Hartwick College, Craft Maltsters Guild, IFBM & 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.
- Develop your knowledge in malting barley and in its characteristics
- 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
- Theoy 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
Dr. Patrick Boivin is the Training & Technical Manager at the French Institute for Malting & Brewing (IFBM). With over 25 years of experience in malting science and education, Patrick is in demand worldwide as a lecturer and consultant for the commercial and craft malting industries. He is an accredited trainer by the Institute of Brewing and Distilling, and member of the EBC Brewing Science Group. Patrick has a PhD in Microbiology & Enzymology from Compiègne University and is is a Visiting Professor in malting and brewing at University of Lorraine and has published numerous papers, reviews, and patents.
Mr. 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 & Beverage. He 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. Aaron is a member of the Technical Committee of the American Society of Brewing Chemists and frequently presents on topics related to malting and brewing science and quality testing methods.
Date & Location
TBA February 2020 (4.5 days)
Colorado State University, Ft Colins, CO
For More Information Contact:
Director, Hartwick College Center for Craft Food & Beverage