Maintaining high quality standards is crucial to growth of the craft malting, brewing, distilling and milling industries. Grain, flour and fermented beverages should be tested at a lab that understands which quality factors are important and uses standardized methodologies approved by the industry.
Raw malting barley and other grains (oats, rye, wheat, corn, etc.) are tested at the MSU Upper Peninsula Research and Extension Center Grain Quality Lab in Chatham, MI utilizing methods outlined by the American Society of Brewing Chemists. The lab participates in the ASBC check sample program to ensure confidence in results.
Visit the MSU Malting Barley Website for more information on food grade grains research and the UPREC Grain Quality Lab.
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