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(5688). All Rights Reserved. (严禁抄袭、镜像本站)Brewers Clarex?Beer that’s always crystal clear We make it happenBrewers Clarex? is a one-of-kind beer stabilization technology that can eliminate the costly and environmentally damaging cold stabilization process. Efficient, simple and cost-effective, this brewing enzyme offers a natural way to increase your maturation production capacity and shorten your processing time. Result: typical savings can reach around 100,000 euros per million hectoliters of beer produced with up to an 8% reduction in carbon emissions. For more information contact us at: info. | www.dsm.com/food Visit us at the Brewing Summit 2014, Chicago, IL June 5-7 C Booth-0128 Our latest scientific research shows that Brewers Clarex? is also suitable for the production of gluten free barley-based beer without influencing the sensory profile of the beer.Welcome to Brewing Summit 2014!Welcome from ASBC and MBAA to Brewing Summit 2014, where you will have the opportunity to participate in both the ASBC Annual Meeting and the MBAA Annual Conference. ASBC and MBAA have joined together to bring you more programming, more exhibits, and more chances to network with peers from around the world! We think you will agree that the Brewing Summit is an inspiring combination of events that pairs the science of brewing with technology along with discourse and learning in one of the country’s most renowned cities: Chicago. ASBC and MBAA have developed a special two-part workshop on food safety taking place Thursday, June 5, and Friday, June 6. This comprehensive workshop will be presented by industry experts and will help you prepare for the requirements of the Food Safety Modernization Act (FSMA) as well as give you guidance for food safety audits. You will walk away from the workshop with the right tools to build a successful food safety program in your brewery. On Thursday evening, don’t miss out on the chance to connect with your colleagues from both ASBC and MBAA at the Joint Party at The Rivers, one of Chicago Loop’s most popular restaurants. Have a beer outside on their deck, soaking up the sights of this amazing city. Street performers will give the party an urban feel as you enjoy the wonderful food from the city’s most popular ethnic neighborhoods. Be sure to stop by the “Irish neighborhood” where you can sing along with Peter Miletic as he rocks the Brewing Summit Irish Pub. We thank you for joining us and look forward to two programs packed with learning and networking. From ASBC and MBAA, welcome to Chicago and Brewing Summit 2014! Christine White ASBC Program Committee Chair Susan Welch MBAA Technical Committee Chair(Top to Bottom): Courtesy of Choose Chicago, ?City of Chicago C Adler Planetarium C Riverboat cruise through the city and past Willis T Ferris Wheel at Night Navy PThank you to the following volunteers who created the Brewing Summit program.ASBC Program Committee Christine White, Chair Molson Coors Brewing Co. Patricia Aron MillerCoors Kimberly Bacigalupo Sierra Nevada Brewing Co. Scott Britton Brewery Ommegang/Duvel Moortgat USA Ltd. Rob Christiansen Avery Brewing Co. Jeffery Cornell MillerCoors John Engel MillerCoors Cecil Giarratano MillerCoors Christine Hansen Cornell University Scott Helstad Cargill Inc. Cindy-Lou Lakenburges Anheuser-Busch, LLC Karl Lakenburges Anheuser-Busch, LLC Mary-Jane Maurice Malteurop North America Inc. Christina Schoenberger Barth Innovations Fred Strachan Sierra Nevada Brewing Co. Kelly Tretter New Belgium Brewing Co. Sylvie Van Zandycke DSM Daniel Vollmer Oregon State University Steven Wright Spiritech Solutions MBAA Technical Committee Susan E. Welch, Chair Malteurop North America Inc. Fred M. Scheer, Vice Chair Krones Inc. Tom Eplett, Liaison MillerCoors Patricia M. Aron MillerCoors Brian D. Bishop Stone Brewing Co. Matthew R. Brynildson Firestone Walker Brewing Co. Vincent M. Coonce MillerCoors Leon W. Fyfe Craft Brew Alliance Darren L. Goodlin Anheuser-Busch InBev Takeo Imai Kirin Company, Ltd. John A. Mallett Bell’s Brewery, Inc. Mitch A. Steele Stone Brewing Co. Jennifer J. Talley Russian River Brewing Co. Johannes Tippmann Technische Universit?t München Andrew W. Tveekrem Market Garden Brewery Jens Voigt Trier University of Applied Sciences Karl F. Ockert, Ex-officio MBAA1Table of ContentsSchedule-at-a-Glance ......................................... 4 General Information .......................................... 7 Schedule and Highlights Tuesday ........................................................... 8 Wednesday ..................................................... 8 Thursday ........................................................ 12 Friday ............................................................. 19 Saturday ......................................................... 22 Palmer House Floor Plans ............................... 25 Exhibitors Hours and Floor Plan .................................. 29 Exhibitor Numerical Listing........................ 30 Exhibitor Descriptions ................................ 31 Posters ASBC Poster Presentations ......................... 41 ASBC Vendor Poster Presentations ........... 41 MBAA Poster Presentations ....................... 42 Author Index ..................................................... 45 Advertiser’s Index ............................................. 46Thank You SponsorsPLATINUMGOLDTMSILVERBRONZESUPPORTINGMEDIA SPONSOR2Excellent grinding of malt and unmalted grain. The universal grist mill Maltomat? III is the latest innovation by Bühler: a highly modern grinding system for malt and unmalted grain with maximum yield, optimum husk volume and high throughput. The machine size, configuration as well as the number of grinding passages can be adjusted to the specific grinding requirements. The powerful roll pack with its direct drive motor, automatic grinding gap adjustment and sampling after each grinding passage ensure precision and reliability. Visit us at booth 124Bühler Inc., 763-847-9900, buhler., www.buhlergroup.comUniversal Grist Mill Maltomat? IIIConfigurations for every brewery Available as a two, four or six-roller mill with throughputs of up to 16 t/h. Optimal lautering Short lautering times due to excellent husk separation. Maximum brewhouse efficiency The roll pack’s direct drive motor allows for energyefficient and powerful grinding. Simplified maintenance Easy machine access allows for fast roll and sieve change as well as efficient cleaning.Innovations for a better world.Schedule-at-a-GlanceTuesday, June 3 ― Pre-Summit Activities8:00 a.m.C12:00 p.m. 8:00 a.m.C5:00 p.m. 1:00C5:00 p.m. 3:30C6:00 p.m. 515C6:15 p.m. MBAA Executive Committee Meeting ? Level 3, Kimball Room ASBC Board of Directors Meeting ? Level 3, Cresthill Room MBAA Board of Governors Meeting ? Level 3, Crystal Room Registration ? Level 4, Registration Bays ASBC Meet and Greet ? Level 3, Salon 12Wednesday, June 4 ― ASBC Annual Meeting7:00C8:00 a.m. 7:30 a.m.C5:00 p.m. 8:00C9:45 a.m. 10:00C11:45 a.m. 11:45 a.m.C1:00 p.m. ASBC Speakers Breakfast ? Level 4, State Ballroom Registration ? Level 4, Registration Bays ASBC Opening Session ? Level 4, Red Lacquer Ballroom ASBC Technical Session: Sensory I ? Level 4, Red Lacquer Ballroom Lunch Break ASBC Technical Session: Fermentation ? Level 3, Crystal Room ASBC Technical Subcommittee Meetings ? See Wednesday schedule for locations ASBC Technical Session: Quality ? Level 3, Crystal Room ASBC Technical Session: Stability ? Level 3, Crystal Room ASBC Workshop: Malt Analytical Laboratories ? Lobby Level, Empire Ballroom ASBC Workshop: Sensory―How to Get to the Next Level ? Lobby Level, Empire Ballroom ASBC Workshop: Packaging Quality ? Lobby Level, Empire Ballroom1:00C2:45 p.m.ASBC Technical Session: Regulations and Guidelines ? Level 4, Red Lacquer Ballroom ASBC Technical Session: Malt ? Level 4, Red Lacquer Ballroom ASBC Happy Hour* ? Mezzanine Level?3:00C4:45 p.m.4:45C6:15 p.m.Thursday, June 5 ― ASBC and MBAA Shared Programming7:00C8:00 a.m. 7:30 a.m.C5:30 p.m. 8:00C9:45 a.m. MBAA Speaker Breakfast ? Level 3, Crystal Room Registration ? Level 4, Registration Bays MBAA Opening Session ? Level 4, Grand Ballroom Joint Workshop: Food Safety I ? Level 4, Grand Ballroom Exhibits and Lunch ? Level 4, Exhibit Hall MBAA Brewing Fundamentals: Hops I ? Level 4, Grand Ballroom MBAA Technical Session: Engineering ? Level 4, Grand Ballroom Brewing Summit Joint Party** ? The Rivers (off-site venue) Afterglow Party ? Lobby Level, Honore Ballroom ASBC Technical Session: Yeast ? Level 4, Red Lacquer Ballroom MBAA Technical Session: Yeast, Fermentation, and Microbiology ? Level 4, Red Lacquer Ballroom Posters ? Level 4, State Ballroom ASBC Technical Session: Raw Materials ? Level 4, Red Lacquer Ballroom ASBC Pearls of Wisdom: Hops ? Level 4, Red Lacquer Ballroom ASBC Workshop: Turning Data into Information to Make Decisions ? Lobby Level, Empire Ballroom MBAA Workshop: Beer Stability and Hazing ? Lobby Level, Empire Ballroom ASBC Analytical Forum: Wort Contamination by Hydrophobins ? Lobby Level, Empire Ballroom ASBC Technical Session: Sensory II ? Lobby Level, Empire Ballroom?10:00C11:45 a.m.11:45 a.m.C2:00 p.m 2:00C3:45 p.m.4:00C5:45 p.m.6:30C9:30 p.m. 9:30C11:00 p.m.4Friday, June 6 ― ASBC and MBAA Shared Programming7:00C8:00 a.m. 8:00C9:45 a.m. MBAA Speaker Breakfast ? Level 3, Crystal Room
Joint Workshop: Food Safety II ? Level 4, Grand Ballroom ASBC Technical Session: Hops ? Level 4, Red Lacquer Ballroom MBAA Workshop: Achieving Beer Characteristics through Yeast Strain Selection and Fermentation Management ? Lobby Level, Empire Ballroom8:00 a.m.C5:30 p.m. 10:00C11:45 a.m.Registration ? Level 4, Registration Bays MBAA Workshop: Growing Pains of a Successful Brewery I ? Level 4, Grand Ballroom Exhibits and Lunch ? Level 4, Exhibit Hall MBAA Technical Session: Sustainability I ? Level 4, Grand Ballroom MBAA Technical Session: Raw Materials I ? Level 4, Grand Ballroom MBAA Happy Hour*** ? Level 4, State Ballroom ASBC Special Session: Emerging Issues/ New and Alternate Methods of Analysis ? Level 4, Red Lacquer Ballroom Posters ? Level 4, State Ballroom ASBC Technical Session: Analytical ? Level 4, Red Lacquer Ballroom ASBC Closing Session ? Level 4, Red Lacquer Ballroom MBAA Brewing Fundamentals: Hops II ? Lobby Level, Empire Ballroom MBAA Workshop: Brewing Engineering ? Lobby Level, Empire Ballroom MBAA Workshop: The Truth about Bitterness Units ? Lobby Level, Empire Ballroom11:45 a.m.C2:00 p.m. 2:00C3:45 p.m.4:00C5:45 p.m. 5:45C7:00 p.m.Saturday, June 7 ― MBAA Annual Conference7:00C8:00 a.m. 8:00C9:45 a.m. 8:00 a.m.C3:00 p.m. 10:00C11:45 a.m. 11:45 a.m.C1:00 p.m.
1:00C2:45 p.m. MBAA Speaker Breakfast ? Lobby Level, Honore Ballroom MBAA Technical Session: Finishing and Stability ? Level 4, Grand Ballroom Registration ? Level 4, Registration Bays MBAA Technical Session: Brewhouse Operations ? Level 4, Grand Ballroom Lunch Break MBAA Workshop: Growing Pains of a Successful Brewery II ? Level 4, Grand Ballroom MBAA Closing Session ? Level 4, Grand Ballroom MBAA Technical Session: Sustainability II ? Level 3, Crystal Room MBAA Committee Meetings ? Level 4, Red Lacquer Ballroom MBAA Technical Session: Sensory ? Level 3, Crystal Room MBAA Technical Session: Packaging (Bottles, Draft and Cans) ? Level 4, State Ballroom MBAA Technical Session: Raw Materials II ? Level 4, State Ballroom MBAA Technical Session: Brewery Safety/WCM ? Level 3, Crystal Room MBAA Workshop: Sustainability ? Level 4, State Ballroom3:00C4:45 p.m.* Exhibitors, Guests, Single Day, and MBAA-only attendees must purchase a ticket to attend ** Guests and Single Day attendees must purchase a ticket to attend *** Exhibitors, Guests, Single Day, and ASBC-only attendees must purchase a ticket to attend5Perfect Beer Deserves the Perfect ContainerPetainer 15L-30L PET ‘one trip’ kegs are supplied pre-blown or as pre-forms to blow on site. They can be ?lled by hand or on automatic ?lling lines (using either Classic or USD kegs).Requiring less energy to produce, they are environmentally responsible and 100% recyclable ending the cost of returns completely. Lighter than metal kegs, they are often more pro?table and less costly to transport - And with class leading barrier technologies built-in, guarantee 100% quality and taste from brewery to glass. Available with high impact, branded packaging and a choice of low-cost ?at or well-type ?ttings, Petainer ‘one trip’ kegs cut costs, reduce environmental impact, increase pro?ts and deliver 100% perfect beer every time.Innovating for a sustainable future. Find out more at www.petainer.comGeneral InformationRegistration DeskRegistration is in the 4th Level Registration Bays at the Palmer House. Registration is open at the following times: Tuesday, June 3
Wednesday, June 4
Thursday, June 5
Friday, June 6
Saturday, June 7
3:30C6:00 p.m. 7:30 a.m.C5:00 p.m. 7:30 a.m.C5:30 p.m. 8:00 a.m.C5:30 p.m. 8:00 a.m.C3:00 p.m.Hospitality RoomsJoin your peers for conversation and refreshments on Level 6. Tuesday, June 3
4:00C11:00 p.m.
Adams Room Wednesday, June 4
4:00C11:00 p.m.
Monroe Room
Thursday, June 5
5:30C6:30 p.m.
Monroe Room
9:30C11:30 p.m.
Monroe Room Friday, June 6
5:30C11:30 p.m.
Monroe Room Saturday, June 7
4:30C11:00 p.m.
Lobby Level, Honore
Please have your name badge with you at all
times to ensure access to sessions and events.Speaker KioskThe speaker kiosk will be available for speakers to review their presentations the day before their scheduled session. The kiosk is located next to the Registration Desk.Brewing Summit 2014 Mobile AppKeep connected with the Brewing Summit mobile app. Download the Brew Sum 2014 app to access the schedule, abstracts, exhibitor descriptions, announcements, and more, all at your fingertips! The Brewing Summit mobile app is sponsored bySupport the FoundationsSilent AuctionThe Brewing Summit Silent Auction will be located in the 4th Level Foyer near the Registration Desk and begins Thursday, June 5, at 9:00 a.m. Proceeds will go to the ASBC and MBAA foundations to help students of the brewing sciences. The Silent Auction will close at 1:45 p.m. on Friday, June 6.TMAbstractsBrewing Summit abstracts for ASBC and MBAA can be accessed in three ways: ?
