Malt, Barley, Transformation, Kiln, Kilning
The maltster needs to stabilize the outcomes that have been achieved and add flavor and aroma. The purpose of kilning and its role in the malting process, as well as the fundamentals of the drying process, the equipment requirements for kilning, and examples of the two major kilning equipment configurations, with the pros and cons of each configuration, are fully covered.
With an understanding of kilning equipment and utility requirements, the kilning process sequence, and the tools that the maltster uses to manage the kilning process are discussed.
Finally, the flavor reactions used to produce malt flavor and aroma, the kiln malt flavor pathways, and a chart of kiln-made malts are explained. The lecture concludes with a re-statement of the key issues and risk areas that exist in the kilning process.
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.
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