Dan Bies (1); (1) Briess Malt & Ingredients Co., Chilton, WI, U.S.A.
Malt and Grains
The process of cold extraction gives the brewer the ability to
capture color and flavor from specialty malts while limiting the
extraction of complex carbohydrates. We studied the extractability of a
wide range of specialty malts below gelatinization temperature and
attempted to quantify the composition of the solubilized solids. We will
discuss novel applications that arise from the unique attributes
obtained through cold extraction.
Dan holds a B.S. degree in biology from the University of
Wisconsin-Stevens Point and has attended brewing courses at the Seibel
Institute. Dan has been working in research and development at Briess
Malt for eight years and has the privilege of brewing in Briess’ pilot
brewery, where he performs research and develops products for a 500-bbl