Keywords
Evaluation, Malt, Specifications, Maltster
Description
One 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.
Learning Objectives
- Development of malt evaluation
- Pre-science malt evaluation
- Scientific development to support malt analyses
- Five categories of malt evaluation
- What attributes need to be measured
- What measurements are available
- Malt evaluation applied to process control
- Origins of malt attributes
- Maltster’s view of quality malt
Lecture developed by
Joe Hertrich
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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