closely monitored at all times to ensure a safe moisture limit and uniform moisture content. Because dry barley grain is a good thermal insulator, the stored barley in the silo does not cool or warm as quickly and uniformly as the temperature changes outside. The outside cooling and heating changes can create air convection currents in the bulk barley grain, causing moisture migra-tion within the silo. As the moisture migrates from the lower grain layer to the upper grain layer, barley moisture content varies substantially from location to location within a storage bin. The resulting uneven moisture distribution causes inaccurate moisture readings and high moisture grain zones where fungi and heat damage can start quickly and unex-pectedly.

FungiBarley is most susceptible to infection during storage, though fungi can occur at

any time. The principal storage fungi are moulds from the genera Aspergillus and Penici l l ium . Pr imari ly, these fungi invade the barley embr yo, destroying the viability of the kernel. Because of the toxic compounds these fungi produce, affected barley kernels often have a mouldy, musty odour.

Chapter Two

Table 1. Temperature and moisture requirements of major storage moulds

Fungi Grain Moisture, % Temperature Requirement

(Lower growth limit)

Aspergillus restrictus 14.0-14.5 Prefers warmer temperature

A. glaucus 14.5-15.0 Prefers warmer temperature

A. candidus 15.5-16.0 Prefers warmer temperature

A. ochraceus 15.5-16.0 Prefers warmer temperature

Penicillium viridicatum 16.5-20.0 Prefers lower temperature

Generally, the cold Canadian prairie winters, along with lower barley moisture gives Canadian produced barley immunity to most of the damaging barley fungi.

InsectsInsects, and sometimes mites, are a threat to the safety of stored malting barley.

If conditions are favourable for insect reproduction, malting barley can lose its malting suitability in just a few weeks. Insects and mites damage barley in several ways. Some insects eat embryos and whole kernels, while others consume only broken kernels and grain dust. In addition to physical damage, insect infestation raises the temperature and moisture content in the storage bin, further encouraging insect activities and mould growth.

Insect infestation is sensitive to grain temperature. Generally, grain temperatures between 21°C and 35°C are considered favourable for insect development. Most insects

16 Chapter Two

cannot survive in an environment with temperatures above 42°C. Temperatures be-low 16°C limit insect activities. Obviously, storing malting barley at a low temperature is an ideal way to protect it from insect infestation. Canada’s long, cold winters have pro-vided a low temperature storage advantage to Canadian farmers and the malting barley industry for a long time. Typically, the temperature in Canada’s Prairie provinces remains below 16°C for most of the year. Accordingly, there is little, if any, insect damage to stored malting barley.

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3 IN THIS CHAPTER, SOME OF THE IMPORTANT BIOCHEMICAL CHANGES THAT take place during the malting process will be outlined. The major aim of malting is to convert barley into a product (malt) that has appropriate colour, aroma and physical characteristics and that will yield a high level of extractable, fermentable material dur-ing brewing with minimal processing problems. Transforming barley into malt is a com-plex process in which the interior of the barley kernel is significantly altered through a series of biochemical reactions. The art of the maltster is to control these reactions so as to produce a malt with desired predetermined characteristics. Before these biochemical reactions are discussed, however, it is important to look at some of the components and tissues of the barley kernel that play important roles during malting and brewing.

Malting Canadian Barley: Chemistry

Barley Kernel StructureA diagram of a barley kernel is shown in Figure 1.

The embryo, at the base of the kernel, is one of two living tissues in the kernel. The other living tissue, the aleurone layer, will be discussed later. During germination, the embryo produces roots and the acrospire which, if al-lowed to grow, will develop into a new plant. During initial stages of steeping, water enters the grain through the base of the embryo.

The endosperm, which may be thought of as the en-ergy store of the kernel, is the largest tissue in the kernel. It consists of a continuous, highly organized network of cells with walls that contain the highly viscous polysaccharide b–Glucan. Threads of b–Glucan, therefore, are pre-sent throughout the endosperm. The cells are filled with starch in the form of discrete bodies, or granules, and rep-resent about 60% of the kernel’s weight. The granules are embedded in a matrix of protein with fairly high levels around the endosperm periphery and relatively low levels in central regions of the endosperm (see Figure 2).

Encircling the endosperm, except where it meets the embryo, is the aleurone layer, which is rich in protein and lipids. This layer is three cells thick in barley, but only one cell thick in other cereal grains. These living cells, which s y nt he s i z e a r ange of hyd roly t i c e n z y me s du r i ng germination, play an important role in malting.

Outside the aleurone layer and completely surround-ing the kernel are a number of other tissues such as the testa, pericarp and hull. These all play a role in the malt-ing process such as mediating the rate of water uptake dur-ing steeping, protecting the embryo during malting and forming the filter bed to clarify malt extracts during brewing. Of part icular importance for malt ing and brewing, however, are the biochemical changes that take place in the embryo, endosperm and aleurone tissues.

Figure 1. Cross-section of a barley kernel

Chapter Three

Aleurone

Testa

Pericarp

Husk

Starchy Endosperm

Crushed Cell Layer

Scutellar Epithelium

Embryo

18

Successful malting requires complete destruction of the endosperm cell walls, controlled breakdown of the endosperm protein matrix, increased solubility of barley proteins and the formation of an array of hydrolytic enzymes to carry out these changes and to generate malt that has a high fermentable extract during mashing. To accomplish these changes, the malting process takes place in three stages: steeping, germination and kilning. Many of the biochemical reactions important to the malting process start dur-ing steeping, continue through germination and are only arrested at the late stages of kilning. Many of these reactions are reactivated during mashing.

Canadian cultivars of malting barley exhibit little or no dormancy. They require only a limited maturation period before achieving full germination energy and can be safely malted a few weeks after harvesting.

Steeping

Steeping is the process of soaking the barley in water. The moisture content of barley is raised to levels of 40 to 46% to ensure adequate hydration of the endosperm, thus enabling hydrolytic enzymes to move throughout the endosperm in a uniform manner and carry out the desired biochemical reactions. It is essential that all regions of the endosperm are hydrated because dry spots will remain unchanged (unmodified) during malting and cause problems during brewing. Relatively low temperatures are used for steeping (15° to 18°C) to encourage uniform water uptake.

Initially, water is taken up through the embryo. This tissue is hydrated rapidly and begins to respire within a few hours after the start of steeping. Oxygen is required for respiration, and so the kernels rapidly remove oxygen from the steep water. The oxygen must be

Figure 2. Aleurone and outer endosperm layer of barley kernel showing protein deposits (stained green)

replaced with bubbling air. This is done by removing the water during the air rest, which allows the kernels direct access to air. It is important that kernels are supplied with adequate levels of oxygen during steeping to maintain embryo metabolism, which promotes vigorous and uni-form germination. At the end of steeping, kernels should be uniformly hydrated, have a moisture content of 40 to 46%, and show evidence of chitting (visible white tips of developing rootlets protruding from the base of the kernel).

A s C a n a d i a n b a r l e y s t a r t s t o g e r m i n a t e v e r y rapidly after the initiation of steeping, the grain must have access to adequate levels of oxygen so that germination is not impaired. Care must be taken not to oversteep the grain or excess proteolysis may occur with a corresponding loss of malt quality. On the other hand, low out-of-steep moistures (40 to 42%) may reduce the ef-fectiveness of b-Glucanases and lead to the production of malt having higher than desirable levels of b-Glucan.

Factors that determine the rate of water uptake include:

1. Barley cultivar2. Kernel size • Small seeds hydrate more rapidly than large seeds.3. Water temperature • Water uptake increases with temperature.4. Growing environment •This af fects endosperm structure. Starchy or f lour y kernels pick up water more rapidly than vitreous or steely kernels. Uniform water uptake by all kernels is essential for successful malting.

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GerminationThe hydrated barley kernels are maintained in a moist state and copious amounts of

air are passed through the grain bed. A good flow of air (oxygen) is necessary to promote vigorous and uniform germination and to maintain the temperature of the germinat-ing grain at appropriate levels (15° to 20°C). Further growth of the roots and develop-ment of the acrospire under the hull are physical signs of germination. Unseen, however, important changes are taking place inside the kernels.

Hormones, such as gibberellic acid, which are synthesized in the embryo, move out to the aleurone layer and trigger the synthesis of a wide range of catalytic enzymes in the

Figure 3. TOP: Barley endosperm showing b-Glucan deposits in the cell walls. BOTTOM: Malt endosperm showing disappearance of ß-Glucan in the cell walls.

aleurone cells. Many of these enzymes then move into the endosperm to break down endosperm components such as cell walls, protein and starch. Beta–Glucan degrading enzymes (b-Glucanases) are synthesized rapidly in aleu-rone and embryo tissues, and move through the endosperm breaking down b-Glucan. This destroys the endosperm cell walls. Cell walls in the distal tip region of the endosperm are the last to be attacked by the b-Glucanases. Figure 3 shows barley endosperm before and after germination, illustrating the complete breakdown of endosperm cell walls.

Some protein-degrading enzymes (proteases) are present in mature kernels; however, the levels increase significantly (mainly in the aleurone layer) during germination because of synthesis. A smaller increase comes from the embryo. These enzymes must move through the endosperm, solubilizing the protein and breaking up the protein matrix to release the starch granules. Distal tip proteins are the last to be modified in this way. Only 20 to 25% of barley proteins are soluble in water. This level must be raised to 40 to 42% during malting. Raising the level ensures adequate destruction of the protein matrix, reduces the potential for protein-induced hazes in beer, provides peptides and amino acids for appropriate colour formation in wort, and provides amino acids for yeast nutrition during brewing. Excessive protein degrada-tion leads to undesirably high wort colour and poor foam stability in beer. Therefore, protein degradation, or modification, must be carefully controlled during malting. This is why the pro-portion of malt protein that is soluble in water is an important malt quality factor.

The combined effect of b-Glucanases and proteases is destruction or modification of the endosperm structure. Various tests are carried out on malt to measure this parameter. These tests include: hot water extract, fine and coarse extract difference, friability and Kolbach Index.

As the germinating barley kernel requires energy to maintain growth, it must utilize its energy reserves—the insoluble starch granules. Aleurone cells and, to a lesser extent, the embryo, synthesize α-Amylase, a major starch- degrading enzyme. This enzyme is primarily responsible for the degradation and solubilization of starch granules during malting and for the rapid degradation of solubi-lized starch to starch dextrins during the brewing process.

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Alpha-Amylase alone cannot reduce all the starch products to the small sugars, glu-cose and maltose that are required by the embryo during malting and the brewers’ yeast during brewing. Other enzymes are required for this, the most important being b-Amylase. This enzyme exists in the endosperm of mature barley in two forms – the free (or soluble) b-Amylase, and the bound (or insoluble) b-Amylase. During germination, the bound form is converted to free b-Amylase. After three days of germination, all the b-Amylase is in the free form. Beta-Amylase does not attack whole intact starch gran-ules, rather, it rapidly hydrolyzes a high proportion of solubilized starch and starch dextrins to maltose.

As starch is the major component of malt extract, its utilization during malting must be mini-mized. Therefore, although high levels of α-Amylase are required in malt so that starch degradation during the brewing process is rapid, the action of this enzyme during malting should be limited. The art of the maltster is to encourage rapid synthesis of the enzyme during malting but limit its action on the starch granules. High quality malt will contain large amounts of both amylases. Malt diastatic power (DP) is a measure of b-Amylase. A more specific method is often used to measure α-Amylase.

Canadian barley germinates rapidly and produces high levels of enzymes. Germination temperatures must be controlled and kept relatively low to prevent excessive protein breakdown. Typically, germination temperatures will start at about 18°C to promote rapid enzyme development and endosperm modification. Temperatures are then lowered to about 14°C to control protein breakdown without restricting hydroly-sis of b-Glucan. Controlling the extent of protein breakdown reduces the formation of soluble proteins and reduces the risk of excessive colour formation in the resulting malt.

When the maltster determines that endosperm modification has been completed and that adequate levels of α-Amylase have been formed, germination must be terminated before starch is degraded and malting losses become unacceptably high. This is accomplished through kilning.

KilningDry air of increasing temperature is passed through the green malt to reduce its

moisture content. The enzymes that have been developed so careful ly during germination are sensitive to high temperatures when the malt’s moisture content is high. Therefore, the moisture content of the green malt should be lowered with warm rather than hot air during the initial stages of kilning. Developing an appropriate kilning regime is complex and the regime chosen depends on the type of malt required. Usually, the air temperature is raised from about 30°C initially to a final temperature of about 80°C over a period of 24 to 30 hours. Malt enzymes are more stable at high temperatures when the moisture content of the malt is low. Under low moisture and high tem-perature (70° to 80°C) conditions, complex chemical reactions take place between products of starch degradation (sugars and dextrins) and protein degradation (peptides and amino acids), forming compounds that provide colour and aroma to the malt.

Kilning ultimately stops biological activity in the malt. As the moisture content of the malt decreases, enzymic activity slows down and eventually stops. Finished malt at a moisture content of 4 to 5% is a stable product and not subject to bacterial or fungal spoilage. It is crisp, slightly sweet, has a pleasant flavour and aroma, is darker in colour than the initial barley and readily cracks open with light milling.

Canadian barley has the potential to germinate and modify rapidly and produce high levels of hydrolytic enzymes. Even though some enzyme activity is inadvertently lost during kilning, the final malt still contains more than adequate enzyme levels. These high enzyme levels coupled with good soluble protein levels make Canadian malt ideal for brewing with starch adjuncts. Canadian malt can also be used successfully in all-malt brews or when syrups are used as adjuncts.

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4 IntroductionMalting practices may vary from region to region, and from country to country due to varia-

tions in available malting barley supplies, designs of malting plants, local brewing practices, and climatic conditions, as well as social and historical reasons. However, the basic malting procedures remain very much the same. In general, malting practices, perhaps one of the oldest biotechnolo-gies employed in the history of human civilization, have been very conservative to embrace any drastic changes in technological development. The rapid advances in barley breeding techniques have provided more and more new barley varieties with more desirable malting and brewing traits in terms of plant physiology and biochemistry, which has lead to more efficient malt processing. Advances in computer science and engineering in the past century have enabled today’s maltsters to employ shorter processing times for a production batch and to produce malt with consistent and desirable quality. In addition, adequate cooling and heating capabilities at a modern malting plant today have enabled maltsters to produce malt year round, in contrast to the old plants which could only operate seasonally to avoid adverse weather conditions.

