Maintaining high quality standards is crucial to growth of the food grade grain and craft malting, brewing, distilling and milling industries. Grain should be tested at a lab that understands which quality factors are important and uses standardized methodologies approved by the industry.
Raw malting barley and other grains (oats, rye, wheat, corn, etc.) can be tested at the MSU Upper Peninsula Research and Extension Center Grain Quality Lab in Chatham, MI utilizing methods outlined by the American Society of Brewing Chemists with adaptations for non-barley grains. The lab participates in the ASBC check sample program to ensure confidence in results.
Visit the MSU Malting Barley Website for more information on food grade grains research and the UPREC Grain Quality Lab.
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