The Barley and Malt Quality: A Field to Brewhouse Perspective short course will be held Oct. 12-15, 2015 in Fargo, ND.
NDSU Institute of Barley and Malt Sciences and Northern Crops Institute and Master Brewers Association of the Americas present Barley and Malting Quality: A Field to Brewhouse Perspective. Participants will learn from a group of internationally recognized experts, who will give an overview of the factors impacting barley and malt quality from field to brewhouse.
This 3.5 day short course is intended to provide an intensive overview of the many factors impacting barley and malt quality from the field to the brewhouse. Lectures, discussion sessions and laboratory demonstrations will provide participants with the knowledge to understand malt processing and to effectively interpret barley and malt analyses. This is an excellent opportunity to learn from a group of internationally recognized experts assembled from industry, academics and government.
Barley has long been an important part of North Dakota agriculture, and the state has ranked as a top-three producer of barley since the 1930s. Immigrants brought barley to the Dakota Territory in the 1880’s, and University researchers began testing varieties shortly after the founding of North Dakota State University (NDSU) in 1890. The modern Barley Variety Improvement Program began in 1947, and today, NDSU has numerous faculty and staff members who work full- to part-time on diverse areas of barley research and extension. The Northern Crops Institute (NCI), founded in 1981, is a collaborative effort among the states of North Dakota, South Dakota, Minnesota, and Montana to promote, develop, and market crops grown in the region. The Institute unites customers, commodity traders, and technical and academic experts for discussion, education and technical service programs. NCI has been offering the barley and malt short course on a semi-annual basis for the past 32 years.
The Master Brewers Association of the Americas (MBAA) Food Safety Committee is committed to providing resources, knowledge, tools, and education to brewers to help them achieve the highest levels of food safety in their breweries. The committee provides technical food safety guidance; tools and programs such as Hazard Analysis Critical Control Points (HACCP) and Good Manufacturing Practices (GMP) and interprets governmental regulations pertaining to food safety into those easily adapted to specific circumstances.
Program Topics
• Barley varieties and variety development
• Environmental and grower impacts on quality
• Grain drying and storage
• Biotechnology and barley
• Malting technology
• Craft malting
• Specialty malts
• Biology and biochemistry of malting
• Traditional barley and malt analyses
• Alternative methods of analyses
• Risk management and food safety in the barley and malt chain
• Economics of malting barley and malt markets
• Grower perspectives on malting barley production and markets
The registration price is $600 per person and includes course materials, transportation during the course and some meals. Other meals are on your own. Travel expenses and hotel are your responsibility. Please contact Karen Hertsgaard with questions at 701-231-5384 or