Barley Malt Quality Evaluation

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