Breeding Better Barley

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Delphia Stanley
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1 Breeding Better Barley 1. Barley the plant, the history, key traits 2. Malt the reason for barley 3. Malting quality what is it? 4. Quality assurance varieties and malt 5. Barley breeding A to Z 6. Barley a contributor to beer flavor? 7. Barley, change, and climate change

2 1. Reproductive biology is in the driver s seat Self-pollination means most barley varieties are pure lines, not F1 hybrids In the US, University plant breeders are still in the game Variety (and gene) ownership: the full spectrum - Open Seed Source Initiative (OSSI) to patents

3 1a. A brief history of barley Hordeum vulgare domesticated from Hordeum spontaneum

4 1b. Key traits 2-row vs. 6-row Naked vs. covered Spring vs. winter vs. facultative

5 2. If it weren t for malt, barley couldn t even find the door

6 2a. The how of malting Steeping Germination Kilning Time (~1 week) Temperature (~50 o 350 o ) Moisture (~10% 50%)

7 2b. The OSU malt house

8 2c. Malting and malting quality parameters Barley World malts Hartwick College CFCFAB malt analyses Friability Extract Color β-glucan S/T FAN DP Alpha Filtration Clarity ph % % SRM mg/l % mg/l L Amylase Time normal hazy normal clear normal clear 5.66 Buck naked winter 6-row - taste the malt Full Pint covered spring 2-row - taste the beer Copeland covered spring 2-row - the ace of base

3. The elusive definition and genetic basis of malting quality DH120412 Unsatisfactory (Short11-7//HERZ 29494/2991) This second year selection had low extract, wort color, S/T, friability and FAN,

9 3. The elusive definition and genetic basis of malting quality DH Unsatisfactory (Short11-7//HERZ 29494/2991) This second year selection had low extract, wort color, S/T, friability and FAN, high wort viscosity and beta-glucans, and slightly high wort turbidity. It was rated unsatisfactory in 2015 testing with high betaglucan, and low extract and friability. No further testing. DH Satisfactory (Short11-10/3/LPZ76/Charles//Full Pint) This second year selection had slightly high barley protein and wort turbidity, and good extract and beta-glucans. It was rated unsatisfactory in 2015 testing with high barley protein and betaglucan and low friability.

10 4. Variety seals of approval AMBA and the likes Cross Select Pilot scale Plant scale Commercial acceptance

11 4b. AMBA variety seals of approval and much more Research support Variety release mechanisms Networking National Barley Improvement Committee the voice of barley research in Washington D.C.

5. A year in the life of a barley breeder (in 365 seconds) Crossing Assess and select Genetics and Breeding Knowledge Variety/Germplasm release 5H 0.0 52_0206 3.2 A10133 3.

3 A58614 A17329 A15122 A38678 56.9 A33142 A11195 A39423 A10578 A33144 57.2 A35635 57.5 A23020 A19878 A57310 57.8 A23663 58.1 A52323 A45139 A54566 59.2 A21751 61.6 53_0654 62.2 51_1128 64.

6_a:5.5 C13H_LOD:10.3_a:-5.2 C14H_LOD:6.7_a:-5.4 C15BSR_LOD:5.5_a:7.1 C14L_LOD:3.7_a:-4.6 C13ST_LOD:3.7_a:-1.9 C13BG_LOD:5.9_a:75.1 C14TW_LOD:6.8_a:-0.9 C14P_LOD:9.4_a:-6.1 M15H_LOD:8.

6 C13BG_LOD:5_a:66.7 M15H_LOD:5.8_a:-1.7 C14H_LOD:5.5_a:-4.8 C13BP_LOD:3.1_a:0.4 70.6 A38634 72.3 51_1221 51_0671 72.9 52_0441 74.6 A39562 74.8 A59246 75.5 A2132 76.0 A21727 76.

6 A56808 A56807 A15768 A10413 102.2 A39511 A62319 102.8 A39701 105.7 51_1355 53_1427 111.9 51_0518 52_0526 120.1 A40885 A40886 133.2 52_0018 53_0098 135.7 52_0549 52_1168 52_0795 138.

