Program Book - Master Brewers Association of the Americas

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P-125 Advances in preparation and processing of food and brewery wastes for energy recovery JENS VOIGT (1), Doris Schieder (2) (1) Technische Universität München, Lehrstuhl Für Maschinen- und Apparatekunde, Center of Life Science, Freising-Weihenstephan; (2) Technische Universität München, Energy Technology, Straubing, Germany In a joint research project supported by AiF (German Federation of Industrial Research Associations) the technology and process for generation of biogas was investigated. Two areas for intensifying the process were focused on. The use of fine comminution of brewery spent grains together with other wastes, like bran, from flour mills was investigated, and different milling systems were used to reduce the particle size. With a pre-milling step in a dispersion mill wet material could be reduced to less than 200 µm. Further milling and reduction of particles down to
Poster Session: Fermentation Moderator: Ian Stanners, Burlington, ON Canada Ian Stanners worked at Molson Breweries for 30 years, retiring as corporate director of brewing. He earned a B.S. degree in microbiology and a diploma in business administration. Ian was a chair of the first Governor General’s Canadian Study Conference in 1983. He is a member of the extended faculty of the Siebel Institute of Technology in Chicago, teaching brewing science and technology. He also teaches brewing skills to people internationally using the power of the Internet. In the last 4 years he has tutored over 170 people around the world. He is a consultant to several large North American companies, helping them in both brewing and managerial training areas. P-127 Withdrawn P-128 Development of improved enzyme products for attenuation control and very high attenuated beers NIELS ELVIG (1), Hans Peter Heldt-Hansen (1), Barrie Edmund Norman (1), Ricardo Gerlack (2) (1) Novozymes, Bagsvaerd, Denmark; (2) Novozymes North America, Franklinton, NC The development and production of very high attenuated beer (LowCarb beer) created the need for better enzymes. Standard glucoamylase products from Aspergillus niger is used at high dosages and extended mashing times, but are sometimes accompanied by filtration and hot brake stability problems in the brewhouse. Glucoamylases can also be applied in lower dosages to increase attenuation during fermentation, but with a complicated pasteurization process to inactivate the enzyme. Glucoamylase products from A. niger also contain an acid stable α-amylase as a minor component. This α-amylase hydrolyzes amylopectin to smaller dextrins than other α-amylases and has suitable pH and temperature activity profiles for wort production. The glucoamylase and α-amylase work in synergy, where a higher α-amylase to glucoamylase ratio gives a more efficient saccharification. An improved enzyme product (Attenuzyme) with such an increased ratio has been obtained through self-cloning of the amylase into a glucoamylase producing A. niger strain. The improved performance when applying this product in mashing for high attenuated beer has been demonstrated. Further improvement in attenuation performance can be obtained through optimization of the dextrin debranching enzyme activity. Dextrin debranching activity (hydrolysis of α-1,6-linkages) is present in malt (limit dextrinase), and it is known that exogenous added debranching enzymes (pullulanases) increase saccharification. Different pullulanases have been evaluated in 100% malt mashing in combination with the acid amylase enriched glucoamylase enzyme. The evaluation included temperature and pH profiles and attenuation performance in 100% malt mashing. A new triple-enzyme product (Attenuzyme Flex) was defined by adding the preferred pullulanase in an optimized ratio to the α-amylase enriched glucoamylase. The performance of the triple-enzyme blend was compared in mashing to a glucoamylase product and the α-amylase enriched glucoamylase for high attenuated beer. The triple-enzyme product is effective at lower dosages of glucoamylase, where the same saccharification performance can be obtained with less than 30% of the glucoamylase activity compared to a glucoamylase. The product can furthermore be used to reduce the mashing time as the same saccharification with equal amounts of glucoamylase can be obtained with a 50% reduction of the mashing time relative to the glucoamylase. Brewing experiments demonstrate that the triple enzyme product also eliminates or reduces filtration and hot brake problems. The triple enzyme product is also applicable to improving the attenuation of maltose wort as the attenuation can be increased 4% more than with a glucoamylase with less reduction in maltose content compared to the glucoamylase product. Niels Elvig received a M.S. degree in biochemistry from Copenhagen University in 1980. He began working with Novozymes A/S in 1981 as a chemist in the enzyme analytical laboratory. Since January 1986, he has functioned as a manager in the Enzyme Analytical and Applications Departments in Denmark, Malaysia, and China. Since January 2003, he has been working as a project leader with brewing applications in Denmark. P-129 α-Acetolactate in sake mash, assayed by novel LC/MS method, was influenced by inoculum size and fermentation temperature KEN KOBAYASHI (1), Kazutaka Kusaka (1) (1) National Research Institute of Brewing α-Acetolactate is the precursor of diacetyl, which is the main cause of an off-flavor in alcoholic beverages, “tsuwari-ka” in sake or “diacetyl flavor” in beer. To predict the level of diacetyl in the product, the assay of α-acetolactate in mash is necessary. This assay has been done by heating samples and quantification of the resulting diacetyl. To ensure complete stoichiometric conversion, enzymatic conversion also was employed instead of heating. But, for some samples, especially for sake mash, these assays cannot give adequate results. A throughput of HPLC was enhanced, so the labile α-acetolactate could be assayed by the HPLC (UPLC) equipped with a mass detector. A centrifuged mash sample, which was two-fold diluted and neutralized by buffer solution, was