"Jason from CO, your crystal malt was amazing, I hope you won't mind if I ask you
to do another custom batch sometime!"
Dogfish Head Brewery & Eats Milton, Delaware
malt was wonderful, ran through our mill’s tightest setting and
lautered like a dream. The malt character perfectly balances the
experimental hops. I’m very proud of this beer."
Brett Porter Goose Island Beer Company
"The barley tastes fantastic, is consistent, is clean, it helps us to create incredible Red Ales. Instead of buying barley from England or Germany from a faceless company, we know exactly who is producing ours and who is benefiting from our business. And that creates loyalty, value and meaning for us" Branden Miller
co-owner and head brewer
Black Shirt Brewing Denver, Colorado
"The beer I made with your malted amaranth and quinoa placed third in the first round (regional) of the National Homebrewer's Competition... All who taste it without knowing it is gluten free, would not guess that
it is. So THANKS for making it easier for me by malting those two key
ingredients in the beer." Chad McGougan
Colonel, U.S. Army
Colorado Malting Company is excited to announce the creation of the Rocky Mountain Malting Technical Institute (RMMTI) with our initial conference beginning Thursday August 13th and culminating at our Gerste Gemütlichkeit 2015 Barley Party
at Colorado Malting Company in Alamosa, Colorado.
Our vision for RMMTI is to gather experts in the industries of agriculture, malting, brewing and distilling in order to focus on 2-row barley production and craft malting specifically designed for craft brewing and distilling. The art and science of craft malting is an under-explored region of the home brewing, micro-brewing, and craft distilling movement. RMMTI will provide an opportunity for brewers and distillers to learn, and take control, of the malt that makes their art.
How does malt become malt? Where does it begin? What does it look like in the farmers field? How can brewers and distillers learn to work with producers to get the best quality and freshest malts available to the market? Can the farmer, with the brewers' help, increase brew house performance or flavor? Understanding the malt from the field to the glass begins first on the farm and then continues into the malt house. RMMTI offers craft brewers, distillers, home brewers, and both hopeful and craft maltsters, the opportunity to experience the process from the field to the glass! This conference will take attendees into the barley fields to view the growing barley, then into the malthouse where they will see a detailed presentation on how barley is malted as well as experience hands on training in malting and see the malt at 4 different stages in the process. The conference will then culminate in an academic discussion of how the elements of the process they just witnessed impact their product.
The events begin on Thursday, August 13, 2015, with registration from 1:00 p.m. to 5:00 p.m. at the Inn of the Rio Grande in Alamosa. A welcome party is scheduled at 7:00 p.m.
The symposium officially begins on Friday, August 14, 2015, at 7:00 a.m. with breakfast and our speakers beginning at 8:00 a.m. During the course of the day you will hear speakers at both the farm and in the classroom and you will have an opportunity to see the malting process from beginning to end.
On Saturday, August 15, 2015, we will have a brewers panel and a distillers panel to talk about the use of craft malt in their art.
The event will wrap up Saturday night at Gerste Gemütlichkeit.
*Presently scheduled to speak are:
Dave Thomas, author of the Craft Maltsters’Handbook
Paul Schwarz, Professor North Dakota State University