Hartwick College Center for Craft Food & Beverage grain samples

Hartwick College Center for Craft Food & Beverage

The Hartwick College Center for Craft Food & Beverage is a resource for testing and education that supports small and mid-sized breweries, malthouses, farms, and other craft food and beverage producers.

Sample testing in the Hartwick College Center for Craft Food & Beverage

The Hartwick College Center for Craft Food & Beverage (CCFB) offers laboratory testing services for beer and brewing raw materials such as barley, malt and hops. We provide technical assistance and professional development opportunities and education. The Hartwick College CCFB is partially funded by a grant from the Appalachian Regional Commission. Hartwick College was also awarded an incentive from Empire State Development Corporation through New York State’s Consolidated Funding Application process.

Testing samples in lab of Hartwick College Center for Craft Food & Beverage
Germination study in lab of Hartwick College Center for Craft Food & Beverage Center
Germination study in lab of Hartwick College Center for Craft Food & Beverage

Product Quality & Improvement Testing Services

Grains must meet strict quality criteria to be acceptable for malt production. Maintaining tight specifications when selecting grains for malting is necessary to ensure good final product quality and processing efficiency the malthouse and brewery.

The testing lab provides convenient, reliable and affordable grain quality testing services to help determine selectability for malting.

Grains Selection Package (Moisture, Protein, Plumpness, Kernel Weight, Germination Energy, RVA, & DON)
$100/sample

Grain Moisture & Protein Content
$15/sample

Starch Content
$25/sample

Germination Characteristics (Germination Energy, Capacity, & Water Sensitivity)
$40/sample

DON (ELISA)
$35/sample

RVA
$25/sample

Cereal Extract
$125/sample

All testing is conducted using official methods of the American Society of Brewing Chemists.

GRAINS SAMPLE SUBMISSION FORM
(download includes shipping and payment instructions)

The testing lab provides convenient, reliable and affordable malt quality testing services to support craft maltsters. Having access to malt quality analysis provides the following benefits:

-Ability to fully characterize quality specifications of malt products to aid in communication
and marketing to brewing customers
-Ability to monitor production process to improve product consistency
-Ability to identify quality deficiencies in malted products and make improvements where necessary
-Validate in-house testing procedures

Full Malt Analysis – (Moisture, Assortment, Friability, Fine Extract, Coarse Extract, F/C Difference, β-glucan, FAN, soluble protein, S/T, DP, α-amylase, color, filtration time, clarity)
$150/sample

Basic Malt Analysis – (Moisture, Friability, Fine Extract, β-glucan, FAN, DP, α-amylase, color, filtration time, clarity)
$100/sample

Specialty Malt Analysis – for high-dried and caramel malt – (Moisture, Extract, Color)
$50/sample

Enzymes Only (Diastatic Power & α-amylase)
$50/sample

Phenol (for peated malts)
$85/sample

Predicted Spirit Yield (for distilling malts)
$125/sample

Glycosidic Nitrile (for distilling malts)
$225/sample

All testing is conducted using official methods of the American Society of Brewing Chemists. Additional discounts and subscription based pricing is available for large annual sample volumes. Please contact us for more information.

Malt Sample Submission Form
(download includes shipping and payment instructions)

Alcohol (ABV)
$20/sample

All testing is conducted using official methods of the American Society of Brewing Chemists.

BEVERAGE SAMPLE SUBMISSION FORM
(download includes shipping and payment instructions)

DON (Vomitoxin by ELISA)
$35/sample

Fumonisin (ELISA)
$77/sample

Ochratoxin A (ELISA)
$77/sample

Aflatoxin, Vomitoxin, Zearalenone, DON
$105/sample

Full panel mycotoxins
$210/sample

Water Activity
$45/sample
All testing is conducted using official methods of the AOAC International.

FOOD SAMPLE SUBMISSION FORM
(download includes shipping and payment instructions)

2022 Empire State Barley and Malt Summit

Culinary Institute in Hyde Park – December 14

The 2022 Empire State Barley and Malt Summit returns to an in-person event.

2022 Empire State Summit Logo

Registration Now Open

Registration and room block information are now available on the Field Crops Website! Full program to come!

Register Now

Craft Your Future with Real-World Experience

The Hartwick College CCFB offers work-study employment, research and internship opportunities for Hartwick students.

Student Laboratory Technicians

The Center for Craft Food & Beverage (CCFB) quality testing laboratory offers employment opportunities for STEM work-study students. The CCFB offers fee-for-service product quality testing to local New York, regional, and national craft food and beverage producers on a cost-recovered basis. Students working in the lab are trained in the techniques used in the industry, helping them to relate the classroom experience to the workplace more effectively.

CCFB Director in research lab

Research Projects

Hartwick students in many different disciplines are engaged in providing technical support, problem solving and participating in collaborative research with industry and faculty members. Examples of recent research projects include:

  • Analysis of the results of a survey of Otsego County farms.
  • Development of a chromatographic method for determination of volatile aroma compounds in and distillate.
  • Study of microbial communities in humulus lupulus cones.
  • Next Generation DNA sequencing.
  • Development of a mass spectrometric method to detect specific off-flavors in beer.
CCFB Intern working in lab

Internships

Partnerships with local businesses and organizations in the craft food and beverage industry create opportunities for internships for Hartwick students. Recent examples include:

  • Microbiology major placed with Brewery Ommegang to work in their quality assurance laboratory.
  • Business major placed with Northern Eagle Beverages/Cooperstown Brewing Company to gain experience with a regional beverage company transitioning into new market operations.

Microbiology of Brewing Symposium

An immersive 2-day symposium with brewing industry members and leading researchers.

More Information

Contact us

Harmonie Bettenhausen

Director of the Hartwick Center for Craft Food & Beverage
607-431-4232

Hartwick College Center for Craft Food & Beverage

CCFB Logo