Program Book - Master Brewers Association of the Americas

More documents

Recommendations

Info

General Information All technical sessions, plenary programs, workshops, supplier sessions, and the exhibition will be held at the Hawaii Convention Center (HCC) - Saturday, August 2 through Wednesday, August 6. The Welcome Reception, Congress Hospitality Lounge, Guest Hospitality Lounge, and Closing Event will be held at the Hilton Hawaiian Village (HHV). Please check your program addendum for program changes and additions. Registration Hours HCC Kamehameha Hall I Saturday, August 2 2:00 – 5:30 p.m. Sunday, August 3 7:30 a.m. – 3:30 p.m. Monday, August 4 7:30 a.m. – 2:00 p.m. Tuesday, August 5 7:30 a.m. – 4:00 p.m. Wednesday, August 6 7:30 a.m. – 12:00 p.m. Tote bags are sponsored by Siemens and lanyards are sponsored by A. Ziemann GmbH. Exhibits/Posters/Buffet Lunch HCC Kamehameha Hall I The WBC 2008 Exhibit Hall will be the site for an international gathering of industry suppliers and poster presenters. Discover the latest advancements and have your questions answered as you meet with exhibitors and authors during the dedicated exhibit/poster hours. The list of exhibiting companies starts on page 178. Poster authors, titles, and poster numbers are listed on pages 41 – 45. Remember to enter the daily prize drawings using the prize drawing tickets you received with your registration. Exhibit prizes are sponsored by BENEO-Palatinit GmbH and Novozymes. Exhibit Hall Hours Saturday, August 2 Poster Set Up 2:00 – 5:30 p.m. Exhibit Set Up 2:00 – 7:00 p.m. Sunday, August 3 • 11:30 a.m. – 2:00 p.m. Buffet Lunch 11:30 – 1:00 p.m. Poster Authors Present 12:00 – 1:00 p.m. Monday, August 4 • 12:00 – 2:00 p.m. Buffet Lunch 12:00 – 1:30 p.m. Poster Authors Present 12:00 – 1:00 p.m. Tuesday, August 5 • 11:30 a.m. – 2:00 p.m. Buffet Lunch 11:30 – 1:00 p.m. Poster Authors Present 12:00 – 1:00 p.m. Poster Take Down 2:00 – 2:30 p.m. Exhibit Take Down 2:00 – 6:00 p.m. WBC 2008 Silent Auction HCC Kamehameha Hall I Proceeds from the WBC 2008 Silent Auction cover the registration fees for 22 students who were selected to receive WBC scholarships based on the outstanding quality of their abstracts submitted for the WBC program. Stop by the Silent Auction during registration hours Sunday – Tuesday to bid on a fun selection of donated items. The auction ends at 1:45 p.m. on Tuesday. Make a difference in a student’s life and have fun in the process—place your bids today! 14 Speaker Ready Kiosk HCC Kamehameha Hall I Speakers may review their presentations the day before their scheduled talk at the Speaker Ready Kiosk located near the Registration Desk. Presentations will not be available for review on the day the presentation is scheduled. The kiosk will be open during registration hours. Supplier Sessions These sessions offer an in-depth look at products and services for the brewing industry. The presentations offer the latest information on products, applications, and solutions. Monday: Albert Handtmann Armaturenfabrik GmbH, Barry- Wehmiller Co., BENEO–Palatinit GmbH, Danfoss Solutions, Endress+Hauser Messtechnik GmbH, GEA Tuchenhagen North America, GF Piping Systems, Kyoto Electronics Mfg. Co. Ltd., Novozymes North America Inc., Pacific Ozone, Parker-domnick hunter, Spear, Thonhauser, University of Nottingham–Brewing Science, VLB Berlin, Wyeast Laboratories Inc. Tuesday: Barben Analyzer Technology, ISO-MIX A/S, ProLeiT Intl. GmbH & Co. KG Wednesday: AcquiData, Inc.; Brewing, Food & Beverage Industry Suppliers’ Association; Danfoss Solutions; Steinfurth Inc. Check the daily schedules for the times and locations of these sessions. Open Meeting Room A meeting room is available for attendee use throughout the congress. To reserve a meeting time, please stop by the Registration Desk. Guest Program With all the amazing sightseeing opportunities in and around Honolulu, no formal guest program has been planned. Guest registration fees include daily access to guest and congress hospitality lounges. Guests wishing to attend the Welcome Reception (Saturday), Closing Event (Tuesday), Closing Luncheon (Wednesday), or any other part of the congress must purchase a ticket in advance or onsite at the Registration Desk. Guests do not have access to the technical program or exhibition. Co-workers and business associates are not considered guests and must pay the appropriate registration fees. Congress Hospitality Lounge Tapa Ballroom 1, Hilton Hawaiian Village The Congress Hospitality Lounge is the perfect place to meet before or after a night out in Honolulu! Join your colleagues for lively conversation and refreshments. Congress Hospitality Lounge Hours Saturday, August 2 2:00 – 6:00 p.m. and 9:00 – 11:00 p.m. Sunday, August 3 5:00 – 11:00 p.m. Monday, August 4 5:00 – 11:00 p.m.
CONSERVING WATER HAS A RIPPLE EFFECT. � �� Like a ripple in a pond, saving water can have profound and far-reaching effects on the environment and your business. Adding Pacific Ozone’s O3-CIP systems to traditional clean-in-place (CIP) skids can save millions of gallons of water. Ozone – a natural, powerful oxidizer that is most effective at ambient temperatures – replaces traditional hot sanitizers in CIP processes, yielding significant savings of water, energy and time. The net result is true sustainability with increased production efficiency. Start a ripple of your own. Visit our web site to learn more about the power of O3-CIP. o3-cip.com (707) 747-9600 O3-CIP and the Pacific Ozone logo are trademarks of Pacific Ozone Technology, Inc. © 2008, Pacific Ozone Technology, Inc. Complete Integrated Solutions. Single Trusted Source.
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 and 14: PALATINOSE from BENEO-Palatinit is
Page 15: BREW HOUSE VESSELS/RENOVATION PROCE
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
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 130 and 131:
P-125 Advances in preparation and 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
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
show all

Program Book - Master Brewers Association of the Americas

Create successful ePaper yourself

Delete template?

Save as template?