2017 Barley & Malt Quality Short Course (October)
Institute of Barley and Malt Sciences at North Dakota State University
Northern Crops Institute
Master Brewers Association of the Americas
Barley and Malting Quality: A Field to Brewhouse Perspective
October 2-5, 2017
Northern Crops Institute
Fargo, North Dakota
This 3.25 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.
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.
The Master Brewers Association of the Americas (MBAA), founded in 1887, is a scientific organization dedicated to advance, support and encourage scientific research into brewing malt beverages and related industries.
Registration is not available at this time. Please check back.
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 email@example.com.
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 1, 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
Please contact Karen Hertsgaard with questions at 701-231-5384 (O) or 701-318-4839 (C) or firstname.lastname@example.org.
- Barley varieties and variety development
- Environmental and grower impacts on quality
- Biotechnology and barley
- Malting technology
- Craft malting
- Specialty malts
- Biology and biochemistry of malting
- Food safety in the barley and malt chain
- Economics of malting barley and malt markets
Dr. Paul Schwarz
Department of Plant Sciences
North Dakota State University