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  • Barley and Malting Quality: A Field to Brewhouse Perspective

Barley and Malting Quality: A Field to Brewhouse Perspective

  • 12 Oct 2015
  • 15 Oct 2015
  • Northern Crops Institute, Fargo, ND

NDSU Institute of Barley & Malt Sciences
and Northern Crops Institute

Presents

Barley and Malting Quality: A Field to Brewhouse Perspective

October 12-15, 2015

Northern Crops InstituteFargo, ND

Goals

This 3.5 day short course is intended to provide an intensive overview of the many factors impacting barley and malt quality from the field to the brewhouse. Lectures, discussion sessions and laboratory demonstrations will provide participants with the knowledge to understand malt processing and to effectively interpret barley and malt analyses. This is an excellent opportunity to learn from a group of internationally recognized experts assembled from industry, academics and government.

Program Organizers

Barley has long been an important part of North Dakota agriculture, and the state has ranked as a top-three producer of barley since the 1930’s. Immigrants brought barley to the Dakota Territory in the 1880’s, and University researchers began testing varieties shortly after the founding of North Dakota State University (NDSU) in 1890. The modern Barley Variety Improvement Program began in 1947, and today, NDSU has numerous faculty and staff members who work full- to part-time on diverse areas of barley research and extension. The Northern Crops Institute (NCI), founded in 1981, is a collaborative effort among the states of North Dakota, South Dakota, Minnesota, and Montana to promote, develop, and market crops grown in the region. The Institute unites customers, commodity traders, and technical and academic experts for discussion, education and technical service programs. NCI has been offering the barley and malt short course on a semi-annual basis for the past 32 years.

Registration

Course Fee: $600 per person
The registration price includes course materials, transportation during the course, and some meals. Other meals are on your own. Travel expenses and hotel are your responsibility.

The online registration form will be available in early July.

**NOTE: It is recommended to wait on making travel arrangements until the course chair confirms there will be enough participants to offer the course.**

Accommodations

A block of rooms has been reserved at the Radisson Hotel Fargo at the rate of $99 plus tax. To reserve a room at this rate, contact the hotel directly and ask for theNDSU/IBMS Malt Course room block. Reservations must be made by September 11, 2015 to get the group rate.

Radisson Hotel Fargo
201 5th St N, Fargo, North Dakota 58102 
Phone: +1 (701) 232-7363
Fax: +1 (701) 232-8039
www.radisson.com/fargond

Contact Person

Please contact Karen Hertsgaard with questions at 701-231-5384 or karen.hertsgaard@ndsu.edu.

Program Topics

  • Barley varieties and variety development
  • Environmental and grower impacts on quality
  • Grain drying and storage
  • Biotechnology and barley
  • Malting technology
  • Craft malting
  • Specialty malts
  • Biology and biochemistry of malting
  • Traditional barley and malt analyses
  • Alternative methods of analyses
  • Risk management and food safety in the barley and malt chain
  • Economics of malting barley and malt markets
  • Grower perspectives on malting barley production and markets

Speakers

Course Chair
Dr. Paul Schwarz
Professor
Department of Plant Sciences, North Dakota State University
www.ag.ndsu.edu/plantsciences

Course Co-Chair
Mr. Mark Weber
Director
Northern Crops Institute, Fargo, North Dakota
www.northern-crops.com/

Dr. Robert S. Brueggeman
Assistant Professor
Department of Plant Pathology, North Dakota State University
www.ag.ndsu.edu/plantpath/

Mr. Steven Edwardson
Executive Administrator
North Dakota Barley Council, West Fargo, North Dakota
www.ndbarley.net/

Dr. Kenneth J. Hellevang
Professor
Department of Agricultural and Biosystems Engineering, North Dakota State University
www.ndsu.edu/aben/

Dr. Richard Horsley
Professor
Department of Plant Sciences, North Dakota State University
www.ag.ndsu.edu/plantsciences

Mr. Aaron MacLeod
Malt Analysis

Mr. Christian Stanley
Valley Malt, Hadley, Massachusetts
http://valleymalt.com/

Mr. Jesse Theis
Rahr Malting Company, Shakopee, Minnesota
www.rahr.com/

Dr. William W. Wilson
Distinguished University Professor
Department of Agribusiness and Applied Economics, North Dakota State University
www.ag.ndsu.edu/agecon/


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