By Gabe Toth, Mad Agriculture Fellow and Lead Distiller at The Family Jones Colorado is home to a rich agricultural community and maintains a prominent position in the heavily grain-dependent craft beer and spirits industries. However, there is a profound disconnect. The vast majority of the state’s craft-scale beverage alcohol producers rely on raw grain…
Second Annual Malt for Brewers & Distillers Workshop heads to California, September 19-20
DAVIS, CA – The Craft Maltsters Guild will host the second annual Malt for Brewers & Distillers Workshop at the University of California, Davis on September 19-20, 2022. This two-day, in-person course is custom-tailored for craft malt beverage producers and provides an extensive overview of technical malt knowledge from farm to fermenter. Maltsters and farmers…
Craft Maltsters Guild to host inaugural Malt for Brewers Workshop, August 9-10
BOZEMAN, MT— The Craft Maltsters Guild will host its first Malt for Brewers Workshop in partnership with the Montana State University (MSU) – Barley, Malt & Brewing Quality Lab on August 9-10, 2021. This two-day, in-person course is custom-tailored for craft brewers and will provide an extensive overview of technical malt knowledge from farm to…
5 Reasons to Sign Up for the Craft Malt Certified Seal
Calling all brewers and distillers— now is the time to join the craft malt party and the Craft Malt Certified™ Seal Program! Here are five reasons you shouldn’t miss out on this opportunity to promote your investment in a more sustainable malt supply chain. Differentiation: The Seal provides clear market differentiation. Brewers and distillers using…
It’s Not the Malt’s Fault! – Q4 Edition
By Joseph Hertrich – Retired Group Director, Brewing Raw Materials at Anheuser-Busch, Inc. Investigating a phenolic, 4-vinyl guaiacol (4VG), off-flavor in finished beer in a brewery that did not have any wheat beer yeast in the plant, led to a search for wild yeast contamination. After the absence of any wild yeast contamination was confirmed,…
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