Monday: Introduction, Barley Structure/Morphology and Barley Evaluation for Malting.
Tuesday: Steeping, Biochemical Changes in Malting, Germination and Malt Kilning
Wednesday: more Malt Kilning, Finished malt, Malt Specifications, Specialty Malts and we closed the day with our first sensory Training session(more on that later)
Thursday: We were supposed to do hops today but sadly our instructor Mike Babb had a family emergency and had to fly out that night so we did Brewing Water Composition and Brewing Water Adjustments. We did a water comparison between two different bottled waters. It was interesting to taste the difference in mineral levels.
We also did a "hop rub", which is where you take either whole or pellet hops in your hands and rub them to warm them up and to break open the lupulin glands. The lupulin glands hold some of the essential oils, so by doing the "rub" you can get to smell the nice hop aromatics.
We finished off the week by heading over to Piece Brewing for some beer and pizza. They had a smoked porter that fantastic.
Next week the intensity is supposed to pick up. We will have a field trip to Briess Malting so that should be interesting. A few classmates and I are planning a few weekend trips to tour breweries that are a little farther away like New Glarus, and Three Floyds.
For now I am enjoying a relaxing day before more studying for next week.