1 A26145 A6950 5366981 168.9 180.3 53_0524 185.4 A17309 187.2 A47689 A52248 189.0 A61559 191.4 A19829 A19833 A19834 194.4 51_0805 200.4 51_0783 201.1 51_0095 53_0929 53_0930 202.

6 A32892 244.4 A45211 A23407 52_1018 A43929 247.8 A43332 249.0 A44323 A44334 250.2 A55919 A51223 251.9 52_0829 254.0 51_0869 262.6 A63287 A60753 A60754 263.2 A10542 264.9 52_1141 268.

1 5784_F 569307 294.7 51_0857 51_0322 295.9 53_0958 297.1 5140269 53_1481 51_0401 298.3 5128167 52448_R 298.9 51881_F 547507 52048_F 300.6 53_1292 5139089 301.2 548097 302.5 546054 303.

12 5. A year in the life of a barley breeder (in 365 seconds) Crossing Assess and select Genetics and Breeding Knowledge Variety/Germplasm release 5H _ A A11281 A A A A _ A9236 A A A A A A A58614 A17329 A15122 A A33142 A11195 A39423 A10578 A A A23020 A19878 A A A52323 A45139 A A _ _ A62366 A16750 A62372 A A A A A A A A52324 A28510 A40667 A25784 C14L_LOD:4.8_a:-5.2 C13H_LOD:12.3_a:-5.6 C14BSR_LOD:6.6_a:5.5 C13H_LOD:10.3_a:-5.2 C14H_LOD:6.7_a:-5.4 C15BSR_LOD:5.5_a:7.1 C14L_LOD:3.7_a:-4.6 C13ST_LOD:3.7_a:-1.9 C13BG_LOD:5.9_a:75.1 C14TW_LOD:6.8_a:-0.9 C14P_LOD:9.4_a:-6.1 M15H_LOD:8.2_a:-2 C13BC_LOD:3.2_a:-2.3 C13P_LOD:2.7_a:-1.3 C13BC_LOD:6.4_a:-3.3 C15HD_LOD:3.3_a:-1.6 C13ME_LOD:11.4_a:-0.9 C13BC_LOD:3.1_a:-2.3 C14SPS_LOD:2.9_a:-0.8 C14LR_LOD:3.5_a:5.6 C13BG_LOD:5_a:66.7 M15H_LOD:5.8_a:-1.7 C14H_LOD:5.5_a:-4.8 C13BP_LOD:3.1_a: A _ _ _ A A A A A31634 A39567 A A A33802 A _ _ A4388 A A A16532 A40446 A A A A56808 A56807 A15768 A A39511 A A _ _ _ _ A40885 A _ _ _ _ _ A A _1061 A50994 A50443 A42576 A A A A A A A A A A26145 A _ A A47689 A A A19829 A19833 A _ _ _ _ _ A A10672 A A _ _ A A A A A A A44849 A A A A45211 A _1018 A A A44323 A A55919 A _ _ A63287 A60753 A A _ A A32988 A32982 A A A12049 A A A44414 A22962 A A19168 A A A _ _R _F _ _ _ _ _ _R _F _F _ _ _0769 M15M_LOD:5.3_a:6.8 C13P_LOD:5.1_a:-1.8 C13HD_LOD:8.6_a:-2.8 M15HD_LOD:8.3_a:-1.5 C13FAN_LOD:36.9_a:-39.6 C13AA_LOD:35.3_a:-18.7 C13ST_LOD:35.2_a:-4.7 C13ST_LOD:31.2_a:-4.6 C13WP_LOD:30.1_a:-0.6 C13WC_LOD:16.5_a:-0.3 C14TW_LOD:7.6_a:-1 C13TKW_LOD:14.3_a:-2.9 C14Y_LOD:6.9_a: C14HD_LOD:7.4_a:-1.7 C15HD_LOD:6.3_a:-2.1

13 5a. Barley and Beer and Food: OSU Barley Project Facultative 2-row covered malting Facultative 2 (6) row multi-use naked Genes, traits, and germplasm Plots, malts, beers, breads

