Dr. Harmonie Bettenhausen, Director of the Center for Craft Food and Beverage at Hartwick College, explains the importance of understanding a malt certificate of analysis (COA) for brewers. Topics include a new yeast strain for seltzer fermentations, hop-derived product, mash out temperatures, the impact of malt variability on brewing, breeding targets for malt varieties in a changing climate, performing a grist analysis, and the importance of seeking information on malt quality.

Join experts Glen Fox, a brewing omics specialist, Harmonie Bettenhausen, a brewing science authority, and Laura Burns, a seasoned industry professional, as they dive into the intriguing world of omics in brewing. They discuss how genomics, proteomics, and metabolomics improve beer quality and flavor profiles. Learn about yeast technology advancements, the importance of genetic analysis in brewing strains, and the evolving role of data in optimizing brewing processes. Exciting insights into the future of brewing technology await!

Guests: Curtis Davenport, Harmonie Bettenhausen, and Xiang Yin. They discuss the impact of climate change on the malt supply chain and the need for brewers to adapt their sourcing strategies. They also explore the possibility of combining old and new world approaches in setting malt COA parameters and highlight the importance of communication and collaboration in the brewing industry.