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SUMMARY:Webinar: Chemical Variation Attributed To Storage and Shelf-life Stability of Malt
DESCRIPTION: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. \nAbout Our Speakers \nDr. Harmonie Bettenhausen \nFaculty Lecturer at the James B. Beam Institute for KY Spirits at the University of Kentucky \nDr. 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. \n  \nDr. Glen Fox  \nAnheuser-Busch Endowed Professor of Brewing Science at the University of California\, Davis \n 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. \nWhen: Thursday\, April 24\, 2025 \n\nTime: 2:00 PM-3:00 PM EST  \nCost: Free for Craft Maltsters Guild members and $20 for non-Guild members \nRegister Today! https://craftmaltstersguild.wildapricot.org/event-6130111 \nQuestions? Please contact\, director@craftmalting.com. 
URL:https://craftmalting.com/event/webinar-chemical-variation-attributed-to-storage-and-shelf-life-stability-of-malt/
LOCATION:Virtual Event
CATEGORIES:Education,Webinar
ATTACH;FMTTYPE=image/png:https://craftmalting.com/wp-content/uploads/2025/03/GF-and-HB-Display.png
ORGANIZER;CN="Craft Maltsters Guild":MAILTO:director@craftmalting.com
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241015T083000
DTEND;TZID=America/New_York:20241015T093000
DTSTAMP:20260618T035201
CREATED:20240910T152516Z
LAST-MODIFIED:20240917T181744Z
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SUMMARY:2024 New Crop Seminar
DESCRIPTION:Join us for an in-depth look at Canada’s 2024 barley crop at the New Crop Seminar. This event will offer expert insights\, interactive sessions\, and valuable networking with industry leaders. You’ll get the latest on production trends\, sustainability\, and market developments\, while connecting with key stakeholders from around the world.
URL:https://craftmalting.com/event/2024-new-crop-seminar/
CATEGORIES:Education
ATTACH;FMTTYPE=image/jpeg:https://craftmalting.com/wp-content/uploads/2024/09/Cmbtc_2024-New-Crop-Seminar.jpg
ORGANIZER;CN="Canadian Malting Barley Technical Centre":MAILTO:cmbtc@cmbtc.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240823T120000
DTEND;TZID=America/New_York:20240823T130000
DTSTAMP:20260618T035201
CREATED:20240808T151148Z
LAST-MODIFIED:20240808T153056Z
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SUMMARY:From field to malt –Assessment of barley grain from California multi-environment trials
DESCRIPTION:Maany Ramanan will be presenting her research titled “From field to malt –Assessment of barley grain from California multi-environment trials” as part of her PhD dissertation in Food Science within Professor Glen Fox’s lab and Professor Christine Diepenbrock’s lab from University of California\, Davis. \nThis seminar will be run in a hybrid format. Please feel free to join in person at UC Davis Robert Mondavi Institute South room 1207 or via zoom using the link provided below. Please forward invite to your friends and colleagues who might be interested.
URL:https://craftmalting.com/event/from-field-to-malt-assessment-of-barley-grain-from-california-multi-environment-trials/
CATEGORIES:Education
ATTACH;FMTTYPE=image/png:https://craftmalting.com/wp-content/uploads/2024/08/Screenshot-2024-07-25-092430.png
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