Brew Sum 2014 Mobile App: The mobile app will be available for download on the ASBC and MBAA website shortly before the Brewing Summit begins. ?
ASBC and MBAA websites: For ASBC abstracts, go to
http://meeting.asbcnet.org, and for MBAA, go to
http://meeting.mbaa.com. ?
Printing station: Brewing Summit has provided a printing station near the Registration Desk.WristbandsWristbands are for sale for $5 each at the Registration Desk and at the ASBC and MBAA booths. All proceeds go to ASBC and MBAA foundations. ?
MBAA: Educating brewers since 1887 C orange Beer is my passion C green Beauty & the Yeast Cpurple Beer Geek (ASBC Logo) C blueASBC Quilt RaffleDon’t miss your chance to own one of this year’s three brewery quilts created by Mary and Cecil Giarratano. Tickets can be purchased at the Registration Desk for $5 each or 5 tickets for $20. Winners will be announced at the ASBC Closing Session on Friday. You need not be present to win. Proceeds go toward supporting the ASBC Foundation student scholarships.ProceedingsElectronic proceedings are available to purchase for $65 at the Registration Desk. The proceedings will be available online following the meeting to all who purchased them.GuestsGuests wishing to attend the ASBC Happy Hour, Brewing Summit Joint Party, or the MBAA Happy Hour must purchase a ticket for each event they will attend. Guests do not have access to technical sessions, workshops, or the exhibit hall, and they must register and have a name badge to gain access to the hospitality room. Coworkers and business associates are not considered guests and must pay the appropriate registration fees.Photo ReleasePhotographs will be taken at Brewing Summit 2014 for use in promotional materials after the meeting has concluded. By registering for this meeting, you agree to allow?ASBC/MBAA to use your likeness in said promotional materials.7Schedule: Day-by-DayTuesday, June 38:00 a.m.C12:00 p.m. 8:00 a.m.C5:00 p.m. 1:00C5:00 p.m. 3:30C6:00 p.m. 4:00C11:00 p.m. 5:15C6:15 p.m. MBAA Executive Committee Meeting ASBC Board of Directors Meeting MBAA Board of Governors Meeting Registration Hospitality Room ASBC Meet and Greet Level 3, Kimball Room Level 3, Cresthill Room Level 3, Crystal Room Level 4, Registration Bays Level 6, Adams Room Level 3, Salon 12Wednesday, June 47:00C8:00 a.m. 7:30 a.m.C5:00 p.m. 8:00C9:45 a.m. 10:00C11:45 a.m. ASBC Speakers Breakfast Registration ASBC Opening Session ASBC Technical Session: Fermentation Moderator: Kimberly Bacigalupo 10:00 a.m.
A-1. Chris Powell. The relationship between very high-gravity fermentations, yeast stress, and key performance indicators 10:25 a.m.
A-2. Chris Boulton. Proposals for improvements in the design and operation of high-capacity cylindroconical fermentation and conditioning vessels 10:50 a.m.
A-3. Chunfeng Liu. Biogenic amines during brewing process 11:15 a.m.
A-4. Mekonnen Gebremariam. Optimization of fermentation conditions for teff (Eragrostis tef) malt wort using response surface methodology 10:00C11:45 a.m. ASBC Technical Session: Sensory I Moderator: Cindy-Lou Lakenburges 10:00 a.m.
A-5. Karl Siebert. Chemesthesis: The third part of flavor perception 10:25 a.m.
A-6. Masaaki Habara. Accelerated test and quality assessment of tastes by using e-tongue 10:50 a.m.
A-7. Joanne Hort. Beyond bubbles: The contribution of carbonation to flavor perception in beer and variation in individual response 11:15 a.m.
A-8. Curtis Eaton. Happiness from hoppiness? Comparing emotional response to sensory properties of beer between the U.K. and Spain 10:00C11:45 a.m. 11:45 a.m.C1:00 p.m. 11:45 a.m.C1:00 p.m. 1:00C2:45 p.m. ASBC Workshop: Packaging Quality Lunch Break ASBC Technical Subcommittee Meetings ASBC Technical Session: Quality Moderator: Brad Rush 1:00 p.m.
A-9. Christoph Neugrodda. Comparison of foam analysis methods and the impact of beer components 1:25 p.m.
A-10. Guy Derdelinckx. Primary gushing of beer under the magnifying glass of “exact science” 1:50 p.m.
A-11. Alicia Munoz Insa. Lightstruck flavor reduction by increasing polyphenol content in beer 2:15 p.m.
A-12. Norio Doi. Mechanism of dimethyl trisulfide formation in stored beer Lobby Level, Empire Ballroom (Lunch on your own) See description for locations. Level 3, Crystal Room Level 4, Red Lacquer Ballroom Level 4, State Ballroom Level 4. Registration Bays Level 4, Red Lacquer Ballroom Level 3, Crystal Room8Wednesday, June 4 (continued)1:00C2:45 p.m. ASBC Technical Session: Regulations and Guidelines Moderator: Grant Ruehle 1:00 p.m.
A-13. Patricia Pratt. Food Safety Modernization Act―Potential implications for the brewing industry 1:25 p.m.
A-14. Johannes Tippmann. Standards on draught beer in Germany 1:50 p.m.
A-15. Crispin Howitt. Development of ultra-low-gluten barley for brewing and food applications for subjects with gluten intolerance or coeliac disease 2:15 p.m.
A-16. Brett Taubman. Determination of prolamin concentrations in malt beverages using the RIDASCREEN gliadin competitive enzyme immunoassay 1:00C2:45 p.m. 2:00C4:00 p.m. ?3:00C4:45 p.m. ASBC Workshop: Malt Analytical Laboratories Exhibit Setup ASBC Technical Session: Malt Moderator: Mont Stuart 3:00 p.m.
A-17. Evan Evans. Malt screening for premature yeast flocculation (PYF) based on QPCR detection of the microbial genera associated with or cause of PYF 3:25 p.m.
A-18. Aaron MacLeod. Levels of starch degrading enzymes in new malting barley varieties grown in western Canada and their relationship with grain protein 3:50 p.m.
A-19. Jean Titze. Sour wort concentrate as an efficient alternative to traditional biological acidification or the use of acidified malt 4:15 p.m.
A-20. Yueshu Li. What can we expect from newer Canadian malting barley varieties? 3:00C4:45 p.m. ASBC Technical Session: Stability Moderator: Patricia Aron 3:00 p.m.
A-21. Leif-Alexander Garbe. The occurrence of trihydroxy fatty acids in beer―Myths, facts, recent findings, and future trends 3:25 p.m.
A-22. J?rg Maxminer. A comparison of electron spin resonance (ESR) spectroscopy with other staling indices to assess the impacts of brewhouse gallotannin addition on beer flavor stability 3:50 p.m.
A-23. Marianne Lund. What is the fate of 1-hydroxyethyl radicals in beer? Do thiol-containing proteins and peptides play an antioxidative role? 4:15 p.m.
