先进的工艺制麦场

ag线上比赛, Craft Maltsters Guild, IFBM & Montana State University are partnering to offer a one week intensive class in craft malting technology. The course is aimed to give starting and experienced craft maltsters both theoretical and practical knowledge in malting technology.

课程目标
  • 发展你的知识,啤酒大麦和及其特点
  • 控制发芽过程的不同步骤
  • 确定麦芽品质的限定特性和加工参数的影响
  • 学习技术和方法用于生产麦芽工艺
程序
  • theoy和麦芽生产的生化
  • 制麦质量的大麦麦芽特点及影响
  • 制麦步骤:制备大麦,浸泡,发芽,窑烧, 
  • 制麦工艺参数优化
  • 测试方法为大麦和麦芽成品质量
  • 工艺设备和技术的啤酒
  • 在麦芽厂成本和节能减排
教官

博士。帕特里克·博伊文 is the Training & Technical Manager at the French Institute for Malting & Brewing (IFBM). With over 25 years of experience in malting science and education, Patrick is in demand worldwide as a lecturer and consultant for the commercial and craft malting industries.  He is an accredited trainer by the Institute of Brewing and Distilling, and member of the EBC Brewing Science Group.  Patrick has a PhD in Microbiology & Enzymology from Compiègne University and is is a 访问ing Professor in malting and brewing at University of Lorraine and has published numerous papers, reviews, and patents. 

先生。亚伦·麦克劳德 has been involved with malting and brewing quality testing and research for over 10 years and is currently the Director of the ag线上比赛 Center for Craft Food & Beverage. He was previously a chemist in the Canadian Grain Commission’s Grain Research Laboratory where he was responsible for providing quality assurance for malting barley grown in western Canada and conducted re搜索 on factors affecting malting barley quality and quality measurement methods. Aaron is a member of the Technical Committee of the American Society of Brewing Chemists and frequently presents on topics related to malting and brewing science and quality testing methods. 

 

Date & Location

2月3日至6日,2020(4天) 
科罗拉多州立大学,英尺柯林斯,CO

网上报名

 

有关更多信息,请联系:

亚伦·麦克劳德
Director, ag线上比赛 Center for Craft Food & Beverage
ag线上比赛
607-431-4232
macleoda@hartwick.edu

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