Malting and Brewing Technical Specialist Aaron Onio explains to farmers how germination rates are judged in the malting industry. | Ed White photo
Farmers had a chance to learn all about the barley, malt and the brewing industry during Manitoba Crops Alliance’s time at the Canadian Malt Barley Technical Centre in Winnipeg.
The Producer Malt Academy gave farmers hands-on experience with germination-counting, different types of malts, brewing, beer styles and beer-tasting. | Ed White photos
Farmers were given small samples of various beer types, made from different malts, and taught how to identify them. | Ed White photoMalting begins with soaking the seeds. | Ed White photoMalting is the process of beginning germination and then shutting it off. This produces enzymes that are valuable in the fermenting process. | Ed White photoFarmer Leigh Smith tries out his newly-developed skills in separating germinated from non-germinated barley seeds. | Ed White photo
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