Here we share what we know about Gladfield Malt + Hops + GigaYeast with the fine folk at the South Australia Brew Club or SABC for short. SABC is a leading home brew club in Australia with a passion for learning and beer. Ahead of the talk we sent club president Clint some of our finest Gladfield Malt and 3 distinct and different hops and some GY001 Nor Cal Ale #1 GigaYeast for a SMaSH beer challenge. SMaSH beers or Single Malt and Single Hop beers are a great way to evaluate the distinctive characters of unique malts and/or hops. 3 excellent brewers from SABC brewed 3 different beers for the interactive talk and we enjoyed tasting them blind and describing the hop and malt characters. Not only are SABC great brewers but they have amazing palates as well. Many club members immediately picked up on the subtle differences between the three hops in the SMaSH challenge: 1. Loral US Hops 2. Pacifica NZ Hops 3. Wai-iti NZ Hops These malts were matched with 3 of Gladfield Malt finest Pilsner Malts 1. Gladfield German Pilsner Malt 2. Gladfield Lager Light Malt 3. Gladfield Pilsner Malt All 3 SMaSH beers were fermented with a neutral ale GigaYeast GY001 Nor Cal Ale #1 liquid yeast that is highly attenuative and enabled the brewers to taste the subtle differences in the three malts and pick up on the aromatic characters of the three different hops. The night was kindly hosted at "the Wheaty" hotel at 39 George St, Thebarton SA 5031 a highly reputable craft beer venue that every craftbrewer, homebrewer and beer love must go as "pilgrimage" when in Adelaide affectionately known as "Radelaide" in South Australia. We hop you enjoy the slides and talk as much as we did giving it and tasting the delightful beers from SABC - thanks Clint and all the SABC brewers for a wonderful night of fun!

1. BEERCO
CRAFT MALT +
HOPS + YEAST =
QUALITY BEER
DERMOTT DOWLING – @BEERCOAU
SOUTH AUSTRALIA BREW CLUB AT THE WHEATY
SATURDAY, 2 JUNE 2018
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2. THANKS
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3. DERMOTT SAYS
“THERE HAS NEVER BEEN A
BETTER TIME TO BE A
BREWER”
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4. AGENDA
• Why brew?
• Why you should brew with Gladfield Malt?
• What about your Hops?
• And let’s not forget your GigaYeast!
• Lets get SMaSHed!
• Q&A
• Time for another beer 
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5. WHY BREW
YOUR OWN
BEER?
1. It’s fun!
2. Potentially you will save $
3. You’ll make friends and
fun!
4. You’ll learn a lot more
about beer along the
way…
5. You’ll feel proud of your
achievements
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Jim Calligan, 2012, http://www.nbcnews.com/news/other/5-reasons-you-should-brew-your-own-beer-v12833879

6. WHY GLADFIELD?
• Family owned business
• 5th generation malting barley
growers
• 1st generation Maltsters
• State of the art technology
• Ravoz Roaster
• Full Laboratory & QA
• Relentless pursuit of Quality Craft
Malt for Brewers
• Passionate about Malt
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7. AWARD WINNING MALT
USE YOUR 5 SENSES TO CHECK
1. Looks Plump
2. Smells Fresh
3. Taste Bready &
Rich
4. Sounds Crunchy
(Friability)
5. Feels Clean
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8. HOW TO SPOT GREAT MALT
Fat & even sized
Clean and bright not bleached
or mouldy looking
Free from dust and chaff
Smell sweet and fresh
Nice and friable (easily milled)
Tastes great!
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9. NEW! GERMAN PILSNER MALT
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Newly developed from an old world style
our German Pilsner malt is the perfect
base to use with Ales and Lagers. We start
with high nitrogen plump 2-row spring
barley that goes through our traditional
long germination process, followed by a
light kilning. This malt is designed to
lauter well as well as provides a solid
extract. The higher protein barley will
maintain a lot of medium chain proteins
that provide both body and head
retention. The flavour of this malt is crisp,
clean and refreshing with a lovely pale
straw colour.

10. COMING! RED BACK WHEAT
SEPT! LIMITED RELEASE!
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• Colour:
27 EBC
How does it taste?
The flavour in a “malt tea” is fairly mild – lightly bready/toasty with a
raisin/dry cranberry type finish to it.
• Aroma:
Lightly fruity & bready.
• Typical Beer Styles:
Kölsch, Wheat beers and any recipe you may think this malt will fit.
• Typical Usage rates:
10-15% if this was the sole specialty malt. No Diastatic power to come
with this malt.
• Brewing Recipes Ideas:
Hefe with a mix of 50% Pils than 25% Redback wheat and 25%
Regular wheat. Or a Kölsch with a mix of 93% German Pils and 7%
RedBack Wheat.

