Agriculture research can have some pretty diverse impacts but few are closer to an aggies heart or maybe an aggies beer gut then that smooth malt flavor of their favorite beer. Thats right agricultural research into barley malt, a group of researchers at the agriculture research service lab in Madison Wisconsin are doing just that. Chemist Mark Schmitt and plant physiologist Allen Budde, have been doing just that for years, having published a paper in 2007 and 2008 on the topic. They have analysed over 200o of North America’s best malting barleys and are comparing their enzyme activity and ability to break down proteins and complex sugars while sprouting, in the malt production process.
So lets all raise a glass to some fantastic agricultural researchers!