Sensory analysis and consumer acceptance of lager beer brewed with ancient spring barley (Hordeum vulgare L.) varieties

Abstract

Given the limited understanding of the brewing performance and sensory characteristics of beer brewed with ancient barley (Hordeum vulgare L.) varieties, this study investigated lager beers brewed with Pilsner malt derived from ancient spring barley variety Mahndorfer Hanna, Kraffts Riedgerste, and Alpine Pfauengerste. For comparative purpose, modern spring barley variety Avalon was included in these small-scale brewing trials. Analytical parameters of the beers were determined, followed by descriptive sensory analysis. These results were compared with the previously determined sensory profile of hot steep malt extracts. At the end,
a consumer acceptance test was conducted to see how consumers react to these beers. The findings indicate that the use of ancient spring barley varieties in brewing may have limitations for industrial-scale breweries, due to complications in solid-liquid separation during lautering. Lager beer brewed with ancient barley varieties showed significantly lower alcohol content 4.68 - 4.96 (% v/v) compared to Avalon (5.4 % v/v). Lager beer brewed with ancient spring barley variety Alpine Pfauengerste also differed significantly from all other varieties, for instance in terms of lowest apparent attenuation (74.1 %). Lager beers brewed with Mahndorfer Hanna
and Kraffts Riedgerste exhibited in descriptive sensory analysis a significantly paler colour compared to beers
brewed with Avalon, Results of beer analysis confirm these findings, as these two ancient spring barley varieties showed colour values of 5.8 EBC and 5.7 EBC. In contrast, lager beer brewed with the third ancient barley variety Alpine Pfauengerste was characterised by 11.3 EBC. In descriptive sensory analysis this lager beer was described as being significantly more brownish. It also exhibited a creamier, less watery mouthfeel. The sensory profiles of hot steep malt extracts were not predictive of the final beers’ sensory profile. Consumer acceptance data revealed no significant differences in overall liking between beers brewed with Mahndorfer Hanna, Kraffts Riedgerste, and Avalon, whereas beer produced with Alpine Pfauengerste was significantly less liked.

When brewing with ancient barley varieties, it is important to emphasise attributes such as local production and sustainability, which resonate strongly with consumers. Many are also willing to pay a premium for locally brewed beer made from ancient varieties. These ancient barley varieties may therefore hold particular value for craft beer brewers aiming to differentiate their products from standardised industrial beers.