In the malting process, the viable barley grains are converted into malt by germinating the grains to a selected degree, and then the germinated grains are dried in a kiln under carefully controlled processing conditions. Although malt production facilities around the world differ widely in design configuration and capacity, the basic process is the same. All maltsters strive for uniformity in the processes of steeping, germination and kilning, so that the resultant malt meets the functional requirements of brewing, distilling or food processing. Considering that one metric tonne of malting barley contains roughly 25,000,000 barley kernels, it is easy for the reader to understand why barley purity and homogeneity in kernel size, germination energy and protein content are so important to maltsters. The maltster expects/hopes that all the barley kernels in a production batch hydrate evenly at steep, germinate evenly at germination and obtain a similar degree of modifica-tion. Quality malt results from careful attention to malting, barley cultivation by the producer, selection of consistent quality barley by the maltster and the skill of the maltster in choosing the appropriate malting conditions. First, the farmer must grow and harvest a high-quality barley crop; barley selectors (from grain companies or malting companies) must select the barley according to the requirements on variety, type, protein content and germination capacity, etc. Upon arrival at a malt plant, retesting the barley to ensure the barley meets quality requirements is done, and once it is approved, barley is put through a complete cleaning process to remove any impurities, chaff, broken or low-grade barley kernels. At this time, the cleaned barley is ready for malt production. Sometimes the uncleaned barley is sent into separate storage silos for future production. Usually the barley is stored separately by variety, type, protein content, and plumpness etc.

A brief review of the malting process The whole malting process, which begins with the barley being loaded into a steep tank and

ends with the malt being unloaded from the kiln, is traditionally divided into three separate stages: Steeping, germination and kilning. Since each stage usually takes place in different vessels (or compartments) in a commercial malting plant, to facilitate the discussions, the malting process will be discussed stage by stage. Please note, in reality, malting involves more than these three stages, and the divisions between the stages are not always clear-cut. In some plants with multi-function vessel designs, some of these physical separations between the stages are not present, for example, steeping stage and part of the germination stage may take place in the same vessel (compartment), and the germination stage and kilning stage may take place in the same vessel (compartment).

Malting with Canadian Barley

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In a special case, these three stages can take place in the same vessel (compartment). Besides the multifunctional vessels/compartment designs, the arrangements of the vessels or compartments also vary substantially from a horizontal arrangement in a conventional Saladin malthouse to the vertical arrangement of modern malting towers. Therefore, the malting process will be reviewed in generic and broad terms, rather than trying to focus on a particular type of malthouse.

Steeping This very critical stage in the malting process takes place in a steep tank. The steeping process

initiates malting by providing water and oxygen to the resting embryo, thereby stimulating the barley’s biological germination activity. At the same time, steeping causes hydration of the starchy endosperm, facilitating its partial breakdown by hydrolytic enzymes (modification) during ger-mination. Additionally, the barley is washed, cleaning away materials that may hinder the malting process or reduce the final malt quality.

The steeping stage usually consists of several alternately arranged “wet periods” and “dry periods”, which are also called “immersion periods” and “air-rest periods”. In the wet period, barley is im-mersed in water and in the dry period, water is drained from the barley. As the barley absorbs water it begins to respire, taking up O2, releasing CO2 and generating heat. In order to maintain optimal growth conditions for the barley in the steep tank during the wet periods, an adequate amount of air is delivered into the steep water, and during the dry periods, CO2 is mechanically evacuated and replaced with fresh air (oxygen). In steeping, the temperature of the barley is controlled between 12-20 °C, and the whole process may require up to two days (48 hours) in a modern malt plant. The current understanding is that barley’s germination activity is activated when moisture levels in the barley are elevated to 30 to 32% from an original level of 10 to 14%. However, these moisture levels are not adequate for the barley to maintain target growth and to obtain the required degree of modification in the following malting stages. In practice, barley moisture levels are increased to 42-46% for production of pale type malt, and 45-47% or higher for production of dark malt. For economic reasons, maltsters always strive to use the shortest possible steeping duration to obtain the target moisture level and chitting rate. At the start of each crop year, micro-malting and pilot-scale trials are often undertaken to determine optimum steeping conditions. Water-sensitive barley, for example, may require shorter immersion periods and longer air rests to ensure successful malting.

After the barley has obtained the target moisture level and is chitting evenly, then it is moved to the next stage known as the “germination stage”.

Germination In this stage, the steeped barley grains from the steep tank are transferred into a germination

vessel or a compartment to carry out the germination process. In some malthouses, steeped barley is transferred into a pre-germination vessel to complete the first part of the germination and then the barley is loaded into a germination vessel to carry out the remainder of the germination process. ‘Biological germination’ begins as early as at steep and is well established already when the germina-tion stage commences. The objectives of the germination are: to enable the barley to continue its physiological activities started in the steep, to permit vegetative growth (acrospire and rootlet) in a controlled manner, to develop hydrolytic enzymes, to break down cell wells, proteins and starches, and to transform the steeped barley into “green malt”.

This stage usually takes up to four to five days, depending on the barley variety being processed and the malt specifications expected. Cooled and humidified air is supplied to barley to provide O2 for respiration, to maintain the barley moisture content , and to carry away CO2 and heat (generated by barley respiration). This creates an environment that controls the barley’s vegetative growth, whilst encouraging the metabolic biochemical changes occurring within the barley kernels. A mechanical turner passes through the grain bed at regular intervals (e.g. every eight to ten hours) to prevent “matting” of the rootlets and compaction of the grain. Water sprays may be applied during turning to replenish moisture which is inevitably lost along with heat and carbon dioxide during germina-tion. Temperature control is generally maintained in the range of 14 to 20°C, depending on progress of modification and the type of malt being made. In general, higher temperatures and moisture

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levels promote rapid modification, however, they can also lead to more vegetative growth and a higher respiration loss. Warm conditions at the start of germination promote early development of soluble protein, while extended germination at a lower temperature favours complete breakdown of b-Glucans in the endosperm while avoiding excessive protein solubilization.

During germination, maltsters are concerned with barley’s respiration activity (consumption of oxygen and barley storage substances to produce CO2 and heat), vegetative growth (production of rootlets and acrospires), production of hydrolytic enzymes, and the actions of the hydrolytic enzymes on the endosperm (leading to target modification). Maltsters are unable to directly control the metabolic activities of barley grains and the associated biochemical actions in germination. However, through alternating variables such as barley temperatures, moisture levels, humidity of the supplied air, air recirculation and the length of the germination period, they are able to signifi-cantly regulate barley’s vegetative growth and the biochemical activities for processing the green malts to a target degree of modification. Sometimes, plant growth regulators (which stimulate or inhibit barley’s growth), such as gibberellic acid, can be applied at the early stages of germination to shorten the germination period, promote modification, or control malting loss.

After the green malt has been “modified” to the target degree, it is then moved to the final stage known as “kilning”.

Kilning This is the last stage in the malting process. In this stage, the green malt with the required degree

of modification is transferred into a kilning vessel/compartment from the germination vessel or compartment. In principal, a kiln operates very much like a conventional oven, where the moist green malt is dried or roasted at a controlled speed by use of a warm/hot forced air stream. This transforms the “green malt” into brewer’s malt. The aims of kilning are to:

• Reduce moisture content • Arrest germination activity slowly• Stabilize the malt, fixing the desirable qualities achieved during steeping,

germination, and in the early part of the kilning cycle• Introduce characteristics such as flavour, aroma, colour and friability• Maintain sufficient enzyme activity to ensure optimal wort production from the

malt during mashing in the brewery• Eliminate or reduce undesirable smells and unacceptable compounds

The total kilning cycle may last from 24 to 48 hours, depending on the barley variety being processed, malt type to be produced, grain bed depth, the kiln design, and the ambient weather conditions. Kilning is conceptually divided into two distinct stages, the drying stage and curing stage.

(1) The Drying StageThe early part of the kilning process involves free evaporation of moisture from the green malt;

and this stage is sometimes called “free drying or the withering phase”. This stage may last 12 hours for a single floor kiln, or 24 hours for a double floor kiln. By applying forced air at a volume of 65-90 m3/tonne/minute at a temperature of between 50 – 70°C, the green malt moisture content is gradually reduced to 10-12% from beginning moisture of 40-43% at the start of kilning. During this period, the cooling effect of evaporating a substantial amount of water from the green malt creates a relatively cool and moist condition in the grain bed. This allows some vegetative growth and hydrolytic enzyme development to continue.

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(2) The Curing StageThe curing stage begins after the “drying front” (moisture removal from the green

malt bed takes place in layers, the lower layers dry first, the basal drying zone progres-sively moving upward), reaches the surface of the grain bed, which is accompanied by the so-called ‘breakthrough’ (a point of time when the drying zone reaches the upper surface of the grain bed). Therefore this stage is sometimes referred to as the “post-break”. During this part of the cycle, the moisture content of the malt is further reduced to its final level of approximately 4% from the 10-12 % achieved in the free drying stage. In contrast to the drying stage, this stage is a much slower drying process since the rate of water removed from the barley is much slower, requiring more time. During this stage, the air-on temperature may be increased to 65-75°C with a progressive air volume reduc-tion and increment of air recirculation. In the final part of the curing stage, the air-on temperature may be increased to 80-85°C for 3-4 hrs for production of pale malt, and up to 100°C for production of ale malt. The complex chemical reactions between the products of starch degradation and protein degradation (i.e. sugars and amino acids) at high temperature produce the typical colors, flavors and aromas associated with malts. Enzyme actions are largely halted and some enzymes have been destroyed, although the final malt still contains adequate levels of enzymes for successful brewhouse performance.

After kilning, the malt must be cooled to room temperature (preferably to 20°C or less) to avoid further color formation and enzyme destruction. Usually this is accom-plished by cooling the malt below 37°C, and then cleaning it to remove rootlets, sprouts and loose husks. The finished cleaned malt is then transferred to storage silos that are arranged according to variety and quality specifications. After a target aging period, malt with similar quality from the silos are blended to meet the precise specifications required by the brewers, then go through a final cleaning prior to loading into a truck or railcar for shipping.

In theory, from the same batch of “green malt” unlimited types of malt could be produced by kilning the green malts under different conditions. This further emphasizes the importance of the kilning stage for quality malt production.

Processing Canadian malting barley varietiesThe key malting stages of malt have already been outlined in this section. The dis-

cussion here will focus on how to malt Canadian barley and to fully utilize its quality potential. The scope of these discussions will be limited to producing pale malt, because the greatest amount of malt produced in North America and in other parts of the world is pale malt.

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For practical consideration, the choice of malting cycles (programs) are determined by factors such as barley variety, quality of the barley, achievable malt qual-ity, process condition requirements and the malting facility. Among these factors, barley variety, barley quality and its malting behavior, are perhaps the most influential consid-erations and need to be the first concerns in designing a commercial malting program.

It has been well recognized by the malting and brewing industry world wide, that the current Canadian malting varieties have some unique quality attributes in comparison with malting barley of other origins including:

• Low degree of dormancy • Uniform kernel size and relatively thin husks • Good germination energy and germination vigor• Barley protein content on average may be higher than European and

Australian malting barley• High extract yield• High levels of enzymes• Adequate levels of FAN • Easy to malt and to produce malt with consistent quality under different

malting conditions• Highly fermentable wort, ideal for high adjunct levels

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Kiln Air Supply BuildingsSteep TanksPre-Germination boxTurnerGermination boxesWater supplyBoiler House

Barley Supply ElevatorMalt Cleaning/LoadingBarley Cleaning/GradingBarley Surge BinsBarley and Malt StorageMalt Surge BinsKilns

1234

67

5

1

2

3

4

5 6 7

7

89

Schematic of a typical Canadian malthouse

9

8

Fig. 1 A tower malting plant at Alix, Alberta, Canada.

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The attributes listed above suggest that, in order to achieve their quality potential, Canadian varieties need to be malted in a different manner than barley of other origins. In general, Canadian malting barley can be processed relatively easily and can achieve desirable modification rapidly under a broad range of processing conditions. Canadian barley carries little or no dormancy due its genetic make up and growing conditions. Canadian barley is ready for malting shortly after harvest; therefore there is no need for any treatments to overcome dormancy. The uniform kernel size and thin husk enable Canadian barley to obtain even hydration at steep with shorter simpler steep cycles. Good germination energy and strong vigor enable the barley to achieve a high degree of chitting at steep and to obtain rapid vegetative growth and fast modification advance-ment, without applying gibberellic acid or other additives. High enzyme levels enable the resultant malt to have acceptable levels of enzymes and FAN (free amino nitrogen), even under less than desirable malting conditions. The relatively higher barley protein content requires some attention from the maltster during processing in order to control the protein solublization and to develop desirable levels of soluble protein and malt color.

Although a wide range of processing programs are used in commercial malting plants in Canada and U.S., most of the malting cycles use six to seven days of processing time to complete a production cycle. An example of the processing program for malting of the two-rowed Canadian variety, AC Metcalfe, is given in Table 1 below for reference:

Table 1: Processing Conditions for Malting Canadian AC Metcalfe

Process Stage Steeping Germination KilningScope of the processing conditions

Water Temp: 12-16 °C

Target moisture: 43-44 %

Duration: up to 48 hrs

Aeration: 15 minutes out of every 30 minutes 1.5-1.6m3/minute/tone at wet period. Maintain good CO2 evacuation at air-rest at rate of 5m3/ minute/tone

Air-on temp: 12-15 °C

Duration; 3.5 - 4 days

Air flow: 9-10 m3/min /toneFor bed depth at 0.8-1.3m

Air on temp:Free dry at 50 to 68°C for 10-12hrsHeating at 68-80°C for 2-3hoursCuring at 80-85 °C/ 3-4 hours

Duration: up to 24 hrs

Air flow: 60-80m3/min/tone for bed depth at 0.8-0.9m

Example 40 hours (8 hours Wet-10 hours Dry -8 hours Wet-10 hours Dry -4 hours Wet) @14 °C

Day 1 and Day 2 @14°C; Day 3 and Day 4 @ 13°C

A 21 hour cycle with a 4-hours of curing phase at 80-83°C

At steeping, the barley is usually steeped at a temperature ranging from 12 to 18°C for a total cycle time of up to 36- 48 hours with simple cycles (two water immersions or three immersions separated by one or two dry ventilated air-rests). Target cast moisture is approximately 45% and the chitting rate should be above 80% at the end of steep. Whether using multi-immersion steeping or spray steeping, the cycles should be chosen so that the barley grains hydrate evenly and chit uniformly by the end of the steep period. It is important to recognize that Canadian barley varieties take up water fast, and they have strong germination vigour. This can lead to excessive CO2 and heat

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production, consequently uneven chitting, and uneven growth. If the aeration during the wet periods, or the CO2 removal during the air-rest periods are not adequate, or the steep water temperature and/or the grain temperature are too high, uneven growth and subsequent non-uniform modification can also result. The uniform kernel size, delicate husks and easily hydrated endosperm structure of Canadian varieties dictate that care must be taken not to oversteep the barley.

