Joe Hertrich is the retired Group Director, Brewing Raw Materials at Anheuser-Busch, Inc. His responsibilities included the operation of the company’s malt plants, rice mills and hop farms, and the supervision of all facilities that produced and handled brewing raw materials for Anheuser-Busch products worldwide.
Prior to joining Anheuser-Busch, Joe held various positions in brewing with The Stroh Brewery Company, the Pabst Brewing Company, and the Christian Schmidt Brewing Company. In retirement, he continues to consult, write, and speak on his observations over 50 years in the U.S. brewing industry.
Joe is a member of MBAA, ASBC, Brewers Association, and the Craft Maltsters Guild. He is also a past member of the American Malting Barley Association and the Canadian Brewing and Malting Barley Research Institute.
June 13th, 2022 | 53 mins 43 secs
The previous episode explained how and why North American 2-row barley evolved to take on 6-row traits. This week Joe Hertrich explains why that's problematic for all-malt brewers and what can be done about it.
June 6th, 2022 | 1 hr 1 min
Since 1972 North American 2-row barley has slowly but steadily evolved into something that has more in common with 6-row than traditional European 2-row barley. Find out why this is great news for adjunct brewers and problematic for all-malt brewers.
April 11th, 2022 | 28 mins 15 secs
Joe Hertrich continues discussing how to establish your own criteria for malt performance on your specific recipe, process, and equipment rather than relying on theoretical "good" values on a malt COA. He explains how to track brewhouse yield, lauter performance, and attenuation vs. beta glucan.
April 4th, 2022 | 29 mins 35 secs
Fan favorite, Joe Hertrich, is back with an extremely practical approach to evaluating malt performance based on his experience at breweries of drastically different sizes over a 50-year period.
June 3rd, 2019 | 56 mins 11 secs
Industry veteran, Joe Hertrich, talks about malt flavor development, why lower color expectations are the enemy of malt flavor, and why the standard base malt used by lots of US craft brewers isn't the best choice for all-malt beers.
March 25th, 2019 | 1 hr 11 mins
Industry veteran Joe Hertrich talks about what matters most on your malt Certificates of Analysis.