Discrete analyzer technology offers faster, reproducible results with less sample and reagent use. All necessary analysis steps are automated. Routine malt analysis methods have been adapted for this technology including alpha-amylase, beta-glucan, alpha-amino nitrogen and diastatic power measurement. Discover new approaches for automation of malt chemistries and potential benefits and cost-efficiencies of discrete analysis methods.
Learn about new automated methods in malt analysis. We will explain experiences compared to the standard methods and will show repeatability and method comparison results.
Aaron McLeod Director, Hartwick College Center for Craft Food and Beverage, USA
Aaron MacLeod has been involved with malting and brewing quality testing and research for over 10 years and is currently the Director of the Center for Craft Food and Beverage at Hartwick College. From 2005 to 2015 Aaron was a chemist in the Canadian Grain Commission’s Grain Research Laboratory where he was responsible for providing quality assurance for malting barley grown in western Canada and conducted research on factors affecting malting barley quality and quality measurement methods. Aaron is also a member of the Technical Committee of the American Society of Brewing Chemists. He has published numerous articles in peer-reviewed journals, and presented at both domestic and international scientific meetings and conferences on topics related to malting and brewing science and quality testing methods.
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