Aaron MacLeod has been involved with malting and brewing quality testing and research for 15 years and is currently the Director of the Hartwick College Center for Craft Food and Beverage. The Center provides quality testing for beer and brewing raw materials including barley, malt and hops. Aaron was previously a chemist in the Canadian Grain Commission’s Grain Research Laboratory where he provided quality assurance for malting barley grown in western Canada and conducted research on factors affecting malting barley quality and quality measurement methods. Aaron is also a member of the Technical Committee of the American Society of Brewing Chemists and presents frequently on topics related to malting and brewing science and quality testing methods
About The Center for Craft Food and Beverage…
The Hartwick College Center for Craft Food and Beverage was launched in 2015 to support growth and innovation in the craft food and beverage industry through research, technical solutions and knowledge transfer. It is a resource for quality testing testing, business development, and education for small and mid-sized breweries, malthouses, distilleries, and farms.
July 13th, 2020 | 1 hr 1 min
Specialty malt freshness, roaster technology, flavor development & complexity in specialty malts, and more.
July 6th, 2020 | 53 mins 48 secs
Three people who know a lot about malting talk about base malt flavor development and the variables driving a lot of creativity in brewing.