2020 Advanced Class in Craft Malt Technology

02/03/2020: 8:00 am - 5:00 pm

Fort Collins, CO

Registration Now Open

Please note: Registration is limited to 20 participants. We will not be able to accept new students once registration is full. Please plan accordingly and submit your registration soon! 

The Craft Maltsters Guild, Montana State University, and IFBM have partnered to offer the Advanced Class in Craft Malt Production course, a one-week intensive class in craft malting technology.

The course is aimed to give starting and experienced maltsters, as well as others within the craft malt supply chain, both theoretical and practical knowledge in malting technology.

Location: Colorado State University, Fort Collins, CO
Duration: 4 days
Dates: Monday Feb 3 – Thurs Feb 6

Instructors

Dr. Patrick Boivin is audit, training and technical manager at IFBM. He is Visiting Professor in malting and brewing at University of Lorraine and Harwich College. He received BSc in Biology and Biochemistry from Rouen University (1983), MSc in Biotechnology from Compiègne Technology University (1984) and PhD in Microbiology, Enzymology and Bioconversion from Compiègne University (1987). He was Post-Doctoral Fellow at Baylor University, Texas, U.S.A., 1987-1989. He received Master in Business and Administration in 1998 from French Institute of Management. Since 1989 he has been working at IFBM as scientific Director. He is lecturer of IFBM craft and industrial malting and brewing training program. He has been accredited trainer by IBD and can conduct courses in French and English. He has published several papers, reviews and patents, particularly in malting process.

Hannah Turner is the Director of the Montana State University Barley Genetics and Malt 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 genetic control of starch production in cereals. In her current role Hannah conducts research on important issues such as the impact of 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.

Course Objectives

  • Develop knowledge in malting barley and 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

Registration

Craft Maltsters Guild members: $1600.00
Non-members: $2000.00

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

2020 Craft Malt Conference

The 2020 Craft Malt Conference will take place February 7th and 8th, 2020, at Colorado State University. The conference will feature workshops and seminars on the latest research, topics, and best practices relevant to those in the craft malt supply chain. The 2020 Craft Malt Conference will also feature exhibitors such as equipment manufacturers and seed suppliers.

Register