A-24. Ruslan Hofmann. Turbidity identification: Approach to differentiate the nature of beer deposits 3:00C4:45 p.m. 4:00C11:00 p.m. 4:45C6:15 p.m. ASBC Workshop: Sensory―How to Get to the Next Level Hospitality Room ASBC Happy Hour Lobby Level, Empire Ballroom Level 6, Monroe Room Mezzanine Level Level 3, Crystal Room Lobby Level, Empire Ballroom Level 4, Exhibit Hall Level 4, Red Lacquer Ballroom Level 4, Red Lacquer Ballroom9Wednesday, June 4ASBC Opening Session and Keynote The Ups and Downs in Brewing Technology8:00C9:45 a.m. ? Level 4, Red Lacquer Ballroom Brewers in the United States and Europe are needlessly disposing of excellent qualities of barley malt, a wide range of hop varieties, adjustable composition of brewing liquor, and a great many yeast strains, both bottom- and topfermenting. Modern brewery equipment allows a considerable reduction of former process times. More favorable yet, different conditions demand corrections, like the composition of the malt grist, and adaptation of individual processes to meet in modern times the character of classical beers as well as to pursue innovative developments.Craft Brew
Red Lacquer Ballroom Sensory Science
Glucan Test for Beta Glucan in Beer
Empire Ballroom Immunoassay Method for DON in Barley
International Hop Standards
Microbiology
Crystal Room Packaging
VDK Analysis by GC-ECD
Craft Brewers Glass Quality
Salon 12Professor Ludwig NarzissASBC Workshop Malt Analytical Laboratories Discussion and Workshop1:00C2:45 p.m. ? Lobby Level, Empire Ballroom Organizer: Scott Heisel, American Malting Barley Association Xiang Yin, Cargill M Yueshu Li, Canadian Malting Barley Technical C Bruno Vachon, Malterie Frontenac Inc.; Paul Schwarz, North Dakota State University This workshop will cover the current state of malt analysis in North America. It will focus on the requirements of a growing craft brewing and malting industry and whether existing technologies and facilities meet the needs. Invited speakers related to these different areas of expertise will share their knowledge in what we expect to be a very interactive discussion. Participants will be asked to get creative and share their ideas and experiences with malt analysis. The workshop’s primary purpose is to gauge the interest in having such a service and what types of tests are of interest.Professor Ludwig Narziss is an internationally recognized authority in brewing science. He has authored a number of definitive books on brewing. From 1958 to 1964 he was the first brewmaster of Munich’s L?wenbr?u AG. In 1962 he was appointed Chair of Brewing Technology at Weihenstephan. He retired as a professor in 1992. In 2007, he received the German Federal Cross of Merit. The Opening Keynote is sponsored in part byASBC Workshop Packaging Quality10:00C11:45 a.m. ? Lobby Level, Empire Ballroom Rob Fraser, Sierra Nevada Brewing Co.; Chaz Benedict, Hach C Shawn Theriot, Deschutes Brewing Co.; Rebecca Newman, Dogfish Head Brewing Co. Current packaging quality methods of analysis are out-of-date due to time and new technologies both in the lab and in production. Also, evolving raw materials give quality and production personnel many challenges to ensure package integrity and quality. This workshop will focus on sharing current packaging quality challenges as well as reviewing and sharing current best practices for quality analysis of packaging materials, finished products, and processes ranging from receiving to palletizing for bottling, canning, and kegging. Technical speakers will share insights and best approaches for packaged gas measurements. The workshop will provide participants insight, learning, and awareness of approaches to packaging quality.ASBC Workshop Sensory Workshop―How to Get to the Next Level3:00C4:45 p.m. ? Lobby Level, Empire Ballroom Lindsay Guerdrum, New Belgium Brewing Co.; Sue Thompson, MillerC Ian McLaughlin, Craft Brew A Teri Horner, MillerCoors This workshop is designed for those who already have their feet wet in running a sensory program. Experts in the field will discuss the next steps one can take when growing a taste panel. Topics will include advanced techniques like descriptive analysis in relation to shelf life, raw material sensory analysis, threshold testing, and running a sensory program in a multi-facility brewery.ASBC Technical Subcommittee Meetings11:45 a.m.C1:00 p.m. Attend any of the ASBC Technical Subcommittee meetings held throughout the annual meeting. Each is specific to a technical subcommittee run from 2013 to 2014 and will provide an overview of the subcommittee’s results and recommendations. The meetings are open to all, and your feedback and participation are essential to ensuring the quality of the methods being tested.ASBC Happy Hour4:45C6:15 p.m. ? Mezzanine Level Before you head out to dinner in the Windy City on Wednesday evening, enjoy a beer and snacks with your ASBC colleagues. Sponsored in part by10Why settle for less than the best?More capacity with fewer tanks? It's reality with an Alfa Laval BREW 250 hermetic, bottom feed separation module. Improve beer clari?cation and polishing with the compact, easy-to-use BREW 250 separator module, and optimize your brewing process: ? 20-30% higher ?ltration and fermentation capacity ? Greater than 1% more beer produced due to minimal beer loss ? Minimum of 20% lower tank investment for the same annual production ? One day or more savings in tank turn over time ? Up to 35% less energy consumed compared to conventional drive, top feed machines ? No oxygen pick up or losses of CO2 or aroma due to fully hermetic design ? No or less kieselguhr (DE) needed Learn more at www.alfalaval.us.Thursday, June 57:00C8:00 a.m. 7:30 a.m.C5:30 p.m. 8:00C9:45 a.m. 8:00C9:45 a.m. MBAA Speaker Breakfast Registration MBAA Opening Session ASBC Technical Session: Yeast Moderator: Nikita Penn 8:00 a.m.
A-25. Johnathon Layfield. What brewers should know about viability, vitality, and overall brewing fitness: A mini-review 8:25 a.m.
A-26. Konrad Müller-Auffermann. An alternative method for determining yeast vitality 8:50 a.m.
A-27. Dan Driscoll. Leveraging next generation sequencing in brewing quality control 9:15 a.m.
A-28. Kei Asada. Characteristic analyses of a special bottom-fermenting yeast with a fruity elegant flavor 8:00C9:45 a.m. 8:00C11:00 a.m. 8:00C11:00 a.m. 9:00 a.m.C5:00 p.m. ?10:00C11:45 a.m. 10:00C11:45 a.m. ASBC Analytical Forum: Wort Contamination by Hydrophobins: How to Detect and What to Do Exhibit Setup Poster Setup Silent Auction Joint Workshop: Food Safety I ASBC Technical Session: Sensory II Moderator: Suzanne Thompson 10:00 a.m.
A-29. Luis Castro. Correlation between sensory analysis and volatile composition of beer using multivariate analysis: Effect of the beer matrix on the sensory perception and volatile fraction behavior 10:25 a.m.
A-30. Laura Marques. The use of electron paramagnetic resonance (EPR) technology for advancing sensory beer flavor stability predictions and brewery improvements 10:50 a.m.
A-31. Qi Li. Hydrogen bonding associations in dilution beer with high-gravity brewing 11:15 a.m.
A-32. Konrad Neumann. Tracking oxidative degradation of linoleic acid by incorporation of isotope labels in aroma active products cis- and trans-4,5-epoxy-2E-decenal 10:00C11:45 a.m. MBAA Technical Session: Yeast, Fermentation, and Microbiology Moderator: Kara Taylor 10:00 a.m.
M-1. Hiroki Fujiwara. Development of fed-batch culture method of brewing yeast 10:25 a.m.
M-2. Henry Maca. A unique system for propagating high fermentative capacity yeast, enhanced with “yeast propagation management” capabilities 10:50 a.m.
M-3. Graham Stewart. The concept of natureCnurture applied to brewer’s yeast and wort fermentation 11:15 a.m.
M-4. Yosuke Tajika. The control of higher alcohol and ester production in high-temperature fermentation 11:45 a.m.C2:00 p.m. 11:45 a.m.C2:00 p.m. 2:00C3:45 p.m. Exhibits and Lunch Posters (authors present: even numbers: 12:30C1:00 p.m.; odd numbers 1:00C1:30 p.m.) ASBC Technical Session: Raw Materials Moderator: Aaron MacLeod 2:00 p.m.
A-33. Brad Rush. Understanding raw materials and their impact on the finished product 2:25 p.m.
A-34. Katrina Christiansen. Playing second fiddle: Making wheat malt user-friendly 2:50 p.m.
A-35. Konrad Müller-Auffermann. Characterization of the fermentation performances and properties of bottom-fermenting, industrial relevant yeast stems 3:15 p.m.
A-36. Rachel Hotchko. A survey of common lactones found in commercially produced dry-hopped beers 2:00C3:45 p.m. ASBC Workshop: Turning Data into Information to Make Decisions Lobby Level, Empire Ballroom Level 4, Exhibit Hall Level 4, State Ballroom Level 4, Red Lacquer Ballroom Level 4, Red Lacquer Ballroom Lobby Level, Empire Ballroom Level 4, Exhibit Hall Level 4, State Ballroom Level 4, Foyer Level 4, Grand Ballroom Lobby Level, Empire Ballroom Level 3, Crystal Room Level 4, Registration Bays Level 4, Grand Ballroom Level 4, Red Lacquer Ballroom122:00C3:45 p.m. 4:00C5:45 p.m. 4:00C5:45 p.m.MBAA Brewing Fundamentals: Hops I ASBC Pearls of Wisdom: Hops MBAA Technical Session: Engineering Moderator: Tim Hawn 4:00 p.m.
M-5. Eric Gore. Corrosion of process piping and equipment in breweries 4:25 p.m.
M-6. Ashton Lewis. Vacuum really does suck 4:50 p.m.
M-7. Kevin McEnery. Considerations for brewery automation 5:15 p.m.
M-8. Iain Whitehead. Yeast production and multivariate statistical process control: Utilization of on-line data for statistical control of yeast propagation as a batch-wise processLevel 4, Grand Ballroom Level 4, Red Lacquer Ballroom Level 4, Grand Ballroom4:00C5:45 p.m. 5:30C6:30 p.m. 6:30C9:30 p.m. 9:30C11:00 p.m. 9:30C11:30 p.m.MBAA Workshop: Beer Stability and Hazing Hospitality Room Brewing Summit Joint Party Afterglow Party Hospitality RoomLobby Level, Empire Ballroom Level 6, Monroe Room The Rivers (off-site venue) Lobby Level, Honore Ballroom Level 6, Monroe RoomThursday, June 5MBAA Opening Session8:00C9:45 a.m. ? Level 4, Grand Ballroom Panelists: Alex Barth, John I Haas, Inc.; Louis Gimbel, S.S. Steiner, Inc.; Jeff Milligan, Cargill M Dale West, Malteurop North America, Inc.; Thomas Kraus-Weyermann, Weyermann Specialty Malts Moderator: Dan Carey, New Glarus Brewing Co. Opening remarks will be followed by a moderated panel of leaders from both the malt and hops industries, who will provide global perspectives on the question: “Targeting 2020―Where will beer take us and how will suppliers help brewers get there?”Joint Workshop Food Safety I10:00C11:45 a.m. ? Level 4, Grand Ballroom Patrick Staggs, Crown Beverage P Patricia Pratt, MillerC Rob Fraser, Sierra Nevada Brewing Co.; Chuck Eckermann, MillerC Johannes Tippmann, TU Munchen With the recent passage of the Food Safety Modernization Act (FSMA), food manufacturing facilities, including those in the brewing industry, will be required to comply with applicable food laws. Seven Proposed Rules have been published within the Regulatory Framework of FSMA. All seven will be published in final form by the end of June 2015. Being prepared is not only important for compliance but is also good due diligence. As brewers, we have an obligation to our consumers to ensure that the beers we produce are safe and within the guidelines of food safety and regulatory requirements. The goal of this two-part workshop is to help you prepare to meet this obligation. It will provide an update on the first, second, and fourth proposed FSMA law, “Rules for Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food,” specifically its inclusion of spent grains from brewers, as well as “Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals.” In this first part of two, the workshop will cover the overall state of the industry, FDA regulations, shifting cultural behaviors, and mastering a cleaning schedule. This workshop will outline important components of a food safety program for brewers. Do not miss Part II on Friday for more! continuedASBC Analytical Forum Wort Contamination by Hydrophobins: How to Detect and What to Do8:00C9:45 a.m. ? Lobby Level, Empire Ballroom Christina Schoenberger, Barth-Haas Innovation & GTF (Gushing Task Force); Guy Derdelinckx, KU L Martina Gastl, TU M Daniel Hagmeyer, Microtrac-Europe GmbH; Roland Pahl, VLB Jean Titze, D?hler GmbH; Tuija Sarlin, VTT Technical Research Centre of Finland It is now understood that primary gushing is linked to physico-chemical properties of CO2 that are expressed in the presence of typical amphiphilic proteins. Therefore, after a period of more or less 40 years of searching, the time has come to adopt a Cartesian attitude towards lots of malts susceptible to contamination by class II hydrophobins and to analyze them with rigor and appropriate methods. If the use of wort and beers contaminated by hydrophobins is not desirable in production, the evolution of scientific knowledge allows responsible and dynamic management of such lots. Indeed, preventive treatments of wort and curative treatment as conditioning in appropriate containers can help to solve the problem. A panel of experts from the scientific and industrial world will present the latest insights and newest results that are available to make the right decisions in case of primary gushing risk.13Thursday continuedASBC Workshop Turning Data into Information to Make Decisions―The Science of Beer in an Information Age2:00C3:45 p.m. ? Lobby Level, Empire Ballroom Fred Strachan, Sierra Nevada Brewing Co.; John Engel, MillerC Gina Shellhammer, GSJ Consulting Is your brewery drowning in data yet starved for information? In an ever-changing world of data and information within our breweries and throughout our supply chains, the speed of data conversion into actionable information and knowledge is critical to our businesses. This interactive workshop will explore the use of various types of data generated within the brewing process to enhance quality programs. In addition, the theory and practical use of Statistical Process Control will be examined as a quality tool in various areas of the brewery. There will be plenty of time for Q&A with your colleagues as this workshop promises to provide practical instruction and discussion on a subject that is top-of-mind for brewing scientists around the world.present you with a thorough look at hops. At the beginning of this first session of two, John Paul Maye from S.S. Steiner will present a detailed investigation of hop chemistry, including antioxidant and antibacterial properties of hop compounds and an analysis of hop acids. Then, Daniel Sharp from Oregon State University will go over definitions, measurements, and factors of hop quality. To finish this first session, Mitch Steele of Stone Brewing Co. will discuss recent trends in hops, ranging from bursting to new varieties to evaluation processes, and more. Do not forget to come back on Friday for Brewing Fundamentals: Hops II!ASBC Pearls of Wisdom The Great Hop Debate: Myths and Revelations4:00C5:45 p.m. ? Level 4, Red Lacquer Ballroom Tom Shellhammer, Oregon State U Patrick Ting, HopTing R Matthew Brynildson, Firestone Walker Brewing Co.; John Mallett, Bell’s Brewery Holy Hops! We’ve got a great panel of experts, from researchers to frontline brewers just waiting to converse about their favorite subject―hops. Tom Shellhammer, professor of brewing science at Oregon State University, and Patrick Ting, world-renowned hop chemist, will team together for a lively, friendly, somewhat controversial debate against a team of not one but two recipients of the Russell Schehrer Award for Innovation in Brewing―Matthew Brynildson, brewmaster at Firestone Walker Brewing Co., and John Mallett, director of operations at Bell’s Brewery. Come one, come all! This year’s Pearls of Wisdom is sure to entertain!MBAA Brewing Fundamentals Hops I2:00C3:45 p.m. ? Level 4, Grand Ballroom John Paul Maye, S.S. S Daniel Sharp, Oregon State U Mitch Steele, Stone Brewing Co. Every year, the MBAA Brewing Fundamentals track covers a topic in brewing in-depth through multiple sessions. This year, MBAA willcontinuedMark Your Calendar2015 ASBC Annual Meeting June 13-17 La Quinta, California, U.S.A.Courtesy of La Quinta Resort14
