Improved fermentability of Canadian malt

The aim of this proposed research is to understand and improve the fermentability of Canadian malting barley.Fermentability refers to the ability of brewing yeast to completely ferment wort sugars produced from barleymalt. Complete fermentation of wort carbohydrates is increasingly demanded by domestic and foreign maltproducers and brewers. Previously, Canadian barley breeders have examined factors that relate tofermentability but have been hampered by the lack of a rapid fermentability test to accurately simulate breweryfermentations. The production and export of Canadian malting barley, malt and beer is an unknown Canadiansuccess story. Canadian malting barley and malt producers continue to increase exports. By 2011 our barleyand malt exports are estimated to reach over $550,000,000 and $350,000,000 respectively. In 2005, Canadianbrewers exported 15.3% of their total sales (~$1,000,000) ranking Canada 5th among the world's beerexporters. To maintain growth of Canadian market share in the competitive world market, the barley, malt andbeer quality and production efficiencies discussed in this proposal must be improved.In order to address this industrial problem, a four-pronged research effort is proposed: (1) to verify a new rapid,small scale fermentability assay with large scale brewing fermentations, (2) to understand of the influences ofbarley variety and yeast strain on fermentability, (3) to begin screening for and the development of morefermentable Canadian barley germplasm/varieties and finally (4) to examine the effects of common seed-bornebarley disease organisms on fermentability.A further understanding of factors affecting malt fermentability and related test methods should result insubstantial barley variety improvement and an increase of related process efficiencies to make Canadianproducers more competitive in the world market. It is also proposed to hold a workshop for Canadian barley,malting and brewing industry personnel at the end of this research.