Join the Craft Maltsters Guild for a two-day in-person workshop covering technical malt knowledge custom-tailored for the craft brewer or distiller. The course is scheduled for September 19-20, 2022 at the University of California, Davis in Northern California and provides a valuable opportunity for students to gain a deeper understanding of malt. Maltsters and farmers…
[Member Webinar] Tasked With Terroir – One Approach To Defining Environmental Impacts On Malt Sensory and Function
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…
Malt Cup Sensory Judges Bring Enthusiasm, Skills, and a Desire to Help the Industry Grow
During the last few weeks, 114 industry professionals from 24 locations across the country, such as maltsters, brewers, distillers, researchers, and Master Cicerones®, volunteered their time to perform remote sensory analysis on entries to the 2022 Malt Cup, the only competition of its kind in the world. Now in its fourth year, the competition enhances…
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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