Evaluation, Barley, Certificate, COA, Analysis, Brewer
After the production of malt has been completed, and malt analyses have answered the maltster’s question “is it malt yet?”, the malt is delivered to the brewer, and now malt analyses are expected to answer the brewer’s question, “will it make beer?"
The question can be answered by malt analysis, with a focus on the most consequential measurements. The impact on the brewing process of these most meaningful measurements is explained. Importantly, several questions that cannot be answered through the malt analyses are detailed.
The lecture sorts, categorizes, and prioritizes various malt analyses as critical, secondary, or unnecessary.
Lecture developed by
Joseph D. Hertrich is the retired Group Director, Brewing Raw Materials at Anheuser-Busch, Inc. His responsibilities included the operation of the company’s malt plants, rice mills and hop farms, and the supervision of all facilities that produced and handled brewing raw materials for Anheuser-Busch products worldwide.
Prior to joining Anheuser-Busch, Mr. Hertrich held various positions in brewing with The Stroh Brewery Company, the Pabst Brewing Company, and the Christian Schmidt Brewing Company. In retirement, he continues to consult, teach, write, and speak on his observations over 50 years in the U.S. brewing industry. He is a faculty member at the Siebel World Brewing Academy lecturing in the Advanced Brewing Theory Course. He also lectures at the MBAA Brewing and Malting Science Course and creates podcasts for MBAA Continuing Education.
Mr. Hertrich is a member of MBAA, ASBC, Brewers Association, and the Craft Maltsters Guild. He is also a past member of the American Malting Barley Association and the Canadian Brewing and Malting Barley Research Institute.