2018 Malt Flavor & Aroma Symposium​

Some say water is the key element to a great beer, but they didn't feel the soft textures of ripe barley on their fingertips. If you don't know where you came from, how do you know where you're going? It all begins with MALT.

Presentations

Dark Matter in the Malt Flavor Universe: Scratching and Sniffing the Elusive Nature of Malt Flavor and Aroma

Tom Nielsen | Sierra Nevada Brewing Co.

The Thirst for Knowledge Regarding the Contributions of Barley to Beer Flavor

Patrick Hayes | Oregon State University

Identification of Spring Malting Barley Varieties Adapted for Local Production in Nontraditional Barley Growing Areas

Rich Horsley | North Dakota State University

Promoting Craft Malt Through Malt Sensory

Jen Blair | Craft Maltsters Guild

Malt Aroma Research—Analytical and Sensorial Approaches

Jens Voigt | Trier University of Applied Sciences

Malt Flavor: Influencing Factors, Consumer Preferences and Resulting Beer Characteristics

Lindsay Barr | New Belgium Brewing Co.

Mapping Malt Quality for Barley Breeding

Jo Heuschele | University of Minnesota

Malt Sensory for Everyone: Putting the Tools to Work

Cassie Poirier | Briess Malting Co.
Lindsay Barr | New Belgium Brewing Co.

Starch Structural Variation and the Resultant Impacts on Brewing

Glen Fox | University of Queensland

Characterizing Flavor of Canadian Malting Barley Varieties

Yueshu Li | Canadian Malting Barley Technical Centre

The Aroma Components Contributing the Malty/Cereal Characteristics of Beer

Toru Kishimoto | Asahi Breweries Co.

Does the Technology of Malting Have an Impact on the Taste and Aroma of Base Malt?

David Griggs | Crisp Malting Corp.

Application of Metabolomics and Proteomics to Describe Chemical Diversity in Malt: Implications for Beer Chemistry, Flavor, and Flavor Stability

Adam Heuberger | Colorado State University

Malt Quality : One Brewer's Journey

David Cohen | Boston Beer Co.

Malt Barley Breeding for Flavor

Gary Hanning | Anheuser-Busch Inbev

Flavor, Fermentability and Flaming Hoops

John Mallett | Bells Brewery

Friend or Foe: A Tale of Malting Barley Free Amino Nitrogen Content and Impact on Beer Flavor

Pattie Aron | Rahr Corporation

Practical Malting and Brewer EPR Applications to Potentially Improve Beer Flavor Stability

Bob Foster | MillerCoors

Whiskey Flavors From Malt: Single Farm, Single Variety, Single Vintage Malts

Jason Parker | Copperworks Distilling Co.

Future Paths for Exploration in Malting Barley and Brewing

Chris Swersey | Brewers Association