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…
Interpreting the Malt Hot Steep Extract: Evaluating Chemical Trends
By Harmonie Bettenhausen, Director of Hartwick College Center for Craft Food & Beverage A couple of years ago, I sat in a friend’s garage as he waxed poetic about his homebrew. “It’s the best lager! Right? Better than any brewery.” I stared at him and thought, “what does this person mean? What do they mean…
Quality Tips from the 2021 Malt Cup Winners
Quality is a pillar of the Craft Maltsters Guild’s work, and we’re proud to honor malthouses dedicated to best practices each year in the Malt Cup. This year’s winners shared their pro tips for producing the best malt possible. Select Wisely “Producing high-quality malt begins in the field with a selection of barley. It continues…
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