Multivariate analysis for feasibility of Korean six-row barleys for beer brewing

Abstract

The feasibility of using six-row barley, which is produced more often than two-row barley (malting barley) in Korea, for beer brewing was studied. Beer was brewed from one variety of two-row barley (Jinyang, malting barley) and four varieties of six-row barley (Jasujungchal and Hinchalssal which are unhulled; Dahyang and Samgwangchal which are hulled). Using principal component analysis of the material properties in malting, mashing and fermentation, and the sensory properties of beer, the barley was categorized into three groups: group 1 (Jinyang and Dahyang), group 2 (Samgwangchal and Hinchalssal) and group 3 (Jasujungchal). Group 1 was distinctive for extract (dry basis), Brix and carbonation; group 2 was characterized by alcohol, foam stability and sour odour; and group 3 was characterized by malt protein and sour taste. The brewing qualities of group 1 were superior to those of the other groups. Among the Korean six-row barley varieties, Dahyang was found to be the most suitable for beer production.