The Key Ingredients: Barley, Hops, and Yeast
Crafting the perfect loaf of bread or brewing the ideal craft beer is equal parts art and science. For seasoned culinary professionals, understanding the intricate interplay of ingredients and the underlying scientific principles governing baking and brewing can unlock new realms of flavor, texture, and innovation.
In this comprehensive guide, we’ll delve into the science behind baking and brewing, exploring the critical roles of barley, hops, and yeast in shaping the ultimate culinary experience. From the latest advancements in crop cultivation to the genetic engineering of yeast strains, we’ll uncover the fascinating ways in which science is revolutionizing the world of baking and brewing.
Cultivating the Perfect Barley
At the heart of many baked goods and craft beers lies a humble grain: barley. This versatile cereal crop has long been a staple in the kitchens and breweries of the world, but its cultivation has traditionally been confined to specific regions. However, as the team at the HudsonAlpha Institute for Biotechnology has discovered, the potential to grow barley in new and unexpected locations is within reach.
“We had an opportunity last year to work on a new version of the barley genome sequence using our latest technology in single molecule high-throughput sequencing,” explains Jeremy Schmutz, co-director of the Genome Sequencing Center at HudsonAlpha. “And then out of that grew a project to start to look at the question of whether we could grow barley here in Alabama.”
Collaborating with Auburn University and Alabama A&M, the HudsonAlpha team has undertaken a pilot study to test the viability of growing barley in the Deep South. By importing and evaluating a diverse array of barley varieties from across the United States, the researchers aim to identify the cultivars best suited for the region’s climate and soil conditions.
“We have both Auburn University and Alabama A&M working on the field and agronomy sides of this project,” Schmutz says. “The idea here is that we have multiple partners involved in this project now for Alabama, which has recently been funded from ADECA, the Alabama economic development arm.”
The potential benefits of establishing a local barley industry in Alabama are manifold. Not only would it diversify the state’s agricultural economy, but it would also provide a valuable ingredient for the burgeoning craft brewing scene, allowing for the creation of truly regional beers.
“If we can have a local industry that uses any crops that are grown here in Alabama, then that adds greatly to the economic impact for Alabama,” Schmutz notes. “Rather than growing a commodity crop where it effectively gets sold in the commodity market, we can actually grow crops that we can use downstream here in Alabama to produce goods and services or for people here in the Southeast.”
Harnessing the Power of Hops
Alongside barley, hops are another essential ingredient in the world of craft brewing. These fragrant flowers, or cones, of the Humulus lupulus plant are responsible for imparting the distinctive bitterness, aroma, and preservative properties that beer enthusiasts have come to love.
Traditionally, the majority of hops have been cultivated in the Pacific Northwest region of the United States, with Yakima Valley in Washington State producing around 75% of the nation’s supply. This geographic concentration has presented a challenge for brewers outside of the Western states, who must often import hops across the country.
However, Dr. Sarah Carey, a postdoctoral associate at HudsonAlpha, is working to change that. By leveraging the institute’s expertise in plant genomics, Carey and her team are working to unlock the secrets behind hops’ growth and adaptability, with the goal of enabling their cultivation in new regions like the American South.
“We are going to be able to grow hops in Alabama, we are going to be able to have locally sourced hops right down the street or just a couple hours away,” Carey asserts. “We’ll have adaptive lines or maybe our own new flavors of lines that we can grow here locally.”
To achieve this goal, Carey and her team are embarking on a comprehensive project to sequence the genomes of all five primary varieties of Humulus lupulus, as well as the related Humulus japonicus species. By comparing these genetic blueprints, the researchers hope to identify the key genes and traits that govern hops’ growth and environmental adaptations.
“If we want to start growing hops in a place like Alabama, which is not in the 35th, it’s below the 35th parallel, we have to start thinking about how we can breed selectively to get them to grow happily here,” Carey explains. “And so, we thought, well, let’s sequence the genome for Humulus lupulus variety lupulus because that is the really important economic one. Let’s look at these other varieties too, that grow in these different localities, and see if we can find genes that might help us selectively breed plants to grow better in these different novel locations.”
