Calgary Herald | February 20, 2000 | Gina Teel
A poll taken by the Canadian Wheat Board shows, according to this story, that maltsters are willing to accept genetically modified cereal grains if it means squeezing more beer out of a bushel of barley.
While the CWB isn't revealing the identities of the maltsters, Alberta brewers say they are happy to keep using traditional methods, fearful of angry consumer reaction.
Larry Kerwin, brewing manager at Calgary's Big Rock Brewery. was quoted as saying, "I sure wouldn't want to be the brewer on the leading edge of this. This is something we don't even want to deal with because it goes against the grain of traditional brewing."
The 1999 survey polled 25 maltsters and millers, all CWB customers, to see if they would be willing to purchase genetically modified cereal grains.
Gord Flaten, CWB director of market development, was cited as saying that maltsters expressed the most interest in genetically modified barley that produced higher levels of usable sugars.
Maltsters rely on a forced germination process to convert barley purchased from the CWB into the malted barley used in brewing.
The process converts starches inside the barley kernel into sugars.
Sugar levels are important because they feed the yeast in the fermentation process. The higher the level of usable sugars, the more beer a brewer can squeeze from the barley.
The story says there are no varieties of genetically-modified barley right now. But as with all genetically modified foods, the actual DNA sequence of the barley is altered through splicing in genes from outside sources to enhance different qualities, such as disease resistance and pest resistance, or in this case, enhanced sugar production.
Flaten expects genetically modified varieties of barley to be available within four years.
The poll also indicated maltsters are concerned consumers would protest against the use of genetically modified barley, hops and corn.
Failing an abrupt about-face in consumer attitude, Flaten was cited as predicting that brewers intent on using genetically modified grains will have to come up with imaginative advertising campaigns, adding, "Most breweries use a marketing strategy that often advertises the natural ingredients of their products, such as using crystal pure water from clear mountain streams. The image of purity is very important."
Indeed, purity is the backbone of the Peak Brewing Company in Canmore.
Brewmaster Stefan Buhl follows the Bavarian Purity Law of 1516 in his brewing.
The oldest food law in the world calls for beer to be brewed from water, malt (malted barley), hops and yeast.
Buhl was quoted as saying, "We make a naturally brewed beer. Using genetically altered barley doesn't work because it's not natural any more."
Buhl says he will never consider using genetically modified barley. The quality of the naturally malted barley available "is very, very good as it is."
Buhl figures the larger brewing companies are professing interest in modified barley.
"If you are using five million metric tons of a barley a year, and you can save money by using altered barley that gives you more yield, then it makes a lot of sense," he said.
Maureen Cameron, manager of public relations at Molson Canada, was cited as saying Molson is probably looking at the issue, adding, "But as with all GMO's, we're not going to use any of them until and unless we are assured they are safe, quality products."
Cameron adds Molson will ultimately follow the recommendations of the Brewers Association of Canada, which represents 27 breweries.
Margo Dewar, the association's vice president of economic policy and programs, was cited as saying approval to use genetically modified grains in the brewing process will be a long time coming, adding, "None of our members are the least bit interested in it. Genetically modified barley would have to demonstrate to brewers, and to the consumer, that it is acceptable and that there is a benefit to doing it. So far that has not happened."