At a steeping temperature of 12-18°C, it is expected that the first wet period /im-mersion of 6 to10 hours will result in a barley moisture of 30 to 35%. The first air-rest should be long enough (8 to12 hours) to enable the barley to commence chitting prior to the second immersion (6 to 10 hours). The second air-rest (6 to 8 hours) and the third immersion (2 to 4 hours) are designed to elevate the final moisture content of the steeped barley to approximately 43 to 45% and a chitting rate above 80%. During im-mersion, adequate aeration is required to aid the washing and mixing of barley grains in the tank, as well as to replace the depleted oxygen in the steep liquor. During air rest, CO2 suction is necessary to remove CO2 and to control grains’ temperature. However over-suction of CO2 during air-rest also needs to be avoided, because it may cause the surface layer of the barley grain to dry up and cause undesirable uneven temperature distribution in the grain and consequently uneven water hydration. If a two-immersion cycle is employed, the final moisture content is adjusted by spraying water during the germination stage.

An alternative to multiple immersion steeping is spray steeping, in which the initial immersion is followed by spraying water onto the surface of the grain (alternated with aeration periods) until the desired moisture content is achieved. As a result of difficul-ties in controlling hydration and chitting rate, the spray steeping cycle is not commonly used for processing Canadian barley varieties.

During germination, the steeped barley needs to germinate for a period of 3.5 to 4 days at temperatures ranging from14 to 20°C, to complete the modification process. The required germination time may vary, depending on the barley varieties being malted, the germination temperature, and the target malt analysis. In some cases, a temperature regime is maintained such that the temperature decreases during germination (start at 20 reducing to 14 °C), although in most cases, the temperature during germination will remain constant. Warm conditions at the start of germination promote early develop-ment of soluble protein, while germination at lower temperatures favours complete breakdown of cell walls (Beta-glucans) in the endosperm while avoiding excessive protein solublization (when the time of germination is extended). Usually there is no need to add gibberellic acid or other additives to the green malt. Germination conditions are achieved by passing humidified air through the grain bed at a rate of 10 – 13 cubic m3/min/tonne. A mechanical turner passes through the grain bed at regular intervals (usu-ally 8 to 12 hours) to prevent “matting” of the rootlets and compaction of the grain bed. Water sprays may be applied during turning to replenish moisture loss, but the quantity of spray water should be kept to a minimum. If adequate steep-out moisture is obtained at steeping, it is possible to avoid water spray during germination. Spraying water during germination tends to cause increased malting loss and enhance soluble protein develop-ment. Spraying late in germination can fully re-hydrate the embryo without appreciably wetting the endosperm and cause excessive vegetative growth without further accelerating modification. Like processing any barley, higher temperatures and green malt moisture content promote more enzyme development and rapid modification, but also leads to more vegetative growth (rootlet and acrospire) and higher respiration losses.

The kilning process can be generally completed within a 24 hours period. Weather conditions and equipment design may require longer periods. Modern single deck kilns are generally more efficient at achieving the desired drying conditions than tra-ditional double-deck systems. Indirect fire system is preferred to avoid formation of

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NDMA (Nitrosamines). Due to its high levels of enzyme activities and protein content, when kilning green malt produced from Canadian malting barley, care must be taken to maintain high airflows and to keep relatively low temperatures at the early stage of kilning. Low airflows and high temperatures in the early kilning stage could lead to a “stewing effect”, which promotes excessive production of soluble protein and resultant higher colour. Temperature at the curing stage is usually controlled at 75 to 85°C for 3 to 4 hours. Colour development can take place at the later stages of kilning, as a result of the high levels of reducing sugars and free amino acids (the precursors of coloured melanoidins) present unless conditions are accurately controlled.

In general the finished malt from Canadian barley is considered as well modified, with the majority of the acrospires growing to ¾-1 times the kernel length. In some instances, up to 15% of overgrowth (acrospire longer than the kernel length) can occur without affecting final malt quality.

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5 Brewing with Canadian Malt

Chapter Five

THE ATTRIBUTES OF CANADIAN MALT ALLOW FOR SUCCESSFUL BREWING OF a wide range of beer styles, using many different beer production technologies and equipment. This chapter outlines some of the features of typical brewing operations in which the characteristics of the malt used are significant.

The brewing process consists of the following steps: milling, mashing, wort separation, boiling, cooling, fermentation, maturation, filtration and packaging. The whole

process, from mashing to packaging, takes about 21 days. In the mash, coarsely ground malt, together with cooked cereal adjuncts if used, is mixed with warm water. Malt enzymes convert the starch to soluble sugars. The residual barley husks then provide a bed through which the malt extract, called “sweet wort,” is filtered using a lauter tun or mash filter. The sweet wort runs to the brew kettle, where boiling with hops adds aroma and bitterness. In a whirlpool, the hop residues and other insolubles are removed, and the hopped wort passes through a cooler to the fermenter. En route, yeast is added and fermentation commences. Wort becomes beer. Following fermentation, beer is matured, filtered and packaged. A schematic diagram of a typical brewery operation is shown in Figure 1.

Malt Storage and MillingAs malt is often transported over large distances, brew-

eries must maintain sizable inventories. Malt is shipped at about 4% moisture, with due regard to its hygroscopic nature. Very cold malt tends to “shatter” in the mill and may cause lower than expected mash-in temperatures. There-fore, a period of acclimatization at the brewery is desir-able for malt delivered in the winter. Malt, like any other food product, is susceptible to pest infestation, and care must be taken to properly store malt at the brewery. Bins used to store malt should be emptied and fumigated on a regular basis, depending on local conditions. Due to the cool and relatively dry Canadian climate, infestation is not an issue with barley and malt shipped from Canada.

Malt is coarsely crushed in a malt mill, designed to keep the husks as intact as possible while producing grist of optimum particle size from the starchy endosperm. The op-timum sieve analysis of the grist depends on the type of mill being used and the capability of the wort separation system (lauter tun or mash filter). Mill settings best suited to the kernel size must be established when brewing with Canadian malts, as they may be different from settings used for malts of different origin. The precise mill settings can only be determined through trial and error but some varieties with very plump kernels will require slightly larger roll gap settings.

Figure 1. Schematic diagram of a typical Canadian brewery.

Malt Storage

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30 Chapter Five

A starting point for a six-roll dry mill would be: • First pass 1.3 mm• Second pass 0.7 mm• Third pass 0.3 mm

Mills that are set too tight will give higher yields, but runoff may be unaccepta-bly long. Conversely, gaps that are too large will give fast runoffs but poor yields. The settings for four-roll mills, or wet mills, will be different. The condition of the rolls is an important factor in proper grinding, and rolls should be re-fluted when they become worn. As well, the gap changes as the rolls wear, and should be checked regularly, to ensure optimum operation of the mill.

Harrington, the variety standard for Canadian malt for many years, suffers from marginal hull adherence, and does not mill as well as the newer Canadian varieties, which have improved hull adherence.

Mashing and AdjunctsA specific weight of crushed malt is added to the mash-mixing vessel that contains an appropriate

amount of water. In a typical mashing cycle, the initial water temperature of about 45°C is held for about 20 minutes before being gradually increased in a series of “steps.” These temperature “rests” allow for malt enzymes to take the sequential action required to produce sweet wort from the malt and adjunct components of the mash. In the “double mash” system common in Canada, the optimum temperature for mash scarification (approximately 65°C) is achieved by adding adjunct mash to the main mash. The high enzyme potential of Canadian barley and the resulting high de-gree of malt modification means that less time may be required for proteolytic rests and conversion for Canadian malts than for malts from other countries. This results in greater brewhouse productivity. Also, the increased availability of Diastatic enzymes (especially b-Amylase) permits precise control of mashing to yield worts that contain the desired range of fermentable sugars re-quired for production of particular beers.

The trend to beers with higher adjunct ratios has generated a need for malt with a higher enzyme content, as up to 50% of the raw material may be rice or corn. Fortunately, Canadian malts have enzyme levels that are up to the challenge, and brewing with high adjunct ratios is not a problem. The world brewers are moving away from solid adjuncts, replacing corn or rice with high maltose syrups that are pre-converted and are, therefore added to the kettle. Acknowledging this trend, new Canadian varieties have been developed that have moderate enzyme levels. As Canadian malts tend to have slightly higher levels of soluble protein, they produce highly fermentable worts even at the highest adjunct levels.

Wort SeparationAfter mashing, the entire mash is transferred by gravity or pump to either a lauter tun or (less

commonly) a mash filter where the liquid wort is separated from the mash solids.Lauter tuns are circular vessels with slotted floor plates, providing a large surface area for wort

filtration. The barley husks from the malt settle onto the floor plates, providing a filter medium through which the wort is drawn. The residual mash is then sparged (raked and sprayed with hot water) to recover as much extract as possible.

Mash filters consist of polypropylene cloths through which the liquid wort is separated from the mash solids using high pressure. A combination of sparging and compression of the mash plates ensures maximum recovery of wort. Using mash filters, wort separa-tion can be achieved in less than an hour, while lautering typically takes up to two hours to complete. Beta-Glucans are an important group of compounds present in malt, and high levels can cause processing problems, as they will significantly increase the viscosity of the wort. Canadian barley varieties have always produced malts with relatively low b-Glucan content. When well modified, AC Metcalfe, CDC Kendall, Stein, and CDC Copeland have lower wort ß-Glucan than Harrington. Breweries in Canada using the new varieties have reported faster runoffs. The speed of lautering can affect the economics of the brewhouse if the lautering step is the rate determining stage in the brew

31Chapter Five

centre timing. A savings of 15 minutes in lautering time (90 minutes to 60 minutes for example) could translate to 34 extra brews per week in a 24 hour, seven day operation, or one day less in a 24 hour a day, five day a week operation. This can have positive economic implications in terms of energy/utility costs, manpower costs and/or increased capacity.

Wort Boiling

After lautering, or mash filtering, the wort is boiled for at least an hour in the presence of hops. Evaporation rates of 7% per hour are common with vigorous boils. The objectives of boiling are to:• sterilize the wort• inactivate all enzymes• concentrate the wort to the desired specific gravity• extract desirable hop bitterness and aroma• coagulate some of the wort protein to improve beer stability

Boiling also increases the colour of the wort due to biochemical reactions similar to those which occur in malt kilning. The specific gravity of the wort indicates how much sugar is present, from which the amount of alcohol that will be formed by fermentation can be calculated. Most, if not all, brewers, utilize high gravity brewing in their operations. Normal original gravities vary from 14 to up to 18o Plato. The residual hop material, coagulated proteins and tannins (collectively called “trub”) are removed as “hot break” in a vessel known as a whirlpool. Worts produced from Canadian malts are clearer than those made from barley of other origins. Clear wort has less fatty acid material, and as such promotes a better final beer foam. Additionally, clear wort contains less nucleation sites for gas breakout during fermentation (and subsequent overfoaming), allowing brewers to decrease the head space volume in the fermenter. This allows for capacity increase in the fementation area by increasing the volume in each fermenter. The reduction of overfoaming also decreases the loss of bittering components that may cling to the wall of the fermenters after emptying. The loss of bittering requires the brewer to increase his hop bill (adding cost) to meet product specifications. This is especially true in large vertical fermenters.

FermentationUsing a plate heat exchanger, the hopped wort is cooled to between 10 and 15oC

before fermentation. Heat drawn from the wort is used to heat incoming brewing wa-ter for subsequent mashes. Air or oxygen is usually injected into the cooled wort to ensure sufficient oxygen is available for yeast metabolism in the early stages of fermentation. Yeast may be added to the cooled wort en route to the fermentation vessel, or “pitched” directly into the fermenter as it exits the cooler.

The strain of yeast chosen, wort composition and conditions of fermentation all have a pro-found effect on the type and quality of beer produced. Lagers are generally produced by slow, cool fermentations (10 to 15°C), at the end of which the yeast settles to the bottom of the fermentation vessel, to be collected for repitching. Ale characteristics come from warmer (15 to 20°C) and more vigorous fermentations. Ale yeast rises to the top of the vessel at the end of fermentation, where it is “skimmed” for use in subsequent brews.

Fermentation, usually in closed vessels, proceeds for about seven days, during which time fer-mentable sugars are converted to alcohol and carbon dioxide. The spectrum of fermentable sugars and nitrogenous compounds in the wort not only influences the rate and degree of fermentation, but also the levels of yeast metabolism by-products, which contribute to beer flavour and character. Malt from Canadian barley varieties produces highly fermentable worts, allowing the modern brewer to precisely adjust both mashing and fermentation conditions to achieve desired beer styles. When compared to malts produced with barley from Australia and Europe, worts from Canadian barley varieties are always more fermentable. Thus, the same malt source can be used to produce a range of beers, such as Pilsener, dry and light beers, which differ in degree of fermentation, level of residual

32

sugar and alcohol content. This is a direct economic benefit to the brewer; more of the extract is fermentable. As well, the higher protein in Canadian barley results in the high levels of free amino nitrogen (FAN) present in well modified Canadian malt, which provide the yeast with enough nu-trients to ferment worts with high adjunct levels and higher original gravity, up to 20 degrees Plato. The higher levels of protein and FAN can prevent the sluggish fermentations that often occur when the adjunct ratio is raised. Additionally, the high FAN negates the need for the brewer to add artificial yeast foods (that can be costly and may not be perceived by the consumer as acceptable in their beer i.e. addition of Zinc Sulphate solution or diammonium phosphate.)