Thursday continuedMBAA Workshop Beer Stability and Hazing4:00C5:45 p.m. ? Lobby Level, Empire Ballroom Martina Gastl, Technische Universitat M Frank-Jürgen Methner, Technische Universit?t B John Guzman, Brewers Supply G Benjamin Bailey, Troegs Brewing Company Beer stability and hazing can ruin a brewer’s day, not to mention his or her beer. Join panelists from TU Berlin, TU Munich, and BSG as they share the latest research findings on the problem of haze formation from both transition metals and protein. The workshop will also provide analytics for brewers to determine quantity and types of haze as well as the tool kit of products available to address them. Ben Bailey, quality director of Troegs Brewing Company, will tell his brewery’s tale of coping with growth-related challenges, specifically around hazing issues.2015 MBAA Annual ConferenceJacksonville, Florida, U.S.A.Hyatt Regency Jacksonvillee h t e Sav ! e t a DOct. 7C10Brewing Summit Joint Party6:30C9:30 p.m. ? The Rivers Join your colleagues from ASBC and MBAA on Thursday evening to celebrate Brewing Summit 2014. The Brewing Summit Joint Party will take place at The Rivers, one of Chicago Loop’s most popular restaurants. Grab a beer and sit on the outside deck overlooking the river. Enjoy ethnic delicacies from the cultural neighborhoods of Chicago and finish up with entertainment in the Brewing Summit Irish Pub at The Rivers. Located one mile from the Palmer House, walk over and absorb the energy from this vibrant city or take the complimentary Brewing Summit trolley. Single Day attendees and Guests must purchase a ticket to attend this event. The Brewing Summit Joint Party is sponsored in part byCMYCMMYCYCMYKAfterglow Party9:30C11:00 p.m. ? Lobby Level, Honore BallroomPhotos courtesy of Visit Jacksonville. Top & bottom photo ? Ryan Ketterman photographer.Wind down after the Joint Party by joining your colleagues for a relaxing night with Irish coffee and networking. This event is included with registration to the Brewing Summit Joint Party. The Afterglow Party is sponsored byMaster Brewers Association of the Americas16Ad#1-2014GET YOUR YEAST VIABILITY COUNT IN SECONDSACCURATE AND REPEATABLE RESULTSYeast cells can be challenging to count due to their broad size distribution and high cell concentration. They can also be difficult to stain and may contain debris from the fermentation process. Monitoring the yeast performance requires accurate cell counts and cellular viability. Now you can improve product quality through repeatable and rapid analysis with the Vi-CELL XR Cell Viability Analyzer from Beckman Coulter. The Vi-CELL XR combines state-of-the-art imaging technology, proprietary algorithm and fluidics management to automate the manual method of yeast viability measurements that are routinely performed during the fermentation process. You get the high resolution necessary for accurate and precise cell viability and concentration results on yeast and other small cells. The easy to use software includes the optimum parameter for a Yeast Cell Type. For more information, visit our website or call the toll-free number shown below:Vi-CELL XRCell Viability, Counting and Sizing1-800-866-7889www.particle.com/cell-counter/vi-cell-xrVi-CELL is For Laboratory Use Only. Not for use in diagnostic procedures. Beckman Coulter, the stylized logo and Vi-CELL are trademarks of Beckman Coulter, Inc. and are registered with the USPTO. ? 2014 Beckman Coulter, Inc.SPECIACAR M O R F TS LTY MALGILLFER F R E O EUSSD M S ’ K IRE home C Bavaria alts.BE E I L H IC BIERall m Me: I c st & ne r ü w t a About r for b famous a e r a ly n a m strict I’ , y n a erm ve to le: In G here, I lo My Sty w e ls E sgebot. Reinheit things! d to try new attracte y ll a ic Typ ded. Match: en-min l p a o e m d I I’ My , but ermans G l a n io traditmalt, t a e r g T For a 69.MAL 6 . 0 0 8 . call 1At Cargill, we’re as passionate about craft beer as you are.We’ve searched the globe to ?nd and create exclusive and unique malts to spark your signature craft brews C including Ireks Meussdoerffer, a premium-quality German malt produced according to the strict traditions of Bavarian purity law since 1852. Add to that Cargill’s hands-on brewing expertise, exceptional quality and reliable supply, and you have a match made in heaven. Find your ideal match with specialty malts from Cargill. 1.800.669.MALT | specialtymalts.com? 2014 Cargill, Incorporated. All Rights Reserved.Cargill Brewing Summit Program Book Ad - 7x10.indd 14/16/14 12:27 PMFriday, June 67:00C8:00 a.m. 8:00C9:15 a.m. MBAA Speaker Breakfast
ASBC Technical Session: Hops Moderator: Tom Nielsen 8:00 a.m.
A-37. Victor Algazzali. Bitterness intensity of hop acid oxidation products―Humulinones and hulupones 8:25 a.m.
A-39. Thomas Shellhammer. Varietal dependency of hop-derived water-soluble flavor precursors in beer 8:50 a.m.
A-40. Mark Zunkel. Characterization of Hallertau Mittelfrüh, Citra, and Topaz hops and their impact on the aroma properties of three single-hopped beers using whirlpool hopping 8:00C9:45 a.m. 8:00C9:45 a.m. 8:00 a.m.C5:30 p.m. 9:00 a.m.C1:45 p.m. 10:00C11:45 a.m. 10:00C11:45 a.m. 10:00C11:45 a.m. 11:45 a.m.C2:00 p.m. 11:45 a.m.C2:00 p.m. 2:00C3:45 p.m. Joint Workshop: Food Safety II MBAA Workshop: Achieving Beer Characteristics through Yeast Strain Selection and Fermentation Management Registration Silent Auction ASBC Special Session: Emerging Issues/New and Alternate Methods of Analysis MBAA Workshop: Growing Pains of a Successful Brewery, Part I MBAA Workshop: The Truth about Bitterness Units Exhibits and Lunch Posters (authors present: odd numbers 12:30C1:00 p.m.; even numbers 1:00C1:30 p.m.) ASBC Technical Session: Analytical Moderator: Joe Palausky 2:00 p.m.
A-41. Matthew Farber. Biotechnology, biosensors, and beer: The measurement of proteases relevant to brewing 2:25 p.m.
A-42. Kei Saeki. Analysis of beer foam stability-affecting vacuolar protease PrA and its relevant protein 2:50 p.m.
A-43. Christopher Holtz. Turbidity-causing substances fatty acids and starch: Investigations in synthetic wort 3:15 p.m.
A-44. Nils Rettberg. Lipid analysis in brewing―A case study 2:00C3:45 p.m. MBAA Technical Session: Sustainability I Moderator: Fred Scheer 2:00 a.m.
M-72. Tom Bachman. Waste-to-energy―Biomass benefits at Sierra Nevada Brewing Company 2:25 a.m.
M-10. Marlon Cabrera. The true history of Cervecera de Puerto Rico winner of Uptime Awards 2013 Best Green Reliability Program 2:50 a.m.
M-11. Manaf Farhan. Optimizing performance of existing brewery anaerobic digester systems for organic content removal, biogas production, and electricity generation 3:15 a.m.
M-12. Jeff Hutchison. Identifying hidden opportunities in your operations: Benefits of a total plant approach 2:00C3:45 p.m. 2:00C2:30 p.m. 2:00C4:00 p.m. 4:00C5:45 p.m. 4:00C5:45 p.m. MBAA Brewing Fundamentals: Hops II Poster Take-down Exhibit Take-down ASBC Closing Session C What’s the Buzz? MBAA Technical Session: Raw Materials I Moderator: Roy Johnson 4:00 p.m.
