Program Book - Master Brewers Association of the Americas

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Daily Schedule — Monday, August 4 6:45 – 7:45 a.m. Presenters’ Breakfast HCC 301B 7:15 – 7:45 a.m. Supplier Sessions GEA Tuchenhagen North America HCC 308 B Kyoto Electronics Mfg. Company Ltd. HCC 309 Pacific Ozone HCC 308 A 7:30 a.m. – 2:00 p.m. Registration & Silent Auction HCC Kamehameha Hall I 7:30 a.m. – 2:00 p.m. Speaker Ready Kiosk HCC Kamehameha Hall I 8:00 – 10:30 a.m. IBD Symposium: It’s Education, Stupid! HCC Ballroom A Opening Remarks by IBD President David Ryder, Miller Brewing Company I-7. An overview of the IBD professional qualifications. Simon Jackson, Institute of Brewing & Distilling, London,United Kingdom I-8. Asset care: How to maintain your most important equipment—People. Ian Jones, Global Beverage Solutions, Sandton, South Africa I-9. The rules of the game. David Ryder, Miller Brewing Co., Milwaukee, WI 8:00 – 10:30 a.m. Technical Session VI: Malt HCC 313 C Moderator: Rob McCaig, Canadian Malting Barley Technical Centre 8:00 a.m. Opening Remarks 8:05 a.m. O-19. Improvement of beer flavor stability by the reduction of the protease activity in malt. Masako Sawada, Suntory Limited, Osaka, Japan 8:30 a.m. O-20. Changes in protein and amino acid composition during malting—A comparison of barley and oats. Christina Klose, University College Cork, Cork, Ireland 8:55 a.m. O-21. Heat treatment of barley restricts Fusarium activity during malting. Arja Laitila, VTT, Espoo, Finland 9:20 a.m. Break 9:40 a.m. O-22. The development and practical use of lipoxygenase-1-less malting barley with good brewing performance. Masanori Shirai, Sapporo Breweries, Ltd., Yaizu, Japan 10:05 a.m. O-23. Thiol oxidase and the reason why we store malt. Charles Bamforth, University of California, Davis, CA 10:30 - 10:50 a.m. Break HCC Ballroom Foyer/ Rooftop Patio 10:45 a.m. – 12:45 p.m. Workshop W-3: Organic Certification and Production Process HCC 313 B Moderator: Mike Joyce, Molson-Coors Brewing Company 10:50 a.m. – 12:10 p.m. Technical Session VII: Cereals/Pseudocereals HCC 313 C Moderator: Mary-Jane Maurice, ADM Malting LLC 10:50 a.m. Opening Remarks 10:55 a.m. O-24. Application of alternate cereals and pseudocereals as a raw material with functionality for the brewing process and final beer. Martin Zarnkow, Technische Universität München, Freising, Germany 11:20 a.m. O-25. Malting and brewing with buckwheat—A gluten-free alternative. Alexander Mauch, University College Cork, Cork, Ireland 11:45 a.m. O-26. Functional components in malting and brewing. Moritz Krahl, Technische Universität München, Freising, Germany 10:50 a.m. – 12:10 p.m. Technical Session VIII: Sensory HCC 313 A Moderator: Lauren Salazar, New Belgium Brewing Company 10:50 a.m. Opening Remarks 10:55 a.m. O-27. Comparison of iso-α-acid sensory thresholds obtained via a change-point model and standard ASTM methods. Annette Fritsch, Oregon State University, Corvallis, OR 11:20 a.m. O-28. Psychophysical models for the visual perception of beer. Paul Hughes, Heriot-Watt University, Edinburgh, United Kingdom 11:45 a.m. O-29. A new global approach to tasting. Barry Axcell, SABMiller, Sandton, South Africa 12:00 – 2:00 p.m. Exhibits, Hospitality, and Buffet Lunch (served 12:00 – 1:30 p.m.) HCC Kamehameha Hall I 12:00 – 2:00 p.m. Poster Viewing HCC Kamehameha Hall I 12:00 – 1:00 p.m. Authors present 1:00 – 4:00 p.m. Guest Hospitality Lounge HHV Kahili Suite 1 28
2:00 – 4:00 p.m. Workshop W-4: Beer, Cheese, and Glassware Pairings* HCC 313 B Moderator: Cindy-Lou Dull, Anheuser-Busch Inc. 2:00 – 6:00 p.m. Supplier Sessions 2:00 – 2:30 p.m. BENEO–Palatinit GmbH HCC 301 B 2:00 – 3:00 p.m. Endress+Hauser Messtechnik GmbH HCC 309 GF Piping Systems HCC 308 B VLB Berlin HCC 308 A 2:00 – 6:00 p.m. Novozymes North America Inc. HCC 306 B 2:30 – 3:00 p.m. Albert Handtmann Armaturenfabrik GmbH HCC 313A 3:00 – 4:00 p.m. Parker-domnick hunter HCC 309 Thonhauser HCC 308 A Wyeast Laboratories Inc. HCC 308 B 4:00 – 5:00 p.m. Danfoss Solutions HCC 309 Spear HCC 308 B University of Nottingham-Brewing Science HCC 308 A 4:30 – 5:00 p.m. Barry-Wehmiller Company HCC 313 A 5:00 – 11:00 p.m. Congress Hospitality Lounge HHV Tapa Ballroom 1 Supplier Sessions 7:15 – 7:45 a.m. • See daily schedule for individual