Evaluation of Florida-grown Barley for Brewing Applications: Yield, Fermentability, and Volatile Compounds

Abstract

The state of Florida ranks third in the United States in beer production by volume, yet does not boast a commercially viable barley crop. This presents a potential market for Florida-grown barley. Despite similarities between the USDA Plant Hardiness Zones of Florida and traditional barley-growing regions, there persists a lack of best management practices for the successful cultivation and establishment of a barley crop in Florida. The purpose of this study was to investigate the potential viability of eight spring-type barley varieties grown in Florida by comparing crop yields, extract, fermentability, and volatile compounds. Barley is not a typical crop grown in Florida, however, the inclusion would provide welcome diversification options for Florida farmers to grow over winter. This study is an initial investigation into the use of Florida barley as an ingredient in beer production. The average yields of the eight varieties ranged from 31.5 ± 6.8 to 42.9 ± 11.8 bushels per acre (1,695–2,308 kg/ha) for the optimal planting dates, which are comparable to similar growing regions. Fine Grind (f.g.) extract concentrations were highest in Copeland, Esma, Pinnacle, and Opera barley varieties, ranging from 68.4 to 73.6% dry basis (d.b.). Concerning fermentability, Copeland and Esma had the lowest final attenuation among the Florida-grown barleys (1.51 and 1.92°P, respectively). There were minor differences in volatile compounds between the control and experimental barleys. The results of this study support the possible viability of Florida-grown barley for brewing applications that prioritize using local ingredients.