M-20. Graeme Walker. Faba beer? Potential of Faba bean starch as a brewing adjunct 4:25 p.m.
M-17. Steve Gonzalez. Bourbon barrel aging optimization 4:50 p.m.
M-18. Val Peacock. Brewing trials with the new Alsatian hop varieties Aramis and Triskel 5:15 p.m.
M-19. Tatiana Praet. The hunt for “hoppy” compounds: Formation and flavor-activity of hop-derived sesquiterpene oxidation products 4:00C5:45 p.m. 5:30C11:30 p.m. 5:45C7:00 p.m. MBAA Workshop: Brewing Engineering Hospitality Room MBAA Happy Hour Lobby Level, Empire Ballroom Level 6, Monroe Room Level 4, State Ballroom 19 Lobby Level, Empire Ballroom Level 4, State Ballroom Level 4, Exhibit Hall Level 4, Red Lacquer Ballroom Level 4, Grand Ballroom Level 4, Grand Ballroom Level 4, Grand Ballroom Lobby Level, Empire Ballroom Level 4, Registration Bays Level 4, Foyer Level 4, Red Lacquer Ballroom Level 4, Grand Ballroom Lobby Level, Empire Ballroom Level 4, Exhibit Hall Level 4, State Ballroom Level 4, Red Lacquer Ballroom Level 3, Crystal Room Level 4, Red Lacquer BallroomFriday, June 6Joint Workshop Food Safety II8:00C9:45 a.m. ? Level 4, Grand Ballroom Ron Vail, AIB; Shawn Theriot, Deschutes B Tatiana Lorca, Ecolab, Inc. The goal of this two-part workshop is to help you prepare to meet the obligation of the FSMA. We will cover “Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food,” specifically its inclusion of spent grains from brewers, as well as “Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals.” In this second part of two, the workshop will cover HACCP, verification vs. validation, and business cases and auditing. In addition, a lively discussion with a brewery food safety expert will guide you through preparing for a successful food safety audit from the U.S. Food and Drug Administration (FDA). You will walk away from this workshop knowing the components of an effective food safety program that you can put into action immediately. Join us as we share the key to how you can change your brewery culture to enable a successful food safety program. the core of what ASBC provides to its members: science that is proven, vetted, tested, peer reviewed, and endorsed by the brewing community. This session will present results of the 2014 online poll and give you the chance to make your voice heard on the technical direction of ASBC. This is time specifically set aside in the ASBC program for you to come and provide your opinion and requests for the ASBC Technical Committee’s priorities. Don’t miss this opportunity!MBAA Workshop Growing Pains of a Successful Brewery, Part I10:00C11:45 a.m. ? Level 4, Grand Ballroom Presenters: Gregg Norris, GEA Process Engineering, Inc.; Tim Matthews, Oskar Blues B Eric Baumann, Oskar Blues B Jeremy Marshall, Lagunitas Brewing Co.; Larry Sidor, Crux Fermentation Project Moderator: Mitch Steele, Stone Brewing Co. What does it take to grow from a 5-barrel to a 20-barrel brewhouse or from a 50-barrel brewhouse to a 100-barrel brewhouse? From kegs to bottles and cans and multi-state distribution? Join this workshop to hear from brewers who have been there―and from suppliers who are part of those transitions. In the first part of this two-session workshop, a panel will discuss scaling up of an existing brewery, covering topics such as equipment additions, packaging changes, engineering, and flavor matching.MBAA Workshop Achieving Beer Characteristics through Yeast Strain Selection and Fermentation Management8:00C9:45 a.m. ? Lobby Level, Empire Ballroom Presenters: Neva Parker, White Labs, Inc.; David S. Ryder, PhD, MillerC Katherine A. Smart, SABMiller PLC; Yosuke Tajika, Asahi Breweries, Ltd. Moderators: Leon Fyfe, Craft Brew A Vincent M. Coonce, MillerCoors A simple living organism, brewer’s yeast is far from simple and brings to life a brewer’s vision. The uniqueness of every beer is directly tied to the brewer’s selection and management of yeast. Whether you utilize your house strain and manipulate your process to produce a variety of beers, or you wish to diversify and exploit specific attributes of different strains, this workshop is for you. Yeast typing and associated beer qualities will be presented in conjunction with the influence of different fermentation parameters such as: temperature, pitch rate, DO, gravity, and pH. Join this workshop and gain insight into producing different beers with the same yeast, or the same beer with different yeasts.MBAA Workshop The Truth about Bitterness Units10:00C11:45 a.m. ? Lobby Level, Empire Ballroom Presenters: Val Peacock, Hop Solutions, Inc.; Tom Nielsen, Sierra Nevada Brewing C Tom Shellhammer, Oregon State U Patti Aron, MillerCoors Moderator: Matt Brynildson, Firestone Walker Brewing Company A panel of brewers and industry experts evaluate the venerable and often misquoted bitterness units (BU) measurement. How did the BU develop as a measure of hop flavor in beer and what exactly does it detect? How does dry hopping influence the BU measurement and what are some of the alternative detection methods evolving in the lab? What are factors downstream in the process that affect BUs in the final beer? Using tasting samples, the workshop will also look at how other variables (i.e., pH and gravity) can affect the perceived bitterness in beer at the same BU measurement.ASBC Special Session Emerging Issues/New and Alternate Methods of Analysis10:00C11:45 a.m. ? Level 4, Red Lacquer Ballroom Joe Palausky, Boulevard Brewing C Dave Maradyn, Novozymes North America, Inc. We want your opinions! Join us for questions and concerns related to emerging issues in the brewing industry. Do you have a need for a new method that has not been published in the ASBC Methods of Analysis? Do you have a best practice in performing a method that you want to have validated and published? This is your chance to be involved with20MBAA Brewing Fundamentals Hops II2:00C3:45 p.m. ? Lobby Level, Empire Ballroom Zach Turner, Hopunion LLC; Tim Kostelecky, John I. Haas, Inc. In this second of two sessions in the Hops Brewing Fundamentals track, MBAA concludes its in-depth look at hopping. Zach Turner of Hopunion will discuss hop beers in an agricultural context and tell the hops story. He will also present on aroma additions after boiling. Then, Tim Kostelecky from John I. Haas will take a thorough look at hops and beer flavor, including oil composition, aroma compounds, bitterness, and more.ASBC Closing Session―What’s the Buzz?4:00C5:45 p.m. ? Level 4, Red Lacquer Ballroom The closing session is an excellent capstone to the ASBC Annual Meeting. Your feedback during this interactive session will shape ASBC’s strategies for addressing industry issues, solving scientific and technical challenges, and building a better ASBC. Live polling will help turn your responses into actions. This is a great forum to share your thoughts, ideas, and criticisms, and its success is dependent on your participation. It’s one of the easiest ways to get involved in the ASBC community, focused on the Science of Beer.Upcoming ASBC Sensory Series WebinarsValidating and Choosing PanelistsJuly 15MBAA Workshop Brewing Engineering4:00C5:45 p.m. ? Lobby Level, Empire Ballroom Tobias Ziemann, Ziemann International GmbH; Ulrich Walk, Krones AG G Ashton Lewis, Paul Mueller Co.; Fred Scheer, Krones Inc. Industry experts from Krones, Ziemann, and Paul Mueller Co. will provide in-depth reviews of mash kettle, lauter tun, and boil kettle layouts and characteristics, as well as the broader topic of thermodynamics in brewing.Maintaining a Well-tuned Sensory PanelAugust 12Beer ?Li Chaoshu / Shutterstock.comMBAA Happy Hour5:45C7:00 p.m. ? Level 4, State Ballroom Join your MBAA colleagues for snacks, beer, and networking before you head out to spend Friday night on the town. Sponsored in part byASBC members receive access to webinars as a benefit of membership. Join online at asbcnet.org21Saturday, June 77:00C8:00 a.m. 8:00C9:45 a.m. MBAA Speaker Breakfast
MBAA Technical Session: Brewery Safety/WCM Moderator: Susan Welch 8:00 a.m.
