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Malting Barley Quality Researchers Speak at University in China

Paul Schwarz and Minwei Xu were invited speakers for a workshop at Jiangnan University in Wuxi, China on May 27, 2019. The event was hosted by Jian Liu of the University’s School of Biotechnology: National Engineering Laboratory for Cereal Fermentation Technology.
 
 

June 10, 2019

Two Department of Plant Sciences cereal science researchers were invited speakers for a workshop at Jiangnan University in Wuxi, China on May 27, 2019. The event was hosted by Jian Liu of the University’s School of Biotechnology: National Engineering Laboratory for Cereal Fermentation Technology, which is an educational center for brewers. The conference was attended by more than 60 individuals from brewing, malting or affiliated industries in China.

NDSU malting barley quality project leader Paul Schwarz and Ph.D. candidate Minwei Xu presented U.S. Craft Industry, Beer Styles, and Specialty Malts and demonstrated the new Hot Steep Method for malt flavor evaluation.

While China has long been the world’s largest producer of beer by volume, traditional light lagers predominate. However, there is currently a great deal of interest in craft brewing in China. Just like their American counterparts, craft brewers in China have been very innovative, often using traditional Chinese ingredients such as teas, flowers, and even Sichuan pepper. Nevertheless, IPA and Belgian-style white beers appear to be the most popular of the new styles.

Schwarz is a professor and head of the Institute of Barley and Malt Sciences, and Xu is advised by Bingcan Chen for his Ph.D. research.

Source: Paul Schwarz, 701-231-7732,
Editor: Karen Hertsgaard, 701-231-5384,

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