‘An artwork and a science’
CSU’s new Malt Quality Testing Laboratory, adjoining to the New Belgium Brewing Fermentation Science and Know-how Lab within the Gifford Constructing, started working this summer time below the supervision of Lab Supervisor Katie Fromuth.
“We’re form of hijacking this pure course of after we’re malting barley,” she defined. “It’s a really managed system, and a step that has to occur earlier than you may make beer. It’s actually a craft, an artwork and a science in itself.”
The best way barley is malted impacts the alcohol, coloration and taste of a beer, and may incorporate attributes equivalent to chocolate, honey and caramel.
The malt-testing lab, positioned in a brand new room off the Anheuser-Busch Basis High quality Laboratory, was launched with donor contributions and will probably be a self-funded fee-for-service operation, filling a distinct segment that maltsters and brewers within the area have been requesting.
“We’re bridging that hole between the maltster and the brewer,” Fromuth mentioned. “We began this lab primarily based on suggestions we obtained from maltsters.”
In Colorado alone there are various craft maltsters who will profit from this service, together with Root Shoot Malting, Troubadour Maltings and Grouse Malt Home, which have all offered malts to CSU’s Fermentation Science and Technology program for brewing.