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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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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

business
  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

Michigan State University Malting Barley Quality Lab

In response to the rapidly growing craft beer industry in Michigan, farmers throughout the state are bringing malting barley back into their crop rotation to supply the growing demand for locally sourced ingredients. High quality grain with the potential to …Read More

Link to author biography
Technical Brewing Projects Director

Chuck joined the Brewers Association staff in 2013 after a long career as a craft brewer. He opened Tennessee’s first brewpub, Boscos, in 1992. As an owner and director of brewery operations for Boscos Brewing Company, he opened additional brewpubs in Memphis, Nashville, and Little Rock, Arkansas. In 2007, Chuck opened and operated Ghost River Brewing in Memphis. He has served as chair of the Association of Brewers Board of Advisors, chair of the Association of Brewers Board of Directors, and was a member of the first Board of Directors for the Brewers Association. In his capacity as technical brewing projects manager, Chuck works with the Technical Committee and the safety, sustainability, quality, draught beer quality, engineering, and supply chain subcommittees to encourage and facilitate best practices in all phases of Brewers Association members' brewery operations.

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The New Brewer: Raw Materials Issue

Malt Care & Handling

Horst Dornbusch & Thomas Kraus-Weyermann

As every brewer knows, malt is a natural and perishable product. How can brewers preserve malt quality as much as possible and thus extend its shelf life?

ingredients
  1. Seminar

Craft Malting and the Rebel Alliance

Craft Brewers Conference 2016Philadelphia, PennsylvaniaSpeaker(s): Christopher Schooley, Matt Lincecum, Wayne Carpenter

Experts discuss the revolutionary power of craft malting and small-scale barley farming. Over the last 100 years, breweries have moved away from malting their own barley to buying a small number of barley varieties from a small number of producers. …Read More

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