Barley Variety and Growing Location Provide Nuanced Contributions to Beer Flavor Using Elite Germplasm in Commercial-Type Malts and Beers

Campbell P. Morrissya Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.;;b pFriem Family Brewers, Hood River, OR, U.S.A.;

https://orcid.org/0000-0001-5090-1702

Margaret A. Halsteada Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.;

Michael Féchirc Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.;

Daniela Carrijod Department of Plant Science, Pennsylvania State University, University Park, PA, U.S.A.;

Scott P. Fiska Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.;

Vern Johnsone Deschutes Brewery, Bend, OR, U.S.A.;

Harmonie M. Bettenhausenf Hartwick College Center for Craft Food and Beverage, Oneonta, NY, U.S.A.

Thomas H. Shellhammerc Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.;

https://orcid.org/0000-0002-4055-2366

Patrick M. Hayesa Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.;Correspondence[email protected]

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Barley Variety and Growing Location Provide Nuanced Contributions to Beer Flavor Using Elite Germplasm in Commercial-Type Malts and Beers

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Barley Variety and Growing Location Provide Nuanced Contributions to Beer Flavor Using Elite Germplasm in Commercial-Type Malts and Beers

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