Program Book - The Master Brewers Association of the Americas

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Technical Program Overview 8 Thursday, October 1 8:00 a.m. – 12:00 p.m. Preconvention Class: Setting Up a QA Program* • Fiesta 14 8:00 a.m. – 4:15 p.m. Preconvention Class: Sustainability: Future Proofing Your “Right to Brew”* • Fiesta 13 1:00 – 5:00 p.m. Preconvention Class: Setting Up and Running a Sensory Program* • Fiesta 14 5:00 – 6:00 p.m. Meeting Orientation* • Fiesta 11/12 7:00 – 10:00 p.m. President’s Reception • Fred Renker Pool Friday, October 2 Breakout Session 1 Breakout Session 2 Breakout Session 3 8:00 – 9:45 a.m. Opening General Session and Keynote — Consolidation in the Brewing Industry • Fiesta 3/4/6/8 9:45 – 10:00 a.m. Break • Fiesta Veranda 10:00 – 11:30 a.m. Technical Session: Technical Session: Workshop: New Developments Brewhouse: Orals 1–3 • WCM: Orals 4–6 • and Trends in Beer and Beverage Fiesta 5 Fiesta 10/13/14 Filtration • Fiesta 9 11:30 a.m. – 2:00 p.m. Exhibits, Posters, and Lunch • Salon de Flores Ballroom Poster Authors Present 1:00 – 2:00 p.m. 2:00 – 3:45 p.m. Technical Session: Technical Session: Workshop: How It’s Made: Engineering: Orals 7–10 • Nutrition/Sensory: Packaging Materials • Fiesta 9 Fiesta 5 Orals 11–14 • Fiesta 10/13/14 3:45 – 4:00 p.m. Break • Fiesta Veranda 4:00 – 5:30 p.m. Technical Session: Workshop: Expansion Workshop: Pulling Together a Stability: Orals 15–17 • Issues for the Craft Brewer • Safety Program for the Small to Fiesta 5 Fiesta 9 Mid-size Brewer • Fiesta 7 5:30 – 6:30 p.m. Exhibits and Happy Hour • Salon de Flores Ballroom Poster Authors Present Saturday, October 3 Breakout Session 1 Breakout Session 2 Breakout Session 3 8:00 – 9:45 a.m. Technical Session: Workshop: Better Beer Starts Workshop: Updates in Cleaning Packaging: Orals 18–21 • Here: How Growers Get the and Sanitation • Fiesta 7 Fiesta 5 Right Varieties, How Maltsters Transform the Grain into the Brewer’s Blank Canvas, and the Rules of the Game • Fiesta 9 9:45 – 10:00 a.m. Break • Fiesta Veranda 10:00 – 11:30 a.m. Technical Session: Workshop: Global Emerging Workshop: Process Controls Fermentation: Orals 22–24 • Issues (GEI) • Fiesta 7 and Automation for Breweries Fiesta 5 Large and Small • Fiesta 9 11:30 a.m. – 2:00 p.m. Exhibits, Posters, and Lunch • Salon de Flores Ballroom Poster Authors Present 1:00 – 2:00 p.m. 2:00 – 3:45 p.m. Technical Session: Workshop: Brewing Workshop: Sustainability: Malt/Grains: Orals 25–28 • Troubleshooting Panel • Fiesta Engineering Applications to Fiesta 5 10/13/14 Reduce Costs and Brewery Carbon Footprints • Fiesta 9 3:45 – 4:00 p.m. Break • Fiesta Veranda 4:00 – 5:30 p.m. Workshop: Evaluating Workshop: Packaging Hops for Quality • Fiesta 9 Troubleshooting Panel • Fiesta 10/13/14 7:00 – 9:00 p.m. Closing Celebration • La Casa Patio 9:00 – 11:00 p.m. After Glow Party • Azure Garden Sunday, October 4 Breakout Session 1 Breakout Session 2 Breakout Session 3 8:00 – 9:45 a.m. Technical Session: Technical Session: Technical Session: Hops: Orals 29–32 • Sustainability: Orals 33–36 • Yeast: Orals 37–40 • Fiesta Fiesta 5 Fiesta 3/4/6/8 10/13/14 9:45 – 10:00 a.m. Break • Fiesta Veranda 10:00 a.m. – 12:00 p.m. Closing General Session • Fiesta 3/4/6/8 Awards and Installation of Officers *Additional registration required
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Page 1 and 2: Master Brewers Association of the A
Page 3 and 4: Weizen Up at the MBAA Convention
Page 6 and 7: SAVE on the BEST in Brewing Science
Page 8 and 9: 6 New from MBAA! This book is a hig
Page 12 and 13: 10 Program Wednesday, September 30
Page 14 and 15: Friday, October 2 7:00 - 7:45 a.m.
Page 16 and 17: 14 Saturday, October 3 7:00 - 7:45
Page 18 and 19: Sunday, October 4 7:00 - 7:45 a.m.
Page 20 and 21: O-3 Practical brewhouse operations
Page 22 and 23: O-7 Passivation and validation meth
Page 24 and 25: 22 O-11 Novel beer products with ph
Page 26 and 27: 24 O-15 The effect of beer pH on co
Page 28 and 29: 26 O-19 Cost-effective optical dama
Page 30 and 31: 28 O-23 Standardizing residence tim
Page 32 and 33: 30 O-27 Should winter barley breedi
Page 34 and 35: 32 O-31 Influence of wort boiling p
Page 36 and 37: 34 O-36 Reduction of CIP water by u
Page 38 and 39: 36 O-40 Active dry yeast—Why shou
Page 40 and 41: 38 P-43 Techniques for the producti
Page 42 and 43: 40 P-48 Porous metal spargers for p
Page 44 and 45: 42 P-52 Calculations of extract and
Page 46 and 47: P-57 The farm bill and craft beer P
Page 48 and 49: Technical • Practical • Relevan
Page 50 and 51: Exhibitor Descriptions Descriptions
Page 52 and 53: 610 Hansen-Rice, Inc., 1717 E. Chis
Page 54 and 55: 52 and-forget feedback switch techn
Page 56: Optical Oxygen Measurement Total Pa

Program Book - The Master Brewers Association of the Americas

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