The two-and-a-half-day event kicked off with Wisconsin hospitality of brats, burgers, beer and bowling at Pla-Mor Lanes in Chilton.
But it wasn’t all just fun and games. The next two days were packed with seminars and tours.
As we dove deeper into the day, brewers received a full dose of malting knowledge including “The Art of Malting and Handcrafting Specialty Malts” presented by our Technical Services Manager, Bob Hansen, “Understanding a Malt Analysis” given by our Quality Manager of Malting, Betsy Roberts and Bob Hansen, and a guest presentation on “Formulating Multiple Varieties of Stout” by Andy Farrell of Bell’s Brewery, Inc.
After a morning of presentations and a hearty lunch prepared by Three Guys & A Grill, it was was off to Manitowoc for the first tour.
Day two also include a presentation on “Briess Malting RnD” given by Vince Coonce, before the group headed off the the Chilton Malthouse for the second tour of the two-day event. At the Chilton Malthouse, brewers would see the specialty malting process at our smallest and oldest malthouse. The 115-year-old Malthouse, where many of the processes today are still done manually, is drastically different from the large and much newer Manitowoc Malthouse. The Chilton Malthouse also has two drum roasters where we can make a variety of roasted malts, from our Caramel Malts to Dark Chocolate malt and more.
After the Chilton Malthouse tour, it was back to the classroom for Sensory Breakout sessions.
The last tour of the day was to the Chilton Extract Plant, Brewhouse and Pilot Brewery.
On a closing note, we would like to extend a BIG thank you to all our guests for taking time out of your busy schedules to travel to Chilton and spend time with us. All of you make this such a wonderful and successful event and we couldn’t do it without you.