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WDG: Malt Research, Development, and Production Seminar

  • The Bread Lab 11768 Westar Lane Burlington, WA, 98233 United States (map)

The third and final seminar in the Washington Distillers Guild 2019 series focuses on the the new varieties of barley for malting under development, the process and challenges of growing and malting these new varieties, and the attributes that are expected to come from these new malts.

Join us as Dr. Steven Jones, Director of The Bread Lab, shares his work on developing small grain varieties offering improved flavor, nutrition, and functionality for growing on small farms in our region. He will answer questions such as:

Why is research being done to discover new malt varieties? (what's the problem with the current malt varieties we have that we need to fix?)
How is malt research actually done?

Two Skagit Valley farmers will be on site to give an overview of their experiences in planting and growing successful malting barley, and explain some of the risks, variables, and considerations they face along the way. They are will also address interesting topics like:

What are the most difficult specs to hit (i.e., protein) and how are important are they to distilling?
What are some of the major considerations a farmer has when deciding to plant any variety of barley?
What are some of the major risks that can cause a barley to fail or not meet spec in the field?


Adam Foy, Skagit Valley Malting Sales Manager, will describe what factors must be present for a grain to be successful in the malthouse, and what equipment and processes they have developed to allow more varieties of grains to be used. He may also address factors like:

What are some of the major considerations a maltster has when deciding to malt any variety of barley?
What are some of the major risks that can cause a barley to fail or not meet spec in the malt house?
What are the most difficult specs to hit (i.e., friability and enzymes) and how are important are they to distilling?

Refreshments will be provided and Dr. Jones will bake handmade pizzas in the lab's new outdoor pizza oven!

Earlier Event: June 18
WDG Sensory Evaluation Seminar