MSU Barley, Malt & Brewing Quality Lab

10/02/2026

Cold storage is one of the many tools we use in the breeding process to provide varieties with the best genes 🌾

09/25/2026

Congratulations to our graduate students for their recent publications! Check out the MSU Barley Breeding website under publications to access the full articles.

09/18/2026

Planting has begun for winter barley trials! Why do we breed winter barley? What are some benefits of winter barley? Read to find out!

07/02/2026

New Publication!!!🎉🎉🎉

Barley Koji: Exploring the Effects of Steeping and Fermentation on Malt Quality Parameters authored by Aline Duarte Correa De Brito , Paulo Tulio De Souza Silveira , Hannah Ulhmann , Flavio Luis Schmidt & Jamie Sherman

Koji has long been used in Japan to supply enzymes, flavors, and nutrients for traditional fermented food and beverages. Its application to brewing offers a unique, versatile, and innovative alternative to specialty malts.
This study assessed the brewing suitability of kilned barley koji produced with a barley-koji strain of Aspergillus oryzae—here termed barley koji malts (BKM)—by evaluating the effects of steeping times and solid-state fermentation (SSF) durations on malt quality and metabolomic profiles. This study demonstrates the potential of BKM as a versatile and innovative alternative for specialty malts in craft brewing applications.

To learn more, check out the Publications linked in our bio. Congrats again to Aline et. al.

05/26/2026

Brewing has begun in the lab! Certified Cicerone and Brewing Intern Cat is creating smash brews from locally grown varieties. Keep an eye out for tasting opportunities.
Learn more about our brewing system on our link tree.

05/16/2026

What an amazing trip of visiting with friends, making new ones and learning about our industry! The MBAA District NW meeting in Hood River Oregon did not disappoint!Thanks to all the speakers and those that pulled this great event together! .districtnw **r **r **r

05/08/2026

If you’re among the 100% of folks in the community that eat food, you should come join our department (Plant Science & Plant Pathology) for the annual Post Farm Field day - an annual event presenting research improving the food chain! This event is on July 16th and will highlight researchers from across the department, and provides a free lunch! **if we can get our distributor figured out in time** we even hope to serve b**r highlighting MSU experimental barley varieties with the meal!! *more details coming to our website soon.

Can’t make it for the 16th? No worries, we are also holding our Barley specific field day the following week on the 21st! This event is also at the Post Farm and will feature presentations from graduate students, laboratory associates, and head barley breeder Jamie Sherman, PhD.

Both of these events are free and open to all, hope to see you out there!!

**rstartshere # postfarm knowyourvariety

04/29/2026

04/27/2026

Join us this summer at Montana State University for the 2026 Advanced Class in Malt Production, held July 21–24, 2026. This four-day intensive program is designed to deepen understanding of the science and technology behind craft malt production.

Participants will explore the full spectrum of malting; from barley characteristics to the biochemistry of steeping, germination, kilning, and roasting. The course covers how process parameters influence malt and b**r quality, plus insights into equipment, testing methods, and energy-efficient production.

This year’s instructors bring decades of hands-on expertise: Bruce French, a veteran maltster with over 40 years’ experience in global malting operations and technical services, and Hannah Uhlmann, Director of the MSU Barley, Malt & Brewing Quality Lab and leading researcher in malt and barley science.

Whether you’re looking to refine your technical skills or expand your knowledge of craft malt production, this immersive course offers a unique opportunity to learn from industry experts and connect with peers shaping the future of malting.

04/23/2026