By Hannah Turner, Montana State University Barley, Malt & Brewing Quality Lab An old tradition that is starting to be adopted in a new way by forward-thinking American brewers is koji processing, a practice widely found in Asian cultures. Utilized for centuries (originally discovered in Japan’s Muromachi Period of 1136-1573), koji is commonly used to…
Meet The Craft Maltsters Guild at the 2022 Craft Brewers Conference and BrewExpo America
MINNEAPOLIS, MN – Participants at the 2022 Craft Brewers Conference are invited to meet the Craft Maltsters Guild and learn more about the Craft Malt Certified™ Seal at Booth 343 at BrewExpo America. The Guild will be joined by the Artisan Grain Collaborative, a regional network focused on promoting a regenerative grainshed in the Midwest.…
Sustainability Then and Now
By Dave Thomas Nearly 50 years ago, I began working at a regional brewery malting our own grain and selling beer in only 11 Western states. Being much smaller than the national breweries of the time, the word “sustainability” meant, to us, following smart business practices that enabled sustaining and surviving another week, month, year…
Maany Ramanan: Innovating an Inclusive Future in Malting
By Stevi Cameron at RadCraft Meet our 2022 Craft Malt Con Online scholarship recipients! First up, introducing Maany Ramanan. Maany Ramanan is a doctoral candidate at the University of California, Davis studying brewing and craft malting. She’s a problem-solver, a trailblazer, and a risk-taker dedicated both to malt quality and to creating a future for…
The Advanced Class in Craft Malt Production is Amplified and Rescheduled for May 16-19
After the shift to a virtual Craft Malt Conference, the Craft Maltsters Guild announced the rescheduled 2022 dates for the Advanced Class in Craft Malt Production offered in collaboration with the program’s teachers Hugh Alexander, owner and operator of Scotland’s Balnamoon Maltings & Brewery, and Hannah Turner, Director of the Montana State University Barley, Malt…
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