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Malt

The effect of malt on beer flavor is undeniable. In this section, find resources on the malting process, malt flavor and variety, specialty malts, and malt analysis and selection.

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The New Brewer: Local Brewing Issue

Evaluating Malt Flavor: The Hot Steep Method

Cassie Liscomb

The Hot Steep method, a rapid wort preparation method approved by the ASBC, will allow breweries of all sizes and budgets to easily evaluate extractable malt flavor.

quality
  1. Seminar

The Effect of Malt Quality and the Malting Process on Beer Flavor Stability

Craft Brewers Conference 2019Denver, ColoradoSpeaker(s): Pattie Aron, PhD, Xiang Yin

Key staling compounds in beer, e.g., ketones and aldehydes, initiate from precursors and enzymes present in malt. Staling mechanisms include lipoxygenase (LOX) mediated oxidation of unsaturated fatty acids, aldehydes originating from process thermal load, and Strecker degradation of amino acids. …Read More

ingredients
  1. Seminar

No Barley, No Beer: Understanding the U.S. Barley and Malt Supply Chain

Craft Brewers Conference 2019Denver, ColoradoSpeaker(s): Blair Elias, Buzz Mattelin, Dave Tweet, Greg Kessel, Scott Brown

Without barley, there is no beer! Get to know the growers of your U.S. malting barley, hailing from North Dakota, Idaho, and Montana. This interactive panel discussion will cover national and regional production trends, reasons for the decline in barley …Read More

ingredients
  1. Seminar

From Terroir to Technique: Understanding the Impact of Craft Malt in Beer

Craft Brewers Conference 2019Denver, ColoradoSpeaker(s): Greg Kessel, Hillary Barile, Jen Blair, Josh Cody, Ron Silberstein, Seth Klann

At the 2014 Craft Brewers Conference in Denver, five craft maltsters introduced brewers to the concept of using craft malt to express their craft and connect to a locale. Five years and over 60 new craft malthouses later, brewers are …Read More

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The New Brewer: Technical Brewing Issue

Brewing with Mediterranean Malt

Horst Dornbusch

Bavarian barley breeder Breun has developed a two-row barley variety that can withstand a variable amount of soil moisture throughout the growing season, cultivating it in Italy.

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Raw Materials Issue

For the November/December 2018 The New Brewer, we present our annual Raw Materials issue, focusing on the 2018 barley and hop harvests in the U.S. and beyond. The U.S. is once again the world’s top producer of hops, and the U.S. barley crop bounced back from a disappointing 2017. Read More

This issue is brought to you by Yakima Chief Hops

quality
  1. Seminar

Malt Flavor: Why the Craft Industry Gives a Chit

Craft Brewers Conference 2018Nashville, TennesseeSpeaker(s): Cassie Poirier, Andrea Stanley, Lindsay Barr

In 2015, the ASBC Sensory Subcommittee identified a major gap in raw materials research: no standardized method of malt sensory analysis. A small team, led by Cassie Poirier from Briess, pioneered a project to develop one. Since its advent and …Read More

ingredients
  1. Seminar

Budgeting and Managing Brewhouse Raw Materials

Craft Brewers Conference 2017Washington, D.C.Speaker(s): Rick Allen

Outside of salaries, brewhouse materials are the most expensive cost associated with making beer. Recognizing the cost drivers in the brewhouse is important to having a complete understanding of your brewery’s profitability. This presentation will provide in-depth insight into budgeting …Read More

Displaying results 21-30 of 61