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…

Sprouted Grain: A Potential New Market for Maltsters

By Hannah Turner – Montana State University Barley and Malt Quality Lab Sprouting of grain to alter nutritional composition and flavor has been practiced for thousands of years, particularly in the Orient and the Middle East. More recently the Western health food world has taken a greater interest. In fact, annual increases of 14% for…

Crushing it: Maximize Malt Performance with Grist Analysis

By Aaron MacLeod, Hartwick College Center for Craft Food & Beverage Achieving a proper crush in the brewer’s mill is critical to maximizing the performance of malt in the brewery.  In cases where the mill is not adjusted correctly for a particular malt, a brewer can experience either poor mash efficiency or long runoff time…