Advanced Course in Malting Technology

Public concerné

Managers and technical staff with several years of experience in malting who want to broaden and deepen their knowledge and understanding of industrial processes in an industrial environment.

Objectifs

Upon completion of the training, learners will be able to:

  • Identify and evaluate the key points of malting. 
  • Memorise the different stages of malting and associate the different biochemical processes involved 
  • Choose the appropriate transformation process according to customer requirements while respecting good manufacturing practices and regulatory obligations

Durée, effectifs et dates

  • Duration: 4.5 day(s) - 31.5 hours
  • Limited staff to 12 trainees (minimum 4 trainees)
  • Dates : consult us : (+33 (0)3 83 44 88 00)

Programme / Contenu

Télécharger le programme en PDF

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

  • Introduction to the malting and brewing sector:
    • expectations of stakeholders in the barley-malt-beer sector (farmers, maltsters, brewers, distillers);
    • quality of the 2025 barley harvest.
  • Characteristics of malting barley:
    • barley storage;
    • importance of variety: characteristics and brewing qualities expected of malting barley;
    • malting barley certification system in France;
    • physicochemical analyses of malting barley;
    • sanitary quality of barley.
  • Malting technology:
    • processing stages: storage, barley preparation, steeping, germination, kilning, deculming;
    • equipment required for malting;
    • production of specialty malts (kilned, caramel, roasted, other cereals).
  • Water and energy consumption during malting.
  • Quality control of finished malts:
    • required analytical characteristics for brewing and distilling;
    • specific contaminants;
    • sensory analysis of malts.
  • Beer and whiskey manufacturing processes.

Closing of training : Round table and feedback from trainees

Coût pédagogique

2 325.00 € EXCL. TAX

Prérequis

• Working in a malting or related industry 
• Having several years' professional experience in malt production, or 
• having completed IFBM training equivalent to Level 2 or higher

Matériel stagiaire

  • Safety shoes

Sanction visée

Certificate of attendance

Moyens pédagogiques et techniques

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

Modalités d'évaluation des acquis

Pre-training briefing with feedback on the participant's needs using a needs analysis via an "assessment questionnaire" 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).

Accessibilité

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