Program Book - Master Brewers Association of the Americas

Opening Plenary Session Keynote and Panel
8:15 – 9:15 a.m. • HCC Ballroom A
Keynote Speaker: Sustainability Beyond a “Feel Good”
Initiative: Its Legitimate Place in Business to Help Assure
Successful, Long-Term Performance
Daniel W. Bena, PepsiCo International
During the last five years, “sustainability,”
sometimes synonymous with “corporate
social responsibility,” has evolved from
what was initially viewed merely as a
“feel good” initiative to an absolute
requirement to thrive as a business. In
fact, it has established a firm position as
a legitimate requirement for businesses
to help assure their successful long-term
performance by strengthening their
license to operate. This keynote addresses
the traditional concept of the “triple bottom line”—economic,
social, and environmental performance—from the context of three
core elements: 1) alarming global trends, 2) clearly increasing
consumer expectations, and 3) the changing and challenging peer
and competitive landscape. Learn about PepsiCo’s comprehensive
and structured platform, “Performance with Purpose,” upon which
it builds sustainability awareness across the system and how it is
doing its part to be eco-friendly.
Panel: David Carter, Lion Nathan; Gary Freeman, Brewing
Research International; Ken Grossman, Sierra Nevada Brewing
Company
Following Daniel Bena’s keynote presentation, join a lively
discussion on sustainability topics specific to the brewing industry.
Issues will range from social responsibility to renewable resources
and the environment. Be sure to bring your questions!
26
Invited Symposium: Beer, Nutrition, and Health
Organized by European Brewery Convention
9:35 a.m. – 12:00 p.m. • HCC Ballroom A
Paul Hughes, Heriot Watt University; Mack Mitchell, Alcoholic
Beverage Medical Research Foundation; Jacobo Olalla, Spanish
Brewers Association; Goran Roos, London Business School; Ina
Verstl, Brauwelt; Phillipe de Witte, Université Catholique de Louvain
This symposium will first highlight the current state of scientific
knowledge on beer, nutrition, and health, complemented by
updates from various research programs. The focus will then
shift to beer marketing and the challenges of and opportunities in
communicating the wholesomeness and health benefits of beer. The
symposium will conclude with a panel discussion and question-andanswer
period.
Workshop W-1: To Ferment or Not To Ferment
2:00 – 4:00 p.m. • HCC 312
William Maca, Miller Brewing Company; David Ryder, Miller
Brewing Company; Robert Taylor, Miller Brewing Company
Moderator: David Ryder, Miller Brewing Company
Learn about yeast from your peers and experts in the field.
Discussion will span the topics of yeast health, yeast management,
the impact of yeast strains, brewery best practices, and control
of yeast metabolism. This practical workshop will uncover how
yeast management techniques can be used to affect fermentation
performance and subsequent beer quality.
Workshop W-2: Design of Asian Beer Styles
3:30 – 5:30 p.m. • HCC 309
Hiroto Kondo, Brewers Association of Japan; Qi Li, Jiangnan
University
Moderator: Keith Villa, Molson-Coors Brewing Company
Join a panel of experts as they discuss the design of Asian beer styles.
This workshop will be filled with information unique to such Asian
specialty styles as Japanese happoshu and no-malt beers, Chinese
beer styles, and more. You will also be able to experience the taste of
the distinctive Asian beer styles presented in this session.