Norsk malt, humle og urter - smaken av norsk øl

The cultivation experiments in barley for malting show that there are significant differences between varieties both with regard to yields and grain quality. It was not expected that the old varieties should compete in yield with the modern varieties, however especially Arve and Olsok did very well and yielded at nearly the same level as more of the 2-rawed varieties. Also Varde has given reasonable yields. Of the old varieties Domen has the best grain quality with test weight and 1000 grain weight at the same level as modern 2-rawed varieties and with protein content fairly well fitted for malting. The experiments show great variation in protein content between both varieties, locality and year. The trials with varieties and N-fertilization show that a N-amount of 120 kg N/ha, give the highest yield and the most optimal protein content for most varieties. The old varieties gives special challenges because of their long and weak straw which may result in lodging, germination of the grain in the field and spoiled malt quality. The results from the experimental malting demonstrate that more of the old varieties can be used for malting. Domen and Varde have given the highest extract yield and lowest saccharification rate of the old varieties. In general, the modern malt varieties give higher extract yield than the old varieties, and Quench is so far the one with the best malt properties. Grain size analysis show that in general the 2-rawed varieties have a better grain size distribution than the 6-rawed varieties. Marthe and Quench are the best 2-rawed varieties, while Arve has a larger proportion of large grain than the other 6-rawed varieties. The experiments with hops shows that there are major differences between the clones as well as between the cultivation systems open field and plastic tunnel. Yield in open field is approximately 2-3 times higher in tunnel than on open field and clone 40 have produced the highest yield independent of cultivation system. Lateral shoots was significantly higher in the plastic tunnel than on open field and together with clone and treatment could explain 85% of the variation in cone yield. The effect of the increased growth in the tunnel can to some extent be attributed to increase in day degrees and in the min and max temperature. Fertilization can increase the cone yield and this seems to be related to an increase in number of cones rather than an increased size of cones. Content of alpha acid was higher throughout the three years in the tunnel than on open field and clone 37 have had the highest content. There were an clear annual variation in content of essential oils. The aroma is judged in dry hops and in finished brew. There has all over been very positive feedback on this and characters like flower, Woody, spice is given. There is very high demand for plants for cultivation, advice on cultivation and breeding. Working with herbs to beer has many aspects and can help to create a distinctive character and an exciting beer. There is great variation between the species, but also within single species. We have found large variation in content and composition of essential oils between nine clones of Yarrow. In beer we have tested nine different herbs. Properties in the herbs can provide great opportunities for both to produce beer with special taste properties, as well as provide us with new knowledge about effect on shelf life as well as in both taste and microbial growth. The marked investigations at members in the Brewery and Beverage Association show that the breweries are focusing on the malt quality. The basic malt should have the same quality as imported malt, and there are clear limits on additional price on Norwegian malt. For Norwegian production special quality malt seems most actual and we have to look for å Norwegian variety that can give this unique taste. There is much interest for Norwegian hope and close to three-forth of the producers want to use up to 30 percent Norwegian hope in there production. One third of the respondents has used herbs in their production of beer. It is great enthusiasm and optimism in the brewing communities for local raw materials, and it is important that those that are interested in starting malting get enough knowledge for good malting practice. To follow up this NIBIO in cooperation with NMBU and the Brewery and Beverage Assiciation, and with financing from NFR arranged a beer seminar November 1-2 in Drammen. Here the results from the project were presented for 50 representatives from the brewery industry, research and education.

Det overordnede målet for prosjektet "Norsk malt, humle og urter - smaken av norsk øl" er å samle gammel og ny kunnskap om råvarer for produksjon av norsk øl. Dette skal gi nye muligheter til innovasjon og nyskapning blant alle interesserte firmaer og ins titusjoner som driver med brygging i Norge. Innen prosjektet fokuseres det på kunnskap om norske råvarer av gamle og nye kornsorter for malting, samt norske sorter av humle og ville og dyrkede urter og deres egenskaper. Prosjektet vil også bidra til økt viten om malting og legge til rette for etablering av norsk malterivirksomhet. Prosjektet vil skape en vitenbasis på de omtalte områder som vil være tilgjengelig for alle interesser i bryggerinæringen. Prosjektet har også til hensikt å koordinere alle i nteresser i bryggerinæringen på de felt som berøres. Det er ikke mulig for enkeltaktører å gjennomføre et prosjekt med kun egne ressurser, en norsk dugnadsånd må til. Kunnskapen som erverves kommer alle til gode og er med på å underbygge åpenhet og samarb eidsvilje mellom partnerne i prosjektet. Prosjektet vil bli ledet av Nøgne Ø v/daglig leder Tore Nybø i nært samarbeide med 12 mikrobryggeri, tre bryggeri og NORBRYGG-Norsk hjemmebryggerforening, og med Bioforsk og Graminor som FoU partnere samt maltings - og bryggerikompetanse fra Danmark og England.