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…
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,…
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