Investigating the Genetic Controls of Hydration and Dormancy

By Joseph Jensen – Ph. D. Candidate, Montana State University – Barley, Malt & Brewing Quality Lab As the saying goes: Time is money!  The malting process is resource-intensive, requiring water and energy over a week for a single batch. If malt processing time could be shortened it could save maltsters money. One way we…

How Long Can I Store My Barley?

By Aaron MacLeod, Hartwick College Center for Craft Food & Beverage As spring weather brings warmer temperatures and thoughts turn to nurture the new crop of barley, it is also important to assess the condition of grain that has been in storage over winter. At harvest time, the grain was tested, met the grade, cleaned,…

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,…

Dial your mash pH while sticking to Reinheitsgebot with acidulated malt

By Hannah Turner, Montana State University – Barley, Malt & Brewing Quality Lab Brewing is the ultimate combination of artistry and chemistry and each brewer utilizes a wide array of ingredients to creatively design interesting beers that are balanced and unique. One such ingredient which can play an important role in balance is Acidulated malt;…

Quality Control in the Malthouse

By Aaron MacLeod, Hartwick College Center for Craft Food and Beverage To ship, or not to ship, that is the question. Many craft malthouses use the services of a third-party lab to obtain standard malt analysis to characterize their malt as an important part of their quality management system. This provides valuable feedback on product…