Campbell Morrissy has been in the brewing and distilling industry since 2011, working in facilities ranging from a mountain town brewpub to a nationally distributed craft whiskey distillery, and currently as the Head Brewer at pFriem Family Brewers in Hood River, Oregon. Simultaneously he is a PhD candidate at Oregon State University, working under Dr. Pat Hayes in the Barley World lab. His research focuses on the contribution of barley genotype to malt and beer flavor and working on assessment tools to better understand this relationship.
April 25th, 2022 | 35 mins 43 secs
A collaboration between OSU's Barley Project Lab, Admiral Maltings, and Seismic Brewing explores the possibilities for achieving Maris Otter flavor in newer barley varieties, bred for better agronomics & brewhouse performance.