High attendance at the Barley and Malting Quality: A Field to Brewhouse Perspective short course was evidence of the changes in the U.S. malting and brewing industries. The course was held Oct. 12-15 in the Northern Crops Institute auditorium on the NDSU campus.
Offered by the NDSU Institute of Barley and Malt Sciences, the Northern Crops Institute and the Master Brewers of the Americas, the course was attended by nearly 30 current or aspiring maltsters, brewers, growers and craft distillers from 12 states.
Mark Weber of Northern Crops Institute said, “This course is invaluable to anyone wanting to learn about malting and brewing from technical experts, especially for anyone who is new to brewing and malting."
Lecture topics included:
• Barley basics
• Barley varieties and breeding
• Biotechnology applications in malting and brewing
• Malt biology and biochemistry
• Technology of malting
• Craft malting
• Specialty malts
• Barley and malt analyses
• Food safety issues for maltsters
• Growers perspective on barley
• Introduction to HAACP
• World barley and malt markets
An opening reception held at the Fargo Brewing Co. featured locally brewed beers and food from a local food truck, Luchadores Taqueria. The reception was hosted by Fargo Brewing Co. and the North Dakota Barley Council.
Contact Karen Hertsgaard at karen.hertsgaard@ndsu.edu or 701-231-5384 for more information.
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