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Published by BARONMAG
What is your current position?
I am the Director of the Hartwick College Center for Craft Food and Beverage in Oneonta, New York. Launched in 2015, we aim to support growth and innovation in the craft food and beverage industry through research, technical solutions and knowledge transfer.
What are you expecting from this year’s Quebec’s Microbreweries Convention?
I was invited by the organizers to give a presentation on understanding the language of malt quality to help brewers better understand their raw materials and how the quality of malt impacts the brewing process.
Can you give us a preview of the “Getting the most out of malt” talk you will be giving on November 21th?
Malt is arguably the most important ingredient in beer. It provides all of the fermentable material, all of the color, and much of the flavor, but how it is made and tested is a mystery to many brewers. In this presentation, I will give an overview of the production of malt and the unique biochemistry that produces the qualities that are important to the brewer. They will also learn how to interpret the malt certificate of analysis to better understand the performance of different malts, styles and characteristics, and maximize brewhouse performance.
Any advice for new-coming micro-brewers in the industry?
Seek out distinctive, high quality ingredients that will help make your beer stand out. As the number of breweries increases and the indsutry becomes more competitive, quality will be the number one factor.
Conference: Getting the most out of malt on November 21st, 1:30pm to 2:30pm
View Quebec’s Microbreweries Conventions’s full program