Advanced Class in Craft Malt Production

Advanced Class in Craft Malt Production

The Craft Maltsters Guild, Hartwick College, IFBM, and Montana State University are partnering to offer a one-week intensive class in craft malting technology. The course is aimed to give starting and experienced craft maltsters both theoretical and practical knowledge in malting technology.

Course Objectives

• Develop knowledge in malting barley and in its characteristics
  
• Learn and control the different steps of the malting process
  
• Determine the defining characteristics of malt quality and the influence of processing parameters
  
• Learn the technology and methods used to produce craft malt
  

Program

• Theory and biochemistry of malt production
  
• Malting barley characteristics and influence on malt quality
  
• Malting steps: preparation of barley, steeping, germination, kilning
  
• Malting process parameters and optimization
  
• Testing methods for barley grain and finished malt quality
  
• Equipment and technology for craft malting
  
• Costs in the malting plant and energy savings
  

Instructors 

Dr. Patrick Boivin is audit, training and technical manager at IFBM. He is Visiting Professor in malting and brewing at University of Lorraine and Harwich College. He received BSc in Biology and Biochemistry from Rouen University (1983), MSc in Biotechnology from Compiègne Technology University (1984) and PhD in Microbiology, Enzymology and Bioconversion from Compiègne University (1987). He was Post-Doctoral Fellow at Baylor University, Texas, U.S.A., 1987-1989. He received Master in Business and Administration in 1998 from French Institute of Management. Since 1989 he has been working at IFBM as scientific Director. He is lecturer of IFBM craft and industrial malting and brewing training program. He has been accredited trainer by IBD and can conduct courses in French and English. He has published several papers, reviews and patents, particularly in malting process.

Aaron MacLeod has been involved with malting and brewing quality testing and research for over 10 years and is currently the Director of the Hartwick College Center for Craft Food and Beverage. The Center provides quality testing for beer and brewing raw materials such as barley, malt, and hops. Aaron was previously a chemist in the Canadian Grain Commission’s Grain Research Laboratory where he was responsible for providing quality assurance for malting barley grown in western Canada and conducted research on factors affecting malting barley quality and quality measurement methods.  He presents frequently on topics related to malting and brewing science and quality testing methods. Aaron earned his B.Sc degree in chemistry from the University of Western Ontario in 2004.

Hannah Turner is the Director of the Montana State University Barley Genetics and Malt Quality Lab. This lab services the MSU Breeding Program and works to improve barley of all types with a focus on malt barley. The Malt Quality Lab also supports the region by providing barley and malt testing for farmers and craft maltsters. Hannah has a strong devotion to the agricultural industry of Montana and believes in fortifying the farming, malting, and brewing/distilling community through outreach and education. Hannah received an M.S. in Plant Science as well as a B.S. in Environmental Horticulture from Montana State University.