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:
- the importance of understanding your seed selection for planting
- key notes for selecting barley, rye, wheat, corn, and kernza
- the impact of farming practices on starch and protein levels in grain
- the steps of the malting process and how time, temperature, and moisture play a role
- the importance of focusing on the quality of your raw materials
- what to look for and ask for in a malt certificate of analysis (COA)
- the importance of sensory evaluation with your raw materials
And more.