Malted barley is the most significant ingredient in beer and has often been referred to as the soul of beer. This cereal grain will be fully explained in two lectures. This initial lecture will focus on the grain, its origins and history, and its role in agriculture, as well as descriptions of various barley types and the cultural and storage practices important to brewers. A second lecture to follow will focus on seed morphology and the science of germination.
Read moreFollowing the first barley lecture where we establish an understanding of the basics regarding barley origin and its history, its current role in agriculture, as well as descriptions of various barley types and the cultural and storage practices important for malting barley, we will move to the second barley lecture. This presentation addresses the necessary science basics about seeds, in this case, barley kernels, the morphology of the kernels, and the science of germination as we move closer to the malting process.
Read moreIn order to prepare for instruction on the specific malting process stages, this lecture will cover the initial steps necessary prior to the actual start of malting, namely the selection, storage, cleaning, and grading of malting barley. This lecture will also introduce a basic overview of the malting process and review the history and evolution of the malting process.
Read moreTraditional malting is a batch process that takes place in three discreet process vessels, with grain transfers between the vessels for each process step. There are no continuous processes in traditional malting. The three malting process steps are steeping, germination, and kilning. This lecture will first cover the purpose of steeping and its role in the malting process, the equipment requirements for steeping, and examples of the two major steeping equipment configurations, with the pros and cons of each configuration. With an understanding of steeping equipment and utility requirements, the steeping process sequence, and the tools that the maltster uses to manage the steeping process are discussed.
Read moreThis lecture covers the purpose of germination and its role in the overall malting process, the equipment requirements for germination, and examples of the two major germination equipment configurations, with the pros and cons of each configuration. With an understanding of germination equipment and utility requirements, the germination process sequence, and the tools that the maltster uses to manage the germination process are discussed in detail. This lecture concludes with a definition of the required germination outcome and a restatement of the key issues and risk areas that exist in the germination process.
Read moreThe 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.
Read moreOne can argue that malt analyses and the ensuing certificate of analysis or COA were first developed for the maltster to answer the key question: "Is it Malt yet?" regarding the completion of the malting process and the achievement of quality malt. In this lecture, we will build out our thoughts on how the barley kernel is reacting to the malting process and the outcomes that are measured by the maltster, and what they mean to the maltster.
Read moreAfter 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.
Read moreThis short lecture digs a little bit further into one of the Advanced Hop Products mentioned in the previous lecture. Reduced Isomerized Hop Extracts are primarily something of interest to the large brewers, however, they have been increasingly noticed by the smaller brewers for their very special uses in beer production. Although you might not find the information applicable at the moment, knowing of, or at least being aware, of their existence, may still become useful in the near future.
Read moreThis lecture discusses a topic that is usually difficult for most that were not exposed to a great deal of chemistry. It talks about the chemistry of hops and why it is important for brewers. If you had chemistry, you may find this simplistic. For those of you who are not so interested in chemistry, the presentation will point out what is most important for brewing. In addition to introducing the overall chemical composition of hops, the process of isomerization is described and its importance in the context of brewing is explained. How hop acid concentrations are determined is also reviewed.
Read moreIn this final lecture on Hops, it is important to discuss the storage and stability of whole hops, pellets, and extracts and how they might compare. Hop storage must protect against oxidation and excessive deterioration over time. There are methods to measure whether hops have been stored properly or not, and the most widely used method in the industry is the Hops Storage Index or HSI.
Read moreAside from yeast, which is discussed in detail in other lectures, water is the last basic ingredient used in the production of beer. The presentation explains the composition of water as it applies to the public supply, the typical treatment methods, and the different uses within the brewery. With regards to brewing water composition, it is essential to closely monitor and analyze various parameters, including hardness and alkalinity.
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