January 19th, 2017 | 11:00 a.m. - 12:00 p.m. CST
Presenter: Aaron MacLeod, Hartwick College Center for Craft Food and Beverage, Oneonta, New York
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.
Aaron MacLeod, Hartwick College Center for Craft Food and Beverage, Oneonta, New YorkAaron 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 Committee 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.