Barley planted for experiments: A barley field at the Sapporo Beer Ingredients Development Laboratory
Barley resistant to climate change: developed by Sapporo Breweries!
-Reduce costs and shorten malt production period-
Report from FNN Prime Online
Sapporo Breweries announced:
Sapporo Breweries was the first company in the world to succeed in developing barley that is resistant to climate change.
We have developed barley, a raw material for beer that is resistant to climate change and helps reduce CO2 emissions.
Sapporo Beer Ingredients Development Laboratory: Sapporo Beer Gunma Factory Kizaki Office
Sapporo Beer Ingredient Development Laboratory:
At a conference on beer held in the United States this week, he unveiled a new variety of barley.
Newly Found Barley ‘N68-411’: A Sustainable Future of Beer
Sapporo Beer’s “N68-411”:
We announced the world’s first barley “N68-411” that is resistant to climate change.
Malt is essential for making delicious beer. Malt for brewing beer is made by soaking barley in a factory and allowing it to germinate.
Barley impacted by climate change into wort: Filtration experiments visualize the difference
Visualize the difference in a filtration experiment:
NO3: Uses normal barley N68 malt/1 day germination, NO4: Uses newly discovered barley N68-411 malt/1 day germination
NO4 has a fast extraction speed and a large amount. Costs can be reduced and the malt production period can be shortened.
Climate change causes barley to sprout
What is ear germination:
It is a phenomenon that barley sprouts in the field when it receives heavy rain such as heavy rain during the harvest season.
When this happens, it cannot be used as an ingredient in beer.
The sprouted ear is browner than the normal one, and the filtration rate is slow.
From the left, Mr. Takehiro Hoki, Mr. Makoto Kihara, and Mr. Seiji Suda from the Raw Material Development Laboratory.
New varieties from the Ingredients Development Laboratory:
In 2022, the Ingredients Development Laboratory discovered a high-quality variety that is difficult to germinate.
This barley “reduced the number of days to germinate from 6 days to 2 days” and “has 4% less moisture than conventional barley”.
The cultivar is scheduled to be registered in 2030. Currently, we are growing new varieties in Hokkaido and Canada.