Exploring the Genetic Basis of Barley Contributions to Beer Flavor

By Harmonie Bettenhausen, Ph.D., Hartwick Center for Craft Food and Beverage As producers (and producer-adjacent) of malted grains, we are all quite aware that barley malt provides critical starches and enzymes to the brewing process, in exchange for saccharides and nutrients to be consumed by yeast and the creation of some tasty beverage. We are…

Why You Should Be a FAN of Beer Stability

By Katie Fromuth, Colorado State University Malt Quality Testing Lab Understanding the experiences and needs of the customer is an important tool for maltsters in building strong and healthy relationships with the brewers and distillers they support. The ability of a maltster to acknowledge the reasons behind a brewer’s wants and needs can promote a…

Studying Roots Is Challenging But Could Help Wheat and Barley Breeders Improve Drought Tolerance

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…