Malting and Raw Materials

Underlying Fundamentals -- Barley to Beer

What makes Barley becoming Beer?


Barley, Beer, Malting, Brewing


A review of barley and malt first requires a need to establish the fundamentals that link barley, the malting process, malt, the brewing process, and beer together.
Prior to an examination of the barley grain and the malting process, this lecture will address the key questions: what are the malt contributions to brewing and beer? And how are the necessary attributes created during the malting process?

Learning Objectives

  • Basic life sciences for brewers
  • Malt contributions to the brewing process and beer
  • How the malting process creates the malt contributions
  • The suitability of barley for malting and brewing

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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Enroll options

Lecture Duration (Narration)
27 minutes

Online Access to Lecture
10 days from time of purchase

Lecture Level


Lecture Duration
27 minutes

Online Access to Lecture
10 days from time of purchase



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