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2022 Advanced Class in Craft Malt Production

February 14 @ 8:00 AM - February 17 @ 5:00 PM

$1600 – $2000
Floor Malting

Update, January 10, 2022: Based on the rapid rise of COVID cases around our nation and the world, yesterday the Guild board of directors made the decision to move our annual conference to 100% virtual this year. Because of this decision, we will also be postponing the Advanced Class in Craft Malt Production to a later date in the year. The rescheduled event will likely be hosted at a different location, potentially either at Hartwick College in New York or at Southern Illinois University’s Fermentation Science Institute. We are hoping to reserve new dates in the April to June time frame and will be sorting out details for the rescheduled class in the next couple of weeks.

Registration is temporarily closed for this event.

New dates and location info coming soon.

The Advanced Class in Craft Malt Production is a four-day intensive class in craft malting technology aimed at giving startup and experienced craft maltsters, as well as others within the craft malt supply chain, both theoretical and practical knowledge in malting technology.

Course Objectives

  • Develop knowledge in malting barley and in its characteristics
  • Learn and control the different steps of the malting process
  • Determine the defining characteristics of malt quality and the influence of processing parameters
  • Learn the technology and methods used to produce craft malt

Program

  • Theory and biochemistry of malt production
  • Malting barley characteristics and influence on malt quality
  • Malting steps: preparation of barley, steeping, germination, and kilning
  • Malting process parameters and optimization
  • Testing methods for barley grain and finished malt quality
  • Equipment and technology for craft malting
  • Costs in the malting plant and energy savings

Instructors

Born and raised in Zambia, Hugh Alexander received an honors degree in Brewing and Biochemistry 1st Class from Heriot-Watt University in Edinburgh, studying under the late great Anna Macleod. He spent years working in the research laboratories of Harp Lager (a subsidiary of Guinness) and as the Chief Chemist for Crisp Malt. Since 1984 Hugh has been engineering and producing micro malting equipment for companies worldwide including Diageo and James Hutton Institute (UK), Asahi (Japan), Nestle (Switzerland/Singapore), AB-InBev (South Africa), as well as many European and American Universities and establishments. Hugh currently owns and operates Balnamoon Maltings and Brewery, which services a local Scottish castle in the whisky production area of Speyside.

Hannah Turner is the Director of the Montana State University Barley, Malt & Brewing Quality Lab. The lab services the MSU breeding program and industry through research, outreach, education, and by providing thousands of data points each year on barley, malt, and beer. Hannah has degrees in Environmental Horticulture and Plant Science, with her M.S. focusing on the genetic control of starch production in cereals. In her current role, Hannah conducts research on important issues such as the impact of the steeping regime on malt quality, genetic control of barley endosperm hydration, and method development to improve breeding program selection for malting varieties. Hannah is dedicated to elevating the barley value chain via education and presents frequently to groups from farmer to brewer.

Registration

  • Craft Maltsters Guild Members: $1600.00
  • Non-Members: $2000.00

Register Now

Event Health & Safety Policy: Proof of full vaccination for COVID-19 or a negative COVID-19 test within 72 hours of entry will be required for all class attendees.

Learn more about becoming a member of the Craft Maltsters Guild here.

Venue

Holiday Inn By the Bay, Portland, ME
88 Spring St.
Portland, ME 04101 United States
+ Google Map
Phone:
207.775.2311
Website:
https://www.innbythebay.com/

Organizer

Craft Maltsters Guild
Email:
director@craftmalting.com
Website:
www.craftmalting.com