Adam Heuberger (1),
Lindsay Barr (2), Corey Broeckling (1), Jessica Prenni (1), Dana Sedin
(2); (1) Colorado State University, Fort Collins, CO, U.S.A.; (2) New
Belgium Brewing Company, Fort Collins, CO, U.S.A.
Technical Session 4: Barley & Malt I
Sunday, August 14 • 2:00–3:15 p.m.
Tower Building, Second Level, Grand Ballroom
Developing a better understanding for the contribution of barley
metabolites to beer flavor and flavor stability is an important area of
research for the brewing industry. Here, we describe the utility of
metabolomics to understand the breadth of variation in non-volatile
small molecules in barley, malt and beer and integrate these data with
metrics for malting quality, beer flavor and flavor stability.
Metabolomics experiments were performed on UHPLC-MS platforms (reverse
phase and/or HILIC) with custom data analysis workflows. Barley
metabolites were evaluated in two independent experiments encompassing
~250 barley lines grown at four locations. The data demonstrated
significant metabolite variation in barley associated with variety,
row-type, growing location, and genotype by location interactions. The
analyses identified metabolites with significant correlations to malting
quality traits. Independent metabolomics experiments on beer (amber
ales and India pale ales) reveal new information about small molecules
that are associated with aging and flavor stability. ICP-MS ionomics and
LC-MS proteomics were performed on different types of barley, malt
and/or beer to facilitate the interpretation of the metabolomics data.
Taken together, these data provide new information about the extent of
chemical variation in barley and the association with malting quality,
beer flavor and flavor stability. New molecular targets for barley
breeding and malt selection will be discussed.
Adam is an assistant professor in the Department of Horticulture
at Colorado State University. He received his B.S. degree (2004,
molecular biology) and M.S. degree (2008, plant genetics) at UW-Madison.
Adam received a Ph.D. degree in plant genetics from Colorado State
University in 2011, where he characterized biochemical variation among
diverse rice varieties. Adam joined the Colorado State University
Proteomics and Metabolomics Facility in 2011 as a GC-MS and data
analysis specialist and faculty in the Department of Horticulture in
2014. His laboratory studies biochemical and phytonutrient diversity in
food crops and plant metabolites associated with sensory quality in
foods such as beer and bread. This research integrates techniques in the
fields of metabolomics, analytical chemistry, food science and plant