It Malt Not Be Extractly What You Think: 2016 Malting and Brewing Class Case Study Winning Presentation

MBAA TQ http://dx.doi.org/10.1094/TQ-54-1-0278-01 | VIEW ARTICLE
 
Emily Rivera (1) and Mark Sammartino (2). 1. MillerCoors, Milwaukee, WI, U.S.A. 2. Past MBAA Technical Director.
 
Abstract
During each Brewing and Malting Science course, students are given a challenge that encompasses the entire range of the program. They are broken into teams and given a case study that in many cases comes from real-life experiences of the people associated with the class setup. This year the case studies ranged within the areas of malt extract loss, multiple yeast strains impact, oxygen pick-up, yeast viability, fermentor sizing, and sensory. The students were provided a problem, and they were allowed to define the parameters around the issue, plant, personnel, and so on. In that manner they set the rules while at the same time addressing the complexity of the problem. The results of that challenge are provided by the winning team, consisting of Trevor Bland, Micah Cawley, Ben Garcia, Matt Mueller, Jay Pemberton, Brent Radke, Victor Rini, Emily Rivera, and Kazuki “Tiger” Toraishi. The instructions provided to the team for “Case Study 1: Malt Extract Loss” were the following: “You are the brewing manager responsible for the operation of a brewhouse of a 200,000 bbl brewing operation. Recently your brewery shifted malt suppliers. The malt you were receiving and your new malt supply had similar malt analysis and were also similar in the barley varieties. When you started using the new malt you noted a significant drop in recovered extract in the brewhouse. Explain what approach you would take to identify, verify, and correct this loss of extract.”