Center for Craft Food and Beverage

Hartwick College to Host Third Course on Advanced Craft Malting

May 31, 2017

The Hartwick College Center for Craft Food & Beverage (CCFB), New York State’s first and only brewing industry resource for testing, education, and business development, will host its third course on advanced craft malting techniques from June 5 – 9 on the College campus.

Co-presented with the French Institute for Malting & Brewing – which brings more than 30 years of experience in malting technology and training – the course provides beginning and experienced craft maltsters both theoretical and practical knowledge in malting technology to hone their craft and create high quality brewing ingredients.

Course topics include how to control the steps of the malting process, determining the defining characteristics of malt quality and the influence of processing parameters, and learning the technology and methods used to produce craft malt.

“As the only course of its kind in the U.S., this year’s course is again sold out,” said Hartwick College Center for Craft Food & Beverage Director Aaron MacLeod. “We keep the class size small – enrollment is capped at 20 participants – to ensure maximum impact and ‘hands on’ learning in our quality testing laboratory.”

Building on the growth of craft brewing, small craft and artisan malting companies are opening in every state to fill a market niche by supplying local brewing malts made from locally grown grains. The number of operating craft malthouses in the U.S. has more than tripled in the last five years.

“Feedback has been positive, and demand continues to be high, so we plan on offering this course twice a year moving forward,” added MacLeod.

For more information on the class, visit the course’s webpage.

For more information on Hartwick’s CCFB, visit its webpage, or contact MacLeod at 607-431-4232 or