The Malting and Brewing Quality of Crosses of Barley Anthocyanogen-Free Mutants. J. D. C. Figueroa, M. A. Madson, and B. L. D'Appolonia, Cereal Science and Food Technology, North Dakota State University, Fargo 58105-5728. J. Am. Soc. Brew. Chem. 47:0044, 1989.

The malting and brewing quality of anthocyanogen-free mutants and segregates from crosses of barley were studied. The samples were brewed by a double mashing procedure using the hop variety Cascade and 25% adjunct (yellow corn grits). Some differences in anthocyanogens, chill haze stability, beer color, and other malting and brewing quality parameters were shown between mutants and wild-type barley beers. Most of the differences were at acceptable levels. Chill haze stability was excellent from ant mutant and recombinant line beers. Some of the beer brewed with the ant mutants, however, had lower brewhouse yield and somewhat darker color than beer brewed with regular malt.

Keywords: Anthocyanogens, Beer quality, Haze, Malting quality, Polyphenols, Proanthocyanidins