Meeting 3 - Grains for Brewing & Distilling Virtual Happy Hour

This week’s session was all about the key qualities that maltsters consider when making that important decision after harvest -- is this grain malting grade? Hosted by Ryan Hamilton, we heard from Christian Kapp of the Upper Peninsula Research and Extension Center in Chatham, MI and Rebecca Jennings, Vice President of Quality at Origin Malt in Marysville, OH. The decision to accept or reject a load of grain for malting is a matter of critical importance no matter the size of the malthouse or the size of the farm.

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