session times and locations GEA Tuchenhagen North America GEA Tuchenhagen North America, the leading global supplier of sanitary flow components for the brewing industry, will present their latest new product introductions such as the patented Eco-Matrix ® piping system, Varipure ® Vessel Cleaning technology, the new T.VIS ® P-20 modulating valve positioner, as well as their Varicomp ® expansion compensator for the elimination of valve manifold stress. Kyoto Electronics Mfg. Company Ltd. KEM is proposing a beer analyzer with built-in density meter and refractometer. KEM (Kyoto Electronics Manufacturing Co. Ltd.) is the world leader in the manufacture of oscillating density/specificgravity meters and digital refractive index meters. Both sensing technologies and system automation technologies all work together. Please find an upcoming beer analyzer with KEM. Pacific Ozone Applying ozone in brewery sanitation. Ozone, a powerful natural oxidizer and sanitizer widely used in bottled water and beverage production, can improve brewery cleanliness, productivity, and efficiency. Applications include a variety of sanitation processes such as clean-in-place (CIP), surface sanitization, and bottle and cap rinsing, as well as water purification and wastewater processing. Invited Symposium: It’s Education, Stupid! Organized by Institute of Brewing and Distilling 8:00 – 10:30 a.m. • HCC Ballroom A Simon Jackson, Institute of Brewing and Distilling; Ian Jones, Global Beverage Solutions; David Ryder, Miller Brewing Company Panel: Charlie Bamforth, University of California, Davis; Paul Hughes, Heriot Watt University; Simon Jackson, Institute of Brewing and Distilling; Ian Jones, Global Beverage Solutions; Katherine Smart, University of Nottingham; Graham Stewart, International Centre for Brewing and Distilling; David Ryder, Miller Brewing Company *Additional registration required for this event. This symposium looks at the vital role of education and learning in creating world-class performance. Topics will include an overview of IBD professional qualifications, education and learning in the workplace, and the rules of the game. This symposium will include a panel Q&A session. Workshop: Organic Certification and Production Process 10:45 a.m. – 12:45 p.m. • HCC 313B Jeff Edgerton, BridgePort Brewing Company; Mike Mountain, Oregon Tilth; Robert Simmons, International Certification Services, Inc.; Gwendolyn Wyard, Oregon Tilth Moderator: Mike Joyce, Molson-Coors Brewing Company The certification process and production of organic products continue to evolve worldwide as organic production becomes more established and, therefore, more regulated. Approaches to organic certification, inspection, and production management from North America, the European Union, and Japan will be discussed. Key issues involved in the certification process of raw materials and the challenges of producing organic malt and beer in the dynamic landscape of this fast-growing segment of the food and beverage industries will be addressed. Workshop: Beer, Cheese, and Glassware Pairings 2:00 – 4:00 p.m. • HCC 313B Nathaniel Davis, Anheuser-Busch Inc. Moderator: Cindy-Lou Dull, Anheuser-Busch Inc. Price: $39 (to cover materials) The culinary movement around the globe manifests itself in innumerable ways, including the Food Network channel, cooking classes as a social event, the slow food movement, upward consumer trends in organic and local produce, and general interest in the thoughtful study of the interaction of flavors at the table. Wine seems to have a monopoly on the idea of pairing with cheese, and this session is meant to inspire and seed the concept with concrete examples of how beer can be just as romantic and sophisticated as other beverages in this regard and deserves our collective attention. Beer’s vital role at the table and its part in this significant consumer macro-trend will be discussed at the Beer, Cheese, and Glassware 29
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 and 16: BREW HOUSE VESSELS/RENOVATION PROCE
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 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
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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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