Ensuring a Sustainable Supply of Cereals for Brewing and Distilling

By the Scottish Section

THURSDAY, 4th November 2021 - 16:00 - 17:00 GMT

Join us in this unmissable webinar to discover how the impact of global change, and the supply chain are affecting cereal production and distribution. 

Nicholas Pitts, Research Scientist at the Scotch Whisky Research Institute, will explain how the cereal varieties that are used across our industry, for both brewing and distilling, are decided upon. He will also be covering the work that goes on behind the scenes by the breeders, the testing and assessment of new candidate varieties. 

His presentation will explain the new and innovative ways SWRI and its partners across the industry are working together to produce a more sustainable supply chain in the face of a changing climate.

Mark Ineson, Supply Chain Manager at Mutons Malt, will provide an overview of the 2021 barley harvest and offer detailed feedback on the crop quality. Mark will also briefly explain the global impacts on grain supply and demand in 2021 and briefly touch on the transport and haulage challenges facing the brewing, distilling, and malting industry. 

Nick is a Research Scientist at the Scotch Whisky Research Institute (SWRI) working in the Raw Materials group. He is responsible for contributing to SWRI’s cereals research,  coordinating and collaborating with internal and external partners, as well as for the planning, successful delivery, and communication of said research to SWRI’s membership. This work includes sitting on several cereal committees such as the SRUC Scottish cereals list, the Malting Barley Committee (MBC) and the MBC’s micromaltings group.

Mark joined Muntons Malt in 1990 as a Grain Administrator and subsequently worked through various roles at Muntons’ Bridlington maltings before becoming the principal Grain Buyer. Mark is now the Supply Chain Manager for Muntons’ whole northern operations which includes grain procurement, barley intake, barley storage and transport/logistics. Mark is also a member of the MAGB committee and works closely with barley breeders, merchants, and farmers.

Why you should attend: