It’s Not the Malt’s Fault: Q3 Edition

By Rob Mccaig, Chief Brewer of Europe – SAB Miller In China, a brewer was complaining about poor quality malt coming from Canada. The issue was with premature flocculation of yeast resulting in poor attenuation. This only occurred during the spring in the brewery, malt was fine the rest of the year, but the brewer…

How to Host a Virtual Malthouse Tour

By Brent Manning, Riverbend Malt House Virtual malt house tours are a great way to engage potential customers in the age of COVID-19. Riverbend hosted a virtual tour using Facebook Live a few months ago. Both Facebook Live and Instagram Live are excellent platforms for content generation. Each allows for “in-person” engagement during the initial…

2021 Craft Malt Conference shifts to virtual event

Published July 7, 2020. Guild board votes to transition annual gathering to an online experience 2020 has been a roller coaster and this fact doesn’t seem to be changing anytime soon. We’ve watched as friends in the beer and spirits industries have had to move their annual gatherings online because of the continued uncertainty we…

Sprouted Grain: A Potential New Market for Maltsters

By Hannah Turner – Montana State University Barley and Malt Quality Lab Sprouting of grain to alter nutritional composition and flavor has been practiced for thousands of years, particularly in the Orient and the Middle East. More recently the Western health food world has taken a greater interest. In fact, annual increases of 14% for…

Interview with Matt Enns, Founder of Maker’s Malt

This interview was conducted in early May. It has been edited for clarity. Jesse Bussard, Craft Maltsters Guild (JB):  Tell me about yourself. What’s your background? Matt Enns (ME):  I grew up in small-town Saskatchewan playing sports, music, and helping on the family farm.  I went to the University of Saskatchewan (U of S) initially…