Maturation, Filtration and StabilizationFrom the fermenter, beer is transferred to large tanks where it matures for a period of 10 to 21

days at -1°C. During maturation, residual yeast settles out, and further complexing of proteins and polyphenols may occur, forming hazes, which are subsequently removed by filtration. In addition to filtration through diatomaceous earth, beer may be further stabilized by either pasteurization or sterile filtration prior to final packaging. High levels of ß-Glucan in the fermented beer can cause filtration problems, but this is not a problem with Canadian malt, due to its inherent low levels of ß-Glucan. The effect of ß-Glucan on beer filtration is to extend the time required to complete a filter run, and/or to decrease the amount of beer that can be filtered in a single run. These two factors have an economic impact in increased cost of filtration material (either diatomaceous earth or membranes) as well as the added manpower costs for the increased time required for filtration. Finally, there can be a negative impact in quality of the beer due to increased frequency of filter start-ups (due to shorter runs). The beer used in start-up of a filter has a high oxygen content, and this beer is either disposed of or is blended back into the beer that is to be filtered. As oxidation leads to staling and other undesirable flavour changes affecting the shelf life of beer, care must be taken to avoid uptake of oxygen throughout the brewing process, and particularly during packaging.

Beer Quality Since the “discovery” in the late 1970s of dimethylsulphide (DMS) and its precursor DMSP, and

their effect on beer flavour, Canadian maltsters and brewers have led the way in understanding and controlling DMS and DMSP in malt and beer. Today, most brewers have specifications for these compounds in their malt, as well as in the finished product. As a result, Canadian malt has very low levels of these compounds. There was a time when a 90 to 120 minute boil was necessary to ensure low levels (<50 ppb) of DMS in the finished product, but with current levels in Canadian malt, a 60-minute boil is sufficient. However, care must be taken not to hold the wort in the whirlpool too long as the residual DMSP will continue to produce DMS.

Chapter Five

33

One of the known advantages of using Canadian malt is the enhancement of beer foam. The higher protein content of Canadian barley translates not only into higher enzyme titres, but also into a higher amount of foam active proteins. This is of great importance to those brewers using higher adjunct levels. Foam specifications can be achieved without the addition of foam stabilizers, which are expensive and can have poor consumer acceptance.

Beer physical stability using the newer Canadian varieties is also enhanced. The result of this is the ability of the brewer to reduce the amount of beer stabilizers added to achieve a clear stable beer. With the cost of these stabilizers increasing annually, there is an economic benefit to the brewer.

In conclusion, brewing with Canadian malt offers great flexibility to the brewer in terms of de-signing the brewing process to optimize brewhouse yield without compromising performance, and at the same time ensuring the highest level of beer quality.

Chapter Five

34

6 ALL OF CANADA’S MALTING BARLEY IS PRODUCED ON THE PRAIRIES of Western Canada (see Chapter 1, Figure 1). This is a vast area with over 40 million hectares of arable land. Almost half of this area is suitable for malting barley production and each year some four million hectares are planted to barley. The barley producing area is generally the cooler, moister regions as well as the heavier soils in the warmer areas. In summer, these areas all experience hot days and cool evenings. Barley grown under such conditions can be of special quality with high levels of both enzymes and extract.

Malting varieties are selected and bred to perform well in Canada’s variable environment and to produce a high quality product with a minimum of inputs. Disease resistance, which Canada breeds into its varieties, is the most environmentally friendly method of disease control. Canada is the lowest pesticide user per unit area of any developed nation.

Canada grows a range of two- and six-rowed malting barley varieties. The number of registered varieties in Canada has increased in recent years due to breeders developing varieties with higher disease resistance and better field performance while preserving malting quality.

All varieties must undergo extensive testing before receiving registration in Canada (see Chapter 7). Good quality malt can be produced from all the varieties listed on the CMBTC Recommended Malting Barley Varieties List (see Chapter 7, Figure 1) given adequate growing conditions for the barley. Potential malting quality for all the varieties pres-ently recommended in Canada is outlined in the following pages. The important malting features of each variety should be noted when comparing varieties.

Each variety has its own unique malting characteristics and optimum malting conditions are required if the quality potential of a particular variety is to be realized. The malting of mixtures requires compromises on malting conditions and, as a result, full quality potential may not be reached. Malts made from mixtures of varieties can show increased losses in the malthouse, reduced extract in the brewery, problems with lautering and beer filtration, and poor quality beer due to hazes and off-colour. The breeding of high quality barley, which can overcome all these problems, is wasted when varieties are mixed prior to malting. Canada has developed a handling system that ensures varieties are kept separate from the field to the malthouse. Compromises are not accepted.

Varieties of Canadian Malting Barley

Chapter Six

35

Malting Barley Varieties Under DevelopmentBreeders are continually working on the next generation of malting barley varieties.

There are a lways new var iet ies at var ious stages of development that show improvement in agronomics, disease resistance and quality. In Canada, some of the quality traits currently looked for in potential varieties include better hull adherence, good en-dosperm modification without the production of excess soluble protein, higher extract and long-term germination.

Attributes of Canadian Two-Rowed Varieties at a Glance

• Low dormancy and good vigour. They malt readily and have a high enzyme potential. Thus, they can be used immediately after harvest with no production delays while waiting for dormancy to break.

• Easy to handle, producing consistent, predictable performance.

• Uniform kernel size, with thin hulls, facilitating rapid, even hydration of the starchy endosperm during steeping. This in turn leads to homogeneous modification and absence of b-Glucan/viscosity problems.

• Adequate levels of free amino nitrogen (FAN) are produced, supporting good yeast fermentation.

• High levels of starch degrading enzymes (high diastatic power) are produced, allowing for efficient conversion of high levels of unmalted adjuncts in the brewhouse.

• High extract yields are produced. The high enzyme potential, coupled with the ease of hydration, ensures that modification and extract are adequate, even at relatively high protein contents. They produce similar levels of extract to Australian or EU varieties (provided recommended malthouse procedures are followed).

Chapter Six

36

TWO-ROWVARIETIES

Chapter Six

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38

TM

Two-rowed, a cross of Oxbow x Manley, was fully registered in 1997, and was developed by Dr. W. Legge, Agriculture and Agri-Food Canada, Brandon Research Centre.

AGRONOMIC TRAITS • Higheryield • EarlymaturitythanCDCCopeland • Fairlodgingresistance • Gooddiseaseresistance

MALTING QUALITY TRAITS • Improvedresistancetopeeling • Higherextract • Averageenzymelevelsandsolubleprotein • LowwortBeta-glucan • Fastmodification

BREWING QUALITY TRAITS • Satisfactoryoverallbrewhouseperformance • Fastconversiontime • Acceptablelauteringperformance • Goodyieldandmaterialefficiencies

OVERALL COMMENTSACMetcalfe’shighlevelsofextractandenzymesmakethisvarietyverysuitablewhenusedwithhigherlevelsofadjuncts.ItsverylowBeta-glucancontentalsomakesACMetcalfeattractivetobrewerswhoexperienceproblemswithslowrunoffsand poor beer filtration.

FOR MORE INFORMATION, PLEASE CONTACT:Robert McCaigManaging Director and Director of Brewing Technology Telephone 204-983-1981 Fax 204-984-5843 E-mail rmccaig@cmbtc.com

Dr. Yueshu LiDirector of Malting Technology Telephone 204-984-0561 Fax 204-984-5843 E-mail yli@cmbtc.com

COMPARATIVE MALT QUALITY PARAMETERSTM

AC

MET

CA

LFE

AC METCALFE CDC COPELAND

FINEEXTRACT,% ~81.5 ~ 81.0COLOR,EBC 3.0–4.5 2.0-3.5TOTALPROTEIN,% ~12.5 ~12.5SOLUBLEPROTEIN,% 4.7-5.3 4.5-5.0KOLBACHINDEX 42- 48 42–44DIASTATICPOWER,°L 110-150 100–130WORTBETA-GLUCAN,PPM 70-120 70-110

www.cmbtc.com

39

TM

Two-rowed, a cross of Oxbow x Manley, was fully registered in 1997, and was developed by Dr. W. Legge, Agriculture and Agri-Food Canada, Brandon Research Centre.

AGRONOMIC TRAITS • Higheryield • EarlymaturitythanCDCCopeland • Fairlodgingresistance • Gooddiseaseresistance

MALTING QUALITY TRAITS • Improvedresistancetopeeling • Higherextract • Averageenzymelevelsandsolubleprotein • LowwortBeta-glucan • Fastmodification

BREWING QUALITY TRAITS • Satisfactoryoverallbrewhouseperformance • Fastconversiontime • Acceptablelauteringperformance • Goodyieldandmaterialefficiencies

OVERALL COMMENTSACMetcalfe’shighlevelsofextractandenzymesmakethisvarietyverysuitablewhenusedwithhigherlevelsofadjuncts.ItsverylowBeta-glucancontentalsomakesACMetcalfeattractivetobrewerswhoexperienceproblemswithslowrunoffsand poor beer filtration.

FOR MORE INFORMATION, PLEASE CONTACT:Robert McCaigManaging Director and Director of Brewing Technology Telephone 204-983-1981 Fax 204-984-5843 E-mail rmccaig@cmbtc.com

Dr. Yueshu LiDirector of Malting Technology Telephone 204-984-0561 Fax 204-984-5843 E-mail yli@cmbtc.com

COMPARATIVE MALT QUALITY PARAMETERSTM

AC

MET

CA

LFE

AC METCALFE CDC COPELAND

FINEEXTRACT,% ~81.5 ~ 81.0COLOR,EBC 3.0–4.5 2.0-3.5TOTALPROTEIN,% ~12.5 ~12.5SOLUBLEPROTEIN,% 4.7-5.3 4.5-5.0KOLBACHINDEX 42- 48 42–44DIASTATICPOWER,°L 110-150 100–130WORTBETA-GLUCAN,PPM 70-120 70-110

www.cmbtc.com

TM

Two-rowed, a cross of WM861-5/TR118, registered in 1999, and was developed by Dr. B. Harvey, Crop Development Centre, University of Saskatchewan.

AGRONOMIC TRAITS • Highyieldandearlymaturingvariety • Goodresistancetodiseaseandlodging

MALTING QUALITY TRAITS • Betterresistancetopeeling • Goodplumpandthousandkernelweight • Lowsolubleprotein • Lowwortcolor • LowwortBeta-glucan • Extractandenzymelevelsslightlylessthan AC Metcalfe • Asbarleyproteinincreases,steeperdeclinein extractthanACMetcalfe • TakeswaterslightlyslowerthanACMetcalfe • Modificationacceptable

BREWING QUALITY TRAITS • Goodoverallbrewhouseperformance • Moderateconversiontime • FasterlauteringthanACMetcalfe • Excellentyieldandmaterialefficiencies

OVERALL COMMENTSCDC Copeland isveryforgivinginthemalthouse,abletoproducequalitymaltonaconsistentbasis,even when the malting conditions are changed. Its abilitytoprovidelowBeta-glucanandlowsolubleproteinatthesametimeisunique.Itslowersolubleprotein and lower color provide added variety to theportfolioofourrecommendedCanadianmaltingbarleyforcertaincustomers.

FOR MORE INFORMATION, PLEASE CONTACT:Robert McCaigManaging Director and Director of Brewing Technology Telephone 204-983-1981 Fax 204-984-5843 E-mail rmccaig@cmbtc.com

Dr. Yueshu LiDirector of Malting Technology Telephone 204-984-0561 Fax 204-984-5843 E-mail yli@cmbtc.com

COMPARATIVE MALT QUALITY PARAMETERSTM

CDC

COPE

LAN

D

CDC COPELAND AC METCALFE

FINEEXTRACT,% ~81.0 ~81.5COLOR,EBC 2.0-3.5 3.0 – 4.5TOTALPROTEIN,% ~12.5 ~12.5SOLUBLEPROTEIN,% 4.5-5.0 4.7-5.3KOLBACHINDEX 42 – 44 42-48DIASTATICPOWER,°L 100 –130 110-150WORTBETA-GLUCAN,PPM 70-110 70-120

www.cmbtc.com

40

TM

Two-rowed, a cross of SM98472/SM98787, registered in 2008, and was developed by the Crop Development Centre, University of Saskatchewan.

AGRONOMIC TRAITS • HigheryieldthanACMetcalfe • Lowgrainprotein • MaturetwodayslaterthanACMetcalfe • Fairresistancetolodging • Resistanttotrueloosesmut • Moderatelyresistanttostemrust,Fusarium headblight,coveredsmut,falseloosesmut andblacksemi-loosesmut

MALTING QUALITY TRAITS • ExtractsimilartoorhigherthanACMetcalfe • S/Thigherthanaverage • ColorhigherthanACMetcalfe • EnzymelevelssimilartoACMetcalfe • Beta-glucanhigherthanACMetcalfe

BREWING QUALITY TRAITS • Goodoverallbrewhouseperformance • Higherextract • LauteringtimesimilartoACMetcalfe • Excellentfermentability • Goodfoamstabilityandphysicalstability • Slightlyhigherbeercolour

OVERALL COMMENTSCDC Meredith represents a variety with significantly improvedyieldpotential.QualityattributessimilartoHarrington,ACMetcalfeandCDCKendall,butmost importantly it consistently offers lower grain proteinandincreasedmaltextract.