M-21. Dirk Loeffler. Chemical safety and hazardous interactions between products and equipment 8:25 a.m.
M-22. Dale Rothenberger. Is there trouble brewing for craft brewers? Workplace and environmental safety are areas of your business you need to address 8:50 a.m.
M-23. Virgil McDonald. Meeting the challenge of establishing a research brewery 9:15 a.m.
M-24. Brad Rush. Building a better tomorrow: What today’s brewery employees need to know to be successful 8:00C9:45 a.m. MBAA Technical Session: Finishing and Stability Moderator: Walter Heeb 8:00 a.m.
M-25. Jeroen Baert. A springboard to understanding beer flavor stability: The role of bound-state aldehydes. 8:25 a.m.
M-26. Henri Fischer. Flash pasteurization―Advantages, weak points, remarkable points 8:50 a.m.
M-27. Frank-Jurgen Methner. Practical aspects to minimize the risk of oxidation and haze formation during beer production 9:15 a.m.
M-28. Daniel Weber. Controlling yeast and priming parameters for bottle conditioning 8:00C9:45 a.m. 8:00 a.m.C3:00 p.m. 10:00C11:45 a.m. MBAA Workshop: Sustainability: Zeroing in on Zero Waste Registration MBAA Technical Session: Brewhouse Operations Moderator: John Palmer 10:00 a.m.
M-29. Thomas Becher. Experience-based simplification of the lautering process―Scientific results of a flow optimization at the lauter tun 10:25 a.m.
M-30. J?rg Engstle. Characterization of horizontal layers of the lautering filter cake 10:50 a.m.
M-31. Matthias Kern. Development of a combined mashing and lautering system using direct steam and inert gas 11:15 a.m.
M-32. Eric Samp. A practical approach to controlling the formation of trans-2 nonenal and sensory perception of papery off-notes in packaged beer, a six sigma approach 10:00C11:45 a.m. MBAA Technical Session: Raw Materials II Moderator: Doug Wilson 10:00 a.m.
M-14. Martina Gastl. Open up a new era in evaluation of spring barley varieties 10:25 a.m.
M-13. Michael Davis. Biotechnology and malting barley variety development―GM barley? 10:50 a.m.
M-15. Yusuke Ishizuka. The influence of protein characteristics of malt on beer quality 11:15 a.m.
M-16. Junya Yamadera. A novel malting method for improvement in bitter quality of beer 10:00C11:45 a.m. MBAA Technical Session: Sustainability II Moderator: Nolan Michael 10:00 a.m.
M-33. Stephen O’Sullivan. Sustainability―From an equipment manufacturer’s standpoint 10:25 a.m.
M-34. Timothy Rynders. A New Belgium case study: Anaerobic membranes for process waste treatment?―Are breweries ready for membranes? Can they really save you money? 10:50 a.m.
M-35. Andrew Welford. Diatomaceous earth spent filter cake recycling: Waste or a resource? 11:15 a.m.
M-36. Mark Wilson. Exploring energy efficiencies in scaling up to a larger brewhouse 11:45 a.m.C1:00 p.m.
11:45 a.m.C1:00 p.m. Lunch Break MBAA Committee Meetings (Lunch on your own) Level 4, Red Lacquer Ballroom Level 3, Crystal Room Level 4, State Ballroom Level 4, State Ballroom Level 4, Registration Bays Level 4, Grand Ballroom Level 4, Grand Ballroom Lobby Level, Honore Ballroom Level 3, Crystal Room221:00C2:45 p.m.MBAA Technical Session: Packaging (Bottles, Draft and Cans) Moderator: Michael Skroblin 1:00 p.m.
M-37. Chris Baugh. Bottle finish design and its effect on sheared finish package failure 1:25 p.m.
M-38. David Duff. An explanation for corrosion in highly efficient stainless-steel tunnel pasteurizers and the options for reducing the corrosive environment and protecting the stainless steel 1:50 p.m.
M-39. Johannes Tippmann. Investigations on draught hopping 2:15 p.m.
M-40. Ken Grantham. Proper maintenance of keg spears with regards to safety of personnel and equipmentLevel 4, State Ballroom1:00C2:45 p.m.MBAA Technical Session: Sensory Moderator: Richard Michaels 1:00 p.m.
M-41. Javier Gomez-Lopez. Astringent: A case study in product development 1:25 p.m.
M-42. Yarong Huang. A kinetic study on the formation of Strecker aldehydes during beer aging 1:50 p.m.
M-43. Magdalena Muller. A review on the characterization of important aroma components of alcohol-free beer produced by thermal dealcoholization 2:15 p.m.
M-44. Andres Tipler. A novel gas chromatographic system to characterize volatile components in beer and its ingredientsLevel 3, Crystal Room1:00C2:45 p.m. 3:00C4:45 p.m. 4:30C11:00 p.m.MBAA Workshop: Growing Pains of a Successful Brewery, Part II MBAA Closing Session Hospitality RoomLevel 4, Grand Ballroom Level 4, Grand Ballroom Lobby Level, Honore BallroomSaturday, June 7MBAA Workshop Sustainability: Zeroing in on Zero Waste8:00C9:45 a.m. ? Level 4, State Ballroom Cheri Chastain, Sierra Nevada Brewing Co.; Ian Hughes, Goose Island Beer C Eric Larkin, Allagash Brewing Company Are you thinking about the waste leaving your brewery and wondering what to do about it? Did you know that you can significantly cut your utilities costs by reducing the material you send to the landfill? Learn from three breweries of various sizes on how they are working toward zero waste within their breweries and why it is an important part of their overall operations. Sierra Nevada Brewing Co. recently achieved Platinum Zero Waste Certification through the U.S. Zero Waste Business Council and they will share their journey and how they were able to achieve this certification―it’s really not as hard as you might think! Allagash Brewing Co. and Goose Island will join Sierra Nevada in sharing how to get started, the mechanics of doing a waste audit, how to track your progress, and solutions for effective communication with employees.MBAA Workshop Growing Pains of a Successful Brewery, Part II1:00C2:45 p.m. ? Level 4, Grand Ballroom Presenters: Ruth Martin, Sierra Nevada Brewing Co.; Mary Rait, Craft Brewers A Connie Green, Stone Brewing Co.; Josh Deth, Revolution Brewing Moderator: Andy Tveekrem, Market Garden Brewery In the second part of the two-session workshop on building a successful brewery, the panel will discuss the business side of growth, including human resources, implementation of a safety program, cash flow management, distribution, and raw material supply.MBAA Closing Session3:00C4:45 p.m. ? Level 4, Grand Ballroom Panelists: Karl Butzmann, Ziemann International GmbH Brewing Systems, Inc.; Ashton Lewis, Paul Mueller Co.; Roland Schlenker, GEA Brewery S Fred Scheer, Krones Inc. Moderator: Jaime Jurado, Abita Brewing Co. Closing remarks will be followed by a moderated panel of leaders from the global industries of brewing and packaging equipment. They will put the current state of the U.S. brewing industry in an international perspective and will provide insight into the opportunities and challenges they expect to embrace in the years ahead.23ESAU ESAU ESAU && HUEBER HUEBER & HUEBER SYSTEM SYSTEM SYSTEM NERB NERB NERB BREWHOUSE BREWHOUSE BREWHOUSE JOHN JOHN JOHN I. HAAS I. HAAS I. HAAS - YAKIMA, - YAKIMA, - YAKIMA, WA WA WAESAU & HUEBER SYSTEM NERB BREWHOUSE JOHN I. 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