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Malting Barley and the World
Ralph A. Judd
2
Agenda
• Trip around the world in recognition of Seattle's flying history
• Review of Malting• Malting as it relates to Brewing• Barley around the world
3
Barley as it Relates to Malting
• Barley is the soul of Beer• All kernels must grow: free of sprout or
chitted kernels• All kernels must grow evenly: S&B or
Skinned• Correct protein levels• Free of mold, vermin etc.
4
Barley Malt
• The Roll of Malt in Brewing• Malt Biochemistry• The Malting Process
5
Barley Malt Contributions to Brewing
• Source of Carbohydrates• Source of Protein• Source of enzymes to reduce
carbohydrates to fermentable sugar• Source of enzymes to reduce proteins• Source of filter material for “Wort”
clarification• Source of Color and Flavor
6
Malting Process
STEEPING GERMINATION KILNING
BARLEYWATER
AIR
WATERCO2
HEAT
CO2HEAT
STEEP
BARLEY
GREEN
MALT
FINISHED
MALT
AIRWATER HEAT
WATER
7
Carbohydrates
• Most abundant organic compound in nature• All are built as chains from Glucose –
C6H12O6
• All are built by plant photosynthesis• Common forms we recognize are sugar,
starch and cellulose
8
C
C
CC
C
OC1
CCC
4
COC
1
C
C6
C
C C
O
GLUCOSEC6H12O6
OH
H C H
C O
CC4
CC1
OC
C5C4 C3 C2
C1O
C6
C
C C
OC
C3
C
C C
OC
CC C
C
C 1OC
C1C4C1C1C4 C4
COH
H
HCOH
HC
OH
HCH
OH
Carbohydrates
9
Proteins
• Basic raw material in tissue and cell building• All are built as chains from 20-25 different
amino acids• Amino acids are built from nitrogen, carbon,
hydrogen, oxygen and sometimes sulfur• All are built by plant photosynthesis
10
Enzymes
• The “Worker” proteins• Catalysts that regulate the speed of chemical
reactions without being involved in or consumed by the reaction
• Function by reducing carbohydrate and protein chains by breaking bonds between glucose units and amino acid units
11
Barley Benefits
• Source of filter material for “Wort” clarification– Other grains can be malted– Barley malt is the best package for Brewing
• Source of color and flavor– 100% of Beer Color comes from barley malt– Significant amount of beer flavor derived from
barley malt
12
Clean Barley
13
Malting Process
• Agricultural product in: Barley• Food product out: Malt
– All FDA processing/sanitary requirements in place• Production cycle 8-10 days• Malt is aged 21 days minimum before shipment• Ship to brewery
– Mostly railcars
14
Floor Malting
15
Steep Operation
16
Chitted Barley
17
Germination Filling
18
Germination Day One
19
Germination Vessel
20
Germination Vessel Filling
12 Billion Kernels
21
Kiln
22
Kiln Loaded
23
Maillard Reactions
Starch Cell Walls
Simple Sugars
ProteinsAmino Acids
+
Color and Flavor Compounds
Barley Components
Resulting Compounds from Malt Modification
Add Heat
The rate of reaction is impacted by available water, temperature and pH.
24
Specialty Malt Flavor Profiles
Oxidized polyphenols,amino acids
Flavor Attributes
ViennaMunichHi-Dried
CaramelCrystal
BrownChocolate
BlackRoasted Barley
SweetMalty
CaramelVery Slight Burnt
Winey
Nutty CoffeeSl. Burnt ChocolateBiscuit Sl. Dry/Harsh
Phenolic SmokyAstringent BurntMetallic Bitter
Color and Flavor Derived From...
Melanoidin formation, sugardegradation, or pyrolysis
Specialty Malt
Barley Malt Around the World
26
World Beer Growth
27
China Beer Growth
28
Chinese Brewery
29
Chinese Barley Infrastructure
30
World Malting Barley
31
Canada Exports
32
Canada Exports
33
World Malting Barley Growth
34
0
50
100
150
200
250
300
350
400
1980
1982
1984
1986
1988
1990
1992
1994
1996
1998
2000
2002
2004
2006
f
2008
f
2010
f
Bee
r Pro
d (M
M H
L)
0
1
2
3
4
5
Mal
t Bar
ley
Dem
and
(MM
Ton
nes)
China: Beer vs. Malting Barley Demand
Adapted from: China National Bureau of Statistics, Agriculture and Agri-food Canada.f: Agriculture and Agri-food Canada forecast.
Malting BarleyDemand
Beer Production
35
China Barley Supply
36
Chinese Barley
37
0.0
0.5
1.0
1.5
2.0
2.5
3.0
1987
1988
1989
1990
1991
1992
1993
1994
1995
1996
1997
1998
1999
2000
2001
2002
2003
2004
f
2005
f
2006
f
2007
f
2008
f
2009
f
2010
f
mill
ion
tonn
es
Imports
Domestic
China Barley: Domestic vs. Import
38
Beijing
Harbin Brewing
Tsingtao Brewing
Wuhan Brewing
Barley Regions
39
• The major issues limiting China’s ability to grow its domestic malt barley supply are:– Low and inconsistent grain quality…variety
and growing practices– Post harvest quality deterioration…handling
and storage– High logistical costs and infrastructure
constraints…growing region specific– An underdeveloped quality control system
China Malt Barley ProductionIssues
Thank You