Grant: Strategic Projects - Group
Dalhousie University
$206,050.00
Improved fermentability of Canadian malt
FY 2011-12
Summary
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 barley
malt. Complete fermentation of wort carbohydrates is increasingly demanded by domestic and foreign malt
producers and brewers. Previously, Canadian barley breeders have examined factors that relate to
fermentability but have been hampered by the lack of a rapid fermentability test to accurately simulate brewery
fermentations. The production and export of Canadian malting barley, malt and beer is an unknown Canadian
success story. Canadian malting barley and malt producers continue to increase exports. By 2011 our barley
and malt exports are estimated to reach over $550,000,000 and $350,000,000 respectively. In 2005, Canadian
brewers exported 15.3% of their total sales (~$1,000,000) ranking Canada 5th among the world's beer
exporters. To maintain growth of Canadian market share in the competitive world market, the barley, malt and
beer 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 of
barley variety and yeast strain on fermentability, (3) to begin screening for and the development of more
fermentable Canadian barley germplasm/varieties and finally (4) to examine the effects of common seed-borne
barley disease organisms on fermentability.
A further understanding of factors affecting malt fermentability and related test methods should result in
substantial barley variety improvement and an increase of related process efficiencies to make Canadian
producers 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.
Program
Strategic Projects - Group
Recipient
Location
Nova Scotia, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
381327-2009
Name nom
Speers, Alex
Department département
Process Engineering and Applied Science
Organization id
79
Institution établissement
Dalhousie University
Province en
Nova Scotia
Province fr
Nouvelle-Écosse
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2011
Competition year année de concours
2009
Award amount
206050
Program id
STPGP
Program nane en
Strategic Projects - Group
Program name fr
Projets stratégiques - De groupe
Group en
Research partnerships programs
Group fr
Programmes de partenariat
Committee code
1044
Committee name en
Strategic Projects Selection Panel - Food and Bioproducts
Committee name fr
Comité de sélection des projets stratégiques - Aliments et bioproduits
Area of application code
501
Area of application group en
Manufacturing processes and products
Area of application group fr
Procédés et produits industriels
Area of application en
Processed food products and beverages
Area of application fr
Aliments transformés et boissons
Research subject code
6103
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food processing, packaging, preservation and storage
Research subject fr
Transformation, conditionnement, conservation et stockage des aliments
Partie
3
Nb partie
3
Application title
Improved fermentability of Canadian malt
Keyword
NSERC
Application summary
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 barley
malt. Complete fermentation of wort carbohydrates is increasingly demanded by domestic and foreign malt
producers and brewers. Previously, Canadian barley breeders have examined factors that relate to
fermentability but have been hampered by the lack of a rapid fermentability test to accurately simulate brewery
fermentations. The production and export of Canadian malting barley, malt and beer is an unknown Canadian
success story. Canadian malting barley and malt producers continue to increase exports. By 2011 our barley
and malt exports are estimated to reach over $550,000,000 and $350,000,000 respectively. In 2005, Canadian
brewers exported 15.3% of their total sales (~$1,000,000) ranking Canada 5th among the world's beer
exporters. To maintain growth of Canadian market share in the competitive world market, the barley, malt and
beer 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 of
barley variety and yeast strain on fermentability, (3) to begin screening for and the development of more
fermentable Canadian barley germplasm/varieties and finally (4) to examine the effects of common seed-borne
barley disease organisms on fermentability.
A further understanding of factors affecting malt fermentability and related test methods should result in
substantial barley variety improvement and an increase of related process efficiencies to make Canadian
producers 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.
