Program Book - Master Brewers Association of the Americas

Program
HCC denotes Hawaii Convention Center; HHV denotes Hilton Hawaiian Village
Daily Schedule — Saturday, August 2
8:00 a.m. – 3:00 p.m. ASBC Pre-congress Course: Fact-Based Microbiological Compliance* HCC 303 A/B
8:00 a.m. – 5:00 p.m. ASBC Pre-congress Course: Introduction to Design of Experiments for Brewers* HCC 302 A/B
1:00 – 5:00 p.m. MBAA Pre-congress Course: Advanced Yeast* HCC 306 A/B
1:00 – 5:00 p.m. MBAA Pre-congress Course: Topics in Brewery Environmental Engineering* HCC 305 A/B
2:00 – 5:30 p.m. Registration HCC Kamehameha Hall I
2:00 – 5:30 p.m. Poster Set Up HCC Kamehameha Hall I
2:00 – 5:30 p.m. Speaker Ready Kiosk HCC Kamehameha Hall I
2:00 – 6:00 p.m. Congress Hospitality Lounge HHV Tapa Ballroom 1
2:00 – 7:00 p.m. Exhibit Set Up HCC Kamehameha Hall I
6:30 – 9:00 p.m. Welcome Reception** HHV Super Pool
9:00 – 11:00 p.m. Congress Hospitality Lounge HHV Tapa Ballroom 1
Pre-congress Course: Fact-Based Microbiological
Compliance
Organized by American Society of Brewing Chemists
8:00 a.m. – 3:00 p.m. • HCC 303 A/B
Joe Dirksen, Ecolab Inc.; Bob Taylor, Miller Brewing Company;
Chad Thompson, Ecolab Inc.
Brewers are constantly fighting an uphill battle to eradicate
beer-spoiling microorganisms, reach performance metrics, and
achieve microcontrol using traditional microbiological techniques,
approaches, and sampling and testing plans. Traditional programs
produce the same poor results; it’s time to throw it all away and
start over. Fact-based microbiological compliance (FBMC) is an
integrated systems approach that goes against the conventional
wisdom of traditional, extensive microsampling and plating
programs as the cornerstone and will yield superior, sustainable
microperformance. FBMC integrates the following key system
components: process and sub-process chunking; cleaning systems
and equipment performance; cleaning and sanitizing solutions;
cleaning procedures; system, sub-system, and component
inspections; cleaning and sanitizing effectiveness; operator
inspections: tanks, lines, turn-backs, matrix valves; system and
design failures; environmental impact; operation and operator
practices. Attendees will be thoroughly exposed to FBMC concepts
and tools, so they can begin implementing FBMC immediately
in their respective breweries, achieving expected, superior, and
sustainable microperformance.
Pre-congress Course: Introduction to Design of
Experiments for Brewers
Organized by American Society of Brewing Chemists
8:00 a.m. – 5:00 p.m. • HCC 302 A/B
Eric Johann Samp, Molson-Coors Brewing Company
The experimental design techniques covered in this introductory
course will provide brewing professionals with statistical tools for
constructing tests with multiple factors using orthogonal factorial
designs. Discover how to determine the statistical significance of
the impact of individual factors on responses, identify interactions,
and interpret them when changing more than one factor at a time.
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* Additional registration required for this event.
** Guests must purchase a ticket to attend this event.
In addition, reducing experimental test sizes using fractionating
full factorials will be covered, along with interpretation of design
resolution and techniques to determine it. Examples on how to
interpret computer-generated outputs will also be provided. Other
topics include how to test for higher order effects, block for variables
that cannot be easily randomized, determine the path of steepest
ascent/decent, conduct screening designs, and deal with multiple
responses. This course will provide powerful tools for technical
brewers, engineers, scientists, chemists, process managers,
microbiologists, quality control professionals, and others involved
in process control, process optimization, R&D, new product
development, and analytical chemistry method development. Basic
knowledge of algebra is a prerequisite. Participants must bring their
own calculator for the hands-on exercises.
Pre-congress Course: Advanced Yeast
Organized by Master Brewers Association of the Americas
1:00 – 5:00 p.m. • HCC 306 A/B
Olau Nielson, Alfa Laval Scandi Brew; Alex Speers, Dalhousie
University; Jens Voigt, Weihenstephan Technical University; Peter
Rogers, Fosters Australia; Graeme Walker, University of Abertay
Moderators: Inge Russell, Alltech, Inc.; Graham Stewart,
International Centre for Brewing and Distilling
The fermentation process has been intensely studied for many years,
but many aspects of yeast fermentation are still not well understood.
This is not a basic yeast workshop, but rather it is an advanced
workshop focusing on the latest published and unpublished yeast
research. How we grow and handle the yeast affects its health and
also the stability of the beer. Now there are new techniques that
we can use to measure, with greater accuracy, whether the yeast
is damaged by factors such as centrifugation, storage, and lack of
nutrients. The workshop will offer insights into why fermentation
problems occur, as well as discussions of practical solutions. It will
include short lectures by leading experts and time for interaction
and discussion among participants.