FOR MORE INFORMATION, PLEASE CONTACT:Robert McCaigManaging Director and Director of BrewingTechnology Telephone 204-983-1981 Fax 204-984-5843 E-mail rmccaig@cmbtc.com

Dr. Yueshu LiDirector of Malting Technology Telephone 204-984-0561 Fax 204-984-5843 E-mail yli@cmbtc.com

COMPARATIVE MALT QUALITY PARAMETERSTM

CDC

MER

EDIT

H

CDC MEREDITH CDC COPELAND AC METCALFE

FINEEXTRACT,% 80.7~81.8 ~81.0 ~81.5COLOR,EBC 3.5-5.0 2.0-3.5 3.0–4.5TOTALPROTEIN,% ~10.5 ~12.5 ~12.5SOLUBLEPROTEIN,% 4.8-5.3 4.5-5.0 4.7-5.3KOLBACHINDEX 44-49 42 – 44 42-48DIASTATICPOWER,°L 110-150 100 –130 110-150WORTBETA-GLUCAN,PPM 75-134 70-110 70-120

www.cmbtc.com

41

TM

Two-rowed, a cross of OU1003/CDC Kendall, registered in 2008, and was developed by the Crop Development Centre, University of Saskatchewan and Sapporo Breweries.

AGRONOMIC TRAITS • YieldsimilartoCDCKendall • Fairresistancetolodging • MaturityisearlierthanACMetcalfe • ModeratelyresistanttoFusariumheadblight • Fairresistancetocoveredsmut,falseloose smutandblacksemi-loosesmut • Verysusceptibletotrueloosesmut

MALTING QUALITY TRAITS • MaltingprofilesimilartoCDCKendall • Higherenzymes • HigherExtract • ProduceLox-lessmalt • Highersolubleprotein • Averagebeta-glucan

BREWING QUALITY TRAITS • Satisfactoryoverallbrewhouseperformance • Veryfastconversiontime • FasterlauteringthanACMetcalfe • Goodyieldandmaterialefficiencies • TheLOX-lesstraitpositivelyeffectsbeerfoam retentionandbeerflavorstability(lessoxidation)

OVERALL COMMENTSTheLOX-lesstraitpositivelyeffectsbeerfoamretentionandbeerstabilitythusincreasingshelflifeandtransportabilityoftheproduct.CDCPolarstarhasmuchhigherdiastaticpower,whichwouldmakeitverysuitablewherehigherlevelsofadjunctsareusedinbrewing.Inaddition,theimprovedhuskretentionhelpsduringlauteringbyaidingintheformation of a better filtration bed.

FOR MORE INFORMATION, PLEASE CONTACT:Robert McCaigManagingDirectorandDirectorofBrewing Technology Telephone 204-983-1981 Fax 204-984-5843 E-mail rmccaig@cmbtc.com

Dr. Yueshu LiDirectorofMaltingTechnology Telephone 204-984-0561 Fax 204-984-5843 E-mail yli@cmbtc.com

COMPARATIVE MALT QUALITY PARAMETERSTM

CDC

POLA

RSTA

R

CDC POLARSTAR AC METCALFE

FINEEXTRACT,% 81.7-82.5 ~81.5COLOR,EBC 4.0-4.4 3.0–4.5TOTALPROTEIN,% 9.6-10.9 ~12.5SOLUBLEPROTEIN,% 5.0-5.7 4.7-5.3KOLBACHINDEX 44~52 42-48DIASTATICPOWER,°L 120-160 110-150WORTBETA-GLUCAN,PPM 75-120 70-120

www.cmbtc.com

42

TM

Two-rowed, a cross of TR253/H96034//CDC Kendall, registered in 2008, and was developed by the Crop Development Centre, University of Saskatchewan and Sapporo Breweries.

AGRONOMIC TRAITS • HigheryieldthanACMetcalfe • Lowergrainprotein • Fairtogoodresistancetolodging • Exhibitsslightdormancyandtoleranceto pre-harvest sprouting • Fairtogoodtolerancetodrought • Susceptibletotrueloosesmut,stemrust, septoriaspeckledleafblotch,scald,Fusarium head blight, covered smut , false loose smut, black semi-loose smut, spot blotch and net blotch , moderately susceptible to common root rot

MALTING QUALITY TRAITS • Goodmaltquality • Goodextract • HighDPandadequatealpha-amylase • Moderatesolubleprotein • LowerwortBeta-glucan

BREWING QUALITY TRAITS • Goodoverallbrewhouseperformance • Goodextract

• Lowersolubleprotein • LauteringtimesimilartoACMetcalfe • GoodFermentability

OVERALL COMMENTSCDC Reserve has slight dormancy which allows it pre-harvest sprout tolerance. Quality is similar to ACMetcalfe,howeverithassignificantlyhigheryield.

FOR MORE INFORMATION, PLEASE CONTACT:Robert McCaigManagingDirectorandDirectorofBrewing Technology Telephone 204-983-1981 Fax 204-984-5843 E-mail rmccaig@cmbtc.com

Dr. Yueshu LiDirectorofMaltingTechnology Telephone 204-984-0561 Fax 204-984-5843 E-mail yli@cmbtc.com

COMPARATIVE MALT QUALITY PARAMETERSTM

CDC

RESE

RVE

CDC RESERVE CDC COPELAND AC METCALFE

FINEEXTRACT,% ~81.0 ~81.0 ~81.5COLOR,EBC 3.0-3.6 2.0-3.5 3.0–4.5TOTALPROTEIN,% ~11.5 ~12.5 ~12.5SOLUBLEPROTEIN,% 4.5-4.7 4.5-5.0 4.7-5.3KOLBACHINDEX 42-46 42 – 44 42-48DIASTATICPOWER,°L 110-150 100 –130 110-150WORTBETA-GLUCAN,PPM 80-140 70-110 70-120

www.cmbtc.com

43

TM

Two-rowed, a cross of CDC Stratus/TR236, was fully registered in 2001, and was developed by Dr. W. Legge, Agriculture and Agri-Food Canada, Brandon Research Centre.

AGRONOMIC TRAITS • Excellentyield • Goodlodgingresistanceandharvestability • Medium-lateinmaturity(onedaylaterthan ACMetcalfe) • Gooddiseaseresistance

MALTING QUALITY TRAITS • Improvedresistancetopeeling • Increasedfriability • Moderateextractlevel • Goodenzymeandsolubleproteinlevels • LowwortBeta-glucan • Fastmodification

BREWING QUALITY TRAITS • Satisfactoryoverallbrewhouseperformance • Fastconversiontime • Simlarlauteringwhencomparedto ACMetcalfe • Goodyieldandmaterialefficiencies

OVERALL COMMENTSNewdale’smoderatelevelsofenzymemakethisvarietyverysuitablewhenusedwithadjuncts.ItslowBeta-glucancontentalsomakesNewdaleattractivetobrewerswhoexperienceproblemswithslow runoffs and poor beer filtration.

FOR MORE INFORMATION, PLEASE CONTACT:Robert McCaigManagingDirectorandDirectorofBrewing Technology Telephone 204-983-1981 Fax 204-984-5843 E-mail rmccaig@cmbtc.com

Dr. Yueshu LiDirectorofMaltingTechnology Telephone 204-984-0561 Fax 204-984-5843 E-mail yli@cmbtc.com

COMPARATIVE MALT QUALITY PARAMETERSTM

NEW

DA

LE

NEWDALE AC METCALFE

FINEEXTRACT,% ~80.5 ~81.5COLOR,EBC 3.5-4.5 3.0–4.5TOTALPROTEIN,% ~12.5 ~12.5SOLUBLEPROTEIN,% 4.6-5.2 4.7-5.3KOLBACHINDEX 40-45 42-48DIASTATICPOWER,°L 105–135 110-150WORTBETA-GLUCAN,PPM 65-100 70-120

www.cmbtc.com

44

SIX-ROWVARIETIES

45

TM

Six-rowed, a cross of Excel/Bumper/Karl/Manker, registered in 2002, and was developed by Dr. B. Cooper, Busch Agriculture Resources Inc., Ft. Collins, Colorado.

AGRONOMIC TRAITS • Verygoodyieldpotential • MaturitysimilartoTradition • Fairlodgingresistance • Lowergrainprotein,plumpnesssimilarto Excel • Betterdiseaseresistancethanmost6-rowed varieties

MALTING QUALITY TRAITS • Higherextractandenzymelevels • LowerwortBeta-glucan • Fastmodification • Someyearshowssomewatersensitivity

BREWING QUALITY TRAITS • Satisfactoryoverallbrewhouseperformance • Veryfastconversiontime • Satisfactorylautering • Slightlylowercolour • Goodyieldandmaterialefficiencies

OVERALL COMMENTSOverallthehighenzymepackagesof6-rowmaltsmake them ideal for high solid adjunct brewing. WhencomparedtoExcel,Legacyderivessimilarbrewhouse performance with slightly lower beer colour.

FOR MORE INFORMATION, PLEASE CONTACT:Robert McCaigManaging Director and Director of BrewingTechnology Telephone 204-983-1981 Fax 204-984-5843 E-mail rmccaig@cmbtc.com

Dr. Yueshu LiDirectorofMaltingTechnology Telephone 204-984-0561 Fax 204-984-5843 E-mail yli@cmbtc.com

COMPARATIVE MALT QUALITY PARAMETERSTM

LEG

ACY

LEGACY EXCEL

FINEEXTRACT,% 78.9-81.0 79.0-81.0COLOR,EBC 3.8-5.0 3.5-5.4TOTALPROTEIN,% 10.5-12.5 11.5-12.0SOLUBLEPROTEIN,% 4.5-5.5 4.5-5.5KOLBACHINDEX 43-48 42-48DIASTATICPOWER,°L 140-160 140-155WORTBETA-GLUCAN,PPM 70-140 90-140

www.cmbtc.com

46

TM

Six-rowed, a cross of Foster//ND12200/6B88-3213, registered in 2007, and was developed by Dr. Richard D. Horsley, North Dakota State University, Fargo.

AGRONOMIC TRAITS • Highyieldpotential • Fairtogoodlodgingresistance • EarlierheadingdatethanTraditionandLegacy • Resistanttospotblotch • ModeratelysusceptibletoFusariumhead blight and net blotch

MALTING QUALITY TRAITS • Goodmaltingquality • Moderatetotalprotein • Goodextract • Veryhighenzymelevels

BREWING QUALITY TRAITS • Satisfactoryoverallbrewhouseperformance • Veryfastconversiontime • Satisfactorylautering • Slightlylowercolour • Goodyieldandmaterialefficiencies

OVERALL COMMENTSOverallthehighenzymepackageofStellar-NDmakesitidealforhighsolidadjunctbrewing.WhencomparedtoLegacy,Stellar-NDdeliverssimilarbrewhouseperformancewithslightlylowerbeercolour.Beta-glucancouldbeonthehighersidewhencomparedtoLegacy.

FOR MORE INFORMATION, PLEASE CONTACT:Robert McCaigManagingDirectorandDirectorofBrewingTechnology Telephone 204-983-1981 Fax 204-984-5843 E-mail rmccaig@cmbtc.com

Dr. Yueshu LiDirectorofMaltingTechnology Telephone 204-984-0561 Fax 204-984-5843 E-mail yli@cmbtc.com

COMPARATIVE MALT QUALITY PARAMETERS

TM

STEL

LAR-

ND

STELLAR-ND LEGACY

FINEEXTRACT,% ~80.0 78.9-81.0COLOR,EBC 3.0-4.2 3.8-5.0TOTALPROTEIN,% ~12.0 10.5-12.5SOLUBLEPROTEIN,% 4.6-5.3 4.5-5.5KOLBACHINDEX 44-49 43-48DIASTATICPOWER,°L 140-170 120-160WORTBETA-GLUCAN,PPM 80-160 70-140

www.cmbtc.com

47

TM

Six-rowed, a cross of 6B89-2126/ND10981, registered in 2004, and was developed by Dr. B. Cooper, Busch Agriculture Resources Inc., Ft. Collins, Colorado, USA.

AGRONOMIC TRAITS • Goodyieldpotentialandplumpness • Mediummaturity • Goodlodgingresistance

MALTING QUALITY TRAITS • Goodmaltquality • Goodextract • HighDPandadequatealpha-amylase • Moderatesolubleprotein • LowerwortBeta-glucan

BREWING QUALITY TRAITS • Satisfactoryoverallbrewhouseperformance • Veryfastconversiontime • Satisfactorylauteringtime • LowerfinalbeercolourthanLegacy

OVERALL COMMENTSOverallthehighenzymepackagesofTraditionmakeitidealforhighsolidadjunctbrewing.WhencomparedtoLegacyTraditiondeliverssimilarbrewhouseperformancewithslightlylowerbeer colour.

FOR MORE INFORMATION, PLEASE CONTACT:Robert McCaigManagingDirectorandDirectorofBrewingTechnology Telephone 204-983-1981 Fax 204-984-5843 E-mail rmccaig@cmbtc.com

Dr. Yueshu LiDirectorofMaltingTechnology Telephone 204-984-0561 Fax 204-984-5843 E-mail yli@cmbtc.com

COMPARATIVE MALT QUALITY PARAMETERS

TM

TRA

DIT

ION

TRADITION LEGACY

FINEEXTRACT,% 78.5-79.5 78.9-81.0COLOR,EBC 3.0-4.0 3.8-5.0TOTALPROTEIN,% 10.7-12.3 10.5-12.5SOLUBLEPROTEIN,% 4.6-5.2 4.5-5.5KOLBACHINDEX 42-45 43-48DIASTATICPOWER,°L 140-175 120-160WORTBETA-GLUCAN,PPM 70-130 70-140

www.cmbtc.com

48

7IntroductionTHE MAJOR CANADIAN MALTING BARLEY BREEDING PROGRAMS ARE LOCATED in the Prairie provinces where malting barley is produced. The Agriculture and Agri-Food Canada (AAFC) breeding program at Brandon, Manitoba has a long history of success-ful variety development, especially in six-rowed types. Conquest and Bonanza are notable examples. More recently there has been a consolidation of programs from Winnipeg and an added focus on two-rowed varieties. AC Oxbow, AC Metcalfe, Calder and Newdale are examples of varieties which resulted from this effort. The lead scientist at AAFC is Dr. Bill Legge.

The program at the University of Saskatchewan has also been successful in generating new and improved malting varieties. These include Harrington, Stein, Manley and, more recently, CDC Stratus, CDC Kendall, CDC Select and CDC Copeland. Aaron Beattie is the program’s lead scientist, and Dr. Bryan Harvey and Dr. Brian Rossnagel act as consultants.

