November 14, 2018
About the Webinar
Attend this webinar to gain understanding on the impact of barley variety, environment, and malt modification on beer flavor. This webinar will review the research conducted at Oregon State University, and the methods used for analyzing the contributions of barley to beer flavor.
Who Should Attend
- Barley variety and where it is produced influences flavor profile of the beer
- Modification levels play a large role in flavor development
Sean Tynan, Rahr Malting Company
Dr. Dustin Herb received his Ph.D. in plant breeding and genetics from the Crop and Soil Science Department at Oregon State University, researching the genetic contributions of barley to malting quality and beer flavor while developing sustainable varieties for the Pacific Northwest. Prior to starting his doctorate program, he received a B.S. in agronomy from OSU working on radiation hybrid mapping of wheat, and M.S. in plant breeding at Texas A&M University with an emphasis in grain and energy sorghum breeding for co-generation and ethanol production.