Testing at the Center for Craft Food & Beverage

Hartwick College to Host Exclusive Course on Advanced Craft Malting

May 25, 2016

Hartwick College’s Center for Craft Food & Beverage (CCFB), New York State’s first and only brewing industry resource for testing, education, and business development, will host a course on advanced craft malting techniques on the College campus from May 30 to June 3.

Co-presented with the French Institute for Malting & Brewing (IFBM) – which brings more than 30 years of experience in malting technology and training – the course is designed to give starting 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.

“This is the only course of its kind in the U.S.,” said Hartwick College Center for Craft Food & Beverage Director Aaron MacLeod.

Craft malthouses are developing all over the country, with seven operating in New York State, turning local barley into local malt to make local beer.

The course is sold out, and limited to 20 registrants, who will represent eight different states and are coming from as far away as California.

“This is our first industry-oriented short-course,” MacLeod said. “The class size is small to ensure maximum impact and ‘hands on’ learning in our quality testing laboratory.

“Demand is high so we plan on offering this again in the future, as well as courses on other advanced topics in barley and malt production, as well as brewing quality.”

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

For more information on the CCFB, visit the webpage, or contact MacLeod at 607-431-4232 or mailto:macleoda@hartwick.edu.