Co-sponsored by
American
Society of Brewing Chemists
Northern
Crops Institute
Institute
of Barley and Malt Sciences
August 19 -
22, 2008
Northern Crops
Institute
Fargo, North
Dakota
Course Description
The purpose of this course is
to review, through lecture and demonstrations, the quality components of
barley and malt necessary to produce an acceptable beer. Course content
and laboratory demonstrations are designed to assist malting and brewing
staff to round out their knowledge of the importance of various quality
traits and various biochemical processes associated with the production
of malt and beer.
Demonstration and Tours
Laboratory and greenhouse
demonstrations will address barley breeding, gene mapping, malt
analysis, and pilot brewing. Local elevator handling of barley will be
observed, and a tour of a local malt plant will also be arranged.
Who Should Attend?
This course will appeal to
maltsters, brew masters, quality assurance personnel, and anyone
interested in the technical production of malt and beer. To fully
appreciate the course lectures, participants should have a basic
understanding of scientific principles.
Course Faculty
Alain Caekaert
Director of Procurement and
Logistics, ADM Malting Division
Milwaukee, Wisconsin
Dr. Lynn Dahleen
Research Geneticist, USDA
Northern Crops Laboratory
Fargo,
North Dakota
Joseph Hertrich
Group Director, Brewing
Materials, Anheuser-Busch Inc.
St. Louis, Missouri
Dr. Richard Horsley
Professor, Plant Sciences
Department, North Dakota State University
Fargo, North Dakota
David Kuske
Director of Malting
Operations, Briess Malting Company
Chilton, Wisconsin
Dr. Paul Schwarz
Professor, Plant Sciences
Department, North Dakota State University
Fargo, North Dakota
Jess Theis
VP of Malt Production,
Engineering, and Plant Maintenance, Rahr Malting Company
Shakopee, Minnesota
Course Overview
Course participants should
meet in the hotel lobby at 8:00 a.m., Tuesday, August 19, 2008, for
transportation to the Northern Crops Institute (NCI). The course will
adjourn at approximately 12:00 p.m. on Friday, August 22, 2008. The
course fee includes written materials associated with the lectures and
laboratory demonstrations. Also included are scheduled breaks, a
luncheon on Thursday, and transportation to and from the hotel to the
NCI and for field trips. Hotel accommodations and other meals are not
included in the registration fee.
Preliminary Schedule
Tuesday, August 19
8:00 a.m. Pick-up at hotel
Welcome/program orientation
Barley variety development
Barley quality evaluation
Barley malt production
technology
Wednesday, August 20
8:00 a.m. Pick-up at hotel
Malt biochemistry and
analysis
Specialty malts/extracts
Biotechnology update in
barley
Greenhouse tour, gene
mapping, and barley breeding
Thursday, August 21
8:00 a.m. Pick-up at hotel
World barley malt
supply/demand situation
Food safety issues for
malting barley
Tours of barley elevator and
malt house
Friday, August 22
8:00 a.m. Pick-up at hotel
Brewers perspective on malt
12:00 p.m. Adjourn
