2017 Barley & Malt Quality Short Course at North Dakota State University

I was recently invited to present on Specialty Malts and Malt Flavor at the NDSU/NCI Barley Malt Short Course: Barley and Malting Quality:  Field to Brewhouse Perspective. This course brought breeders, growers, agronomists, maltsters and brewers together to take a high level, global overview of the barley supply chain from growers to brewers.

My interactive Malt Flavor presentation allowed many of the participants a first opportunity to perform the new ASBC Hot Steep Method and experience extractable malt flavors and aromas. They were amazed by the variety of flavors that could be tasted when sampling malts through worts. It opened discussions on how different raw materials and production methods influence flavor as well as malting quality. The course was limited to 30 participants, making it an intimate class that allowed for ample hands-on opportunities, which is most ideal for sensory learning.

The Institute of Barley and Malt Sciences and Northern Crops Institute offer this course annually on the campus of NDSU. It is an excellent opportunity to learn from a group of internationally recognized experts assembled from industry, academics and government. My experience of attending and instructing at this course was truly positive. I would highly recommend to anyone on the malting barley supply chain!

About Cassie Poirier

Cassie PoirierCassie earned a Bachelor of Science in Biology from Old Dominion University, Norfolk, VA, and a Master of Forestry from Michigan Technological University, Houghton, MI. Prior to joining Briess, Cassie was a Chemist at MillerCoors providing support to the Hop and Cereal Chemistry Labs. She performed pilot malting and RVA testing for their barley breeding program along with EPR/ESR analysis for flavor stability monitoring. During her time at MillerCoors, she also served as an Official Taster on the Milwaukee Corporate Taste Panel. In July 2015 she attended the Sensory Panel Management course at Siebel Institute of Technology in Chicago, IL. In her current role at Briess, she provides technical support services for quality assurance, quality control, and R&D projects. Cassie has also taken on the responsibility of enhancing and managing the Briess Malt Sensory Panel.

Posted in Events, On the Road.
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