The Alberta program in Lacombe is a joint effort between AAFC and Alberta Agriculture, Food and Rural Development. It combines the resources from former breeding programs at Lethbridge and Beaverlodge with those from Lacombe. Lacombe’s lead sci-entists are Dr. Pat Juskiw and Dr. James Helm.

In addition to these public programs, Busch Agricultural Resources, Inc. is breeding malting varieties for Western Canada. B1602, B1215, Merit, Legacy and Tradition are varieties from this program. Seed companies are also bringing in European and other USA varieties to test their adaptation and possible commercialization in Canada.

The breeding programs all place a high priority on malting quality and selection for desirable physical and chemical characteristics at each stage of the program. Good field performance and disease resistance are also important targets. The programs use conventional breeding methods supplemented by modern technology. Bulk/pedigree systems are enhanced through the use of southern winter increases, single seed descent in indoor growth facilities and doubled haploids produced by anther or microspore culture. Micro-malting facilities are extensively used to assist in identifying quality genotypes. Molecular marker assisted selection is used as a tool to screen for disease resistance, quality and field performance traits. While most programs are doing basic research on genetic engineering in order to explore its potential and to explore the basic physiology of seeds and whole plants, none are cur-rently using it as a breeding tool. No genetically engineered lines are currently being considered for pre-commercialization testing.

Approving new malting barley varieties for commercial production in Canada is based on variety registration and a favourable listing on the CMBTC Recommended Malting Barley Varieties List. All varieties of barley are required to be registered under the provisions of the Seeds Act in order to be sold in Canada by variety name. Inclusion in the recommended category of the Variety List indicates the variety’s marketability as well as its commercial acceptability in terms of processing.

Registration is based on merit and is granted only after extensive, rigorous testing. It is granted by the Variety Registration Office of AAFC on the recommendation of a com-mittee recognized by the Minister of Agriculture and Agri-Food Canada. All malting barley in Canada is currently produced in Saskatchewan, Alberta, Manitoba and British Columbia. Thus, the recognized committee is the Prairie Grain Development Commit-tee. The Prairie Recommending Committee for Oats and Barley (PRCOB) is specifically

Development and Approval of New Canadian Malting Barley

Chapter Seven

49Chapter Seven

responsible for barley. The PRCOB consists of three evaluation teams, with each team responsible for an aspect of performance. The agronomy and breeding team evaluates field performance including traits such as yield, straw strength, maturity and kernel physical characteristics. The pathology team evaluates resistance to diseases including net blotches, scald, smuts, root rot and rust. The quality team evaluates malting quality through laboratory and pilot-scale tests. Teams are comprised of scientists, maltsters, brewers, farmers and extension specialists.

The primary source of data considered by the teams are the Western Canadian Bar-ley Cooperative preregistration tests and subsidiaries. Before entrance into these tests, a breeding line must show potential merit compared to Canadian checks under Cana-dian conditions. For malting barley, a minimum of four station years of field data col-lected and a minimum of two years of malting quality from plots grown under prai-rie conditions with comparisons to current quality checks are required. Once in the Cooperative test (Co-op), two years of data are normally required before a variety is considered for registration. The Co-op tests are grown at more than 20 sites in all of the major agricultural regions of the Prairies as well as observation sites in the USA and Eastern Canada. In addition to Co-op data, the quality team requires two years of malt-ing data from Collaborative testing. As the Collaborative testing program involves larger plots, greater quantities of barley are tested. Only barley of selectable quality is malted. In making a final decision, all data from both the Co-op and Collaborative tests are considered, and strengths and weaknesses balanced. If supported by the PRCOB and approved by the Variety Registration Office, a line is granted full registration.

The step after registration is to have a variety included in the recommend-ed category of the CMBTC’s Recommended Malting Barley Varieties List (see Figure 1). The Recommended Malting Barley Varieties List is used by producers as an aid in deciding on appropriate varieties for seeding. The recommended category in the list indicates which varieties of malting barley the industry feels will be in demand, both domestically and internationally, in the coming year. The comments column implies commercial acceptability of the variety.

Quality TestingTesting the quality of malting barley involves several stages. Early generations are tested

by the breeding institutions and the Cereal Research Centre (Agriculture and Agri-Food Canada). The malting industry and the Canadian Grain Commission’s Grain Research Laboratory (GRL) micro-malt larger barley samples from the Western Canadian Barley Cooperative tests. In the Collaborative program, even larger quantities of barley are malted by the CMBTC and then the industry and GRL using pilot-scale equipment. Lines tested col-laboratively must show the potential of a good malting barley variety that is worthy of registra-tion in Canada. However, testing does not stop with registration. A barley must perform well during plant-scale testing in both malt houses and breweries before it is granted the fi-nal seal of approval and inclusion in the recommended category of the Variety List. Before a line ever reaches full commercial production, the malting and brewing qualities are well understood. Table 1 outlines the development stages of a malting barley variety that is recommended for commercial production in Canada.

Western Canadian Barley Cooperative TestsThe GRL’s first task is to determine the malting suitability of the barley from each

station of the Western Canadian Barley Cooperative test. As there is a limited capacity for malting and malt analysis, only barley samples from some of the Co-op stations can be selected for malting. Samples of check varieties (i.e. AC Metcalfe, Excel) from each of the 20 primary Co-op stations are sent to the GRL, where barley quality testing is performed. Selection is based first on quality and second on station location. An effort is made to select a station from each of the three soil zones that exist on the Canadian Prairies. Barley parameters of interest include kernel plumpness, germination, protein content and general appearance. This selection process is very similar to that of the commercial malt industry.

50 Chapter Seven

Figure 1. Malting Barley Industry Group’s annual Recommended Malting Barley Varieties List

Recommended Malting Barley Varieties 2013-14 These recommendations are based on the varieties expected to be selected by grain and malting companies for both domestic and export markets from the 2013 harvest. Seeding decisions should be based on agronomic considerations and feedback from your grain company representative, local elevator operators and malting companies. This list is published on behalf of the members of the CMBTC, and other companies that have provided their input. Varieties not listed are not recommended. The varieties are listed in descending order to the amount expected to be selected next crop year.

Recommended Two-Row Barley Varieties

VARIETY

DOMESTIC

EXPORT

MARKET DEMAND

AC Metcalfe4

Established

Established

Stable Demand

CDC Copeland4

Established

Established

Stable Demand

CDC Meredith4

Established

Limited

Increasing Demand

Newdale3

Established

Limited

Stable Demand

CDC Polarstar5 **

Limited

Limited

Stable Demand

Merit 575

Limited

Limited

Limited Demand Major1

Limited

Limited

Limited Demand Bentley, Norman, Cerveza, CDC Kindersley, CDC Landis, CDC Reserve, Voyager and AAC Synergy are not yet being grown for the commercial market. Production is limited to quantities required for testing and market development. **CDC Polarstar is available only through a closed loop Identity Preserved program offered by Prairie Malt Limited/Sapporo Breweries and their agents.

Recommended Six-Row Barley Varieties

VARIETY

DOMESTIC

EXPORT

MARKET DEMAND

Legacy1,2,3

Established

Established

Stable Demand

Stellar-ND5

Established

Established

Declining Demand

Tradition1,2,3

Established

Established

Declining Demand

Celebration5

Limited

Limited

Limited Demand Innovation, CDC Mayfair and CDC Anderson are not yet being grown for the commercial market. Production is limited to quantities required for testing and market development. Please talk to your local malting company selector in regards to demand for Lacey and Robust.

“Domestic” as used in this publication, means barley selected for domestic processing into malt to supply domestic brewers as well as for malt destined for export. “Export” is that malting barley designated for markets outside of Canada including the U.S., shipped as unmalted grain.

The following companies have pedigreed seed distribution rights for those varieties that are footnoted: 1-Viterra; 2- BARI-Canada; 3 – FP Genetics; 4 - SeCan; 5 – CANTERRA SEEDS

The CMBTC and its’ members recommends the use of Certified seed to ensure varietal purity and to increase opportunity for selection.

CMBTC Members: Alfred C. Toepfer (Canada) Ltd.,CWB, Canadian Grain Commission, Cargill AgHorizons, SABMiller, Richardson International, Parrish and Heimbecker, Prairie Malt Limited, the Public Barley Breeders, Rahr Malting Canada, SeCan, Manitoba Liquor Control Commission, Alberta Agriculture, Saskatchewan Agriculture, Manitoba Agriculture, Molson Coors, Alberta Barley Commission, Fedoruk Seeds, FP Genetics and Viterra. Other organizations providing input to this list: BARI-Canada, BMBRI and CANTERRA SEEDS

Questions? Call your selector, seed company, grain handling company,

or contact the CMBTC at 204-984-4399 (cmbtc@cmbtc.com).

51Chapter Seven

Once selected, all of a station’s barley samples are forwarded to malt industry labs or the GRL for malting. Prior to malting each sample is sized and only the barley remaining on top of a 6/64” (2.38 mm) slotted screen is malted. Suitable quantities (i.e. 500 grams, dry matter) of each sample are malted in automated micro-malting equipment.

Each participating laboratory uses its own malting schedule to process the barley. The use of different malting schedules results in additional information on malting characteristics of the lines. Schedules are similar to commercial practices although certain aspects of the schedule, such as kilning, may be more severe to rigorously test the samples. For example, at the GRL, samples are steeped for 48 hours, germinated for 96 hours and kiln dried for 48 hours.

Malts are tested for quality using the following tests: friability, fine grind extract, soluble protein, soluble protein to total protein ratios (S/T), wort viscosity, wort b-Glucan, diastatic power and α-Amylase activity. Tests are standard methods of the American Society of Brewing Chemists . Results f rom malt analysis are used by the quality team of the PRCOB to determine which lines have potential for reg-istration. The Subcommittee identifies first year Co-op entries that they feel show sufficient quality to warrant further Co-op testing. These selected first-year entries are also entered in a separate subsidiary, the Collaborative program.

Collaborative Pilot-scale Malting TrialsThe Collaborative program involves large plot sizes and about 10 growing stations.

The larger plots result in more commercial-like conditions for seeding, growing and harvesting the barley. A major aim of the program is to grow commercial quality grain. Commercial grain must be plump, bright, have a low protein content and high germination. The Collaborative program is administered by the Brewing and Malting Barley Research Institute (BMBRI). The BMBRI is funded by the malting and brewing industries of Canada with a mandate to support malting barley development in Canada. The BMBRI organizes the growing station sites, arranges for seed delivery and conducts tours of the plots each summer. Small quantities of samples from each site are forwarded to various representatives of the malting industry. These malting labs test the barley for selectability with an even higher quality standard than the Co-op test. Once a station is deemed selectable, the barley is forwarded to industry and GRL labs where it is cleaned and sized. Once again, only the barley remaining on top of a 6/64” (2.38 mm) slotted screen is malted. In most cases, the barley is malted in pilot-scale equipment, which allows for larger batch sizes than the micro-malting equipment used for the Co-op test. Because of the larger batch size, pilot-scale equipment simulates commercial conditions more closely than micro-malting equipment. The malt is produced and analyzed in a manner similar to that used for Co-op testing, although conditions are more commercial. Generally, experimental lines require two years of Collaborative data which, in conjunction with the two to three years of Co-op data, are used to decide a particular line’s suitability for registration.

Recommended Malting Barley VarietiesThe Recommended Malting Barley Variety List is relatively new to Canada. The Variety List

indicates which registered malting varieties have established markets and are known to produce quality commercial malt. The information on the Variety List helps seed companies, seed growers and producers in deciding which varieties to supply and grow in the coming year. The list is reviewed each fall by the CMBTC, who are responsible for the list. The 2012-2013 List (Figure 1) is the tenth list developed by the CMBTC.

A registered variety must be commercia l ly acceptable before it is granted recommended status on the Variety List. This means that the variety was malted and brewed in plant-scale trials where processing was carefully monitored. In many cases, newly registered varieties are contract grown through arrangements of the Canadian Wheat Board (CWB), BMBRI, and Prairie producers. This is often the first time the variety is grown under commercial conditions. If the harvested barley is of selectable quality, it is delivered to a domestic malt plant

52 Chapter Seven

Table 1. Development of malting barley varieties in Canada

Year Stage of Development Quality Evaluation - Location1-4 Make cross - Grow early generations Physical kernel characteristics5-6 F8- Multi-location yield trials BI1 prediction malting F9 - Multi-location yield trials CRC2 50 to 100 g malting7 F10 - Western Canadian Barley Cooperative tests GRL3 & Industry - 500 g malting8 F11 - Western Canadian Barley Cooperative tests GRL & Industry - 500 g malting8 F11 - Collaborative pilot-scale malting trials GRL & Industry – 10 to 70 kg malting9 F12 - Collaborative pilot-scale malting trials GRL & Industry – 10 to 70 kg malting9 F12 - Breeders seed increase Seed company10 F14 - Seed increase Plant scale 4 to 6 carlots malting11 F15 - Limited commercial production Plant scale 4 to 6 carlots malting12 F16 - Regular commercial production Full production

1 BI = Breeding Institution and collaborating labs2 CRC = Cereal Research Centre, Agriculture and Agri-Food Canada3 GRL = Grain Research Laboratory, Canadian Grain Commission

where it is isolated throughout the standard malting processes. The finished malt is forwarded to a domestic brewery where routine brewing conditions are used to brew the malt. All processing conditions, in both the malting plant and the brewery, are carefully monitored and any deviations from normal are noted. Only when a variety receives a commercial acceptable rating from both the malthouse and the brewery is the variety eligible for recommended status. It should be noted that foreign maltsters and brewers may also participate and recommend the commercial acceptability of a variety. Ultimately, for a new Canadian variety to be eligible for recommended status, it must un-dergo quality testing for a minimum of eight years. In total, more than ten years will have passed since the initial cross.

C ommercia l acceptabi l i ty i s not the f ina l requirement for recommended status. Any variety, new or old, must also show market potential for the coming crop year. This information is brought forward each fall to the Malting Barley Industry Group by the sellers of Canadian malting barley and malt in both Canadian and export markets. Only when a variety is shown to have adequate market demand for the coming year will the group vote to have it listed as recommended. At this point, the breeders’ toils come to fruition with the possibility of seeing full commercial production of their variety.

