In a perfect world, there would be no guns, no war and beer would never go flat.
Plant scientists at the University of Saskatchewan can’t do much about the first two issues, but they are getting closer to accomplishing the third.
Brian Rossnagel, a barley breeder at the U of S, says new lines of loxless malting barley from the Crop Development Centre in Saskatoon will result in cleaner, crisper beer that has a longer shelf life.
One loxless barley variety, CDC Polarstar, is already registered in Canada and was grown under contract in limited quantities last year.
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Rossnagel told members of the Saskatchewan Seed Growers Ass-ociation last month that a second line of loxless malting barley could be recommended for registration in 2010.
Both lines were developed in collaboration with Prairie Malt for the Japanese brewing company Sapporo Breweries.
“We still haven’t received final word … from Sapporo as to whether they really want two agronomic types out there with this specialty loxless trait that they’re interested in,” Rossnagel said.
“The good news is that other brewers are now catching on to the fact that this loxless type of material may be of interest to them, and that could expand interest in a variety like Polarstar.”
Loxless barley is a new development, but its benefits could significantly affect the global brewing industry.
Lox is an abbreviation for lipoxygenase-1, an enzyme that occurs naturally in most malting barley varieties.
The enzyme breaks down naturally occurring fats that are found in barley and converts them into free fatty acids.
The free fatty acids cause oxidization in beer, resulting in a drink that tastes flat and has a stale odour.
The impact of oxidization is most noticeable when beer is exposed to heat or sunlight.
However, it affects all beer over time, including those that are properly sealed and stored under ideal conditions.
Eliminating the lipoxygenase-1 enzyme reduces the transition of fats to free fatty acids and minimizes the effects of oxidization.
“If you can stop the transition from the fat to the free fatty acids … then the beer that you produce would have a cleaner, crisper taste … and that good clean taste will stay longer in storage and during transport,” Rossnagel said.
“They (Sapporo officials) also tell us that they get a little better head formation and head retention in beer made from (loxless varieties).”
Researchers at Sapporo made the connection between oxidization and the lipoxygenase-1 enzyme a few years ago.
The company screened 1,500 barley cultivars and identified germplasm that did not produce the lipoxygenase enzyme.
The genetic material was transferred to the Crop Development Centre in Saskatoon and crossbred with CDC Kendall to create the world’s first loxless malting variety.
CDC Polarstar received interim registration in May 2008.
It is identical agronomically to CDC Kendall, but the gene that produces the lipoxygenase enzyme does not function.
“From a farmer’s point of view, CDC Polarstar is equal to CDC Kendall,” Rossnagel said.
The CDC’s latest loxless line, TRO7921, could also be registered, pending feedback from Sapporo.
TRO7921 is similar to CDC Copeland.
Chantelle Donahue with Prairie Malt in Biggar, Sask., said acres of CDC Polarstar will increase significantly in 2010.
The barley will be grown under three-year identity preserved contracts, and seed will be available only to contracted producers. Production will be focused in Alberta and Saskatchewan.
Klinger said demand for CDC Polarstar is expected to grow in Japan and other foreign markets.
