The word “modification” is in a maltster’s vocabulary on a daily basis. In simple numbers, we interpret the malt certificate of analysis (CoA) and look at total/soluble nitrogen ratio, wort beta-glucan, friability, fine/coarse difference, and maybe diastatic power. But those numbers don’t really describe the full story of modification, from cell wall hydrolysis to storage protein breakdown and release of bound proteins, to the early attacks in starch granules… all driven by enzymes. In this webinar, the deeper science behind endosperm modification will be explored. Finally, some challenges will be presented on how the industry deals with future grain quality and making more malt with fewer inputs.⁠

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 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

Registration is free for Craft Maltsters Guild members and $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 [email protected].