Brewers rely on starch from mostly malt to provide fermentable sugars. The fermentation doesn’t always go to plan for a range of reasons but sometimes it is because the fermentable sugar profile isn’t always the same. How does this link to malt? When considering malt quality, the inherent grain starch properties influence the fermentable sugars, along with starch degrading enzymes. While we can get data on the starch degrading enzymes in malt, do we know enough about the starch properties? Most of the methodology to measure starch properties is complex, costly, and very time-consuming. However, measuring starch gelatinization can provide information on the potential impact of mashing temperature on starch gelatinization and therefore the efficiency of enzymes in hydrolyzing starch to fermentable sugars. This webinar will describe the detailed structure of starch, the interaction between starch and the storage protein, the slight increase in gelatinization temperature from grain to malt, the large ranges in gelatinization temperature, and how this could impact brewers.

Speaker

Dr. Glen Fox is the Anheuser-Busch Endowed Professor of Malting and Brewing Science at the University of California, Davis campus. His roles include teaching the undergraduate brewing courses, as well as conducting research with graduate students. His current research focus is on cereal starch structure and its impact on wort quality, fermentation efficiency, and beer quality. Prior to joining UC Davis, he was a Senior Research Fellow at the University of Queensland’s Centre for Nutrition and Food Science in Australia from 2010 to 2019. In 2018, he was made a Fellow of the Institute of Brewing and Distilling for his research contribution to the malting and brewing industries. Dr. Fox was part of the team that wrote the new syllabus for the Institute of Brewing and Distilling Certificate in Malting course. He has over 100 peer-reviewed book chapters and journal articles and was the senior editor of the recent book “Achieving sustainable cultivation of barley.”

Registration is free for Craft Maltsters Guild members & $20 for non-Craft Maltsters Guild members.

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Webinars take place using Zoom, a web-based platform. Access to high-speed internet is necessary to fully participate – and a headset with a microphone is recommended. A confirmation email containing Zoom Meeting details will be sent to you after you’ve registered.

Have questions? Please contact Guild ED, Jesse Bussard at [email protected].