Program Book - Master Brewers Association of the Americas

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Supplier Sessions 7:15 – 8:15 a.m. • See daily schedule for individual session times and locations Barben Analyzer Technology Barben Analyzer Technology introduces the unique 4401 Oxy Fluorescent Quenching oxygen analyzer for measurement of both dissolved oxygen and gas phase oxygen for the beverage industry down to 1 ppb +/- .4 ppb. This session will cover the technology of optical fluorescence quenching and afterwards a practical handson calibration. This is the future in dissolved oxygen measurement systems. ISO-MIX A/S ISO-MIX supplies turn-key mixing solutions for the brewing industry based on their novel mixing technology. In several breweries it has been demonstrated that the installation of this technology in fermentors leads to reduced fermentation time and, thereby, increased capacity. Furthermore, the technology is used for deaeration of water and beer. ProLeiT Intl. GmbH & Co. KG ProLeiT provides process control engineering and MES solutions for the process industry. Based on well-founded, industrial process know-how for breweries and dairy plants, the food and beverages industry, and the chemical and pharmaceutical industry, the complete range of the automation and information engineering from the field level through to the enterprise management level is covered. In this supplier session, the attendees will be introduced to the concept for this horizontal and vertical system integration as well as the relevant data flow. Plenary Session Keynote and Panel 8:00 – 9:15 a.m. • HCC Ballroom A Keynote Speaker: Economic Perspectives on the Global Marketplace and the Impact on Brewers Lester Jones, Beer Institute Gain an economist’s perspective on the impact of global economic forces on brewers. Lester Jones will address the events shaping the current marketplace for the brewing industry. A series of economic and related events over the past several years has culminated in a dramatic new economic landscape for brewers, as well as their suppliers and consumers. The supply of ingredients, energy, and materials is under pressure from a combination of increased world demand, changing policies, and unpredictable forces. The ability of brewers to adapt to these changes and to continue to excite and engage adult consumers will determine the success of the industry. Panel: Alex Barth, Barth-Haas Group; Lester Jones, Beer Institute; Craig Reiners, Miller Brewing Company Lester Jones’ keynote presentation will be immediately followed by a panel that will briefly provide an update on the North American and European hops and barley crops. Questions from the audience will then be taken. 34 Invited Symposium: Japanese Advanced Technology Organized by Brewery Convention of Japan 9:30 a.m. – 12:00 p.m. • HCC Ballroom A Norihiko Kageyama, Suntory Ltd.; Hiroyuki Yoshimoto, Kirin Brewery Company, Ltd.; Asako Takeuchi, Asahi Breweries, Ltd.; Shigeki Araki, Sapporo Breweries, Ltd. This symposium addresses the newest breakthrough technologies on malt processing for improvement of beer quality, the control of acetate esters and sulfite productions in yeast, investigation of consumer preferences for beer by combining sensory and instrumental analyses, and a new aspect of beer evaluation by “Kansei” engineering. Workshop: Raw Materials: How to Cope in a Changing World 2:00 – 4:00 p.m. • HCC 313 C Vince Coonce, Miller Brewing Company; Scott Helstad, Cargill Inc.; Ray Marriott, Botanix Ltd. Moderator: Vince Coonce, Miller Brewing Company The world of brewing raw materials, i.e., malt, adjunct, hops, glass, and packaging, is both dynamic and critical to the business of brewing. In this workshop you will learn how to manage raw materials through forecasting and contracting, develop methods to make materials perform better and go further, and find alternatives in product formulations. This workshop will provide practical instruction and discussion on a subject that is top-of-mind for brewers worldwide. Workshop: The World of Beer Judging 3:30 – 5:30 p.m. • HCC 313 B Ray Daniels, Cicerone Certification Program; Paul Gatza, Brewers Association; David Logsdon, BrewNZ; Roger Putman, Brewing Industry International Awards 1996–2005 Moderator: George Reisch, Anheuser-Busch Inc. Do you want to learn more about the many global beer competitions into which you can enter your world-class beers? Do you want to become a beer judge? The Great American Beer Festival, World Beer Cup, Brewing Industry International Awards, Australian International Beer Awards, and BrewNZ Awards will be discussed, as well as the road to becoming a beer judge. Paul Gatza, Roger Putman, David Logsdon, and Ray Daniels will present an informative workshop on beer judging, followed by an experiential session with the four presenters leading participants through the judging of several beers. Closing Event 6:30 – 9:30 p.m. • HHV Lagoon Green Say “Aloha!” to WBC 2008 colleagues and friends at the closing event served Luau-style! The lush, tropical setting of the Hilton’s Lagoon Green is the location for this traditional event. Island attire is suggested. Entertainment sponsored by Barth-Haas Group. Guests, students, single-day registrants, and exhibitors must purchase a ticket to attend this event. Tickets may be purchased for $75. After Glow 9:30 - 11:30 p.m. • HHV Rainbow Suite/Patio What better way to close out a fun evening than to join your friends and colleagues for this popular, annual event featuring hospitality and Irish coffee. Irish coffee sponsored by ADM Malting LLC.
4401 Oxy Fluorescence Quenching Oxygen Analyzer 1 ppb Dissolved Oxygen An Oxygen Analyzer that is designed for all of your oxygen requirements! Barben Analyzer Technology, LLC. 1701 S. Sutro Terrace Carson City, NV 89706 (800) 993-9309 Factory (314) 422-0399 Cell (314) 726-9989 Fax Web site: www.BAT4pH.com e-mail: info@BAT4pH.com
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 30 and 31: Daily Schedule — Monday, August 4
Page 32: Pairings workshop. The effect of gl
Page 35: 2:30 p.m. O-35. A survey and explan
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
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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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Program Book - Master Brewers Association of the Americas

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