11. MAKE SOME MALT TEA
BEFORE YOU BREW
• Caleb DeFrees – GladfieldMalt Production & QA Manager uses 400ml of water
to 50g of ground malt, typically run through a coffee grinder so a bit finer than
if using a mill.
• Or about 2 1/2 heaping tablespoons to a cup of water, then filtered through a
coffee filter.
• Pour over the water @70C
• Check for colour and sip for some Flavour indication
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12. HOP
PELLETS
• 1. Warm sample to room temperature
• This will allow aroma to be released. If your sample is too cold, the aroma is locked in, just like in a beer!
• 2. Examine appearance.
• The pellets should be green in colour, but will vary depending on the hop variety. Dark olive and brown pellets
indicate the possibility of oxidation. Keep in mind that the incoming hop colour will affect the colour of the
pellet. A glassy appearance is a sign of excess heat during processing.
• 3. Finger smash
• Rub the pellet between your fingers; with a little effort the pellet should be able to be broken down with your
fingers.
• 4. Evaluate the aroma
• The pellet should have a fresh hop aroma. Check for cheesy aromas and other signs of oxidation. Evaluate with
a hop tea if you like doing hop teas (more coming on that in a future blog…).
• 5. Check where the hops came from and their brewing values
• Where are the hops from? How were they stored? What condition did they arrive in at your brewery? What are
their brewing values? % Alpha and Beta Acids, HSI, Lot #s.
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13. THE HOP FLAVOUR SPECTRUM
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14. HOPS ARE COMPLEX
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15. SEARCH FOR THE HOLY HOP
GRAIL
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16. MORE UNKNOWN THAN KNOWN
IN THE HOP-LANDS
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17. THE SCIENCE OF HOPS
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18. WHAT’S IMPORTANT TO YOU AS
BREWERS?
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19. YEAST
• We are still learning…
• Have partnered with GigaYeast Inc
• The Gold pitch is the first
homebrew yeast with a true 5 gal
pitch rate for consistent
fermentations without the need for
a starter (> 200 billion yeast). Each
one is made with care in the
GigaYeast laboratory using hand
picked yeast varieties.
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20. ANATOMY OF A YEAST
Saccharomyces cerevisiae is a unicellular fungus
Mother cell
Bud
Bud Scar
10 µm

21. DIFFERENT YEAST MAKE
DIFFERENT BEERS
Saccharomyces cerevisiae-- Typically used to produce
ales. Can create a variety of fruity and spicy notes or be almost
completely neutral. Hundreds of distinct strains in use.
Saccharomyces pastorianus-- Typically used to create
lagers. Capable of cold fermentations that create very clean, dry
beer with little aroma or flavor added. Dozens of distinct strains in
use.
Brettanomyces sp.-- Traditionally seen as a contaminant that
creates off flavors like “sweaty horse blanket” and “barnyard” but can
also make many of the same fruit and spice notes as cerevisiae. Used
in some traditional styles to add flavor during aging. Currently
undergoing a renaissance being used in a huge number of
unexpected styles and ways.
The flavor profile, aroma, dryness, alcohol level and
clarity of a beer are all affected by the type of yeast
used in fermentation

22. THE MANY FLAVORS OF
FERMENTATION
Fusel alcohols-- sharp, alcohol. By-product of amino
acid catabolism
Esters-- fruity, floral flavor and aroma. Produced by
esterification of fusel alcohols
Phenols -- clove, spicy, peppery. Formed by decarboxylation of
acids found in grain

23. HOW DID WE GET 100’S OF
DISTINCT YEAST STRAINS?
Terroir
The yeast native to different areas of the world
have genetic differences from both random
drift and the selective pressure from different
environments. Some of these differences
contribute to the distinct flavors and aromas of
different strains.
Human Selection
Brewers preferentially made beer with yeast that
had the desired traits. Over time this selection led
to enhancing particular traits and eliminating
others.

24. WE MAKE YEAST FROM ALL OVER
THE WORLD AVAILABLE TO
BREWERS ANYWHERE
GigaYeast, Inc. banks 100’s of strains and currently
makes app. 40 different strains/blends available for
sale.
We produce live yeast in concentrated slurry's for
beer from 20 Liters to 14,000 L.
In an average month we produce and ship enough
yeast to produce 700,00 pints of beer.

25. OVERVIEW OF THE PROCESS
Microbiology Laboratory
(Yeast Storage, Quality Assurance, Small Scale Propagation)
Bulk Propagation
(Large Scale Bioreactors)
Concentration and Packaging

26. GIGAYEAST
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27. ATTENUATION
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28. LETS GET
SMASHED!
SMaSH #1 – Gladfield German Pilsner Malt + Loral™
Hops + GY001 Nor Cal Ale #1 GigaYeast
SMaSH
SMaSH #2 – Gladfield German Lager Light Malt + Wai-
Iti NZ Hops + GY001 Nor Cal Ale #1 GigaYeast
SMaSH
SMaSH #3 – Gladfield Pilsner Malt + Pacifica NZ Hops
+ GY001 Nor Cal Ale #1 GigaYeast
SMaSH
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29. ADDITIONAL LEARNING
RESOURCES
• BeerCo Blog
• BeerCo YouTube Channel
• We are social @BeerCoAU find us on your favourite
social media channel and so are our supply partners:
• @GladfieldMalt – reach out and chat with Gabi & the G team!
• @GigaYeast – say g’day to Amelia & Dr Jim!
• @HopProducts – say g’day to OJ & Dave at HPA!
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30. WE SUPPORT YOU!
HTTP://WWW.BEERCO.COM.AU/SPONSORSHIP/
• Australian National Homebrewing Conference
• Grafton Homebrewing Competition
• Inner Sydney Brewers
• Melbourne Brewers
• New South Wales State Competition 2017
• South Australian Brew Club
• Tasmanian State Home Brewers Competition
• The Righteous Homebrewers of Townsville
• Victorian Amateur Brewing Championships 2016 + 2017
• Westgate Brewers – Stout Extravaganza
• Worthogs – Pale Ale Mania
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31. GEEK OUT ON MALT + HOPS +
YEAST = BEER TALKS
Australian Craft Brewers Conference, 2014
• The Future of Malt: Doug Michael @Gladfield Malt & Paul
Rigoni & Rob Wicks –
• The Future of Hops – Owen Johnston @HPA
• Yeast Management – Frank Peifer @Weinstephan
Australian Craft Brewers Conference, 2016
• Yeast - The micro world of microbiology - Dr Chris White
@Whitelabs
• Hops Research: The Search for the Holy Grail – Dr Simon
Whittock @HPA
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32. CHEERS! ANY QS
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Connect with us @BeerCoAU and @GladfieldMalt and @HopProducts @GigaYeast