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

Craft Brewers Conference 2019
Location: Denver, Colorado
Speakers: 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 invited to join the Craft Maltsters Guild to learn more about how craft malt’s growth is driving new insights into barley and malt flavor, and how those insights can impact beer flavor. Brewers will learn how to incorporate malt sensory techniques into their own in-house analyses, as well as how to continue their malt sensory education through the Guild’s upcoming Malt Sensory Ambassador certification program. Geographically diverse craft maltsters will tell the stories behind their malts. Brewers will taste the presenters’ malts and compare beers made with them to demonstrate how malt flavor impacts beer flavor. After the presentation, brewers will have a greater understanding of how craft malt can help them create a true taste of place in their beers.

Learning Objectives:

  • Understand malt sensory techniques, including Base Malt Sensory Map, hot steep method, and chewing
  • Highlight the effect regionality and terroir has on barley and malt flavor
  • Learn more about the impact malt flavor has on beer flavor
  • Appreciate the role craft maltsters play in the craft beer supply chain

Please log in to view this resource. Not a member? Join Now

Log In
Members Only Content

Get access to this article, and every article, the BA forum, and every technical resource with a Brewers Association membership.

Log In Not a Member? Join Now

Resource Hub: