In this ingredient-focused technical course, Todd Olander and Mike Myers of Colorado’s Root Shoot Malting guide you through the entire malting process—from planting to kilning—as well as the importance of maintaining quality in every step.
Based on a fifth-generation farm in Loveland, Colorado, Root Shoot Malting has become a go-to option for some of the best-regarded small breweries and distilleries in the region. In this course, Root Shoot founder Todd Olander and head maltster Mike Myers guide you step by step through the malting process, beginning with crop selection and planting, including considerations for barley, rye, wheat, corn, and kernza. From there, Olander and Myers dig into the malting process itself, including steeping, germination, and kilning, plus the external factors that can affect the process and the importance of focusing on quality.
During the full-length 55-minute course, included with a Craft Spirits & Distilling subscription, Olander and Myers also cover:
And more.
Featuring:
Lessons
Todd and Mike provide an overview of how Olander Farms got into malting and created a new market for themselves in the brewing and distilling industries.
Todd shares insights into the first step of grain production—planting—including the importance of selection, crop rotation, and environmental impacts.
Root Shoot has narrowed down the barley varieties it grows to just one, an all-around quality performer when it comes to farming, malting, brewing, and distilling.
Todd and Mike discuss the impact of farming practices on the starch and protein levels in grain.
Take a deeper dive into rye, and learn what you should look for when selecting this distinct grain.
Learn why Root Shoot focuses on growing more unique wheat varieties better suited for brewers and distillers.
Todd and Mike discuss making the shift from growing corn for feed to growing corn for distilling.
Todd shares his excitement about Kernza, a perennial grain, and its future in the distilling world.
Next stop: the malthouse, where storage conditions impact the quality and longevity of the grains.
Mike dives deep into the malting process and why it’s so important to the final product used by brewers and distillers.
External factors and barley varieties affect the malting process.
Learn the importance of time, temperature, and moisture during the malting process.
The process isn’t done once kilning is over. The steps before packaging still affect the quality.
A certificate of analysis is designed to help you understand some key traits in your malt.
Mike and Todd make the case for why you should focus on the quality of your raw materials and trust your senses when evaluating and using them.
Mike and Todd wrap up with some parting thoughts.