Institute of Barley and Malt Sciences

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2017 Barley & Malt Quality Short Course (October)

The Barley and Malt Quality: A Field to Brewhouse Perspective short course will be held October 2-5, 2017 in Fargo, ND. Participants will learn from a group of internationally recognized experts, who will give an overview of the factors impacting barley and malt quality from field to brewhouse.

NDSU logo - long

Institute of Barley and Malt Sciences at North Dakota State University

and

Northern Crops Institute

present

Barley and Malting Quality: A Field to Brewhouse Perspective

October 2-5, 2017

Northern Crops Institute
Fargo, North Dakota

Goals

This 3.5 day short course is intended to provide an intensive overview of the many factors impacting barley and malt quality from the field to the brewhouse. Lectures, discussion sessions and laboratory demonstrations will provide participants with the knowledge to understand malt processing and to effectively interpret barley and malt analyses. This is an excellent opportunity to learn from a group of internationally recognized experts assembled from industry, academics and government.

Program Organizers

Barley has long been an important part of North Dakota agriculture, and the state has ranked as a top-three producer of barley since the 1930’s. Immigrants brought barley to the Dakota Territory in the 1880’s, and University researchers began testing varieties shortly after the founding of North Dakota State University (NDSU) in 1890. The modern Barley Variety Improvement Program began in 1947, and today, NDSU has numerous faculty and staff members who work full- to part-time on diverse areas of barley research and extension.

The Northern Crops Institute (NCI), founded in 1979, is a collaborative effort among the states of North Dakota, South Dakota, Minnesota, and Montana to promote, develop, and market crops grown in the region. NCI is an international meeting an learning center that unites customers, commodity traders, and technical and academic experts. NCI has been offering the barley and malt short course on a semi-annual basis for the past 33 years.

Registration

Course Fee: $600 per person
The registration fee includes course materials, transportation during the course, and some meals. Other meals are on your own. Travel expenses and hotel are your responsibility.
Course enrollment is limited to 25 individuals.

Discount: A $100 discount is available for Barley and Malting Quality: A Field to Brewhouse Perspective to individuals who attended the NDSU Barley Field School in July 2017. To receive your promotion code, contact Karen Hertsgaard prior to registering at 701-231-5384 or 701-318-4839 (C) or karen.hertsgaard@ndsu.edu.

Registration Deadline: Wednesday, September 22 at 5:00 p.m.

Registration is full. Thank you for your interest.

Accommodations

A block of rooms has been reserved at the Radisson Hotel Fargo at the reduced rate of $103 plus tax. Reservations must be made by September 11, 2017 to receive the reduced rate.To reserve a room, contact the hotel directly and ask for the NDSU Plant Sciences Department room block

Radisson Hotel Fargo
201 5th St N
Fargo, North Dakota 58102
Phone: +1 (701) 232-7363
Fax: +1 (701) 232-8039
www.radisson.com/fargond

Contact Person

Please contact Karen Hertsgaard with questions at 701-231-5384 (O) or 701-318-4839 (C) or karen.hertsgaard@ndsu.edu.

Program Topics

Course Agenda

  • Selection of adapted malting varieties and sourcing seed
  • Environmental and grower impacts on quality
  • Malting technology
  • Craft malting
  • Specialty malts
  • Malt sensory
  • A brewer's perspective on malt
  • Barley and malt quality analyses
  • Biology and biochemistry of malting
  • Food safety in the barley and malt chain
  • Economics of malting barley and malt markets
  • Other topics to be announced

Speakers

Course Chair
Dr. Paul Schwarz
Professor
Department of Plant Sciences
North Dakota State University
www.ag.ndsu.edu/plantsciences

Chris Anderson
Intelligent Malt
Fargo, ND

Katrina Christiansen
Intelligent Malt
Fargo, ND

Dr. Richard Horsley
North Dakota State University
Fargo, ND

Cassie Liscomb
Briess Malt and Ingredients
Chilton, WI

Andrea Stanley
Valley Malt
Hadley, MA

Dr. Jochum Wiersma
University of Minnesota
Crookston, MN

Jess Theis
Rahr Malting
Shakopee, MN

Curt Jacobson
Rahr Malting
Shakopee, MN

Other speakers to be announced

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