Program Book - Master Brewers Association of the Americas

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