Beer styles have long been described with reference to their geographical origin. Taking a cue from brewers, our work goes deeper by looking at how malt’s environmental origins, specifically minerals, can impact the final product via flavor and process. Preliminary results will be presented along with strong arguments for ionic composition as an integral piece…
Exploring the Genetic Basis of Barley Contributions to Beer Flavor
By Harmonie Bettenhausen, Ph.D., Hartwick Center for Craft Food and Beverage As producers (and producer-adjacent) of malted grains, we are all quite aware that barley malt provides critical starches and enzymes to the brewing process, in exchange for saccharides and nutrients to be consumed by yeast and the creation of some tasty beverage. We are…
Interpreting the Malt Hot Steep Extract: Emerging Chemical Trends
By Harmonie Bettenhausen, Director of Hartwick College Center for Craft Food & Beverage A couple of years ago, I sat in a friend’s garage as he waxed poetic about his homebrew. “It’s the best lager! Right? Better than any brewery.” I stared at him and thought, “what does this person mean? What do they mean…
Base Malt Sensory Map Now Available!
Our Base Malt Flavor Map is now available in our new online store! The Base Malt Flavor Map, created by DraughtLab, is a new sensory tool created to assist maltsters, brewers, distillers, and others within the craft malt supply chain and allied industries in describing base malt flavors. Used as a training, flavor development, or…
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