WBA Specialized Lectures - Siebel Institute of Technology
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Learn more about “How and Why should malt be crushed.”


Mill, Milling, Grist, Handling, Roller, Conditioning


This lecture covers the critical aspects of the milling process: its purpose, the overall grain handling operation, and typical issues that can impact efficiency.

Learning Objectives

  • Explain why the brewers’ grains need to be processed prior to the brewing operations
  • Describe the operations leading to milling
  • Differentiate between dry and wet mills, as well as other common roller or hammer units
  • Test and assess the effectiveness of the milling operation

Lecture developed by

Richard Dubé

Richard Dubé is a French Canadian residing in the US since 1993. Richard worked in the Brewing industry for 20years. He has a B.Sc. in Microbiology- Biochemistry, and earned an Associate Diploma from the Institute of Brewing, London, England. Richard first worked with Molson Breweries in Quality Control and Research. Then he occupied various positions in all Production departments while with Labatt's/Budweiser. Richard relocated to the US when offered the responsibilities of Product Development and Quality Control in several contract brewing sites under Boston Beer Company. Two years after working at bringing the BBC culture to the newly acquired Sam Adams Brewery in Cincinnati, Richard partially retired from brewing in 2000. He completed his Master in Art of Teaching and taught high school science for the next ten years. Richard actively returned to the brewing industry first as Brewmaster, then Vice-President Brewing and Quality for Christian Moerlein Brewing Company. Richard is currently the Siebel Director of online Education and the co-founder and Brewmaster of Braxton Brewing Company.

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Enroll options

Lecture Duration (Narration)
50 minutes

Lecture Availability
10 days from purchase

Lecture Level


Lecture Duration
50 minutes

Lecture Availability
10 days from purchase



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