Program Book - Master Brewers Association of the Americas

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Institute of Brewing & Distilling The Institute of Brewing & Distilling is a members’ organisation and registered educational charity. The IBD’s Vision Statement is “the advancement of education and professional development in the science and technology of brewing, distilling and related industries.” The IBD has a core focus on education and qualification—its qualifications are internationally recognised and much sought after. Examinations take place annually at over 60 examination centres around the world. Uptake of the examinations has increased steadily over many years as individuals and employers recognise their importance as measures of underpinning technical and practical knowledge. Each year in excess of 1,500 candidates choose to write IBD examinations. The entry level qualification is the General Certificate—now available as three distinct qualifications for brewing, packaging, and distilling. The subsequent level is the Diploma— available in brewing, distilling, and beverage packaging. The highest level of qualification is the Master Brewer— currently only available in a brewing option. Training courses and distance learning are available to support those studying towards the IBD qualifications and the IBD manages a global network of accredited trainers. The IBD also produces two highly respected publications. The Journal of the Institute of Brewing (JIB) is a long-established and respected specialised publication which is devoted to original scientific and technological articles. It is published quarterly and is available online via the IBD website and to subscribers and members in printed form. The IBD is currently engaged in a project to put the entire published content of the JIB (back to the 19 th century) online. The Brewer and Distiller International is the IBD members’ monthly magazine which contains technical and training articles, news and views, and general industry information to keep members abreast of developments in the Brewing and Distilling industries. The IBD is organised into eight geographical sections, all of which organise and deliver a range of local events including seminars, technical visits, and specific topic lectures. Major international conventions are also organised by a number of the IBD sections. The Scottish section will be holding their triennial Worldwide Distilled Spirits Convention in Edinburgh, 7–10 September 2008. In March 2009, the Africa section will hold their biannual Convention at the Drakensburg Mountains, South Africa, and in March 2010 the Asia Pacific will hold their biannual convention at the Gold Coast, Australia. In 2007 the IBD launched a UK-based International Brewing Convention which will be held every three years. Planning for the 2010 IBC has already commenced and it will be held in Manchester, UK, in October 2010. The IBD maintains close working relationships with a wide range of organisations and educational establishments and is proud to be a partner with MBAA, ASBC, EBC, and BCOJ in the World Brewing Congress. The IBD welcomes new members and partners. Please visit the IBD in the exhibition area of the WBC 2008 or find out more about the IBD and its activities at www.ibd.org.uk. 10 Welcome from the Institute of Brewing & Distilling The Institute of Brewing & Distilling is delighted to be part of the organisation of this World Brewing Congress, in partnership with its colleagues from the MBAA, ASBC, EBC, and BCOJ. All our resources have been combined to offer you a truly world-class event, and we are confident that you will find it of considerable value, as well as thoroughly enjoyable. The organisers have worked hard to bring together a technical programme of the highest quality, and you will also have the opportunity to attend a range of subject-specific seminars and workshops. WBC 2008 commercial exhibits will provide you with all the up-to-date information you require from brewing industry suppliers from around the world. The venue speaks for itself, and you can avail yourself of every sort of social activity, meet old friends, and establish new contacts. Thank you for participating in WBC 2008, and the IBD team looks forward to meeting you personally during your time in Honolulu. On behalf of the IBD, David Ryder President, Institute of Brewing & Distilling
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Page 1 and 2: Program Book World Brewing Congress
Page 4 and 5: BECOPAD www.becopad.com Pure depth
Page 6: Table of Contents About Each Organi
Page 9 and 10: Your customerscan savorhand-crafted
Page 11: European Brewery Convention EBC, si
Page 15 and 16: BREW HOUSE VESSELS/RENOVATION PROCE
Page 17 and 18: CONSERVING WATER HAS A RIPPLE EFFEC
Page 20 and 21: Thank you to the following WBC 2008
