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

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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.

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Barley Malt

• The Roll of Malt in Brewing• Malt Biochemistry• The Malting Process

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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

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Malting Process

STEEPING GERMINATION KILNING

BARLEYWATER

AIR

WATERCO2

HEAT

CO2HEAT

STEEP

BARLEY

GREEN

MALT

FINISHED

MALT

AIRWATER HEAT

WATER

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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

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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

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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

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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

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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

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Clean Barley

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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

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Floor Malting

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Steep Operation

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Chitted Barley

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Germination Filling

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Germination Day One

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Germination Vessel

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Germination Vessel Filling

12 Billion Kernels

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Kiln

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Kiln Loaded

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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.

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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

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World Beer Growth

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China Beer Growth

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Chinese Brewery

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Chinese Barley Infrastructure

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World Malting Barley

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Canada Exports

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Canada Exports

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World Malting Barley Growth

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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

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China Barley Supply

36

Chinese Barley

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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

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• 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