Author Archives: Cassie Poirier

Training Your Malt Senses

Malt flavors and aromas can widely range from nutty, biscuit, bready notes, to caramel, toffee like flavors, to rich, roasted dark chocolate characteristics to even sweet, smoky barbeque aromas and flavors. While each malt has its own unique flavor, many malts will fall under similar flavor … [More]

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Blonde RoastOat™ Malt Flavor

Blonde RoastOat™ Malt

If you visited the Briess Booth at the Craft Brewers Conference in Denver, Colorado, then you already know we have officially launched our Blonde RoastOat™ Malt. You may have experienced the captivating chew of its … [More]

Posted in Product Info, Recipes, Sensory, Technical & QC, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , | | View Comments

The Hot Steep Method: Step-by-Step Instructions

The Hot Steep Method is a standardized wort preparation method that I developed for malt sensory evaluation at Briess Malt & Ingredients Co. in late 2015. In early 2016, the method was validated by the American Society of Brewing Chemists Sensory Technical Subcommittee. By mid 2016, the … [More]

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Big Wonderful Wyoming

During the last two days in January, I had the wonderful experience of visiting the Briess Barley Operations in Northwest Wyoming. This was my first visit to our barley elevator in Ralston and seed plant in Powell. I journeyed to Wyoming simply expecting to see a dozen gigantic bins and a large … [More]

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Spotlight on Malt Sensory at 2019 Craft Malt Con

Hello Bozeman, Montana!

The Craft Maltsters Guild held their second annual Craft Malt Conference in Bozeman, Montana this past weekend (February 2-3, 2019). Approximately 175 … [More]

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