Craft brewers have identified gaps in the current malt supply and their all-malt brewing needs. Craft malthouses are focused on the needs of craft brewers and are working with farmers and breeders to source lower protein and craft-centric malting barley varieties. This presentation will demonstrate that, in addition to barley variety, growing conditions and protein content, stages of the malting process can greatly impact aroma, flavor, color, FAN, DP and Kolbach Index. This panel will provide information on the malt and beer analysis from malt that has been subjected to three final curing temperatures in real production settings.