Evaluating Raw Materials: A Craft Brewer’s Perspective
A summary of key metrics to consider when evaluating the quality of white malts, crystal malts, and hops. Read More
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Malt Milling and Its Ramifications for the Craft Brewer
The milling of base and specialty malts has a significant financial and quality impact on your beer. A complete understanding of the milling process, the different types of milling equipment available, and the standard approach to evaluating and optimizing your …Read More
Kilned vs. Roasted: Do You Really Know Your Specialty Malt?
Only two commercial maltsters in the U.S. operate roasters to produce specialty malt. This seminar will present a basic understanding of the malting process before delving into the differences between producing malt on a kiln compared to producing malt in …Read More
Decoction Mashing: History and Modern Uses
Due to high quality malt production, decoction mashing is less common in modern beer production. However, craft breweries are often faced with different challenges that may be solved through a decoction mashing procedure. Theory and practical uses will be discussed …Read More
Heirloom Malts
2015 Barley Crop Report
This Power Hour presents the latest information about the 2015 barley crop, covering yield volume and quality of the current year's crop.Read More
Managing the 2014 North American Barley Crop
The 2014 growing year was very challenging for barley growers; those challenges now fall to maltsters and brewers. This panel was assembled to help brewers make the most of this important raw material when Mother Nature throws a curveball. Read More
Beer Turbidity: Reasons, Analytics and Avoidance Strategy
Presented in association with VLB. Colloidal stability and the avoidance of haze are key quality parameters of beer. This seminar explores possible sources of haze in the final product, how these sources can be detected and how they can be …Read More
Barley and Malt from a Southern Hemisphere Perspective
In the geography of malt and barley, Chile is usually not the first country that comes to mind. But in a normal year, some 75 percent of the Chilean harvest is of malting quality.
Flavor Impact
A multi-institutional group of researchers, farmers, maltsters, and brewers is slowly piecing together the links in a supply chain to develop new, flavorful malt varieties.
Displaying results 41-50 of 65
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