Page 22 and 23: Schedule at a Glance HCC denotes Ha
Page 24 and 25: Program HCC denotes Hawaii Conventi
Page 26 and 27: Pre-congress Course: Topics in Brew
Page 28 and 29: Opening Plenary Session Keynote and
Page 30 and 31: Daily Schedule — Monday, August 4
Page 32: Pairings workshop. The effect of gl
Page 35 and 36: 2:30 p.m. O-35. A survey and explan
Page 37 and 38: 4401 Oxy Fluorescence Quenching Oxy
Page 39 and 40: 10:05 - 11:50 a.m. Technical Sessio
Page 41 and 42: Post-congress Course: EPR Plus: Pra
Page 43 and 44: Poster Session HCC Kamehameha Hall
Page 45 and 46: P-126 The use of carbon dioxide in
Page 47: P-186 The making of a professional
Page 50 and 51: I-3 ERAB engaging in putting knowle
Page 52 and 53: IBD Symposium: It’s Education, St
Page 54 and 55: I-11 Control of flavor production i
Page 56 and 57: Organization The BCOJ was establish
Page 58 and 59: Miller, he spent 25 years with Carg
Page 60 and 61: Workshop Biographies W-1 To Ferment
Page 62 and 63:
Cindy-Lou Dull received a B.S. degr
Page 64 and 65:
W-8 Packaging: Draft Beer from Rack
Page 66 and 67:
Technical Session Abstracts & Biogr
Page 68 and 69:
Technical Session II: World Class M
Page 70 and 71:
Technical Session III: Stability Mo
Page 72 and 73:
O-12 Investigations on the behavior
Page 74 and 75:
Technical Session V: Finishing Mode
Page 76 and 77:
O-20 Changes in protein and amino a
Page 78 and 79:
Technical Session VII: Cereals/Pseu
Page 80 and 81:
O-28 Psychophysical models for the
Page 82 and 83:
O-32 Influence of harvest date, gro
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O-35 A survey and explanation for t
Page 86 and 87:
O-39 High cell density fermentation
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O-43 The sensory directed product d
Page 90 and 91:
O-46 Rapid detection and identifica
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O-50 Improvement of premature yeast
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O-54 Comparison of different wort b
Page 96 and 97:
O-58 Gene expression analysis of la
Page 98 and 99:
O-62 Bioconversion of brewer’s sp
Page 100 and 101:
Poster Session Abstracts & Biograph
Page 102 and 103:
P-68 Mycotoxin lateral flow assays
Page 104 and 105:
P-72 Evaluation of optical O 2 meas
Page 106 and 107:
P-76 Quantitatively identifying PYF
Page 108 and 109:
Award from the ASBC in 2005 with Ma
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Poster Session: Brewhouse Moderator
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P-88 Wort boiling by batch rectific
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P-92 Prediction of malt sugar conte
Page 116 and 117:
P-96 The use of response surface me
Page 118 and 119:
P-101 The use of response surface m
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P-104 Understanding the value gener
Page 122 and 123:
P-108 The relationship between wate
Page 124 and 125:
P-113 Visual recording of process c
Page 126 and 127:
P-117 Practical usages of electroly
Page 128 and 129:
P-121 Improved plant cleanliness, p
Page 130 and 131:
P-125 Advances in preparation and p
Page 132 and 133:
P-130 Fermentation course predictio
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discussed in this presentation. We
Page 136 and 137:
P-139 Effective use of yeast nutrie
Page 138 and 139:
P-143 Aspects of beer quality and e
Page 140 and 141:
P-147 An innovative regenerable fil
Page 142 and 143:
P-151 Citra—A new special aroma h
Page 144 and 145:
Poster Session: Malt Moderator: Kel
Page 146 and 147:
P-158 New barley varieties and thei
Page 148 and 149:
P-162 Effect of high temperature-hi
Page 150 and 151:
Poster Session: Nutrition Moderator
Page 152 and 153:
P-170 Controlling fills in the brew
Page 154 and 155:
candidate and research associate at
Page 156 and 157:
P-179 Improved operating conditions
Page 158 and 159:
Poster Session: Premature Yeast Flo
Page 160 and 161:
P-187 The effect of hop harvest dat
Page 162 and 163:
P-191 Sensory detection thresholds
Page 164 and 165:
P-195 A new approach to sensory eva
Page 166 and 167:
their maturation capacity and to sa
Page 168 and 169:
P-203 Anaerobic and aerobic beer ag
Page 170 and 171:
Poster Session: Yeast Moderator: Gr
Page 172 and 173:
P-214 Functional analysis of mitoch
Page 174 and 175:
P-218 Detection of yeast in brewery
Page 176 and 177:
Bring the Congress Home on CD! WBC
Page 178 and 179:
Maca, W., W-1 Maeda, H., P-71 Maeda
Page 180 and 181:
WBC 2008 Exhibits Representatives f
Page 182 and 183:
180 %alcohol. Included in the range
Page 184 and 185:
111 Hop Breeding Company LLC, 31 N.
Page 186 and 187:
115 PureMalt Products Ltd., Victori
Page 188 and 189:
Exhibit Numeric Listing 104 Oregon
Page 190:
Advertisers’ Index A. Ziemann Gmb
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Program Book - Master Brewers Association of the Americas

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