SummaryIn summary, potential malting barley lines are thoroughly tested before they are

registered and given recommended status. Breeders test their lines for eligibility to enter Co-op tests. Agronomic, disease resistance and malting quality data are collected from the two years of Co-op testing. Alongside the Co-op tests, potential varieties are placed in a Collaborative program where barley is grown in larger plots and the malting properties investigated using pilot-scale equipment. Lines receive registration after testing in both the Co-op and Collaborative programs indicate their agronomics, disease resistance and quality is equal to, or better than, check varieties such as AC Metcalfe, CDC Copeland, CDC Mayfair and Celebration. Recommended status is then granted by the Malting Barley Industry Group after commercial acceptability and marketability of the registered malting barley variety has been demonstrated.

53

8 THE CANADIAN GRAIN COMMISSION (CGC) IS A FEDERAL AGENCY REPORTING directly to the Minister of Agriculture. Under the mandate provided by the Canada Grain Act the CGC establishes and maintains standards of quality for Canadian grain.

The Head office of the CGC is in Winnipeg, five regional offices located at Vancouver, Winnipeg, Thunder Bay, Chatham and Montreal. The CGC is organized into four divisions; Industry Services (IS), Grain Research Laboratory (GRL), Corporate Services and Executive.

The Grain Research Laboratory is responsible for conducting pure and applied research related to the 21 grains under the CGC’s mandate. The GRL employs 14 research scientists amongst its staff of close to 100.

The CGC’s Industry Services division consists of approximately 500 employees. The division has been ISO certified since 2001 and was upgraded to ISO 9001-2000 in 2004. The main functions of IS are quality and quantity certification of all bulk vessel shipments exported from Canada. It is important to note that IS carries out the certification process as an impartial third party and has no involvement in the purchasing or selling of grain.

Selling grain in international markets is a complex procedure. Quality standards and specifica-tions may vary from country to country. The CGC is involved in ongoing meetings and technical missions between buyers, sellers and government agencies to ensure that all parties understand the methodologies, specifications and quality standards used in certifying Canadian grain.

CGC Procedures – During Loading The vessel certification process ensures that vessels receive the quantity and quality of grain

ordered by customers and that cargoes are loaded under conditions conducive to main-taining that quality. Prior to grain being loaded it is received into the elevator from rail cars. Each car-lot is sampled, inspected, weighed and segregated according to quality.

The first step in the vessel certification process is the delivery of a loading order to the CGC staff on site at a terminal or transfer elevator. The loading order will state the vessel name and quality and quantity of grain to be loaded. Grain is shipped according to established grade tolerances published in the Canada Grain Regulations or may be shipped according to customer specifications. Prior to authorizing the loading of a vessel the CGC must receive a Port Wardens certificate and Phytosanitary certificate ensuring that the vessel is in fit condition to receive grain.

The weighing staff of industry services is responsible for certifying the quantity of grain loaded to each vessel. Scales used for the weighing of grain have been certified to

meet specified levels of accuracy. The weighing of grain is performed by the staff at the elevator of loading under the continuous monitoring of the CGC. The integrity of the grain delivery pathway, from scale to vessel, is checked throughout loading to ensure that all grain weighed is delivered to the vessel.

The quality certification process is meaningless unless it is based upon a sample that is rep-resentative of the lot of grain being loaded. Samplers must be located at a point in the grain flow after the shipping weigh scales. Diverter type samplers are used to take a crosscut of the grain as it delivered to the vessel. Samplers are set to take a cross section of the grain at intervals of no more than 45 seconds but may be adjusted lower based upon the quantity and rate of grain being loaded.

Canadian Grain Commission Vessel Certification Process for

Chapter Eight

54 Chapter Eight

Samplers are routinely checked to ensure that they are functioning properly. The bulk sample is reduced at the sampling point by an approved divider prior to being delivered pneumatically to the CGC inspection office.

The CGC inspector will perform an incremental analysis every 2000 tonnes throughout the loading of the vessel. For each increment a 1 kilogram sample is divided from the grain delivered to the CGC inspection office. Malt barley quality factors monitored throughout the loading of the vessel include: peeled and broken, plump and thin, moisture content, test weight, foreign material and damage.

Plump kernels are defined as those kernels that do not pass through a No. 6 slotted sieve having openings measuring 2.38 mm by 19.05 mm. Thin kernels are kernels passing through a No. 5 slotted sieve with openings measuring 1.98 mm by 19.05 mm.

Moisture content is determined using a Seedburo Model 1200A moisture meter. Moisture meters are calibrated against American Association of Cereal Chemists (AACC) Method 44-15 and tested for accuracy biweekly.

Test weight is determined using the Ohaus half-litre measure. The Ohaus procedure is calibrated to the Schopper Chondrometer by means of regression formula.

A representative portion of each incremental sample is analyzed for the presence of any damage that could affect the quality of the end product. A sub-sample is pearled to aid in the detection of any heated or sprouted kernels that may not be readily apparent with the hull intact.

Increments are checked to ensure that they meet the definition of commercially cleanliness and that the content of foreign material such as seeds, wild oats and other cereal grains are within speci-fied tolerances.

Each incremental sample is also thoroughly checked for any sign of infestation. There is a zero tolerance for insects in Canadian grain shipments. If insects are detected the infested grain is required to be discharged or fumigated.

All increments must meet the specifications of the contract. Where the analysis of an increment reveals that it is outside of a contract specification the grain must either be removed from the vessel or it will be certified different from the contract.

CGC Procedures – Post LoadingUpon completion of loading, composite samples are forwarded to the Grain Research Labora-

tory. The composite samples will be tested for germination, varietal purity, 1000 kernel weight and protein content.

In making a determination on the varietal purity of a cargo, DNA based varietal identification methods are used.

Protein content is determined through the use of Combustion Nitrogen Analysis utilizing a LECO Model FP-428 Nitrogen/Protein Determinator.

Germination vigor is determined using the 3 day Germinative Energy Test Method 1.7 of the Institute of Brewing Barley.

The weight of 1000 kernels is analyzed according to Institute of Brewing, Methods of Analysis (1997).

CertificationUpon completion of loading and inspection and once it has been determined that all specifications

for the cargo have been met, the Certificate Final is issued. Established procedures are in place to deal with the concerns of customers that may arise after

receipt of a cargo. A composite sample of each shipment is retained for a period of six months. Upon receipt of a complaint, the office of the Chief Grain Inspector for Canada reviews the official com-posite sample and documentation. The GRL will perform any relevant analytical testing related to the concern. A report is then prepared by the Chief Grain Inspector and forwarded to the concerned customer. In some cases a technical working group may travel to the customer in order to deal with the complaint directly.

55Chapter Eight

Grain SafetyThe GRL’s involvement does not stop with the loading of the vessel. The GRL has conducted an

ongoing grain safety monitoring program since 1965. Cargo samples are routinely tested for pesticide residues, mycotoxins and heavy metals. The results obtained from this monitoring program are used as the basis for issuing Letters of Assurance for cargoes to meet customer demands for grain safety.

In testing for pesticide residues and mycotoxins a variety of sophisticated analytical technologies are employed such as: liquid chromatography, gas chromatography and mass spectrometry. The pres-ence of heavy metals is tested for by atomic absorption.

56 Testing Methods

Dockage and AssortmentAll samples are passed through a Carter Dockage Tester

equipped with a No. 6 riddle to remove foreign material and 2 slot-ted sieves to assort the barley. Heavy Grade barley is the material retained on a 6/64” x 3/4” (2.38 mm) slotted sieve. Intermediate Grade is barley that passes through the 6/64” x 3/4” sieve but is retained on a 5/64” x 3/4” (1.98 mm) slotted sieve.

Weight per Thousand KernelsA small sample of dockage-free, Heavy Grade barley is hand-

picked to remove any residual foreign material. The number of kernels in a 20 g sub sample (dry basis) of this cleaned material is then counted.

Protein Content (N x 6.25)Is predicted on Heavy Grade barley using NIR

equipment that has been calibrated by Combustion Nitrogen Analysis (CNA). CNA is determined on a LECO Model FP-428 CNA analyser calibrated by EDTA. Samples are ground on a UDY Cyclone Sample Mill fitted with a 1.0 mm screen. A 200 mg sample is analysed as received (it is not dried before analysis). A moisture analysis is also performed and results are reported on a dry matter basis.

Germination EnergyIs determined by placing 100 kernels of Heavy Grade

barley on 2 pieces of Whatman #1 filter paper in a 9.0 cm petri dish and adding 4.0 ml of deionized water. Samples are kept in the dark at room temperature. Germinated kernels are counted after 48 and 96 hours.

Water SensitivityIs determined exactly as described for germination

energy, except that 8.0 ml of deionized water is added to each petri dish. Water sensitivity is reported as the percent-age of kernels that germinate in 8 ml, which can then be compared to the germination energy.

Friability (ASBC)Is measured using the International method and

reported on an “as is” basis.

Malt Mills (ASBC)Fine-grind malt is prepared with a Buhler-Miag disc

mill set to fine-grind. Coarse-grind malt is prepared with the same mill set to coarse-grind. The settings for fine- and coarse-grinds are based on the screening of a ground ASBC check.

Fine-Grind and Coarse-Grind Extracts (ASBC)

Are prepared using a Brewing Research Foundation (BRF) mash bath and the Congress mashing procedure from 45° - 70°C. Specific gravities are determined at 20°C with an Anton Paar DMA 55 digital density meter (LaBerge, Journal of the American Society of Brewing Chemists 37:105, 1979).

Wort-Soluable Protein (ASBC)Is determined spectrophotometrically using the method

of Haslemore and Gill (1995), Journal of the Institute of Brewing 101:469.

Kolbach Index (Ratio S/T)Is calculated from the formula, (% soluble protein/malt

protein) x 100.

Diastatic Power (ASBC)Is determined using the ferr ic yanide assay for

reducing sugars.

Alpha-Amylase ActivityIs determined using ß-limit dextrin, prepared from

waxy maize starch, as substrate (Briggs, Journal of the Institute of Brewing, 67:427, 1961). Alpha-amylase activity deter-mined by this method is converted to Dextrinizing Units (DU) using regression equations relating this method to the official ASBC procedure.

Beta-Glucan Content of Malt ExtractIs d e t e r m i n e d by f l ow i nj e c t i on an a ly s i s u s-

ing Calcoflour staining of soluble, high molecular weight ß-Glucan (Jorgensen, Carlsberg Res. Commun. 53:277, 1988).

ViscosityIs measured on the fine extract using a Brookfield cone/plate

viscometer and reported in centipoises (cps).

Testing MethodsNotes on the methods routinely used to test Canadian malting barley quality. Unless otherwise specified, analytical results for

barley and malt are reported on a dry weighted basis. The ASBC methods cited are those of the American Society of Brewing Chem-ists, Eighth Edition, 1992.

57Chapter Nine

9 THIS CHAPTER PROVIDES A BRIEF INTRODUCTION TO THE PRINCIPAL organizations and companies involved in the Canadian malting barley industry. Since it is beyond the scope of this guide to introduce these organizations in detail, only their major functions, which are directly related to the production, marketing and trade of malting barley, as well as new barley variety development, are described.

Canadian Wheat Board (CWB)The CWB was formed in 1935 as a farmers’ marketing agency and as a Crown Agency.

In early 1999, the CWB’s corporate structure was changed so that farmers would have ownership of the corporation. The CWB is now governed by a 15-member Board of Directors – 10 of whom are directly elected by Prairie farmers. The CWB’s head office is located in Winnipeg, Manitoba with branch offices in Regina, Saskatchewan; Vancouver, British Columbia; Bei-jing, China; and Tokyo, Japan. In 2012 the single desk marketing of wheat and barley was dismantled.

Canadian Grain Commission (CGC)Established in 1912 by the Canada Grain Act, the Canadian Grain Commission is the agency of

the Government of Canada that establishes and maintains the quality standards of Canadian grain and regulates Canada’s grain handling system. Its headquarters are located in Winnipeg, Manitoba with a network of regional offices and service centres across Canada.

The CGC is organized into four areas: the Executive sets policy and provides overall direction; Corporate Services is responsible for administration, finance, communications, licensing and information technology; Industry Services ensures quality control of grain by inspecting and grading samples throughout the entire handling process; and the Grain Research Laboratory (GRL) provides scientific data and research on the quality of grain. Two of the fourteen units that comprise the GRL are directly involved with malting barley. The Applied Barley Research unit performs tests on malt and malting barley, and investigates feed quality of new harvest feed grains. The Barley and Malt Research unit identifies and characterizes the components in barley and malt that affect end use quality.

Canadian International Grains Institute (Cigi)The Canadian International Grains Institute (Cigi) was created in 1972 as a non-profit

organization in Winnipeg, Manitoba. Cigi promotes and enhances world markets on behalf of Canada’s grains, oilseeds and special crops industries through instructional programming and technical activities. Institute facilities include classrooms (equipped with simultaneous interpretation systems and audio-visual equipment), a pilot flour mill, pilot bakery, pilot noodle plant, pilot pasta plant, and quality control and food quality testing laboratories.

The Institute works in affiliation with the CWB, CGC, Agriculture and Agri-Food Canada (AAFC) and commercial sectors of Canada’s grain industry. The Institute’s activities are funded by both the CWB and the International Markets Bureau of AAFC. Additional technical support services are provided by the CGC.

