Advanced Craft Malting Course

Hartwick College and IFBM 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 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
Program
  • 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

Download full course outline

Instructors

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 and 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

January 29th – February 2nd, 2018 (4.5 days) 
Virginia Tech, Blacksburg, Virginia

Fee

Course registration fee is $1,500/person.  

Register online now 

Registration Deadline is December 15th.

Lodging

Room blocks have been reserved at the following hotels (both short walking distance from campus):

The Inn at Virginia Tech ($112/night)
901 Prices Fork Rd, Blacksburg
540-231-8000

Hilton Garden Inn ($108/night)
900 Plantation Rd, Blacksburg
540-552-5005

For More Information Contact:

Aaron MacLeod
Director, Hartwick College Center for Craft Food and Beverage
Hartwick College
607-431-4232
macleoda@hartwick.edu

or 

Brian Wiersema
Virginia Tech
540-231-0864
wiersema@vt.edu

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