MSU Barley, Malt & Brewing Quality Lab

26/05/2026

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.

16/05/2026

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

08/05/2026

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 beer 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!!

# postfarm knowyourvariety

29/04/2026

27/04/2026

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 beer 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.

23/04/2026

23/04/2026

We had such a great time at the 100K Venture Competition earlier this week, and walked away with 10K in funds to support the R&D stage of Barley Bloom! Check out our reels to hear the pitch from Aline! Congrats to all the winners, excited to see your products out in the market!!

21/04/2026

Today is the day! We have been selected as a finalist in the 100K Venture Competition. We will stream our pitch live this afternoon, 5:10pm MTN time! The aim of Barley Bloom is to grow markets and stability for our farmers while bringing flavorful and nutritious products to consumers! Here’s a preview of our talking points. Please reach out if you like to learn more about this work!

17/04/2026

Introducing Barley Bloom, the formalization of our research efforts around koji barley! We have a lot of exciting work happening in this realm, all with the aim of bringing new opportunities for our barley farmers and functional/flavorful products to the food & beverage community! If you would like to learn more, tune in next week on Tuesday evening when we will live stream our pitch during the 100k venture competition! You can also find more info about Barley Bloom on our website: https://www.montana.edu/barleybreeding/malt-quality-lab/flavorful_barley.html

06/04/2026

We are super proud to share that the Malt Lab at MSU has earned Green Lab Status! Late last month we accepted this honor and are happy to promote sustainable practices at MSU!

"The Barley, Malt & Brewing lab, goes above and beyond with recycling practices and all lab members help integrate sustainable practices that make their lab the green standard at MSU. Their progressive commitment and ideas on energy and water conversation will help MSU’s sustainability efforts now and into the future."

Thanks to the University for making this a priority!!