Program Book - Master Brewers Association of the Americas

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Master Brewers Association of the Americas The Master Brewers Association of the Americas (MBAA) was formed in 1887 with the purpose of promoting, advancing, and improving the professional interest of brew and malt house production and technical personnel. Today, MBAA is dedicated to providing technical and practical knowledge that assists the brewing industry to continuously improve product, procedures, and processes from raw materials through consumption by offering professional development, education, and support; identifying and communicating technical information and innovation; and enhancing awareness of emerging issues. MBAA offers two publications, Technical Quarterly and The MBAA Communicator, which are included in MBAA membership. The Technical Quarterly features both reviewed and nonreviewed papers covering a wide range of technical aspects of brewing ingredients, the brewing process, brewing by-products, brewery ecological matters, beer packaging, beer flavor and physical stability, beer transportation and shipping, and treatment of beer in the market. The MBAA Communicator provides members with the latest MBAA news, including Association reports, District updates, and upcoming events. MBAA offers many opportunities for member involvement and interaction. Active member participation has resulted in active and vibrant Districts that meet regularly to network and share industry news and advancements. Members are also encouraged to participate on an international level by participating in committees and attending technical courses and the annual convention. MBAA offers the best opportunity to interact with other industry professionals and to learn practical solutions, resourceful safeguards, and innovative technologies to strengthen your ability to succeed. For more information about MBAA, visit the MBAA website at www.mbaa. com. 12 Welcome to a World-class Event—WBC 2008 World Brewing Congress represents an event that brings together five major brewing associations only once every four years—MBAA, ASBC, EBC, IBD, and BCOJ—in essence, a meeting of the minds in a global gathering to share and discuss the latest advances in brewing technology. It brings together not only those from breweries but also those from the brewing supply and services industries, research institutions, universities, and government agencies. It is my pleasure on behalf of MBAA to welcome you to Honolulu, Hawaii, for WBC 2008. It is apparent by looking through the program on the following pages that the WBC Planning Committee Chairs Inge Russell and Suzanne Thompson and the Technical Program Committee have done an outstanding job in organizing a truly world-class line-up of speakers and topics that will easily fill your days with sessions that are of particular interest to you. So enjoy your time at WBC 2008. Partake in the sessions, visit with suppliers in the exhibit hall, and take full advantage of networking with colleagues from around the world. Sincerely, Gil Sanchez President, Master Brewers Association of the Americas
BREW HOUSE VESSELS/RENOVATION PROCESS SYSTEMS DESIGN BUILD LASTIGLAS-MUNKADUR LASTIGLAS-MUNKADUR TANK LINING LINING SERVICES SERVICES FERMENTATION/ AGING CELLARS PROCESS PIPING SYSTEMS
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 and 12: European Brewery Convention EBC, si
Page 13: PALATINOSE from BENEO-Palatinit is
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
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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
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O-28 Psychophysical models for the
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O-32 Influence of harvest date, gro
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O-35 A survey and explanation for t
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O-39 High cell density fermentation
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O-43 The sensory directed product d
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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
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O-58 Gene expression analysis of la
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O-62 Bioconversion of brewer’s sp
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Poster Session Abstracts & Biograph
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P-68 Mycotoxin lateral flow assays
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P-72 Evaluation of optical O 2 meas
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P-76 Quantitatively identifying PYF
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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
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P-96 The use of response surface me
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P-101 The use of response surface m
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P-104 Understanding the value gener
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P-108 The relationship between wate
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P-113 Visual recording of process c
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P-117 Practical usages of electroly
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P-121 Improved plant cleanliness, p
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P-125 Advances in preparation and p
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P-130 Fermentation course predictio
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discussed in this presentation. We
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P-139 Effective use of yeast nutrie
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P-143 Aspects of beer quality and e
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P-147 An innovative regenerable fil
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P-151 Citra—A new special aroma h
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Poster Session: Malt Moderator: Kel
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P-158 New barley varieties and thei
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P-162 Effect of high temperature-hi
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Poster Session: Nutrition Moderator
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P-170 Controlling fills in the brew
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candidate and research associate at
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P-179 Improved operating conditions
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Poster Session: Premature Yeast Flo
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P-187 The effect of hop harvest dat
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P-191 Sensory detection thresholds
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P-195 A new approach to sensory eva
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their maturation capacity and to sa
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P-203 Anaerobic and aerobic beer ag
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Poster Session: Yeast Moderator: Gr
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P-214 Functional analysis of mitoch
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P-218 Detection of yeast in brewery
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Bring the Congress Home on CD! WBC
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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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Program Book - Master Brewers Association of the Americas

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