Canadian Malting Barley Technical Centre (CMBTC)The Canadian Malting Barley Technical Centre (CMBTC) is a research and technical

market support facility recently established in Winnipeg, Manitoba. Its current members are Alberta

Organizations and Companies in the Canadian Malting Barley Industry

58 Chapter Nine

Agriculture, Alberta Barley Commission, Alfred C. Toepfer Canada Ltd., Canadian Wheat Board, Cana-dian Grain Commission, Cargill Aghorizon, FP Genetics, MLCC, Manitoba Agriculture, Molson Coors, Parrish and Heimbecker Ltd., Prairie Malt Limited, Public Barley Breeders, Rahr Malting Canada, Rich-ardson International Limited, SABMiller, Saskatchewan Agriculture, SeCan, and Viterra Inc. Its overall goal is to support market development and commercial evaluation of approved registered Canadian malting barley varieties. The CMBTC carries out applied malting and brewing research, pilot malting and brewing tests and provides technical support and education programs for its members, clients and their customers. The CMBTC provides services to members and clients on a fee-for-service basis.Brewing and Malting Barley Research Institute (BMBRI)

The Brewing and Malting Barley Research Institute (BMBRI) is funded by its members from the malting and brewing industry. The Institute was established in 1948 and is located in Winnipeg, Manitoba. Current membership includes Anheuser-Busch Inc., IMC Limited, Labatt Brewing Company Limited, Molson Canada, Moosehead Breweries Limited, Prairie Malt Limited, Sleeman Breweries Limited and Rahr Malting Limited. The BMBRI’s man-date is to support the development and evaluation of new malting barley varieties in Canada which will meet the needs of its members. The BMBRI funds research projects, coordinates evaluation trials of new malting barley varieties on behalf of its members, and participates in the varietal registration system. The Institute also provides information to breeders, researchers and producers about quality traits of importance to its malting and brewing members.

Malting Barley Breeding CentresIn Canada, most of the malting barley breeding work is carried out by universities and govern-

ment research organizations. The Canadian breeding centres most heavily involved in malting barley are briefly introduced below.

Crop Development Centre, University of SaskatchewanThe Crop Development Centre is an integral part of the Department of Plant Sci-

ences at the University of Saskatchewan in Saskatoon. Established in 1971, its primary objectives are to develop crop varieties with superior quality and marketability that are adapted specifically to Saskatchewan.

The Centre’s plant breeding programs have led to the release of almost 150 crop varieties, over half of these in the 1990s. This includes two-rowed malting barley varieties such as Harrington, Manley, Stein, CDC Copeland, CDC Select, CDC Stratus and CDC Kendall, and six-rowed malting varieties Tankard and CDC Sisler.

Brandon Research Centre, Agriculture & Agri-Food CanadaThe Brandon Research Centre is located in Brandon, Manitoba. The Centre is one of

18 research centres of the Research Branch of Agriculture and Agri-Food Canada. The barley research team at the Centre has established a good reputation in barley breeding. Its breeders have developed and released 21 varieties of malting, feed and hulless bar-ley since 1939 with improvements in disease resistance, agronomic performance, malting quality and nutritive value. The Centre has developed the six-rowed varieties of AC Buffalo, Parkland, Conquest, Paragon and Bonanza, the two-rowed variety AC Metcalfe, Newdale, Calder and a few interim two-rowed malting barley varieties.

Field Crop Development Centre, Alberta Agriculture, Food and Rural Development

The barley program at the Alberta Agriculture Field Crop Development Centre in Lacombe, Alberta is responsible for technology transfer and for partnering with

59Chapter Nine

associated government and private sector groups in the development of high quality barley varieties for international and domestic markets.

As the location of the main research facilities for the provincial/federal/producer sponsored Barley Development Project, the Centre’s field and laboratory facilities were further enhanced by the on-site addition of the James H. Helm Cereal Research Centre in 1998. Barley research activities have a three-fold focus – the development of two-rowed malting barley, feed barley and hulless barley varieties. It has released over 20 varieties of barley and triticale with multiple disease resistance and agrinomic and yield traits needed by Alberta producers.

Malting CompaniesIn Canada there are currently four major malting companies: Canada Malting Co.

Limited, Prairie Malt Limited, Rahr Malting Limited, and Malteurop Canada Limited. Currently, the combined capacity of all four companies is 922 000 tonnes. Capacity is expected to continue to be fully utilized, even in a world market with no significant growth, since Canada is recognized as a supplier of consistently high quality malt.

Canada Malting Co. LimitedFounded in 1902, Canada Malting Co. Limited is part of a group of companies

owned by GRAINCORP, one of the world’s largest producers of malted barley for use by brewers, distillers and food manufacturers. In total, Canada Malt produces 1.2 million tonnes of malted barley annually from 19 plants in 5 countries.

Canada Malting Co. Limited is Canada’s leading malt producer and exporter. Can-ada Malting Co. Limited operates three plants, the largest located in Calgary, Alberta. The Calgary plant has a capacity of 260 000 tonnes annually. The Thunder Bay, Ontario plant has a capacity of 130 000 tonnes and the Montreal, Quebec plant 80 000 tonnes annually.

Prairie Malt LimitedPrairie Malt Limited is located in Biggar, Saskatchewan. The plant is part of the third largest

malster Cargill Inc. Prairie Malt uses two separate malting systems: the Fleximalt and Wanderhaufen malting systems. The plant produces up to 220 000 tonnes of malt annually for brewers worldwide.

MalteuropMalteurop is the largest malting company in the world comprising 24 sites and 2.2M mt of

production. The capacity of MaltEurop’s operation located in Winnipeg, Manitoba is 92 000 tonnes. Malt is supplied to domestic breweries, mainly in Eastern Canada, and a significant portion of the company’s production is exported. Facilities include both Fleximalt capacities and separate germi-nation kiln styles of production. All operations are automated for process flow and process control.

Rahr Malting Canada LimitedR ahr Malt ing L imited i s lo cated in Al ix , Alb er ta . The company’s major

shareholder is Rahr Malting Co. of Minneapolis, USA. Westcan Malting Limited commissioned the first tower malthouse in North America in early 1993. Utilizing the latest European and North American technologies, the tower-malting system has a high degree of automation and computer control. Approximately 50% of the malt produced is sold to overseas markets. Current capacity is 140 000 tonnes annually.

60 Chapter Nine

Table 1. Major Canadian Malting Companies (production capacity)

2004/2005 2010/2011Company Capacity (‘000 tonnes)Canada Malting Co. Limited Calgary, AB 180 250 Thunder Bay, ON 135 125 Montreal, PQ 85 75Prairie Malt Limited Biggar, SK 220 215Malteurop Canada Winnipeg, MB 95 82Rahr Malting Canada Limited Alix, AB 140 140Total Canadian MaltProduction Capacity 885 887

61Contact List

Brewing and Malting Barley Research Institute (BMBRI)

Michael BrophyPresident and CEO1510-1 Lombard PlaceWinnipeg, MB R3B 0X3Phone: 204-927-1401Fax: 204-947-5960Email: mbrophy@bmbri.ca

Canadian Grain Commission (CGC)

Industry Services DivisionMr. Randy DennisChief Grain Inspector for Canada303 Main Street, Room 900Winnipeg, MB R3C 3G8Phone: 204-983-2780Fax: 204-983-0315Email: rdennis@grainscanada.gc.ca

Grain Research LaboratoryDr. Michael EdneyProgram Manager, Barley Research303 Main Street, Room 1404Winnipeg, MB R3C 3G8Phone: 204-983-8854Fax: 204-983-0724Email: medney@grainscanada.gc.ca

Website: www.cgc.ca

Canadian International Grains Institute (Cigi)

Earl GeddesExecutive Director303 Main Street, Room 1000Winnipeg, MB R3C 3G7Phone: 204-983-4980Fax: 204-983-2642Email: egeddes@cigi.ca

Website: www.cigi.ca

Canadian Wheat Board (CWB)SalesMr. Bob CuthbertSenior Marketing Manager, Malting Barley / Products423 Main StreetWinnipeg, MB R3C 2P5Phone: 204-983-3402Fax: 204-983-3841Email: bob_cuthbert@cwb.ca

Quality Control and Marketing SupportMr. Doug Munro423 Main StreetWinnipeg, MB R3C 2P5Phone: 204-984-7819Fax: 204-984-1699Email: doug_munro@cwb.ca

Mr. Haiguang ShiGeneral Manager, Beijing OfficeSuite 708, Tower B, Beijing CO FCO Plaza8 Jianguomen Nei StreetBeijing, PR 100005ChinaPhone: 86-10-6526-3906Fax: 86-10-6526-3907Email: haiguang_shi@cwb.ca

Website: www.cwb.ca

Canadian Malting Barley Technical Centre (CMBTC)

Mr. Robert McCaigManaging Director/ Director of Brewing Technology303 Main Street, Room 1375Winnipeg, MB R3C 3G7Phone: 204-983-1981Fax: 204-984-5843Email: rmccaig@cmbtc.com

Dr. Yueshu LiDirector of Malting Technology303 Main Street, Room 1365Winnipeg, MB R3C 3G7Phone: 204-984-0561Fax: 204-984-5843Email: yli@cmbtc.com

Website: www.cmbtc.com

Contact ListOrganizations

62 Contact List

Malting Barley BreedersDr. Aaron BeattieUniversity Coordinator of Agricultural Research209 Kirk Hall, 117 Science PlaceUniversity of SaskatchewanSaskatoon, SK S7N 5C8Phone: 306-966-5795Fax: 306-966-4737Email: aaron.beattie@usask.caWebsite: www.ag.usask.ca

Dr. Jim HelmField Crop Development CentreAlberta Agriculture, Food and Rural Development5030 - 50th StreetLacombe, AB T4L 1W8Phone: 403-782-8696Fax: 403-782-5514Email: james.helm@gov.ab.caWebsite: www.agric.gov.ab.ca

Dr. Pat JuskiwField Crop Development CentreAlberta Agriculture, Food and Rural Development5030 - 50th StreetLacombe, AB T4L 1W8Phone: 403-782-8691Fax: 403-782-5514Email: patricia_juskiw@gov.ab.caWebsite: www.agric.gov.ab.ca

Dr. Bill LeggeAgriculture and Agri-Food CanadaBrandon Research CentreP.O. Box 1000A, R.R.#3Brandon, MB R7A 5Y3Phone: 204-726-7650Fax: 204-728-3858Email: blegge@em.agr.ca

Malting CompaniesCanada Malting Co. LimitedMr. Bruce FrenchDirector of Malting3316 Bonnybrook Rd. SECalgary, AB T2G 4M9Phone: 403-571-7000 ext. 3088Fax: 403-571-7070Email: bruce.french@ctmalt.com

Malteurop Canada LimitedIan MaccanNorth American Operations3001 Dugald RoadWinnipeg, MB R2C 5H4Phone: 204-943-0741Fax: 204-947-6791Email: ian.maccan@malteurop.comWebsite: www.malteurop.com

Prairie Malt LimitedMr. David KlingerSales ManagerP.O. Box 1150Biggar, SK S0K 0M0Phone: 306-948-3500Fax: 306-948-3969Email: david_klinger@prairiemalt.comWebsite: www.prairiemaltltd.com

Rahr Malting Canada LimitedMr. Bob SuttonPresidentP.O. Box 113Alix, AB T0C 0B0Phone: 403-747-2777Fax: 403-747-2660Email: bsuttonGrahr.comWebsite: www.rahr.com

63Glossary of Terms

Glossary of The shoot formed during barley germination.

Source of starch or fermentable sugars other than malt, usually containing very little protein; e.g. corn, rice, wheat, barley, sorghum, corn syrup.

A time span between two immersions in a steeping cycle.

A beer produced by top-fermentation yeast differing from lager beer in being more heavily hopped and being fermented at a higher temperature.

Thin layer of living cells surrounding the endosperm of the barley kernel.

Enzyme that breaks down starch into smaller units of dextrin, maltose and glucose.

American Society of Brewing Chemists.

The form or shape of a depression on the base of the lemma located on the dorsal side near the point of attachment.

Enzyme that hydrolyzes and solubilizes starch and starch dextrins into maltose.

Cellulose-like carbohydrate which is a major component of barley endosperm cell walls. It is very viscous in water.

Early stage of rootlet growth during barley germination.

Carbohydrate formed as intermediate stage of starch hydrolysis to glucose. Usually 6 - 12 glucose units long.

A measure of amylase activity of a sample of malt. Unpasteurized beer.

European Brewery Convention.

The live part of the barley kernel that develops into a young plant as the seed germinates. The embryo is situated at the lower end of the kernel on its dorsal side. It consists of the coleoptile, epicotye, radicle and coleorhiza (the primary organs of acrospire and rootlets) and scutellum.

Nutritive tissue in the kernel containing all the starch and most of the protein.

A protein biochemical catalyst.

Free Amino Nitrogen.

Decomposition of organic substances by micro-organisms or enzymes, e.g. breakdown of sugar by yeast, producing ethyl alcohol and carbon dioxide.

Sprouting of the grain. In malting industry it also refers to the germination process.

Acrospire

Adjunct

Air Rest

Ale

Aleurone layer

Alpha-Amylase

ASBC

Basal marking

Beta-Amylase

Beta-Glucan

Chit

Dextrin

Diastatic power

Draft (draught)

EBC

Embryo

Endosperm

Enzyme

FAN

Fermentation

Germination

64 Glossary of Terms

Ground malt.

The outermost protective coating of the kernel, which is a floral envelope formed by lemma and Palea tightly or loosely adhering on the caryopsis.

The cone of the female plant of a climbing vine of the mulberry family which imparts a bitter fla-vour to beer.

Ability to absorb moisture from the air.

Drying of the green malt in a kiln. In malting industry it also refers to the kilning process.

A beer produced by a bottom-fermentation yeast at a lower temperature than for ale. It is stored in refrigerated cellars for maturation and clarification.

Vessel used to separate wort from spent grain.

Mixture of grain and water.

Destruction of the cell walls and breakdown of the starch and protein in barley kernel during the malting process.

One of the outer layers of the barley kernel.

Degradation products of protein.

A family of enzymes that break down protein into polypeptides and amino acid subunits.

A bristle or stalk-like structure that lies within the kernel crease on the ventral side and attached at the base of the barley kernel.

Degradation of starch to soluble sugars.

Water sprayed on the mash to extract as much sugar as possible.

A shieldlike structure partly enclosing the apical end of the embryo and coleoptile. It serves as an absorptive organ.

The process of soaking the barley in water to achieve full hydration.

A dark ale with a strong flavour and taste provided by the use of roasted (caramelized) malt as an adjunct in the brewing process.

Long, rectangular germination beds.

One of the outer layers of the barley kernel, lying between the pericarp and the aleurone layer.

Unfermented beer.

Grist

Husk/hull

Hops

Hygroscopic

Kilning

Lager

Lauter tun

Mash

Modification

Pericarp

Polypeptides & amino acids

Proteases

Rachilla

Saccharification

Sparge

Scutellum

Steeping

Stout

Street

Testa

Wort

65

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