Malt: translating Barley to Beer

Wed, Jun 15, 2016 at 5:30pm

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Oregon State University and Portland Beer Week present a new educational seminar - Malt: translating barley to beer. This two hour class offers sampling, education and hand-on experience lead by professor Pat Hayes of Oreogn State University and Tanner Davies of Great Western Malting. Complimentary beer samples that showcase the malts are provided by Hopworks Urban Brewery.

Tickets are only $5!



  • Barley is the base of beer, but can’t do it without the conversion to malt.
  • Malting is controlled germination to achieve proper balance (and types) of proteins and carbohydrates. 
  • Barley malt is the optimum food for brewer’s yeast.
  • The palette of malts is created by combinations of time, temperature, and moisture.
  • The evolving story of barley contributions to beer flavor: the effects of variety. growing location, and  malt house 
  • Malt: not just for beer anymore. Culinary uses 



  • Barley: 
    • With and without hulls 
    • 2-row, 6 row
    • Growth habit: spring, winter, facultative
    • End uses: feed, food, malting and multi-use
    • Production: Planting, growing, harvesting, cleaning
    • Growing and processing your own
    • Buying locally


  • Malting: 
    • Steeping
    • Germinating 
    • Kilning 
    • Alternative outcomes achieved by varying one or more of the above
    • Interpreting the malt certificate of analysis
    • Making your own
    • Craft malting
    • Large scale malting 



  • Barley grain samples – with and without hulls 
  • Samples of steeped, germinating, and kilned malts
  • Malt tastings 
    • Same variety, same/similar malt style: different malt houses
    • Same variety: different malt styles
  • Beer tasting: the effects of malt types based on same variety 


OSU Professional and Continuing Education partners with OSU’s Brewing Science team to provide onsite and online workshops for brewing industry professionals, craft beer and cider entrepreneurs, cider makers, homebrewers and more. Drawing upon expertise as the leader in hops and brewing research and experience with the nation’s Fermentation Science degree programs, our workshops include: Craft Brewery Startup WorkshopCraft Cidery Startup WorkshopBeer Quality and Analysis SeriesCider Making WorkshopCider Quality and Analysis, and Origins of Beer Flavors and Styles. You’ll find alumni of our degree and workshop programs among the ranks of those leading the craft beer and cider boom. Participants in our workshop benefit from the expertise, insight and guidance of industry leaders and our own experts in hops, brewing, beer quality and sensory analysis. Our team is pleased to serve as the education sponsor for Portland Beer Week 2016, and we look forward to meeting both old and new friends alike at this year’s events.

F.H. Steinbart

234 SE 12th Ave
Portland, OR 97214

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