In this presentation, we will start with an overview of the steps in the malting process: Steeping, Germination, and Kilning. We will then take an in-depth view at the importance of the steeping process in malting, why it is the focus for a maltster, good versus bad barley, and the biochemistry in steeping. In addition, we will also go into the history of steeping equipment and benefits of new technology and practices.
Speaker: Tyler Schoales, Country Malt Group
Bio: After graduating with an Applied Biomolecular Sciences degree from Lakehead University, Tyler began his malting journey with Canada Malting in Calgary, AB, Canada. Over the course of 13 years, Tyler has continued to develop his malting skillset, holding positions of QA Specialist (Canada Malting), Maltster (Canada Malting), Global Safety Specialist (Canada Malting), General Manager (Bairds Malt), and National Sales Manager (Great Western Malting). Presently, Tyler’s role of Malt Specialist – NA Craft (Country Malt Group) enables him to support and educate the brewing industry by participating in events across the country. Tyler holds his Malting Diploma from the Maltsters Association of Great Britain.