14 5b. Genetics tools and variety release procedures The case study Molecular breeding methods Cross, select, release + DNA fingerprinting, linkage mapping, and quantitative trait locus (QTL) detection GMOs and CRISPR as research tools Intellectual property options None: Germplasm registration, public variety Some: Non-exclusive license, royalty, sale only of a class of certified seed More: Exclusive license, royalty, sale only of a class of certified seed, no plant-back Absolute: Patent. Complete control of all uses from production to breeding

15 Mecca Grade Estate Malting, Rahr Malting 6. Taking barley to the next level: the quest for barley contributions to beer flavor The Flavor Pack Deschutes, Firestone-Walker New Glarus, Summit, Russian River, Sierra Nevada Brewers Association

16 6a. The quest for barley contributions to beer flavor JASBC in review I. Effects of barley (Hordeum vulgare L.) variety and growing environment on beer flavor II. Malt modification and its effects on the contributions of barley genotype to beer flavor 1Herb, D.W., 2Meints, B.M., 3Jennings, R., 4Romagosa, I., 5Moscou, M., 6Carey, D., 7Cistue, L., 3 1Filichkin, T, 1Fisk, S.P., 1Helgerson, L., 8Martens, C., 3Monsour, R., 6Thiel, R., 3Tynan, S., 9Thomas, 4 W.T.B., 3Vinkemeier, K., 1Hayes, P.M.

17 6b. There is a genetic contribution of barley to beer flavor

18 6c. Flavor Fields Forever 10 locations across the US OR, WA, MN, WI, MI, NY

6d. Flavor Chapters 1 and 2 high-throughput small-scale malting and brewing coupled with sensory assessment of a large number beers provided evidence that.

19 6d. Flavor Chapters 1 and 2 high-throughput small-scale malting and brewing coupled with sensory assessment of a large number beers provided evidence that... (i) barley varieties can make different contributions to beer flavor, (ii) growing environment of the barley can have an effect on beer favor, (iii) variety contributions to beer flavor have a genetic basis, and (iv) variety contributions to beer flavor develop during malting. the results of these two experiments show that differences in beer flavor are not simply due to degree of modification of the malts used to produce test beers..the contributions of barley variety to beer flavor - be it a contemporary variety, an heirloom variety, or an exotic land race - will likely be modest compared to the effects achieved by manipulating Maillard reactions in malting, using liberal amounts of hops with intense aromas, and/or brewing with different yeasts. Nonetheless, in certain beer styles and for some maltsters, brewers and consumers, the barley contributions to beer flavor will worth pursuing.

20 7. Change going naked (usage) and facultative (climate) Multi-use naked barley for malt/food/feed

21 7b. Going naked Europe, 2-row covered + Lautering Asia, 2/6-row naked The hull Insoluble fiber

22 7c. Naked malts + High malt extract, more beer per unit of malt, flavors(?) - Mash filtration or < 100% of malt bill

23 7d. Dealing with climate change going facultative Fall planting Cold tolerance on demand Spring planting Cold tolerance not needed

24 7e. Facultative 2-row malting barley exists American Malting Barley Association OSU Pilot candidates: all facultative DH130718: TC6W261/3/LPZ276/Charles//Full Pint DH130004: TC6W265//Herz 29494/2991 DH120228: Wintmalt/Charles//Full Pint DH130939: Full Pint/Violetta

25 Stripe rust MTV, WA. 5/2017 Epilogue: Why keep breeding?..rust never sleeps New forms of familiar diseases Familiar diseases in new places Leaf rust WW, WA. 5/2017

Barley Association, Brewers Association, Great

26 Thanks! The Oregon Barley Project crew past and present Brought to you by Oregon and Federal tax dollars, Federal grants, American Malting Barley Association, Brewers Association, Great Western Malting, The Barley Flavor Pack, Mecca Grade Estate Malt, Oregon Wheat Commission Rahr Malting

PNWHBC 2017 Barley varieties and your home brew

PNWHBC 2017 Barley varieties and your home brew What is barley? What is the barley and beer connection? Grow your own barley? Make your own malt (next session) Random tidbits bits of science and technology