By Hartwick College Center for Craft Food and Beverage Gibberellic acid (also known as GA or ‘Gibb’) is a naturally occurring hormone produced in plants. GA is synthesized in germinating grain and stimulates the production of enzymes. It can also be purchased in its pure form and used as a processing aid in malting. GA…
Member Highlight: Allagash Brewing Company
As we close out the year, spend some time getting to know Guild Allied Trade member, Allagash Brewing Company, and why sourcing local ingredients and cultivating diverse, inclusive communities is important to this legendary Portland, ME brewery’s success. Responses were provided by Jason Perkins, Allagash’s Brewmaster and VP of Brewing Operations, and their Senior Communications…
Field To Bench: Michigan State Puts Small Grains and Producers On The Map In The Mitten State
By Emily Hutto, RadCraft Our 2022 Field To Bench series has illuminated the collaboration required to execute barley research that yields useful results for producers, and our Q4 spotlight on Michigan State University (MSU) is no exception. MSU is actively researching winter malting barley, and other grains like corn, oats, and rye, in the context…
Kernels: Top 10 Malt in the Media Picks for Q4
As a trade association, monitoring media for craft malt-related stories from across the agriculture, brewing, and distilling industries is an important part of the Guild’s work. In the past, we’ve sent these to your inbox in the form of a quick list at the end of each quarterly newsletter. Going forward, we’ll be dedicating a…
DEI in Action: Task Force 2022 Year-In-Review
The Craft Maltsters Guild began taking action on our Diversity, Equity, and Inclusion (DEI) initiative during the summer of 2021, partnering with Crafted For All to develop a mission statement and plan to support more diversity, equity, and inclusivity in the craft malting industry at large. From the start, these efforts have been led by…
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