This presentation delves into the dynamic metabolic transformations occurring during malt storage, revealing significant shifts in the composition of saccharides, proteins, free amino nitrogen and enzymes. Using different statistical techniques, we identified notable variations in key metabolomic profiles. The analytical methods underscored the influence of storage time on malt quality and offered a deeper understanding of the complex interplay of different metabolites. The findings provide novel insights into how these changes in malt metabolites directly influence the sensory attributes of beer, bridging the gap in knowledge regarding malt storage chemistry and serving as a guide for optimizing malt quality in the brewing industry. This multifaceted analysis not only highlights the dynamic nature of malt aging but also elucidates the nuanced way these changes manifest in the brewing process, ultimately influencing the sensory experience of beer.

About Our Speakers

Dr. Harmonie Bettenhausen

Faculty Lecturer at the James B. Beam Institute for KY Spirits at the University of Kentucky

Dr. Harmonie Bettenhausen is a Faculty Lecturer at the James B. Beam Institute for KY Spirits at the University of Kentucky and the consulting Director of the Hartwick College Center for Craft Food & Beverage. She leads research and testing in grains, malts, beer, spirits, dough and breads. Dr. Bettenhausen earned her Ph.D. from Colorado State University, specializing in omics-based research and biochemistry of small grains. Her publications cover topics such as metabolomics, peppers, wheat and chocolate. She is dedicated to providing exciting learning experiences for students and advancing research in food and beverage sciences. Dr. Bettenhausen also actively participates in industry-adjacent committees, including the American Society of Brewing Chemists and the Master Brewers Association of the Americas, where she contributes her expertise to advance industry standards and practices. In her dual roles, she bridges academic theory and practical application, benefiting both students and industry practitioners.

Dr. Glen Fox 

Anheuser-Busch Endowed Professor of Brewing Science at the University of California, Davis

 Dr Glen Fox worked for the Queensland Department of Agriculture, Australia, from 1986 to 2010. After completing his PhD in 2008, he was he was a Post- Doctoral Fellow at Stellenbosch University in South Africa during 2008 and 2009. In 2010, he was appointed to the Senior Fellow at the University of Queensland (a global top 5 university in agriculture). In 2019, he was appointed the Anheuser-Busch Endowed Professor of Brewing Science at the University of California, Davis being only the 3rd Professor in the program since it started in1958. Some of his current research focuses is on starch and protein structure and their impact on grain, malt and beer quality and how a range of ‘omics technologies can provide a deeper understanding of quality. In 2018, he was Elected a Fellow of the Chartered Institute of Brewing and Distilling, the oldest professional brewing society which started in 1886. In 2022, he received the outstanding service award from the UC Davis Continued Professional Education program. Professor Fox has adjunct positions at Stellenbosch University, South Africa, the University of Queensland, Australia and Nara Institute of Science & Technology, Japan. Professor Fox has published one book, one interactive virtual book, and one edited book. He has 16 book chapters and over 120 peer-reviewed journal articles. He has been on numerous industry webinars and podcasts. In 2024, Professor Fox was elected to the Craft Maltster Guild Board of Director. He is on the American Society of Brewing Chemists editorial board for the journal ASBC, the ASBC malt sub-committee, ASBC annual conference planning committee, the Master Brewers Association podcast committee, editorial board of the MBAA Technical Quarterly journal and the Chartered Institute of Brewing and Distilling International committee.

When: Thursday, April 24, 2025