Quality of Western Canadian malting barley 2018

Sampling and survey methodology

The 2018 malting barley survey was based on 88 varietal composites, representing over two million tonnes of barley selected for domestic malt processing or for export as malting barley by several grain handling and malting companies: Cargill Ltd., Prairie Malt Ltd., Canada Malting Ltd., Rahr Malting Canada Ltd., Richardson International, Viterra Ltd., and Malteurop Canada Ltd. The tonnage included in this survey represents a portion of the total volume of malting barley selected in Western Canada and does not reflect the actual amounts selected. Samples were received from the beginning of harvest until the end of October 2018. All results (unless otherwise stated) presented in this report represent weighted averages based on tonnage of composite samples received and analyzed.

Quality of barley selected for malting in 2018: general trends and annual statistics

The quality of barley that was selected for malting in 2018 was very good. The average level of barley proteins (11.9%) in 2018 was slightly higher than the 10-year average (11.6%) (Figure 3.1). Barley exhibited excellent germination vigour and energy (Figure 3.2). This year’s barley had very high average 1000 kernel weight (46.7 grams), higher than the 10-year average (44.5 grams) (Figure 3.3). Kernel plumpness, a measure of kernels remaining on the 6/64” slotted screen, averaged 95.6%, which was higher than the 10-year average (92.9%) (Figure 3.4). The average kernel diameter and kernel weight were also determined for individual varieties using the Single Kernel Characterization System. The results, presented in Figure 3.5, indicated differences among barley varieties with newer varieties, such as AAC Synergy, Bentley, AAC Connect, CDC Fraser, and CDC Bow, having bigger and heavier kernels than CDC Copeland and AC Metcalfe.

Pre-germination is the premature sprouting of grain while still in the ear as a consequence of prolonged spells of wet weather when mature grain remains uncut in the field or swathed and not yet combined. This event is called pre-harvest sprouting. One of the enzymes produced very early during germination is α-amylase. Since the level of α-amylase in sound grain is very low compared to its level in the germinating grain, the content of α-amylase in grain can be used as a marker of germination. Rapid visco analysis (RVA) indirectly estimates the amount of α-amylase in barley by measuring the viscosity of ground barley in water. The results are expressed as viscosity in Rapid Visco Units (RVU) that can be converted to centipoise (cP) (1 RVU = 12 cP).

Barley selectors use RVA to identify sound barley, moderately and strongly pre-germinated barley, and to manage their supply accordingly. Samples with final viscosity values > 120 (RVU) are considered sound, and the probability that they will retain germination energy (GE) after storage is very high. Samples with RVA values 50 to 120 (RVU) are moderately pre-germinated, whereas samples with RVA values < 50 (RVU) are substantially pre-germinated and the probability that they will lose germination energy during storage is high. They should be malted as soon as possible. To predict safe storage time more accurately, not only the RVA values, but also the storage conditions (temperature and relative humidity) and the initial moisture content of the grain have to be taken into account.

The majority of barley sample tested in 2018 survey was sound as indicated by high RVA values (>120 RVU). This year’s high RVA values have been attributed to dry growing conditions and dry harvest conditions, especially during the early harvest. Lower RVA values were observed for a small percentage of barley samples harvested at later date.

Figure 3.6 RVA results for barley selected for malting in 2018 in comparison with previous years

Malting conditions and methodologies

Initial malting trials indicated that this year’s barley needed slightly longer immersion periods during steeping to achieve adequate hydration levels. Accordingly, sufficient steep out moisture levels were achieved using two wet steep cycles at 14°C. The germination and kilning steps were conducted according to the same schedules as last year. All analytical methods used in this survey to assess the barley, malt and wort quality are listed in the Methods.

Malting quality in 2018 - Highlights

• The dry and hot growing season in 2018 produced lower yield, but the quality of the early harvested crop was very good. The harvest, however, was interrupted by snowfall, frost, and wet conditions in September. The cool temperatures combined with persistent light to moderate rain/snowfall delayed the resumption of harvest until the second week of October. There was significant quality degradation in unharvested crops in the northern grain belt.
• CDC Copeland (46.3%), AC Metcalfe (29.8%), and AAC Synergy (11.2%) dominated the portfolio of malting barley cultivars being grown in Western Canada in 2018, representing together 87.3% of total area seeded with malting barley.
• The content of protein in barley grain averaged at 11.9% (db) in 2018 and was slightly higher compared to the last year (11.5% db) and to the long-term average values (11.6% db).
• The average kernel size and kernel weight of barley grain in 2018 were higher than the previous year and long-term average values. The average 1000 kernel weight for CDC Copeland was 47.0 grams, compared to 45.2 grams in 2017, and 45.5 grams for AC Metcalfe compared to 44.1 grams in 2017. The average kernel size and kernel weight of the newer Canadian malting barley varieties such as AAC Synergy, AAC Connect, Bentley, CDC Bow, and CDC Fraser were noticeably higher than those of CDC Copeland and AC Metcalfe.
• The majority of barley tested in this survey was sound and showed very high germination energy (99%) with little evidence of water sensitivity.
• The levels of enzymes (diastatic power and α-amylase) in malts of the most common barley cultivars (CDC Copeland and AC Metcalfe) were slightly higher in 2018 compared to the previous year and long-term average values. Malt made from 2018 barley resulted in average levels of malt extract.