Advanced Class in Craft Malt Production set for May 16-19

After the shift to a virtual Craft Malt Conference, the Craft Maltsters Guild rescheduled the 2022 dates for the Advanced Class in Craft Malt Production offered in collaboration with the program’s teachers Hugh Alexander, owner and operator of Scotland’s Balnamoon Maltings & Brewery, and Hannah Turner, Director of the Montana State University Barley, Malt & Brewing Quality Lab.

The Advanced Class in Craft Malt Production is rescheduled for May 16-19, 2022, and unlike previous years, this year’s class will be taking place at a malting facility. The Southern Illinois University Fermentation Science Institute located in Carbondale, Ill., is playing host, giving participants the opportunity to apply their learning on-site at the institute’s pilot malting facility.

Find the program details and registration link here.

The university’s malthouse, aptly-named Saluki Malt after the school’s mascot, is also a Guild Member Malthouse. This unexpected shift has opened the door for opportunity and will provide a unique hands-on learning experience. Matt McCarroll, Director of the Fermentation Science Institute where the class will take place, is particularly excited about sharing his facility with the students in the course.

“I was a student in the class when it was hosted at Virginia Tech in 2018, and the experiences and knowledge I gained were immensely helpful as we established our own malting operations,” said McCarroll. “We look forward to opening our doors and sharing our facilities to help others advance their knowledge and careers in malting, especially with the capability for students to gain hands-on experience with our student-run malthouse.”

Hannah Turner, co-teacher of this year’s class, agreed that the value of an in-person malting experience would add to the class.

“The facility at SIU is an actual Guild Member Malthouse,” said Turner. “So, it’s not the typical educational opportunity. People will be able to apply what they learn directly. I think it’s going to be the best edition of the course yet.”