By unlocking the genetic secrets of hops, Carey and her team are paving the way for a more diverse and regionally-focused craft brewing industry, where the flavors and aromas of locally grown hops can truly shine.
Yeast: The Unsung Hero of Flavor
While barley and hops garner much of the attention in the world of baking and brewing, the humble yeast is often the unsung hero, quietly shaping the flavors and textures that delight our palates.
“The yeast is the most interesting contributor to flavor,” explains Dr. Josh Clevenger, a home brewer and scientist at HudsonAlpha. “In fact, if you take the same beer and split it into 10 batches and pitch 10 different kinds of yeast, you’re gonna get very different beers.”
Clevenger’s passion for home brewing has led him to explore the intricate role of yeast in the brewing process, from the traditional strains used in classic beer styles to the cutting-edge, genetically-engineered variants that unlock new flavor profiles.
One such example is Omega’s Bananza™ yeast, a non-phenolic strain that Clevenger has experimented with in his home brewing setup. By eliminating the gene responsible for the production of clove-like flavors, Bananza allows the natural banana notes of a hefeweizen to shine, creating a uniquely refreshing twist on the traditional German wheat beer.
“This is one of their first gene-edited yeasts,” Clevenger explains. “And it’s a traditional hefeweizen yeast, which those of us that are familiar with the hefeweizen style it is noted for rich banana notes and clove spicy notes. And what Omega wanted to do is they wanted to turn off that spicy clove.”
But Bananza is just the tip of the iceberg when it comes to the potential of genetically-engineered yeast strains. Clevenger has also experimented with Omega’s Sundew™ and Cosmic Punch™ yeasts, both of which have been designed to unlock new flavor compounds from the malt and hops used in the brewing process.
“What they did with Cosmic Punch was that they looked for an enzyme called beta lyase,” Clevenger explains. “What beta lyase does is it releases the precursor from these thiols. And so, it allows them to be there in beer. And what’s really interesting is that usually, you get them from yeast, I’m sorry, usually, you get them from hops, but the precursors are in really high concentration in the barley.”
By enhancing the expression of this key enzyme, the Cosmic Punch yeast can transform the compounds found in malt and hops, unlocking a rich tapestry of tropical fruit flavors like grapefruit, passion fruit, and guava.
“For me, that is an incredibly sort of creative way to produce new flavors because they weren’t thinking about how do I get more juicy aroma and flavor from the hops they’re thinking how can I use the yeast to get it from the barley itself?” Clevenger marvels.
As the craft brewing and baking industries continue to push the boundaries of flavor, the role of science-driven yeast innovation will only become more critical. By understanding the genetic and enzymatic mechanisms that shape the final product, brewers and bakers can unlock new realms of taste, texture, and culinary expression.
Embracing the Future of Baking and Brewing
In the ever-evolving world of baking and brewing, the marriage of culinary artistry and scientific rigor has never been more evident. From the exploration of new barley and hops cultivation techniques to the genetic engineering of yeast strains, the underlying principles of biology, chemistry, and physics are shaping the future of these beloved crafts.
As we’ve seen, the team at HudsonAlpha is at the forefront of these advancements, leveraging their expertise in plant genomics and microbiology to uncover new possibilities for ingredient sourcing and flavor development. By collaborating with industry partners and academic institutions, they are paving the way for a more diverse, sustainable, and regionally-focused baking and brewing landscape.
For the seasoned culinary professional, embracing the science behind baking and brewing can unlock a wealth of new opportunities for innovation and experimentation. Whether it’s finding new ways to cultivate traditional ingredients or exploring the creative potential of genetically-engineered yeast, the key is to approach these challenges with an open mind and a willingness to push the boundaries of what’s possible.
As we continue to delve into the science of baking and brewing, the future holds endless possibilities for the culinarian who is willing to embrace the power of scientific inquiry. By unlocking the secrets of these essential ingredients, we can unlock new realms of flavor, texture, and culinary expression – all while laying the foundation for a more sustainable and regionally-focused food system.
So, whether you’re a seasoned baker, a craft brewer, or simply a passionate food enthusiast, the time is ripe to dive deeper into the science behind your craft. With the right knowledge and a spirit of experimentation, the possibilities are truly limitless.
Kitchen Warrior
