From Barley to Beer - Module 1 (Barley to Malt)

Targeted audience

  • You work in a support department (sales, marketing, quality, supply chain, maintenance, management) in a large-scale malting plant and would like to understand the stages involved in
    making malt and beer so as to gain a more panoramic view of your job.
  • You work in the cereal industry (farmer, breeder, storage organization, processor) or are a supplier of technical solutions and would like to gain a better understanding of the barley-malt-beer market and the technical needs of your customers.

If you want to better understand the brewing business, you can follow up with "From Barley to Beer" Module 2, which focuses on the transformation of malt into beer and the beer market.

Goals

At the end of the course, participants will be able to 

  • Identify the different actors and their interactions in the industry (constraints and needs)
  • Recognize the characteristics of interest in malting barley, from breeding to beer production.
  • Describe the entire malting process
  • Evaluate a malt in terms of its physicochemical and organoleptic characteristics depending on the expected product.

Duration, numbers and dates

  • Duration: 2.5 day(s) - 17.5 hours
  • Limited staff to 12 trainees (minimum 4 trainees)
  • Dates : from november 2nd to 4th (12:30 pm) 2026
    Module 2 (Malt to Beer) : from november 4th (1:30 pm) to 6th 2026 (click here for more information)

Programme / Contenu

Download program as PDF

Welcome, presentation of the trainer, the learners and the program

  • Introduction to malting and brewing processes:
    • Turning barley into beer
    • Expectations of farmers, maltsters and brewers
    • Industry economics
  • Brewing barley :
    • Importance of the variety: characteristics and brewing qualities expected of malting barley
    • Approval system for the breeding of malting barley and main varieties encountered
    • Brewery-related physico-chemical analyses
    • Sanitary quality of barley batches
  • Malting technology :
    • Processing stages: storage, barley preparation, steeping, germination, kilning, roasting
    • Malting equipment
    • Impact on the brewery
  • Malt quality control: analytical requirements

Closing of training : Round table and feedback from trainees

Teaching costs

1 300.00 € EXO TAX

Prerequisites

  • Working in a malting, brewing or related industry

If you want to better understand the brewing business, you can follow up with "From Barley to Beer" Module 2, which focuses on the transformation of malt into beer and the beer market.

Matériel stagiaire

  • Safety shoes

Targeted sanction

Certificate of attendance

Pedagogical and technical means

  • In-class training with video projector presentation
  • Delivery of a booklet with printed lessons
  • USB key with additional documents and calculators developed by IFBM
  • Tour of the production platform: micro-malting and malting plant, 20hL brewhouse and isobarometric fermenters, packaging lines (kegs and bottles), analysis laboratories

Methods of evaluating acquired knowledge

Pre-training briefing with feedback on the participant's needs using a needs analysis via an "Expectations and skills" form, attendance sheet.

Educational wake-up call, debriefing on any gaps, formalisation of a regulation on the points raised.

In order to assess whether the knowledge acquired during the course has been correctly assimilated and to facilitate transferability to the workplace, each trainee is assessed individually using :

  • Case studies (tastings, exercises, calculations, etc.)
  • Brainstorming
  • Assessment by multiple-choice questions: 1 at the beginning and 1 at the end of the course

Feedback at the end of each day's training, hot and cold satisfaction questionnaires (around 4 months after the end of the training).

Accessibility

If a beneficiary has particular constraints due to a disability, please contact the disability advisor beforehand so that we can adapt the training course as far as possible and enable you to follow it in the best possible conditions. Eva La Torraca - ref-hand@qualtech-groupe.com  - Tel: 03.83.44.88.00 

For in-house training courses: It is the client's responsibility to ensure that the premises are compliant and accessible to people with disabilities.

Contacts