CMBTC Scholarship Pay It Forward
CMBTC 2026 Pink Boots Society Blog Post
Elena Mattson
Brief Bio
My name is Elena Mattson, and I have been involved in the brewing industry for nearly
two years. I am currently attending school in Albuquerque, New Mexico, pursuing an Associate's
degree in Beverage Production and Management with a concentration in Brewing. In addition to
my studies, I manage a local homebrew supply store called Southwest Grape and Grain, where
we provide beverage-making equipment, ingredients, and educational classes to our community.
I have been a member of the Pink Boots Society for just over a year and was recently
awarded a scholarship to attend a week-long Malted Barley Intensive at the Canadian Malt and
Barley Technical Center in Winnipeg, Manitoba. This opportunity allowed me to expand my
knowledge of malt production and gain valuable industry experience alongside other beverage
production professionals.
Overview of the Scholarship Experience
This experience consisted of five full days of scientific and practical instruction covering
the malt production process from farm to kiln. The first day started strong with an introduction to
the biochemistry of malting, followed by an exploration of barley selection methods and the
importance of choosing the right barley at the beginning of the malting process.
Day two became more technical, focusing on the processes of steeping and germination.
Both topics included classroom lectures as well as hands-on practical sessions that allowed us to
apply what we had learned. Day three centered around kilning and the proper handling of
finished malt to ensure it remains shelf-stable prior to brewing. The day concluded with an
in-depth look at finished malt analysis and the methods used to determine whether malt is ready
to be shipped to breweries.
Day four focused primarily on the different types of malt available and included a tour of
Winnipeg's Malteurop malting facility. This was a particularly interesting experience because it
allowed us to apply all of the knowledge we had gained throughout the week on a much larger
production scale.
The final day of the program was dedicated to the use of malt in the brewing process,
with an emphasis on both quality and application. I will admit that this was the day that
resonated most with me as an aspiring brewer. Seeing how each stage of the malting process
ultimately impacts brewing performance and beer quality helped connect everything we had
learned throughout the week.
Key Lessons Learned
The main takeaway I gathered from this experience was just how intensive and integral
the malting process is to beer production. I have found that, within the brewing industry, many
brewing professionals do not have an in-depth understanding of their ingredients beyond the
basics of how they contribute to the brewing process. So much work goes into each kernel of
barley before it lands on a brewer’s doorstep, and I now see how important it is to have at least a
rudimentary understanding of that journey.
Having a deeper knowledge of malt can help brewers distinguish good malt from
poor-quality malt, understand why some malts are more expensive than others, and make
informed decisions about which malts are best suited for specific beer styles. These insights can
ultimately lead to better brewing practices and higher-quality products.
I believe every brewing professional should take courses like this because they provide
an opportunity to understand the product beyond the point at which brewing begins. Like any
great creation, beer starts at its roots, and understanding those roots allows us to better appreciate
and utilize the ingredients that make our craft possible.
How the Information Can Benefit Other Members
Within my community, I plan to apply this knowledge not only through my work and
personal brewing endeavors, but also by giving back to the Albuquerque chapter of Pink Boots
Society. As I mentioned earlier, a detailed understanding of malted barley production is not
something that is commonly discussed within the brewing industry, despite malt being one of
beer's most important ingredients. I hope to share what I learned by leading educational
discussions with fellow Pink Boots members, participating in collaborative brew days, and
helping create opportunities for others to gain a deeper understanding of the ingredients that form
the foundation of our craft.
Through my role at Southwest Grape and Grain, I also have the opportunity to connect
with homebrewers and aspiring brewing professionals throughout New Mexico. I plan to use that
platform to educate others about malt quality, selection, and application, helping bridge the gap
between raw ingredients and the finished beer in the glass. By sharing this knowledge with both
Pink Boots members and the broader brewing community, I hope to contribute to a stronger
culture of education and professional development for underrepresented individuals pursuing
careers in brewing.
While the intensive lasted only a week, I now feel much more confident discussing
malted barley production and understanding how different grains contribute to specific beer
styles. This experience has given me a stronger foundation in one of brewing's most important
ingredients, and I look forward to sharing that knowledge with others as I continue to grow
within the industry.