Corn has been a part of American brewing for centuries, but today’s craft brewers are revisiting it with fresh eyes. This session explores the practical realities of brewing with corn, from malting challenges and opportunities, to the differences among available corn malts and adjuncts, to the flavor and process outcomes in the brewhouse.

Learn how to evaluate corn malt as a raw material, what to expect from different varieties and formats, and how to adjust your processes to get the most out of it. The speakers balance science, malting knowledge, and brewing experience with a practical and informal approach designed for brewers who want to actually work with corn.

Gain a clearer picture of how to select and brew with corn in ways that improve efficiency, enhance flavor, and bring something distinctive to your beers.

Learning Objectives:

• Recognize differences between available corn sources and how those differences influence brewing performance
• Identify what malt analysis can and cannot tell you about corn as a brewing ingredient
• Understand the malting process for corn, including varietal challenges and unique flavor outcomes
• Compare brewing with malted corn, torrified corn, and corn dextrose in terms of technical and sensory results
• Apply practical process adjustments to ensure consistency and quality when incorporating corn into recipes