Climate trends in recent years have provided many hurdles for both the maltster and brewer. A recent example was the 2021 North American crop, which delivered low yielding, low quality malt resulting in the importation of malted barley. Key malt quality parameters such as protein content, kernel plumpness, microflora, and gelatinization temperature could lead to malt with notable swings in the certificate of analysis (COA) parameters and brewing performances. In addition, North American craft brewers have been able to take advantage of both worlds, that is the rich free amino nitrogen (FAN) and high enzymatic activity of North American malt and the all-malt formulation of European-style beers. This consequently resulted in high productivity such as fast mashing. However, less desirable outcomes may also accompany the products, including low yield and high residual FAN, particularly when the crop deviates from the specified quality traits.

This presentation investigates the variation in crop quality and analytical data, including gelatinization profiles by variety and fungal load at harvest, to recommend approaches to overcome such challenges. The speakers consider key focus areas from a technical perspective, including treating barley in maltings, conducting qualification brews with new varieties to understand the performance of the malt and the sensory impact, having pre-approved varieties to take advantage of the broader selection ranges, and staying flexible on certain analytics in the malt COA.

The presenters also discuss adjusting the brewhouse mashing regime to correlate to the quality of malt, for example the gelatinization temperature and malt modification; and adjusting the mill and lautering for optimized performance based on kernel plumpness. Best practices, such as dosage of kettle finings, if used, may be recalibrated as the crop year or variety changes.

The importance of the all malt-craft brewer and maltster working in collaboration is more important now than ever. Proactively working together throughout the growing season to understand the impact of the crop can help avoid many headaches in the brewhouse.

Learning Objectives

Understand how to:

• Work with your malt supplier on upcoming new barley varieties being grown in different areas (U.S. and Canada)
• Brew qualification brews with new varieties to understand the performance of the malt as well as the sensory impact
• Address sustainability and readiness for the future
• Work with your maltster to be flexible on certain analytics
• Adjust brewhouse mashing regime to correlate to the quality of malt
• Keep an eye on the gelatinization temperature range in the brewhouse and ensure it has not shifted
• Adjust mill and lautering for optimized performance
• Ensure that your standard addition rate is still correct when shifting from barley crop years or changes in varieties, if using a form of kettle finings to help precipitate haze-causing proteins and beta glucans

About the Speakers

Bryan Baxter, Brewing & Blend Ingredients Manager

Boston Beer Company

Bryan Baxter (he/him) brings a wealth of experience to the brewing industry, amassing over 16 years of dedicated service. His journey in the world of brewing has taken him from humble beginnings in small breweries to the grander scale of larger operations. In 2015, Bryan studied at the VLB (Versuchs- und Lehranstalt für Brauerei) in Berlin, Germany, where he honed his craft and expanded his knowledge.

Today, Bryan is honored to serve as the brewing ingredients manager at the Boston Beer Company. In this role, he is privileged to contribute his knowledge and insights to the company's brewing process, always with a commitment to maintaining the highest standards of quality and innovation.

Xiang Yin, Supply Chain Quality

Boortmalt

Xiang S. Yin works for supply chain quality at Boortmalt USA. He previously served as the vice president of corporate quality and innovation at Rahr. His experience in the industry includes working as the global director of brewing raw materials at SABMiller based in the United Kingdom (U.K.), and as technical director at Prairie Malt/Cargill Malt. He is a past president of the American Society of Brewing Chemists (ASBC), and is a fellow of the Institute of Brewing and Distilling (U.K.). He served as chair of the technical committee of the Brewing and Malting Barley Research Institute in Canada from 2016-23. Xiang authored the first book by the ASBC, Malt: Practical Brewing Science. He taught malting and brewing in the Jiangnan University China in his early career. Xiang holds a doctoral degree from Heriot-Watt University (U.K.) and a sixth dan black belt for taekwondo.