directly injected. One UPLC run took 8 minutes, and the detection limit was less than 0.01mg/l. Neutralized samples were stable enough for several hours at 4 degrees. α-Acetolactate in sake mash was assayed by this method. This might be the first reliable result for sake mash and showed some different production patterns as the fermentation condition, such as inoculum size or fermentation temperature, differed. In beer mash, the production of α-acetolactate was closely related to the uptake of amino acids by yeast. Unlike the beer fermentation, that of sake proceeded parallel to the enzymatic digestion of steamed rice, and amino acids were gradually supplied from steamed rice to sake mash. A change in fermentation condition causes changes in supply and uptake of amino acids and should result in the difference in α-acetolactate production observed. Ken Kobayashi, who was born in 1953, graduated from the Tokyo Institute of Technology with a master of science degree in 1977. He joined the National Office of National Tax Administration in 1981, where he worked as a technical officer on technical support for the alcoholic beverage industries, mainly sake brewers, and on the grading of sake in several regional taxation bureaus. In 1997 he joined the National Research Institute of Brewing and was promoted to the director of the Process Engineering Division in 2006. He is involved in research on the reduction of diacetyl flavor in sake and the development of a new control method for a koji-making process (koji is molded, steamed rice that is used as the source of many digestive enzymes in a sake-making process to digest steamed rice). 129
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Program Book World Brewing Congress
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BECOPAD www.becopad.com Pure depth
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Table of Contents About Each Organi
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Your customerscan savorhand-crafted
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European Brewery Convention EBC, si
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PALATINOSE from BENEO-Palatinit is
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BREW HOUSE VESSELS/RENOVATION PROCE
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CONSERVING WATER HAS A RIPPLE EFFEC
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Thank you to the following WBC 2008
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Schedule at a Glance HCC denotes Ha
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Program HCC denotes Hawaii Conventi
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Pre-congress Course: Topics in Brew
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Opening Plenary Session Keynote and
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Daily Schedule — Monday, August 4
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Pairings workshop. The effect of gl
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2:30 p.m. O-35. A survey and explan
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4401 Oxy Fluorescence Quenching Oxy
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10:05 - 11:50 a.m. Technical Sessio
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Post-congress Course: EPR Plus: Pra
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Poster Session HCC Kamehameha Hall
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P-126 The use of carbon dioxide in
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P-186 The making of a professional
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I-3 ERAB engaging in putting knowle
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IBD Symposium: It’s Education, St
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I-11 Control of flavor production i
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Organization The BCOJ was establish
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Miller, he spent 25 years with Carg
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Workshop Biographies W-1 To Ferment
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Cindy-Lou Dull received a B.S. degr
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W-8 Packaging: Draft Beer from Rack
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Technical Session Abstracts & Biogr
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Technical Session II: World Class M
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Technical Session III: Stability Mo
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O-12 Investigations on the behavior
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Technical Session V: Finishing Mode
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O-20 Changes in protein and amino a
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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
Page 84 and 85: O-35 A survey and explanation for t
Page 86 and 87: O-39 High cell density fermentation
Page 88 and 89: O-43 The sensory directed product d
Page 90 and 91: O-46 Rapid detection and identifica
Page 92 and 93: O-50 Improvement of premature yeast
Page 94 and 95: 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
Page 110 and 111: Poster Session: Brewhouse Moderator
Page 112 and 113: P-88 Wort boiling by batch rectific
Page 114 and 115: 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
Page 120 and 121: 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 132 and 133: P-130 Fermentation course predictio
Page 134 and 135: 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
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WBC 2008 Exhibits Representatives f
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180 %alcohol. Included in the range
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111 Hop Breeding Company LLC, 31 N.
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115 PureMalt Products Ltd., Victori
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Exhibit Numeric Listing 104 Oregon
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Advertisers’ Index A. Ziemann Gmb
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