Malt Flavor Beyond the Kiln

The club was joined by Hannah Turner, Director of Montana State University’s Barley, Malt & Brewing Quality Lab for our November virtual club meetup. Turner’s talk took us on a deep dive into the origins of malt flavor outside of the well-known contributions of kilning. She also discussed variety, biochemistry and modification, and terroir with a review of current research into these areas.

Slideshow (PDF)

About the Speaker

Hannah Turner is the Director of the Montana State University Barley Genetics and Malt Quality Lab. This lab services the MSU Breeding Program and works to improve barley of all types with a focus on malt barley. The Malt Quality Lab also supports the region by providing barley and malt testing for farmers and craft maltsters. Hannah has a strong devotion to the agricultural industry of Montana and believes in fortifying the farming, malting, and brewing/distilling community through outreach and education. Hannah received an M.S. in Plant Science as well as a B.S. in Environmental Horticulture from Montana State University. In her free time, Hannah enjoys all things outdoors including snowboarding, hiking, camping, and particularly gardening.