February 20, 2015 | 11:00 a.m.–12:00 noon CST
Presenter: Xiang Yin, Cargill Malt
This webinar presents a systematic overview of the typical malt quality traits and the significance of numbers in brewing processes and beer quality. This presentation uses real life malt analysis data to illustrate the scientific association of barley, malting processes, malt, and beer. Key input factors from malt to brewhouse efficiency, fermentation, beer flavor stability, and colloidal stability are discussed. Practical recommendations on where to focus in malt analysis and evaluation are provided based on the needs and capabilities of the breweries.
Xiang Yin works at Cargill Malt based in Minneapolis, leading the technical effort in serving brewing customers worldwide. His working experience covers China, the United Kingdom, Canada, and the United States. In his 23 years with Cargill, he has served the roles of technical services director for Prairie Malt (a Cargill JV then in Canada) and global technical and innovation director.
Xiang has been active in the brewing professional communities, including services for the ASBC as the president, Asia liaison officer, Foundation chair, and a journal editor. He was elected as a Fellow of the IBD in 2013. He is the author or coauthor of over 50 scientific and technical papers and patents.
Xiang obtained his engineering degree in fermentation technology in China, and received his Ph.D. degree from Heriot-Watt University, UK. He was an associate professor in China for three years, following his post-doctoral training in Edinburgh and Winnipeg. He holds a 4th-dan black belt for taekwondo.