Skip to main content
AMERICAN SOCIETY OF
BREWING CHEMISTS

DEI Image
Join | Renew | Contact | Log In
Search
  • About
    • Research Council
    • Directories
    • DEI Resources
    • Social Media Kit
    • Contact Us
  • Membership
    • My ASBC Account
    • Join
    • Renew
    • ASBC Connect Community
    • Job Center
    • Student Resources
    • Awards
    • Volunteer
    • Apply for Funding
    • Corporate Membership
  • Methods
    • Methods of Analysis
    • About
    • Tools
    • FAQ
    • Subscription Options
  • In the Lab
    • Methods Videos
    • Lab Proficiency Program
    • Reference Materials and Gauges
    • Fishbone References
    • Grow Your Own Lab
    • Sensory Analysis
    • Sampling Plan
    • Green Chemistry
  • Publications
    • Journal
    • Books
    • Technical Committee Reports
    • Advertise
  • EventsCurrently selected
    • Brewing Summit 2025
    • Webinars
    • WBC Rewind
    • Meeting Archives
  • Store
Skip navigation links
Brewing Summit 2025
Webinars
WBC Rewind
Meeting Archives
American Society of Brewing ChemistsEventsWebinars

Display Title
​Advances in Malt Quality Analysis​​​

Page Content

Broadcast Date: January 19th, 2017 | 11:00 AM - 12:00 PM CST

View the Webinar

​

Webinar​ Summary

While many of the routine methods for malt quality assessment have not changed in decades, several new methods have recently been added into the official Methods of Analysis.  Advances in laboratory automation are also opening new possibilities for the way we assess malt quality that could lead to better prediction of brewing performance.  In this webinar we will review the latest advances in methods and instrumentation being developed and used in quality control and research labs for measuring the chemical and biochemical properties of malt.

​
What you will take away:

  • Become familiar with recently adopted ASBC Official Methods for malt analysis
  • Learn about new technologies for laboratory automation
  • Discover new ways to predict brewing performance

About the Presenter

​
Aaron MacLeod

Aaron MacLeod
Hartwick College Center for Craft Food & Beverage

Aaron MacLeod has been involved with malting and brewing quality testing and research for over 10 years and is currently the Director of the Hartwick College Center for Craft Food and Beverage. The Center provides quality testing for beer and brewing raw materials such as barley, malt and hops. From 2005 to 2015 Aaron was a chemist in the Canadian Grain Commission’s Grain Research Laboratory where he was responsible for providing quality assurance for malting barley grown in western Canada and conducted research on factors affecting malting barley quality and quality measurement methods. Aaron is also a member of the Technical Committ​ee of the American Society of Brewing Chemists. He has published numerous articles in peer-reviewed journals, and presented at both domestic and international scientific meetings and conferences on topics related to malting and brewing science and quality testing methods. Aaron earned his B.Sc degree in chemistry from the University of Western Ontario in 2004.


About

Join

Contact

Advertise

Privacy Policy

Email Deliverability