By Maany Ramanan, PhD candidate at UC Davis & Founder of Thinai Inc. Malting – it’s not just a science, it’s an art form. It is a complex and beautiful process that requires careful planning and execution. Imagine exploring the world of malting in the midst of a changing climate. That’s exactly what I’ve been…
OSU Barley Project’s 2022 Harvest Yields Exciting Variety Developments
By Patrick Hayes, Campbell Morrissy, Scott Fisk, and Laura Helgerson The 2022 crop at Oregon State University, and with cooperators testing our varieties/potential varieties, was a flat-out success: the sort of season that really makes Beavers want to smack their tails in the pond. There are many tales to tell but we’ll keep this short…
The Maltster’s Toolbox: Gibberellic Acid, a maltster’s friend or foe?
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…
2022 Malt Cup Winners Show Great Craft Malt Is Rooted In Intentional Agriculture
The 2022 Malt Cup winners all said the same thing when we asked them for advice for crafting the best malt in the world – start at the source. Here are this year’s winners iterating why and how making great malt is rooted in intentional agriculture. Admiral Maltings “Admiral Maltings is thrilled to be recognized…
Koji Buzz: Unique Malt Research Underway at Montana State University
By Hannah Turner, Montana State University Barley, Malt & Brewing Quality Lab An old tradition that is starting to be adopted in a new way by forward-thinking American brewers is koji processing, a practice widely found in Asian cultures. Utilized for centuries (originally discovered in Japan’s Muromachi Period of 1136-1573), koji is commonly used to…
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