By Jessica Williams, Ph.D. Candidate at Montana State University’s Barley, Malt & Brewing Quality Lab In a semi-arid climate, it is important for crops to produce high yields and quality even if water is lacking. Since root systems are the part of the plant that absorbs water, they are a likely target for crop breeders…
Board of Directors Update (2021, Q3 Edition)
By Brent Manning, Board President Hello everyone, I hope the summer is treating you well. As the COVID rollercoaster continues, I hope everyone is staying safe out there! The Guild Board of Directors has been busy over the last few months, with each working group managing some exciting projects. We’ve made some upgrades to the…
Interpreting the Malt Hot Steep Extract: Evaluating Chemical Trends
By Harmonie Bettenhausen, Director of Hartwick College Center for Craft Food & Beverage A couple of years ago, I sat in a friend’s garage as he waxed poetic about his homebrew. “It’s the best lager! Right? Better than any brewery.” I stared at him and thought, “what does this person mean? What do they mean…
Meet Prestonrose Farm & Brewing Company, Arkansas’ First Craft Malt Certified Brewery
Prestonrose Farm & Brewing Co. is a certified organic farm, farm-to-table restaurant, and on-farm brewery based in Paris, Arkansas. They produce small batches of craft beer with various southern heirlooms, made with ingredients grown on their farm. Liz and Mike Preston have a history rooted in agriculture and a business model that is truly something…
2022 Malt Cup Will Be a Battle of The Base Malts
Entry submission window runs September 13th through October 11th The Malt Cup is back and this year it’s all about that base malt. For the first time, the fourth annual contest will boast three categories including Pale Malt, Pilsen, and Pale Ale Malt. The Guild is excited to see what Member, Allied Trade, and International…
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