Targeted audience
Managers and technical staff with several years of experience in malting; People who want to broaden and deepen their knowledge and understanding of industrial processes in an industrial environment
Goals
- Develop knowledge of malting processes
- Understand the impact of raw materials and the malting process on beer quality
- Master the biochemistry and steps of malt production
- Know the brewers' expectations
- Know the mycotoxins and their prevention
- Find practical solutions to manufacturing difficulties
- Know the economic stakes
- Optimise the process
Duration, numbers and dates
Training equivalent to level 1 or higher (contact us for more information) or 18 months' experience in a Malthouse
Programme / Contenu
- Growing malting barley in France
- Barley selection in France
- Barley analysis and laboratory visit
- Barley storage
- Internal and external structure of barley grain
- Malting biochemistry
- Malting technology and inputs (energy, water...)
- Energy saving
- Special malts and visit of the platform
- Malt analysis and laboratory visit
- Brewing process
- Visit of a semi-industrial brewery
- Impact of malt quality on brewing performance and beer quality
- Mycotoxin behaviour during malting and brewing and HACCP prevention in malting plants Gushing, PYF
- Moulds in barley and malt
Teaching costs
Pedagogical and technical means
Methods of evaluating acquired knowledge
Accessibility
- Delivery of a binder
- Video projector presentation/lecture
- Visit to the malting plant and the micro-malting plant
- Role-playing: transmission of technical gestures (for process monitoring)
- Problem solving
Contacts
Training administrative Référent : Sylvie KERKOUCH - formation.ifbm@qualtech-groupe.com
Sales Engineer Beer chain: Françoise LACOUR - francoise.lacour@qualtech-groupe.com